the ones he has are beef not human

Wildly delicious when prepared properly. Some preparations call for the "bias" cut like you show in your original photo, and others call for the "canoe" cut, such as the later post.

I always refer to it as "meat butter". It is the richest thing you'll eat next to pork brains, but is absolutely wonderful when placed under the salamander and allowed to render completely.

As Aigel said, a nice grilled piece of rustic white or sourdough completed the picture....and of course a wonderful glass of lean, acidic white wine such as Gruner Veltliner to cut through the fat.

Everything in moderation.

Yeah, I have always trimmed the fat off of steaks/meat. Grind it up in meat, fine. Cook it low and slow until it melts or falls off, fine, but if it's still there when the meat hits my plate, it's gone. I cut it off like cancer, I'll lose a little meat to make sure I don't get any of the blubber.

Crispy/nearly burnt fat? Yum