Not sure on the "seperable" but I assume that it is refering to something that can be removed rather than the internal marbeling of the meat. I don't know anything about Canadian packaging, but check to see if it gives any indication on how lean the meat is. Ground meat in the US has labels like "80/20" or "93/7" to let you know the lean to fat ratio.
The amount of fat in a cut of meat is covered by the grade here. If I recall correctly, choice is low grade, select is mid grade, and prime is top grade. The higher the grade, the more tender the meat due to the amount of fat in the muscle tissue.
I hope this helps, and good luck in your journey