Fat on the back of a meat-producing animal.
- The specs call for moderate muscling and moderate back fat, not the ultra-lean genetics some breeders are promoting.
- The best grade is a 260-pound pig with an inch of back fat and 48% to 50% lean.
- The butcher had conveniently cubed all of the meat suitable for sausages, and the addition of some back fat, salt, pepper and breadcrumbs was all that was needed.
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