This meat is a thing of beauty. It looks like it's maybe about 50/50 meat to fat in the smoothest distribution you'll ever see. I think I should've grilled it a bit longer as it was still really fatty when we ate it, but I was terrified of screwing it up. If I did it again I might actually blow torch it or cook it on a hot cast iron. Traditional grills didn't seem suited for something so delicate. Anyway, it's meat butter. you should get it once at least if you can afford it.