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Ziggurat said:
Red meat is usually cooked and served as a combination of meat and fat. Higher fat percentage is generally considered desirable (think marbled steak), so a ripped gym bro would probably taste gamey.

What I'm not sure of is how brown fat compares in taste to white fat. Babies have lots of the former, most adults have primarily white fat. If brown fat tastes as good as white fat, then babies are probably a delicacy. But there's not much volume in a baby. For sizeable portions, you're probably better off then with either the merely overweight (but not obese - the extra fat is just going to go to waste) or a chunky powerlifter type. Those guys don't tend to care so much about keeping body fat low, but they pack on the muscle.
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Have you considered varying the cooking method according to the difference in fat type and proportion? For example, I'd think the ripped gym bro would be a candidate for braising, or one of those instant pots that are all the rage these days.
 
sir drinks-a-lot said:
Have you considered varying the cooking method according to the difference in fat type and proportion? For example, I'd think the ripped gym bro would be a candidate for braising, or one of those instant pots that are all the rage these days.
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I've heard gym bros use the word "shredded" a lot. I assume it's a preparation method suggestion.
 
sir drinks-a-lot said:
Have you considered varying the cooking method according to the difference in fat type and proportion? For example, I'd think the ripped gym bro would be a candidate for braising, or one of those instant pots that are all the rage these days.
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A good long, low temperature sous vide followed by a really hot sear.
 
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