Quote:
Originally Posted by Rathji
I was in a rush when I typed that. I meant the outside of the fat on the side of beef. The part that is circled in this photo. It is tough so it is only good for grind.
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That's where a lot hamburger comes from! even sirloin burger meat(closest to the hind), Meat close to the ribs/backbone is good, the rest is trash and used in hamburger/stewing beef etc.