I had a question about this, but didn’t want to clutter his thread or add to any confusion.
Why the preference for lean cuts?
I’m asking in general, not in his case. His trouble getting carbs in because he’s eating too much meat is a bit unique.
In the general case I tend to think along the lines of fat = flavor, more [natural] flavor leads to less seasonings (especially salts) and more protein intake. My typical perspective is most people get too many of their calories from carbs, and fatty carbs at that, so switching to tasty [fattier] meat seems like it would be a better option.
Extending that further, most people who want to lose weight are doing a least some exercise, if not too much exercise, so biasing toward protein and away from carbs will bias toward muscle and higher calorie-burning-at-rest. Even if the fat levels stay similar.
So as a general statement, I’m wondering why you’d recommend leaner cuts of meat.