I can’t tell if this is simply fat or mold. Anyone have an idea?
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When in doubt - throw it out
Fat shouldn't be white at room temperature. If you kept it in the fridge and put the meat in an oven at some low temp (200F for like 10 min), and the "white stuff" melts, it's probably fat
aaaaa says reinstate Monica
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I disagree that fat shouldn't be white at room temp; every time I've had a cooled piece of cooked meat, the fats have been white. – bob1 Aug 08 '23 at 03:47
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@bob1 cooled how? – aaaaa says reinstate Monica Aug 08 '23 at 14:16
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Any method, particularly obvious on pork, but also beef, chicken. – bob1 Aug 08 '23 at 21:07