When cooking fatty cuts of meat like pork shoulder or brisket, a debate arises over which way the fat cap should be oriented – with the fat on top facing upwards (fat cap up) or facing downwards towards the heat source (fat cap down). This decision can impact how the fat renders, bastes the meat, and crisps up. So what’s the right answer – should the fat cap be up or down?
The orientation of the fat cap impacts the end results in a few key ways:
- Fat rendering – Fat that is exposed to direct heat will render and melt quicker. Fat that sits above the meat may take longer to fully render down.
- Meat basting – Fat that melts during cooking will drip down and baste the meat below, keeping it moist and adding flavor.
- Fatty exterior – Fat that sits on top and doesn’t directly cook will remain intact longer, leading to a fatty top exterior that some enjoy.
There are good arguments on both sides of whether to cook fat side up or down. Let’s explore the reasoning behind each approach.
The Case for Fat Side Up
Cooking with the fat cap facing upwards has some advantages:
- Slower rendering – With the fat on top, it is further away from the direct heat source. This means it will melt and render down more slowly over time, allowing the fat to fully baste the meat.
- Tender meat – Since the meat is not sitting directly in fat, it is less likely to stew and become overly soft. The meat remains exposed to the heat and browns better.
- Crispy fat cap – The fat on top doesn’t render down completely. This leaves some fat behind to get crispy and browned, creating delicious texture and flavor.
For these reasons, many experts recommend cooking fatty cuts like pork shoulder and brisket with the fat side facing up:
“I always cook fatty cuts of meat fat-side up. Why? It allows the fat to render slowly over time, which means it bastes the meat while cooking. The end result is exceptionally moist, tender meat.” – Chef Thomas Keller
When the fat renders slowly from the top, it has time to thoroughly baste the meat. Just be sure to trim off any excess thick areas of fat before cooking. The fat doesn’t need to fully cover the meat; just make sure there is a nice even layer.
Tips for Cooking Fat Side Up
If you opt to cook with the fat on top, keep these tips in mind:
- Leave some fat intact – Don’t trim all the fat before cooking. Leaving some behind will allow it to crisp up. Aim for about 1/8 inch of fat.
- Let it rest – Allowing the meat to rest after cooking gives the fat time to reabsorb into the meat. This makes it juicy and tender.
- Crisp it up – Broil or sear the fat cap at the end to render remaining fat and crisp it.
Cooking with the fat up requires some patience. But taking it low and slow leads to incredibly moist, flavorful results.
The Case for Fat Side Down
On the flip side, there are also good reasons to cook with the fat side facing down towards the heat source:
- Faster rendering – With direct heat exposure, the fat will melt and render quicker, basting the meat from the start.
- Crispier exterior – With the fat side down, it fries in its own fat, creating a crispy and browned crust.
- Cooks evenly – Heat can directly reach all areas of the meat, leading to even cooking throughout.
Chef and TV host Alton Brown is a proponent of cooking fatty meats fat side down:
“I always cook large, tough cuts of meat with the fat side down. Why? The fat acts as a buffer from the heat, which could cause the bottom of the meat to overcook. Plus, the rendering fat bastes the meat and crisps up the exterior. Fat down = even cooking and crispy crust.”
With the fat cap exposed directly to the heat source, it crisps up and provides ongoing basting. This works well for tougher cuts that benefit from braising.
Tips for Cooking Fat Side Down
To get the best results cooking fat side down, try these tips:
- Start it fat side down – Get that initial sear by beginning with the fat down to render and crisp it up.
- Flip halfway – Partway through, flip so the fat is up to let it baste the meat. Then back down to re-crisp.
- Add liquid – Braising in some liquid after searing keeps things moist and helps render the fat.
- Sear at the end – Get the fat crispy again with a final sear or broil at the end.
With the right techniques, cooking fat side down can deliver a crispy crust and tender interior.
Conclusion
So in the end, should you cook fatty cuts of meat with the fat cap up or down? There are good arguments on both sides, and it comes down to personal preference. Here is a quick summary of the pros and cons:
Fat Up Pros:
- Slow rendering bastes the meat
- Leaves some fat to crisp up
- Meat browns better
Fat Up Cons:
- Fat may not render evenly
- Bottom may overcook
Fat Down Pros:
- Fast rendering and crispy crust
- Fat bastes from the start
- Cooks evenly throughout
Fat Down Cons:
- Can lead to overly soft meat
- Fat may render too quickly
Many chefs recommend starting a roast fat side down to get an initial sear, then flipping partway through cooking. This gives you the advantages of both methods. Proper temperature control, basting, and resting are also key for juicy results.
The most important thing is keeping a close eye on what’s happening in your cooker and adjusting as needed. With some practice, you’ll find what works best for different cuts of meat. Now get cooking and enjoy those tender, flavorful results!
Comparison Table of Fat Up vs Fat Down
| Factor | Fat Up | Fat Down |
|---|---|---|
| Fat rendering | Slower | Faster |
| Basting | Drips down slowly | Renders from start |
| Exterior | Leaves some fat to crisp | Crispy crust |
| Doneness | More even | Bottom may overcook |
| Moisture | Very moist throughout | Can dry out |
Frequently Asked Questions
Should I trim the fat cap before cooking?
It’s best to trim off any very thick or hard areas of fat so the remaining fat can render evenly. But leave about 1/8 inch of fat intact for basting and crisping up.
How can I ensure moist, tender meat?
Cooking at a low temperature, basting and flipping halfway through, and allowing the meat to rest are key for moist results. Adding some liquid like broth or water when braising also helps.
What cuts of meat work best cooked fat side up or down?
Tougher cuts with a lot of connective tissue like brisket and pork shoulder do well cooked fat side down for braising. Leaner roasts like tenderloin can be cooked fat up since they have less fat to render.
Should I sear before or after cooking fat side down?
It’s best to sear the meat first to get that initial crispy crust. Then cook fat side down, and sear again at the end if needed to re-crisp the exterior.
What if my cut of meat doesn’t have much fat?
On leaner cuts without much fat, the orientation matters less. Focus more on proper cooking techniques for the specific cut of meat. Add extra fat via oils, bacon or fat trimmings if needed.
Conclusion
Whether to cook fatty cuts of meat with the fat side up or down depends on your goals and preferences for how you want the fat to render and the meat to turn out. For most roasts and large cuts that benefit from braising, starting fat side down then flipping halfway through is a good approach to get the best of both worlds – initial crispy exterior followed by basting. Pay close attention while cooking to ensure even doneness and the level of moisture and tenderness you desire. With practice, you’ll find your own perfect method for succulent, flavorful roasts.