Some cosmetic changes in preparation for larger site changes in the works.


Hi Betty,I always trim off as much of the fat as possible,

Veteran Member
508 posts
Joined: Jan 16, 2007


Posted to Thread #12690 at 9:11 pm on Nov 20, 2008

The meat will have enough fat in it to keep it moist. I am assuming you are using a braising technique.

Other messages in this thread: