I cut the fat off cos I cant stand it, but I don't cut off the little bit at the bottom cos then the bacon falls apart. I don't eat it though. When I cook mince, even the extra lean mince, I cook until browned the drain the mince through a sieve or collander to remove all the fat, then I transfer back to the pan. This works with cheap mince too. All the fat comes out when it's being cooked so as long as you drain the fat away and rinse the mince in hot water, you should be ok.