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SWD3

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I'm confused by the instruction to buy and use lean cuts of meat with fat trimmed and drained, and the instruction that animal fats are a "best" cooking fat. I just browned some hamburger before adding it to my lunchtime vegetable soup, and wondered if I should discard the fat, drain and save to use later, or just throw it in the soup pot.

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That really depends on the meat you are using. If it is conventionally raised, grocery store ground beef, drain and discard the fat. If it's grassfed/finished and organic with no steriods or hormones, the fat is called tallow and it's excellent.

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