Left is meat, right is unrendered fat. Is having a 5:3 ratio of fat to meat normal in beef cheek?? It tastes great but I feel like I wasted my money. What do I do with this fat?
by Extension-Border-345
2 Comments
louisbarthas
Looks like a pair of smokers lungs.
Bloodshotistic
I’d chop them up into small cubes, fry until charred and cwhispy and then sprinkled over ramen or savory soups. My Mom used to do that with pork fat and those small nuggets of fried fat was otherworldly with the flavor.
2 Comments
Looks like a pair of smokers lungs.
I’d chop them up into small cubes, fry until charred and cwhispy and then sprinkled over ramen or savory soups. My Mom used to do that with pork fat and those small nuggets of fried fat was otherworldly with the flavor.