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Apr 3, 2008 11:45 AM

What does "separable lean and fat" mean?

Forgive my ignorance, but I only recently began logging foods, and come across this phrase quite a lot. I know the common-sense answer, i.e. one takes off the separable fat (outside) off the meat, but am not sure whether this is correct. Thanks so much!

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  1. I have never heard the term, but like you would assume it is the fat that can be cut from the outside of a piece of meat, or perhaps the nuggets and strips of fat that can be trimmed out of a ribeye. ...all this as opposed to marbling, or the fine streaks of fat throughout a prime steak

    1. Steakman is on the right track:

      Seperable Lean - Meat with visible fat removed. Fat will still remain inside of the meat.
      Seperable Lean and Fat - The original portion of meat, all fat included.

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      1. re: kickling

        I've been looking at the FDA nutritional info database and they have something called "separable lean and fat, trimmed to 0" fat". What does this mean?