Has anyone experienced high amounts of fat build up around the sides of your left overs made with grass fed beef? Does anyone know how to prevent this?
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It's good fat. Maybe a little more O6 than you need, but if it's grassfed then it should also have a fair amount of O3. Heat it, eat it, don't stress about it. Take an extra capsule of fish oil. |
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Do you mean the fat that separates and hardens in the fridge? Reheat the dish and mix it in. |
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Why would you want to prevent that? Thats the good stuff! |
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Hi PipeHitter - As others have said here, it's normal, and good. And regardless of that, this is not unique to grass fed beef. Conventional Beef will do the same, but the fat color of grass fed is more of a yellowy orange color, so it might seem more pronounced. When you reheat it, don't toss it out. Mix it in and enjoy! |
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You just got me hella hungry with this thread. |
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It's normal and it melts when you reheat it. Sometimes I save it for cooking fat. |
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When browning ground beef, I will save the drained off fat for later use (much like I save drained off bacon grease or schmaltz from an oven roasted chicken) all of these are GOOD FATS if you're eating pastured animals. Like Grandmom used to say, "Waste not, want not" Don't dare throw away that delicious, nutritious fat! |
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Thanks everyone I am still kind of new to this I didnt know if it was good or bad i have just been picking it off and heating it. I will heat and mix it all together from now on! |
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Make a Roux with it. The basis of goodness. |
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