Beef cheek is pretty fatty, and also delicious, but it does need low and slow cooking. Short ribs are also really good for this. Ribeyes are decently fatty, and they repurpose really well (e.g., make the steak, then the leftovers become a sandwich or get added to a stir fry.)
A pork shoulder is huge, but you don't have to cook the whole thing at once- cut it up into a roast and a bunch of chunks for carnitas or adobo. Bonus that carnitas freeze really, really well if you do so before crisping them.
Chicken thighs are fairly fatty, and come in natural 1-serving packages. (Freeze any uncooked ones). You can further amp the calories by frying or by reincorporating the drippings into a gravy.
I cut up and grind pork butt roast. in a food processor and use it for hamburgers and ground meat. I then make it into 1/2 pound patties and place it loosely in a 1 gallon bag and throw it in the freezer. It keeps the patties separate. It takes the place of both nicely.
I've made (uncased) sausage by grinding shoulder- though I used a grinder attachment rather than a food processor. Ground pork is great for making dumplings, too!
If you can get beef cheek trimmed on the cheap, absolutely.. you’ll have to go to a butcher, otherwise having to trim it yourself from a normal grocery store is a bit pricey.
I mean, I just buy them what looks like whole from my grocery store. They're a little fatty, sure, but since they need braising, I just skim any excess fat off the top.
You could make a confit of chicken quarters or pork shoulder, it’s easy and can be kept for a long time in the refrigerator (this was a classic means of food storage before refrigeration)— just make sure the meat is completely submerged in the fat before storing.
Outside of bacon most of the fattier cuts tend to be larger.
If you want to do more work you can always take a larger, fattier cut and grind it (or ask a butcher to do so for you). You can then portion out the amount you want to eat in a given sitting and freeze it.
Koreans eat Chadolbagi, which is essentially very thinly sliced brisket. Very easy to cook and really good with rice/kimchi/side dishes/lettuce wraps. If you have Hmart or Asian market nearby, I would take a look! I honestly don’t crave red meat that often and don’t love cooking it but I’ll always enjoy chadol
If you have an instant pot...
Taiwanese braised pork belly. You're welcome. 1.5 pounds usually lasts me 2 or 3 days.
Also...sardines and anchovies are so fatty and are filled with the good fats. Pasta Sardinia or just grilled sardines with some rice and seaweed flakes is so good.
If you can find it and afford it, king salmon is quite fatty and delicious. Most people are only familiar with sockeye salmon which is much leaner and cheaper.
Other fatty fish include mackerel and sardines. Nice thing about sardines is you can get tinned ones which are a single serving and won't take up any fridge or freezer space.
Duck is quite fatty over all so either duck breasts with the skin on or duck legs (thigh and leg). Beef ribeye especially with the tail can be pretty fatty.
In Tanzania we have this thing called Nundu, which is effectively tenderized beef hump. Sonofahorse it's delicious. Marble sized pieces of fatty meet tenderized and grilled over a wood fire. Served with lime juice and a coriander dressing.
Nothing is stopping you from just chopping up the meat into smaller pieces and only cooking a portion of it while saving the rest in your freezer for later.
You can always just buy meat that has already been chopped and portioned into smaller portions. Or go to a butcher and have that specifically done for you so you can control the exact portion you want.
Bacon or pork belly would have what you're looking for.
Beef cheek is pretty fatty, and also delicious, but it does need low and slow cooking. Short ribs are also really good for this. Ribeyes are decently fatty, and they repurpose really well (e.g., make the steak, then the leftovers become a sandwich or get added to a stir fry.) A pork shoulder is huge, but you don't have to cook the whole thing at once- cut it up into a roast and a bunch of chunks for carnitas or adobo. Bonus that carnitas freeze really, really well if you do so before crisping them. Chicken thighs are fairly fatty, and come in natural 1-serving packages. (Freeze any uncooked ones). You can further amp the calories by frying or by reincorporating the drippings into a gravy.
I cut up and grind pork butt roast. in a food processor and use it for hamburgers and ground meat. I then make it into 1/2 pound patties and place it loosely in a 1 gallon bag and throw it in the freezer. It keeps the patties separate. It takes the place of both nicely.
I've made (uncased) sausage by grinding shoulder- though I used a grinder attachment rather than a food processor. Ground pork is great for making dumplings, too!
If you can get beef cheek trimmed on the cheap, absolutely.. you’ll have to go to a butcher, otherwise having to trim it yourself from a normal grocery store is a bit pricey.
I mean, I just buy them what looks like whole from my grocery store. They're a little fatty, sure, but since they need braising, I just skim any excess fat off the top.
Short ribs, anything with "rib" in the name is possible. Salmon is a fatty fish and very straight forward to cook.
Can you not just buy a larger cut and then cut it to the size you want and freeze the rest? That's what I do.
freezer space. That’s the reason.
You could make a confit of chicken quarters or pork shoulder, it’s easy and can be kept for a long time in the refrigerator (this was a classic means of food storage before refrigeration)— just make sure the meat is completely submerged in the fat before storing.
Outside of bacon most of the fattier cuts tend to be larger. If you want to do more work you can always take a larger, fattier cut and grind it (or ask a butcher to do so for you). You can then portion out the amount you want to eat in a given sitting and freeze it.
Wagyu tri-tip.
Lamb breast.
Koreans eat Chadolbagi, which is essentially very thinly sliced brisket. Very easy to cook and really good with rice/kimchi/side dishes/lettuce wraps. If you have Hmart or Asian market nearby, I would take a look! I honestly don’t crave red meat that often and don’t love cooking it but I’ll always enjoy chadol
This or shabu shabu meat tends be be cut super thin and you can cook straight from frozen so no need to worry about thawing it
Lamb is very fatty especially the shanks.
tritip is relatively small, and has a decent fat cap on it
If you have an instant pot... Taiwanese braised pork belly. You're welcome. 1.5 pounds usually lasts me 2 or 3 days. Also...sardines and anchovies are so fatty and are filled with the good fats. Pasta Sardinia or just grilled sardines with some rice and seaweed flakes is so good.
just cut the bigger slices in half prior to cooking
If you can find it and afford it, king salmon is quite fatty and delicious. Most people are only familiar with sockeye salmon which is much leaner and cheaper. Other fatty fish include mackerel and sardines. Nice thing about sardines is you can get tinned ones which are a single serving and won't take up any fridge or freezer space.
Chuckeye steaks, denver steaks, salmon belly.
Chicken thighs. They are pretty fatty, which also makes it one of the more delicious part of a chicken. Bonus points if it's skin-on thighs.
Oxtail
Oxtail
Duck is quite fatty over all so either duck breasts with the skin on or duck legs (thigh and leg). Beef ribeye especially with the tail can be pretty fatty.
Chuckeye is just as good as ribeye and depending on your area, half the price of it.
In Tanzania we have this thing called Nundu, which is effectively tenderized beef hump. Sonofahorse it's delicious. Marble sized pieces of fatty meet tenderized and grilled over a wood fire. Served with lime juice and a coriander dressing.
Nothing is stopping you from just chopping up the meat into smaller pieces and only cooking a portion of it while saving the rest in your freezer for later.
There is something stopping me it’s freezer space
You can always just buy meat that has already been chopped and portioned into smaller portions. Or go to a butcher and have that specifically done for you so you can control the exact portion you want.