Further to Sarah’s discussion, the fat-soluble vitamins are in the fat and the skin; and nutrients like Vitamin D, so long as it’s a true free-range organic in the case of chicken. However, don’t eat chicken too often. Being high in Omega 6 fats, it does not have the same health benefits and healthy fats as grass-fed beef.
When you get this high quality grass-fed beef, always retain the fat (you can render it into your cooking). Here’s why:
1.) It will keep the meat tender
2.) It will make the protein more digestible
3.) You will be getting all the benefits of the important fat-soluble Vitamins A, D, E & K
Contrary to what we’ve been lead to believe, the saturated fats made by nature are the healthy fats. They are stable and do not become rancid easily, therefore don’t draw on the body’s antioxidant reserves, initiate cancer or irritate the arterial walls as man-made oils and trans fats do. These fats make minerals absorbable, facilitate protein digestion, provide a ‘clean’ efficient energy source, encourage fat burning rather than storage, and satiate hunger. These healthy fats however are only available in naturally reared ruminants (grass-eating animals), not grain-fed (inferior and not health-supportive). Trim the fat off grain-fed meats if you ever eat them, and make sure to replace the fat component with a high quality butter or coconut oil in the cooking process.