Put in a boil with enough water to cover the picadillo for two minutes more after it has started to boil. Remove it to freshen and once cold put the boil in the refrigerator. On the half hour you will notice that the fat was a foil frozen in the surface. The harder it will be easier withdrawing it, piece by piece. You will notice that the broth is not lost and with it, you can cook your delicious picadillo that already is cholesterol-free.