Does anyone save the fat trimmings after cooking a cut of beef? I've been saving bones lately to make a bone broth, and I'm wondering if I should save these fat trimmings as well. Can they be used for a bone broth, or anything else for that matter. Does anyone eat them? I'm talking about the tough/meaty fat trimmings that are not palatable (IMO)
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There'd be nothing wrong with saving them, although I'd either refrigerate/freeze the trimmings or render and filter them. What I do with trimmings is gently render them to crispy bits, then use the rendered liquid fat to slow-fry the lean portions. I also simmer any veggies in that fat and then pour the mix into a bowl with the meat. I buy fatty cuts and marrow bones, etc., and have plenty of fat in my broths and stews. I use coconut oil on poultry and butter for eggs and vegetables. |
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Trimmings? Anything that's not eaten goes in the pot for brothalysing. |
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I do not save trimmings of gristle. I do however render all fat down as much as I can, and reserve it for later use. I keep beef, pig, and duck rendered fat separate. Eventually, I'd like to make confit when I have enough. I keep using that damn pig grease for cooking though ... ;-) |
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I eat the fatty gristly bits, which for me, occur most often with NY strip steaks. |
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Only if it is from real grass fed animal. |
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Hold up, how come your not eating it? Delish!!!!!! |
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Cut into small pieces. Fry it up in some coconut oil or tallow or healthy fat until crispy. Use as a crispy topping, freeze em, chuck em in when using offal or make fat studded grass-fed patties. Use them to stuff pork or chicken, or simply bag em' up and throw em' down as a snack. |
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