Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

What do you do with trimmed beef fat?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    What do you do with trimmed beef fat?

    Like from brisket, or in this case a strip loin?

    I've always thrown it away, but the last time, last week, I figured I'd ask here, so I tossed it in a ziplock and threw it in the freezer, then forgot to ask.

    So I'm asking now: is there any use for it?

    #2
    Save it to add to a pot of beans.....or add it to your pot to make a beef broth. Render the fat and add it to your oil for frying.
    Last edited by Panhead John; November 25, 2020, 02:46 PM.

    Comment


      #3
      Get a lot of it saved up and render it in a slow cooker. Pour it into a quart jar and put it in the refrigerator. Cook with it, especially if you are making anything with beef or potatoes.

      Comment


        #4
        Render it or, if you grind your own burger mix, save it for use there if your meat selection looks a little low in fat content.

        Comment


          #5
          Originally posted by rickgregory View Post
          Render it or, if you grind your own burger mix, save it for use there if your meat selection looks a little low in fat content.
          Do you ever freeze it to grind and use in burgers?

          Comment


          • mnavarre
            mnavarre commented
            Editing a comment
            I've got a gallon ziplock bag in the freezer just for this.

          #6
          Render the fat and make French fries or compliment a lean grind.

          Comment


          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Or a savory pie crust

          • RustyHaines
            RustyHaines commented
            Editing a comment
            Now we're talkin' ! Makes the best pie crust ever IMHO. With all the fat cutting out of our diets we are all doing there are just times when you need to indulge.

          #7
          Originally posted by DavidNorcross View Post

          Do you ever freeze it to grind and use in burgers?
          Yep

          Comment


            #8
            Like others have said: either grind it and use when making burger patties (70/30 meat to fat ratio), or render it down to make your own beef tallow. Very easy, and oh so tasty!

            Comment


            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              I wash tallow about 3 times and make my own moisturizer.

            #9
            Make tallow since we use chuck roll/clod with prime rib for our burgers.

            Comment


              #10
              If you havve an offset cooker and the firebox is rusty melt the fat over the firebox each time you use it. It will form a hard carbon cap that lasts better than any paint.
              Or I also use fat for starting the fire on the parrilla.

              Comment


              • Henrik
                Henrik commented
                Editing a comment
                +100

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
            /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here