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Why low fat if fat is supposed to push VA out?
You are (at least partly) right about the grill-experience. didnt think of that. But also I think the goo that drips out of the meat on the grill isnt exactly the same. Maybe Im wrong. And I dont know if the other stuff (except moisture of course) would NOT burn. But yeah my experience matches yours. its very unappetizing. the fat deposists happens more with fatter cuts not so much with 5%fat, and it happens more with whole pieces of meat then ground/minced meat. I think thats due to the distribution of fat in the meat. In un-grinded meat the fats are more pooled while in the ground ones its so evenly distributed it doesnt collect.
About the white fat that's normal to me so I don't know. But tallow isnt markedly different from the rest of the fat is it?? I think there might be a slight tilt in the fatty-acid composition but not much outside of that. Also it seems that the retinoids are prone to collect in fatty tissue closer to the skin but that might be me projecting my experience with bird fat on to ruminants. I still find the same in Lamb. If it tastes of herbs from the grazing or has more orange fat it tends to be in the areas closer to the surface of the animal. Maybe its a defence mechanism from the organism to deposit the retinols as far from the central organs as possbile (majorly). I don't know but its a possibility. Anyways I have two musings about the white fat. 1- isn't all fat white if its not heavy in caratenoids?? (I sometimes avoid some meat-cuts if the fat is orange) But secondly I spoke to a chef at the meat-desk of my local store recently and said I wanted this cut instead of that because of the whiter fat, and he said that it's because of how long it's been on display and that the fat turned towards orange when oxidicing. That's very interesting. How could that be? In my experience that doesnt always happen so I wonder if that only happens if the fat is high in caratenoids/A, and if so if it gets more or less toxic then when it's white. And if white fat sometimes turns orange then how to differenciate between actually low A fat and "caomouflaged" A. Anyways now Im sort of off topic just became curious.