On 08/07/2011 05:00 PM, Keith Thomas wrote:
> All cattle - ALL - have fat on the carcass. Generally 10-20% of total
> carcass is fat. The meat you get has had the fat removed.
>
Not true of grass-finished cattle in the Ottawa valley.
They don't get old enough.
There's fat around the kidneys, I can get that, but not suitable for
pemmican.
William