> 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