Cut the fat off a Brisket?
I watched several videos and read some recipes that talked about cutting the fat off of briskets. When eating paleo, i assumed you'd want to leave a good portion of the fat on the beef. Is there any way to judge how much fat to leave on there, or should it all just be cut off the side? Would it be better to just cut most the fat off and save it for stir-frying veggies and such? I'm not afraid of the fat, but i just want to make sure that i'm getting a solid portion of protein. The piece of brisket i have has about a .5-1 cm thick fat layer.
Also, since i'm using grass-fed, is the piece of meat really gonna be leaner than normal? I know a lot of this probably depends onthe type of cut, but the place where i get it doesn't really let me choose the cut. The ground beef also doesn't list the percentage of fat which frustrated me. Should i relax and just enjoy it because it's quality meat, or should i really strive to make sure it's leaner in order to get a higher protein content?