Marks Daily Apple

1. 

   Douaron1
   Member

   I found a organic, grass feed, etc Buffalo Farm close to home. If I were to get 'pure fat' or 'high fat' cuts from them, what parts of the animal should I look at getting or avoiding?

   For example, if I were to make pemmican or tallow, which cut is the 'best quality of fat'?

   Posted 7 months ago #
2. 

   Katt
   Member

   Not sure which would be best for what... but I know that Native Americans prized the large hump fat.

   Posted 7 months ago #
3. 

   Diana Renata
   Member

   Well, with beef, kidney fat is supposed to be the best for making tallow. I've used it and am very satisfied with the results.

   Posted 7 months ago #
4. 

   Nick
   Member

   Seconded on the kidney fat for tallow. The other term you may see used for it is 'suet'.
   My local buffalo ranchers are lame and don't sell any of that stuff, just $18/lb steaks.

   Posted 7 months ago #

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