How to log beef??
So easy with chicken.. Boneless, skinless, boom..
But all the different beef stuff is driving me nuts!
Is it separable lean and fat? separable lean only? What the hell is separable?
Choice cut? select?
Trimmed to 1/8 fat? Huh??
What would you call this eye of round pot roast, for example, that I trimmed all the fat off of?
200 calorie difference between 1/8 and 0" fat trimmed..