Mugsy27 - I LoL'd with Andy M.'s response.
I always leave the fat on when cooking (but on top). I will sometimes also cool off the result once cooked (in fridge or freezer) to have the fat become more solid and scoop it away.
If in a rush, you can also use "special strainer/measure cup" that has the pour spout at the bottom (fat rises so you can have a quicker seperation of broth vs. fat availible back into the meal prep). These measure cups are normally easy to find.
For something with a "fat cap" I normally trim to around 1/3 inch or less, but make sure the resulting fat is not part of the meal. The benefits of leaving some of the fat in the cooking process is added flavor , especially when you have root vegitables to absorb the flavor, and the resistance to the meat drying.
Of course, that is just my personal opinion.
If eating tasty stuff is a sin, I am certainly going south.