I bought this beef tenderloin and I just finished feeling it up here at home.
Some pieces of the fat were solid and I could snap them in pieces.
What's up with that?
Working in kitchen other day, chef cuts up rack of ribs into cutlets for meat. disposes bones into stock pot. looks like beef bacon
vac pac and sues vide those monsters for 12 hours.
as bags split, we ended up shredding and ballontining the meat. halfway picking through one, discover a lump of fat, almost like someone put a block of cheddar in the center. its so soft and tender, it flakes like cheese too.
chef eats a small amount. i eat the rest. heart pains later, i wont do so again.
tldr. cook with it. but dont just eat it. its normal