I know leaner meat will be less calories and have more protein per ounce, does this make the leanest meat available the best option post op?

I recently found myself able to incorporate meat again (beef and fish, waiting another week or two for chicken)

Should I use medium fat meats for a few weeks as they're supposedly easier to eat and digest (ie 85/15) or just jump in with the leanest stuff

I'd go 90 at the lowest, 95 if possible. This is what my surgeon recommended. Red meat isn't sitting very well with me yet, but I have had it in moderation

34 minutes ago, MG1776 said:

I'd go 90 at the lowest, 95 if possible. This is what my surgeon recommended. Red meat isn't sitting very well with me yet, but I have had it in moderation

Is leaner going to be harder to eat/tolerate? I mean I've been fine with 85/15 but wasn't sure if leaner would be harder to tolerate

That's kind of the impression I've gotten from what I've read on here. It's too try tough hard to digest etc

Yes and no (how's that for a clear answer?) Fatter, moister dark meat poultry is often more tolerable than light meat. Filet, which tends to be pretty lean, is often more tolerable than ground beef. Drier lean ground beef doesn't always work as well as more moderate 85% ground beef.

I generally use 85% - ish ground beef for making hamburgers or other dishes where the meat is eaten primarily by itself as it is more moist when cooked than the very low fat grades, which work well for spaghetti sauce or chili (and excess fat can be drained away, anyway.) But then, I'm also usually using the organic or grass fed grades, which alters the equation in yet a different direction.

Pot roast, which is usually a pretty fat cut, still doesn't sit as well with me as most leaner or moderate steaks. YMMV. I generally go for the leaner grades, but don't agonize over it either way.

My answer is no. Eat fattier meat, as long as you choose meat from healthy animals. Grass fed beef, the fat has some omega 3s. Care about the animals you choose to eat, make sure they were fed well and healthy. Then you can enjoy the fattier cuts or whatever. Fat doesn’t make you fat but it tastes better and is easier to cook. I eat well over 50% fat daily and for 6 months no stall in weight loss. I’m glad with all the attention I have to pay to every morsel that goes into my mouth, that fat is one macro I don’t have to care about. I choose full fat dairy and I eat the cuts of meat I want. It provides me with joy too, and doesn’t hurt my weight loss. Fat is yummy and healthy but just don’t mix it with sweet.

4 hours ago, GotProlactinoma said:

My answer is no. Eat fattier meat, as long as you choose meat from healthy animals. Grass fed beef, the fat has some Omega 3s. Care about the animals you choose to eat, make sure they were fed well and healthy. Then you can enjoy the fattier cuts or whatever. Fat doesn’t make you fat but it tastes better and is easier to cook. I eat well over 50% fat daily and for 6 months no stall in weight loss. I’m glad with all the attention I have to pay to every morsel that goes into my mouth, that fat is one macro I don’t have to care about. I choose full fat dairy and I eat the cuts of meat I want. It provides me with joy too, and doesn’t hurt my weight loss. Fat is yummy and healthy but just don’t mix it with sweet.

But a calorie is a calorie, and full fat foods are much MUCH higher in calories, it's also the most calorically dense macro nutrient, more calories than the other 2 combined.

I know this threads from several months ago, but I've found a great deal of success and enjoyment in going as lean as I can. Lean meat is definitely harder to cook, but if you cook it right it's so much healthier while being tasty

You might Trump my answer because I am in a stall. If cutting calories for me the next week doesn’t help, I will try cutting fat too. I love that I didn’t have to cut fat so far, but maybe that could help break the stall. I don’t do straight up keto but I do low carb.

1 hour ago, GotProlactinoma said:

You might Trump my answer because I am in a stall. If cutting calories for me the next week doesn’t help, I will try cutting fat too. I love that I didn’t have to cut fat so far, but maybe that could help break the stall. I don’t do straight up keto but I do low carb.

It's not about fat it's about calories. And a gram of fat is more than double the calories of carbs or protein. I'm certainly not advocating be afraid of fat, but from a dieting standpoint protein is always king.

I would even say for most people most of the time it should be protein >fat>carbs. Having over 50% of calories coming from fat certainly seems excessive in my opinion. And makes me wonder if you're getting enough protein

I use lean beef but I have to use dark chicken because white doesn't settle well.