Trimming beef and lamb cuts

Before you cook your beef or lamb you need to remove any excess fat. There are two types of fat associated with a cut of beef or lamb; intramuscular fat and external fat.

Before you cook your beef or lamb you need to remove any excess fat. There are two types of fat associated with a cut of beef or lamb; intramuscular fat and external fat. 

Intramuscular fat, or marbling, gives flavour and keeps the meat moist. External fat is found around the outside of a cut and should be removed.

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