Fat that turns into jelly when cooked and not liquid?
You know the fat connected to ribeye and new york steaks, that when you cook it turn into jelly, what if I wanted to order 3kg of JUST that from the butcher what would I say? I am asking because I hate butter, hate cheese, hate oil.....the only fat I like is that. I tried to ask my butcher this but they didn't get it is that type of fat (the one that DOESN'T turn liquid when cooked called something?