> Zephyr:
> >"I guess" is probably a good phrase here. By weight most of the meat
> >I've eaten has been Hawaiian tuna, which is instincto quality. The cow
> >I've eaten in Hawaii gives stops,
The stop I get with Coleman lamb or beef fat, is that it's suddenly just
too fatty tasting, ichy I call it. Do you get an unbreakable stop with
the lean part of the meat, and if so could you describe it?
My best, Ellie