Anyone else render beef fat for cooking. I just got half a dozen bags that weigh between 9 and 12 lbs from my butcher buddy. It is ground already and we just run it in the crock pot and strain it through a coffee filter. We jar it and throw it in the freezer. We don't do any vegetable oil any more.

Prefer pork myself, I’ve found that beef can have a strong flavor that I don’t care for in certain things.

MJM mixes it in his home brewed beer. Lol.

Lard? arses???????
160? bring in the big gurls............

Beef tallow makes venison burgers better.

Keith

I am lazy and just use butter. Lots of butter! I cook with it too.

I don't use tallow but it definitely adds flavor and I could certainly see using it much like I do lard or bacon grease.

I do like venison burger to have tallow or beef fat vs pork.

I love lard, but prefer beef tallow over lard in venison burgers too.

Keith

Best French fries in the world are cooked in beef fat.

I'm going to get some fat for mixing with my ground venison too.

Pete

summer is here.....I suggest wrapping sweet corn in the sheets,,, and boiling for 5 minutes.....

I like catfish fried in beef tallow. I save back some of the fat whenever I buy a brisket. I eat sliced brisket for lunch often. Buy them when they are on sale.

We have moved away from 99.9% of seed oils in our household. Everything that requires oil is mostly either lard, tallow, or butter. Some olive oil. We butcher several cows every year so we started to keep the fat off of ours and anyone elses. I was shocked at how quickly it rendered versus lard.

Makes great bear bait, get them hooked on it and they can’t stop

Duck Phat...is where it's at.

If we fry anything it is in renderd kidney fat off beef. Also works well for seasoning pans.

Possum fat is where its at. Ask (Beverly Hillbillies) granny!

This is what I get. Butcher and others call it suet. I think it cooks stuff up a lot better than regular beef fat. I have been told it has a higher smoke point also. I will also melt it down and put it in cupcake tins. When set I will put it in the freezer and use it in my suet feeder.
Right now its cheaper than the suet blocks you buy at the stores. With hogs I will get the leaf lard and do the same thing. If you bake pastries and pies you should use it. The crust is so much better.

Russ

Yep it's what I do also .

I always render the lard from the hogs we butcher each winter. I stopped at 8 gallons last year. I pour the hot lard into sanitized mason jars and cap it. It seals up nice and doesn’t require refrigeration. I used a quart jar from 2017 the other day and no odd smell or taste.