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Thread: Get cut-off fat from the butcher? page

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    Proud Neandertaler's Avatar
    Proud Neandertaler is offline Junior Member
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    Get cut-off fat from the butcher?

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    hey guys!
    I was wondering if I should go to the butcher and get some cut off fat to use as a cooking fat. Is this a good idea? How can I use this fat otherwise?
    How do I store that without letting it go bad?

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    Greensprout's Avatar
    Greensprout is offline Senior Member
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    Funny, I was just thinking about something like this. I was at a butcher shop today and saw some suet in the freezer case. I'm thinking this is the type that can be rendered down to make beef tallow (the suet was all small bits of fat). Is this what others have used for their tallow?

    Here's a link to Mark's post on rendering fat for tallow:

    http://www.marksdailyapple.com/how-t...r-beef-tallow/

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    Stabby's Avatar
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    Yep rendered grass fed beef tallow is an awesome idea.
    Stabbing conventional wisdom in its face.

    Anyone who wants to talk nutrition should PM me!

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    I forgot to ask if the suet was from grass fed beef, as I was in a rush. I suspect not...so if from grain fed cows it probably wouldn't be a good idea. There's a guy selling grass fed beef at the farmers' market I go to, should have a chat with him tomorrow.

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    Stabby's Avatar
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    Well I'm not so sure it would be terrible, but it would be missing some good stuff like the CLA.
    Stabbing conventional wisdom in its face.

    Anyone who wants to talk nutrition should PM me!

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    Bushrat's Avatar
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    Quote Originally Posted by Proud Neandertaler View Post
    hey guys!
    I was wondering if I should go to the butcher and get some cut off fat to use as a cooking fat. Is this a good idea? How can I use this fat otherwise?
    How do I store that without letting it go bad?
    For storing fat you should render it. If done right you don't need to keep it in the fridge. With fat you can always make pemmican, or else you can slather it on other foods to make them more tasty.

    Quote Originally Posted by Greensprout View Post
    I forgot to ask if the suet was from grass fed beef, as I was in a rush. I suspect not...so if from grain fed cows it probably wouldn't be a good idea. There's a guy selling grass fed beef at the farmers' market I go to, should have a chat with him tomorrow.
    Suet was the most prized fat among Groks. If you are cooking with it then Grain fed isn't that much worse than grass fed, but at any rate its better than some rancid vege oil.

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    breadsauce's Avatar
    breadsauce is offline Senior Member
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    My butcher gives me grain fed beef fat which I render into fat for cooking - it's good and it's free! Makes anything cooked in it taste ace.....

  8. #8
    Greensprout's Avatar
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    Spoke to the grass fed beef selling guy at the farmers' market this morning. The conversation went like this:

    me: "do you ever bring the beef suet to the market?"
    him: "no, but we do have it. You want to make suet balls? <for birdfeeding>"
    me: "I want to render it to make tallow"
    him: "you making soap?"
    me: "no"
    him: "what are you going to do with tallow?"
    me: "use it in cooking in place of butter or other fats/oils"
    him: "really? you're the first person to ever tell me that. Of course, that's where we would like people to be going, but most wouldn't think of that. And of course, it was always good enough for Grandma..."

    So when he butchers in the fall, he's going to bring me a bunch of suet that he'll run through the grinder so it will be already tiny sized and ready to render.

    Score!!

  9. #9
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    Properly rendered animal fat will stay good for years. That's why pemmican was so popular with the plain indians.

    The omega-3/omega-6 ratio will be better in grass-fed tallow.

    Rendered lard is also an option.
    Get great paleo diet lifestyle tricks, recipes and cooking tips. My contribution to the paleo movement.

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