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Trimming Beef and Lamb cuts

Good riddance to those excessive fats!

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.


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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.