Beef fat...

[lisagr07]

I just got through trimming a good bit of fat off of a big ribeye.... About 3 lbs worth....
I'd there anything I can do with it? I'm freezing it right now. If it were pork I'd save it for cooking greens/beans...

I've been told I can set it outside like suet for the birds....

Any suggestions? It seems like a lot to just throw out..

 

[maxttu]

Good god! 3lbs? Did you get any meat?

 

[lisagr07]

Good god! 3lbs? Did you get any meat?

Ha! Yes Max,, it was one of those slabs you buy and slice up yourself.. We got about 12 - 16oz. steaks, we put up in the freezer....
I cut off 3 lbs of extra fat....

 

[lisagr07]

This ones going on the grill tonight!!!

 

[ChamHoudini]

I am coming over steak is where its at

 

[absolutbill]

You can render it down (cook it down), and use it instead of oil in cooking. So, for example you can saute your green beans in it. Remember though, that it's got a lower smoke point, meaning don't turn the heat way up when you saute those beans (or whatever you choose to saute), because the beef fat will burn more quickly than oil would.

Next time I'd leave about 1/2 of what you took off on your ribeye. It will seep into the steaks as they are grilled and impart flavor. Then, you can always trim it off when it's cooked and on your plate. Remember, fat is flavor! Suet would also be a great application and much appreciated from your feathered friends.

 

[Solid Snake]

There is plenty of fat on that steak for flavor, most of said flavor will come from the marbling, and not from the trim around the edges.

As for uses, absolutbill's suggestion is good.

You could use it as lamp oil as well though...

 

[crocky]

Ok so now I want a nice juicy steak

 

[lisagr07]

I am coming over steak is where its at

We couldn't wait, sorry steak is gone!!! Man was it good too!!

 

[sandrachameleon]

I've been told I can set it outside like suet for the birds....

that's what I would do. even better to Melt it down, add seeds and nuts as it re-hardens

 

[lisagr07]

You can render it down (cook it down), and use it instead of oil in cooking. So, for example you can saute your green beans in it. Remember though, that it's got a lower smoke point, meaning don't turn the heat way up when you saute those beans (or whatever you choose to saute), because the beef fat will burn more quickly than oil would.

Next time I'd leave about 1/2 of what you took off on your ribeye. It will seep into the steaks as they are grilled and impart flavor. Then, you can always trim it off when it's cooked and on your plate. Remember, fat is flavor! Suet would also be a great application and much appreciated from your feathered friends.

There is plenty of fat on that steak for flavor, most of said flavor will come from the marbling, and not from the trim around the edges.

As for uses, absolutbill's suggestion is good.

You could use it as lamp oil as well though...

Thanks for all of the suggestions! I think i will try cooking some of it down and use it with cooking, the rest I'm just going to let the birds have at it!

 

[lisagr07]

Ok so now I want a nice juicy steak

I've got 11 left in the freezer!!!!!

 

[lisagr07]

that's what I would do. even better to Melt it down, add seeds and nuts as it re-hardens

I was just about to ask how to make suet!

Thanks Sandra!!!

After you make it do you keep it in the fridge or freezer?