11. Trim the pork tenderloins of any visible fat. 12. Trim all visible fat from sides of pork chops. 13. Trim any visible fat from chicken and discard. 14. Trim any visible fat from the breast and discard the neck if included. |
11. Trim the pork tenderloins of any visible fat. 12. Trim all visible fat from sides of pork chops. 13. Trim any visible fat from chicken and discard. 14. Trim any visible fat from the breast and discard the neck if included. |