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Fat is usually cut or rendered off a piece of meat for two reasons: firstly, it is seen as somewhat unhealthy to ingest a bunch of fat, and secondly, it very chewy when cooked.

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Q: Why should we remove most of the fat from the meat?
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Why is skin removed on chicken?

It reduces the fat content of the meat by a great deal. Dieters often remove the skin (fat) as the meat of the chicken in not very high in fat without it.


Should Prime Rib be cooked fat down?

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