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When scaling meat, people often make the mistake of removing the fat and then continuing to cut. This is not recommended because it can affect the bark on the meat. To recover a scalp, simply pull the fat back over and press it in place. Start cutting away from where the scalp actually begins, a few centimeters back from where the meat is visible. By doing this, you can make the scalp disappear and the fat will reset. Remember to keep it real and not shy away from proper meat preparation techniques.