I rendered the 5lbs of the fat I trimmed off. I cooled it to bring it to about room temperature and then poured into 2 ice cube trays and put it into the freezer. Then I take the Beef Love cubes out of the ice cube trays and put them in freezer bags. Then when I'm grilling steaks I just get a cube out of the freezer and put it in a small bowl and nuke it to liquify it again.👌
Guest ... If you don't have any beef fat and want to make some beef love just ask your local butcher to save you 5 or 10 pounds of fat when he's butchering beef. If you know him well he will give it to you.
Just did up some "beef love" today from a couple pounds of trimmings from a choice boneless ribeye ($7.78/#) that I got. Trimmed the "lip" off prior to going into a "Dry Age" bag for 30 or 40 days before becoming a summer supply of dry aged ribeye steaks.
Last edited by HorseDoctor; May 9, 2016, 05:21 PM.
I just put the fat in a stock pot and set the heat on medium high. The fat just melts in the pan. Not all of it will melt so I remove the pot from the stove and let it cool to about room temperature and then pour the Liquid through a strainer and throw out the hard particles.
Search beef love on AR... Meathead wrote an article about the process.
Dice the fat up fine or grind it before rendering. You'll get a lot better return. Can also add a little water to get the process started. The water will boil off and not be part of the final product. A little salt on the cracklings when your done & they're plenty tasty.
(Doc) ROK ... I try to trim as much of the meat off of the fat as I can. I trim them to 1 inch cubes before putting them in the stock pot so trimming the meat off is just part of the process.
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