Andrew;
>you have yet to give any explanation for why the visible fat should be
>trimmed off the meat.
>1. since the visible fat has about the same composition of fatty acids as
>the invisible intramuscular fat, what purpose does this serve?
So you can achieve a better balance of fat types. See Richard's post. This
seems obvious.
>2. does this apply to beef only, or to lamb and pork as well?
No, to all domesticate animal that are non-grassfed (undoubtedly). Not to
wild animals.
Marilyn