Oh that's what you mean, that's of course why Moo Tod is so much better than Guanciale, which is too fatty, the amount of fat left in the Moo Tod is just right. It is by no means fully rendered, you still have to render the Moo Tod and there's fat allright. I was actually going to post on social media during this crisis when these Italian kids were misbehaving that Italians should be using Moo Tod instead of Guanciale in Carbonara, as it's much better, but the Italian embassy was already grovelling so much I did not want to humiliate them further.
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