Originally Posted by pmad
I don't mean to be rude, but are you actually suggesting there are grades of fat?
I'd let someone think I was their private butcher also if they were paying good money and buying into this nonsense.
I think there are different grades of fat. The tougher beef fat is just that when it is cooked. Prime rib fat in my experience is softer and tastier. I could be wrong but I do not think so.