Funny thing about the Zebra, that fat they have is quite unique. It's as Yellow as a Crayola crayon. I think 100% of the hunters that see this for the first time comment on it. It's not a very tasty fat either. We are very meticulous to remove all of it from the meat when eaten. One reason we do not utilize the meat from the Zebra's very much.
Not being argumentative, as you have loads more experience than I have, but the plains zebras had this yellow fat as you describe, and no steaks were served from it either. The Hartman's Mtn zebras on the other hand did not have this yellow fat, and were very, very tasty.....after I was talked into eating it.
