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Reply to "Pot roast/beef - so much fat!"
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[quote=Anonymous]Huh, I trim, sear, braise until fat renders, and then I remove most of it before serving. True of pork shoulder as well. I think the fat serves a function in the cooking process but I don’t want to eat the fat or cartilage that can be separated from the meat. But my approach is labor intensive (and kinda unappetizing) for the cook at the end of the process. So these aren’t everyday meals for me. Though I have found a cut of pork (boneless pork butt steak) that disassembles easily. Have also had some luck with boneless beef short ribs, iirc. [/quote]
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