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Beef Fat

Discussion in 'Food Talk' started by BrokeDownSouth, Mar 20, 2020.

  1. Mar 20, 2020 at 7:11 PM
    #1
    BrokeDownSouth

    BrokeDownSouth [OP] Well-Known Member

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    I got this beef fat from a local farm. It looks like it's not rendered, cut straight off the cow. How do I get it ready for frying?
    IMG_20200320_202505.jpg
     
    Tullie D likes this.
  2. Mar 20, 2020 at 8:44 PM
    #2
    Tullie D

    Tullie D Well-Known Member

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    Here's something that might help. What you've got is muscle fat. Still usable for some things, but not as desirable as suet. Here's some information for everyone's enjoyment.

    https://savoringthepast.net/2013/01/18/suet-part-one-its-role-in-18th-century-foodways-and-life/

    https://savoringthepast.net/2013/01/21/suet-part-two-what-it-is-what-it-isnt-and-what-to-look-for/

    https://savoringthepast.net/2013/01/22/suet-part-three-preparing-it/

    https://savoringthepast.net/2013/01/23/suet-part-four-a-few-recipes/
     
    Last edited: Mar 21, 2020
    BrokeDownSouth [OP] likes this.
  3. May 24, 2020 at 9:31 PM
    #3
    aficianado

    aficianado Well-Known Member

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    back to bone stock.
    I rendered beef fat once. Trust me, do it outside. It’s the smelliest shit ever. I cannot forget the smell, ever.
     
    BalutTaco and wilcam47 like this.

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