> 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