In my experience, the fat is slimier than the meat it's attached to, no matter what the meat is. That, and it's more squishy than the meat. It helps if you rinse the meat first. That will get any blood and fluid off the meat. Hope this helps. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
- [CnD] trimming fat from meat Marvin Vasquez
