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I think that if you cook the edges of your meat very hot and fast, it will form a barrier that limits subsequent escape of fat during cooking. Here is what I do with burgers and steaks and bacon/turkey burgers: My grill is gas. I get it as hot as it can get. Meat goes on. Flip it after about a minute. On flipping, heat turned down to as low as it will go....


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Fat comes out due to melting The primary way that fat will leave a grilled meat is through melting. Animal fat isn't a pure or refined substance, so it doesn't have a set and exact melting point, the way that water does. In my experience, fat melting occurs in the 55 - 70 C range (130 - 160 F). You will see little fat gone at an internal temp of 55 C, but ...


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