Separable fat

The white flaky fat on meat that can be easily removed from the muscle with a knife. There are two types of separable fat – external and internal separable fat.

External separable fat (1)
The visible fat on the outside of meat, which can be easily removed. It is also called selvedge or subcutaneous fat.

Internal separable fat (2)
The visible fat that can be easily removed between muscles; hence it is also called intermuscular fat. ‘Internal separable fat’ is different to ‘marbling’.

Separable lean (3)
This is the muscle meat, with no separable fat.

Lean red meat

Represents red meat that is trimmed of all external or selvedge fat and has minimal internal separable or intermuscular fat.

Semi-trimmed red meat

Represents red meat that has been trimmed of all external or selvedge fat, but still has internal separable fat.

Untrimmed red meat

This is red meat that still has external and internal separable fat.

Marbling

The visible fat within the muscles in meat, which cannot be easily removed. It is also called intramuscular fat.