Quote:
Originally Posted by T@T
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.
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I am not referring to the meat inside the fat, which is what 99.9% of us eat when we cook a roast/steak/burger, I am referring to the pink layer on the outside of the fat.