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1 Choose lean cuts of meat, and trim visible fat before grilling.
2 Spoon off and discard the visible fat from the roasting pan or cast-iron skillet.
3 Remove and discard and visible fat from roaster cavity.
4 Remove and discard any visible fat from roaster cavity.
5 Remove and discard any visible fat from cavity.
6 Remove and discard any visible fat from cavities.
7 Trim any visible fat from the chicken thighs, then cut the thighs into long strips, about 1-inch wide.
8 1 Long Island duckling, about 4½ pounds, visible fat removed
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