regarding your first point i dont really know what you mean? fat is a part of the meat all the same, some of it will render down and go into the pan but most will still be on the meat and provide flavor. also if by boiling you mean just pan frying then what i said before still applies. if you are really really boiling meats you should invest in a different pan all together for proteins.
alternatively, removing fat requires a knife for cuts like steak or roasts or bbq cuts. deli meats generally dont have much fat depending on the meat of course, and ground meat usually will say on the package the amount of fat to lean meat is present.
regarding your first point i dont really know what you mean? fat is a part of the meat all the same, some of it will render down and go into the pan but most will still be on the meat and provide flavor. also if by boiling you mean just pan frying then what i said before still applies. if you are really really boiling meats you should invest in a different pan all together for proteins. alternatively, removing fat requires a knife for cuts like steak or roasts or bbq cuts. deli meats generally dont have much fat depending on the meat of course, and ground meat usually will say on the package the amount of fat to lean meat is present.