It is often the undisputed star of the summer, but also one of the most devious meals for the line. The barbecue, between conviviality and excess, hides its game well. Behind the embers and the good odors, some meats explode the fat meters. And it is no coincidence that a dietician recently decided to go to the grill. Alexandra Murcier, dietician-nutritionist, reveals the nine fattest meats that we find most frequently on French barbecues. The expert alert on the parts to be consumed in moderation, especially for people monitoring their cholesterol or their calorie contribution.
Why are some barbecue meats so fatty?
The fat content of a meat depends on several factors: the type of animal, the part of the body concerned, and the methods of preparation. On the barbecue, certain pieces are chosen for their softness or their intense taste, which depend precisely on their richness in fat.
Alexandra Murcier recalls that “The sausages are often composed of a mixture of meat and fat, sometimes with pieces of skin or cartilage“. It is these compositions that explain why certain sausages can contain up to 30 % fat, and sometimes even more depending on the recipes.
The cooking method does not necessarily play in favor of reducing fat. Even if a background and falls on the embers, the crust formed on the surface can lock the rest. Result: the meat remains oily, but seems dry, which distorts perception.
Here are the 9 fattest meats according to a nutritionist
Here are the pieces that are richest in fat commonly used on the barbecue:
- Toulouse sausage: 30 % fat;
- Merguez: 20 % to 30 %;
- Pork (or ribs): 20 % to 25 %;
- Pork spine: 19 %;
- Pork chest: 18 % to 20 %;
- Duck confit: 15 % to 20 %;
- Lamb (chops, shoulder): 15 % to 18 %;
- Chopped beef (15 % mg): 15 %;
- The duck breast: 13 %.
“”Pork flaw is particularly appreciated for its taste, but it is also one of the greatest. Ditto for the duck confit, which should be reserved for exceptional occasions“, insists the dietician. She also specifies that certain brands can display even higher rates depending on the addition of animal fat.
How to limit excesses without giving up barbecue
Depriving oneself is not the solution, but making more balanced choices can make all the difference. Alexandra Murcier recommends vary the types of meats and opt for less oily alternatives such as chicken nets, turkey skewers or grilled fish. She adds: “Alternating meats and completing with grilled vegetables allows you to enjoy without excess“.
Another tip: read the labels well before purchase: “A sausage at 15 % of mg exists, just take the time to seek“Finally, soft cooking, avoiding direct outbreak, limits the formation of toxic compounds linked to burnt fat.
The barbecue therefore does not necessarily rhyme with explosive calories, provided you better know what we put on the grid.