The David Gillespie Blog

Cooked beef from the hind portion of the carcase. Oven roasted to an internal temperature of 70C with no added fat. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.

Cooked internal and external separable fat from 2 different cuts from the hind portion of the carcase. Oven roasted as purchased, still attached to the lean muscle meat, to an internal temperature of 70C with no added fat, then dissected.

Cooked beef from the hind portion of the carcase. Oven roasted to an internal temperature of 70C with no added fat. Lean muscle meat with internal and external fat attached.

Cooked beef from the hind portion of the carcase. Oven roasted to an internal temperature of 70C with no added fat. Lean muscle meat with internal fat. Majority of external fat removed after cooking.

Cooked beef from the hind portion of the carcase. Oven roasted to an internal temperature of 70C with no added fat. Lean muscle meat with some inseparable internal fat. All possible internal and external separable fat removed after cooking.

Raw beef from the hind portion of the carcase. Lean muscle meat only. All possible internal and external separable fat removed.

Raw beef from the hind portion of the carcase. Lean muscle meat with internal and external fat attached.

Raw beef from the midsection of the carcase. Lean muscle meat with some inseparable internal fat. Majority of internal and external separable fat removed.

Raw beef from the hind portion of the carcase. Lean muscle meat with internal fat. Majority of external fat removed.

Cooked beef from the hind portion of the carcase. Oven roasted to an internal temperature of 70C with no added fat. Lean muscle meat only, with all possible internal and external separable fat removed after cooking.