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Unread 09-27-2013, 11:45 PM   #4
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Originally Posted by BecknCO View Post
Why is it important to have a good fat cap if you are going to trim, and does color or the meat make any difference?
I don't trim. I like a good fat cap for the flavor/moisture in the finished product. color is hard to judge. some places package meat w/other gasses to preserve color. as long as it isn't grey, you should be good to go.
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