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Post by roly on Jan 18, 2021 0:32:32 GMT -5
I can tolerate small amounts of pork fat but beef fat really bugs me. It all gets cut off before it goes in the door.
It's not a flavor thing, it's a texture thing.
Doesn't seem like food to me.
Equally creepy to me.....we had a roommate who would happily eat the cartilage of roast poultry.
You?
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Beef fat
Jan 18, 2021 1:44:20 GMT -5
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Post by rickyguitar on Jan 18, 2021 1:44:20 GMT -5
well, kinda. If I crunch a bit of shell in my eggs...I am done.
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MJB
Wholenote
Who's we sucka? Smith, Wesson and me.
Posts: 634
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Post by MJB on Jan 18, 2021 6:05:31 GMT -5
Marbling is fine. Total chunks of fat go to my dog who is very grateful.
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Post by gato on Jan 18, 2021 6:36:40 GMT -5
Beef fat
Beef fat
If you say it fast ten times it comes out *Be Fat*. Which is why I don't eat it.
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TBird
Wholenote
Posts: 298
Formerly Known As: greg1948
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Post by TBird on Jan 18, 2021 8:00:21 GMT -5
I am Jack Spratt. No matter what kind of meat, I have to surgically remove it. Having the tiniest bit of fat in my mouth grosses me out.
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Post by Ricketi on Jan 18, 2021 10:04:38 GMT -5
There is a certain part of a ribeye steak when I grill it where the fat gets crispy and taste really good, if it is just gristle or blubbery than no.
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Beef fat
Jan 18, 2021 10:25:53 GMT -5
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Post by Leftee on Jan 18, 2021 10:25:53 GMT -5
I like a little beef fat in ground venison.
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Post by K4 on Jan 18, 2021 10:34:17 GMT -5
I trim my beef really close. What is left is crispy and flavorful. I am not a fan of ribeyes, too much fat. I do love NY strips
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Beef fat
Jan 18, 2021 10:47:47 GMT -5
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Post by Mfitz804 on Jan 18, 2021 10:47:47 GMT -5
I trim off as much as I possibly can from the edges. Whatever is in the middle remains.
As far as ground beef goes, we usually get the 93% lean version. Obviously not as good, but we try to cut fat in our diet where we can and that’s an easy one.
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Post by NoSoapRadio on Jan 18, 2021 14:44:44 GMT -5
I roasted a beef tenderloin for Christmas. The piece of meat was trimmed by the butcher at the supermarket. Most of the fat was trimmed away but the chain (a very tough piece that resides next to the tenderloin) was left intact. I bought some extra beef fat to roast alongside the meat so that I'd have enough rendered fat to make Yorkshire pudding. The chain and remaining fat was used to make a sauce for the meal.
Maybe I'm the wrong guy to ask.
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Beef fat
Jan 18, 2021 15:23:19 GMT -5
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Post by Mfitz804 on Jan 18, 2021 15:23:19 GMT -5
^ It sounds more like you are the exact right guy to ask.
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Post by Taildragger on Jan 18, 2021 15:52:32 GMT -5
*follows progress of thread with great interest while eating an entire bucket of tallow with a tablespoon*
But seriously: we only eat lean cuts in pretty limited quantity.
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Post by rok-a-bill-e on Jan 18, 2021 17:04:30 GMT -5
With prime rib or rib eye steak, the right amount and type of fat is essential. The various grades of beef are based upon the amount of marbling and too lean is tough and tasteless.
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Post by Seldom Seen on Jan 18, 2021 19:12:01 GMT -5
When I have steaks cut by a butcher I expressly ask for the fat to remain. Most folks won't pay for the extra weight. Protein without fat is useless but most of you get the fat in other ways. to me, grilling a steak without all the fat is like grilling cardboard. If I don't eat all of it, I fork it over to my wife and she scarfs it down. Neither of us is overweight. I also agree that adding beef fat to ground venison and elk is absolutely necessary for utilization and taste.
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Post by rok-a-bill-e on Jan 18, 2021 19:39:11 GMT -5
The original McDonald's french fries, perhaps the best ever made, were delicious because they were cooked in beef tallow. They got bullied into using vegetable oil and began their long slide into something less than mediocrity.
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Post by LTB on Jan 18, 2021 20:06:08 GMT -5
When I was younger I liked crisp beef fat on a steak. Don't care for any fat now except on crisp bacon and some marbling on a steak.
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