Cutting Fat Off of Meat when Making a Pot Roast

Video Transcript

"Hi, this is Josiah Owen and today we are going to talk about making pot roast. Now we are going to go over our meat for our roast. Right now we have our big 6 pound hunk of meat. This is way too much. We are not going to use all of this; it is going to be a waste. But I like to buy in bulk so what I'm going to do is cut this in half and use it for later. But right now I'm going to go ahead you see right here there is some fat. Some of that is okay, some fat is always good. What you want to do is minimize this and cut some of the fat away. So you want to flip it over and cut away some of the hunk of the fat. Some of the fat is okay it gives it some flavor. You don't have to use it. Careful not to cut your hand, cut down while you are doing this and when you get to a point cut that piece off. Just go back in and do the same thing to the end of the meat. So be careful with the hand we do not want you to cut your hand off. You just want to cut that right off. At this point this is about enough fat that you want. So we are going to cut this right in half. We would not need all of this. We would eat this later this week so we don't have to waste food and at the same time save some money. "