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  • Storing beef fat?

    I managed to get some grass fed beef fat. Now whats the best way to store it once I get it rendered?

  • #2
    I use an old pickle jar in the cupboard.
    37//6'3"/185

    My peculiar nutrition glossary and shopping list

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    • #3
      In the freezer (broken up into small pieces after it hardens in the fridge), it will last through the zombie apocalypse.
      "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

      B*tch-lite

      Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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      • #4
        I keep mine in the freezer as well. I like to use a variety of fats and I'd hate for any of them to go bad (especially since I buy in bulk).
        See what I'm up to: The Primal Gardener

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        • #5
          Once rendered, fat keeps very well in the fridge for weeks, in screw top glass jars. I daresay it would last for months, but mine gets used before that. Unrendered, I keep fat in the freezer.

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          • #6
            Didn't get as much as I thought. I had 3 big chunks, cut them down, removed as much flesh as I could find. Stuff the 4qt crockpot (but still lots of air), and got just under 4 cups. Lots of gristly bits and small bits of flesh leftover. Also smells a little bit odd...not rancid or anything, just kinda off?

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            • #7
              Originally posted by rcav8r View Post
              Didn't get as much as I thought. I had 3 big chunks, cut them down, removed as much flesh as I could find. Stuff the 4qt crockpot (but still lots of air), and got just under 4 cups. Lots of gristly bits and small bits of flesh leftover. Also smells a little bit odd...not rancid or anything, just kinda off?
              I put my fat through a mincer before rendering it in a slow cooker - this means that almost all of the fat renders down so there is less waste, more lard. The fresher the fat - pork or beef - the less "funky" the end product smells - but I've only once had some that was too odd smelling to use. The more bits of meat / flesh you cut off before rendering, the purer the end result and also the smell!

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              • #8
                Thanks, Breadsauce. I hope to have opportunity to use this info next time I get shares in an animal. This time we only got the meat, I think the fat was sold off to a cosmetics factory.
                Annie Ups the Ante
                http://www.marksdailyapple.com/forum/thread117711.html

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                • #9
                  I render and then put in jars but do not fill all the way. I pop them in the freezer and keep one in the fridge. When that runs out I just get one from the freezer.

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                  • #10
                    Originally posted by picklepete View Post
                    I use an old pickle jar in the cupboard.
                    Same.

                    This does assume that you aren't living anywhere that it gets hot enough to melt at room temperature though.
                    Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

                    Griff's cholesterol primer
                    5,000 Cal Fat <> 5,000 Cal Carbs
                    Winterbike: What I eat every day is what other people eat to treat themselves.
                    TQP: I find for me that nutrition is much more important than what I do in the gym.
                    bloodorchid is always right

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