Final answer:
Not all fat should be trimmed away when fabricating cuts of meat. Fat can add flavor and nutrients, so making balanced choices and moderating consumption is key. it is not necessary to trim all fat from meat, but making informed choices and moderating consumption can contribute to a healthier diet.
Step-by-step explanation:
The statement that all fat should be trimmed away when fabricating cuts of meat is false. While it is true that some cuts of meat have a higher fat content and may benefit from trimming, not all fat needs to be removed. Fat can add flavor and juiciness to meat, and it also contains essential nutrients. The key is to make balanced choices and consume meat in moderation.
For example, lean cuts of meat like skinless chicken and fish have relatively low fat content, while cuts like ribs or bacon have a higher fat content. Trimming excess fat from these high-fat cuts or choosing leaner cuts can help reduce overall fat intake. In summary, it is not necessary to trim all fat from meat, but making informed choices and moderating consumption can contribute to a healthier diet.