I cut out all this fat from about 25lbs of beef chuck roast, any idea what to do with the fat?
I just have basic kitchen equipment so I can’t make ground beef or hotdogs.
The only idea I have rn is rendering it and cooking it to try make some lard
Edit: thank you all for the feedback!! I’ll give some of the suggestions a try but I’m gonna make beef tallow with most of it. Thank you again
by Varro-AK47
27 Comments
I fry it up to render the fat and then cook fried rice in it. Eat it up, even the fat.
I never cut off fat, I eat it.
And I buy all the cut off fat at the store for $1 lb and cook it into cracklings then eat them or give them to the dogs.
Render that fat down in a big pan, strain it into a Mason jar. That’s the best cooking oil short of bear fat that money can buy.
Render it and make a candle for your mom
I grind it into some of my deer meat
I save it a freeze it and render/cook it. Beef tallow baby!
Copper cazo and make chicharrón
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Why did you remove so much fat???
The trimming pile on my chuck is a small fraction of that(maybe 1/8? 1/16?-depends on the starting condition….ive had a few that went up to ~1/4 with sinew, nerves, veins/arteries, etc)
Most of the time you leave this on the meat & cook it down with your roast(or leave it with your meat to grind).
At this point you can chop it fine(like pea/dry bean size)& slow cook it to make tallow.
I like to make beef cracklings with it.
Cook it down and extract the tallow.
Give it to the dog
Render it for tallow
Render it and save it in the fridge to cook with
Render it into tallow
Just enough water to cover by an inch. Medium heat until it starts to simmer. Then the lowest heat that keeps it at a whisper of a simmer. Cover. Leave it alone for five or six hours. Maybe a quick stir every hour or two. Strain it – I usually do this three times. Once through a colander with a bowl underneath. Don’t forget the bowl. You want the liquid; throw the solids away. Next through a sieve. Finally threw some cheese cloth.
Pour the remaining mostly clear/cloudy white liquid into a glass bowl, put it in the fridge, and cover it.
24 hours later, lift out the beautiful white tallow cake floating on top and dump the water underneath. Wipe the excess water off the bottom of the tallow cake or slice the thin wet layer off. This helps prevent mold.
If the tallow comes out off-white or medium brown… That’s OK. That just means the heat was a little high and the meat cooked a little on the bottom of the pan. It will have more beef flavor, so might influence how you use it.
Put that in a right size airtight food storage container in the fridge. Should last at least two months. Use it in place of oil or butter in literally any recipe where you want to add a little of the beef flavor.
Awesome for roast veggies, french fries, flaky biscuits, eggs, roast/fried chicken, pot pie crust, finishing steak or brisket, spread on toast, to toast bread for grilled cheese. It’s also good for seasoning cast-iron. And if it actually comes out white… It’s not a bad option for oiling wood cutting boards to prevent them from cracking. Don’t do this with brown tallow though. It will add more flavor than you want for cutting board and can go rancid.
Beef dripping and GREAVES! THAT’S THE BEST BIT!
Make em nice and crunchy, sprinkle on a little salt and use them on your salad or grilled lettuce!
Pan fry with potatoes and onions!
make beef stock!!!! or pho soup stock
You should have not trimmed it and ate it all because its the best part
Render it and make cookies
I don’t cut it off my damn steak.
make tallow.
Render it add some lye and fragrance and make soap
That looks like at least half beef
As others have said, tallow – that and you might’ve trimmed way too much fat off it. Can’t be sure without looking at the end result, so you might be in the green.
I did it when it was my first time, personally – I was like “oh hey look I can trim a lot of the fat off and just leave a nice and lean piece of meat.” It was lean, but it wasn’t nice – the fat adds a lot to the meat overall, it turns out.
Notably, lard is made from pork fat, tallow is made from beef. They have slightly different properties, and obviously you can’t really use lard as a replacement for tallow in situations where the person eating it might not wish to consume pork products, and vice versa.
Simmer in a pot of water and make some tallow to use for other stuff, might wanna do it outside though unless you got a really good hood
Sear it and mix with Dog food as a treat