pork vs beef fat to your game

[whack em]

I thought with the season coming up, and my freezer being empty, the timing was right to ask this question.  The majority of my experience has been in New England with whitetails, and we used primarily pork butt or jowls when we made sausage.  I guess one reason being that pork was much more available.  That being said, I have had some deer and elk with beef, but not a whole lot and can't speak "educated" on the topic. 

What do you prefer, and why?

[billythekidrock]

I prefer pork butt since I would rather add meat than fat. My brother prefers beef suet for the flavor so we add both when we can.

[DoubleJ]

I prefer beef suet for burger meat.  about 5%, just enough to hold patties together.

[Axle]

The old guy in Hobart who had a butcher shop told me years ago to use beef fat because it lasts longer in the freezer than pork fat.

[CAMPMEAT]

Pork only. Beef gets rank and ruins the flavor of your game meat. Then it's dog food.

[DIYARCHERYJUNKIE]

Pork only beef isn't half as tasty

[bearhunter99]

We have always used prok butt and bacon.  Best tasting burger you will ever eat

[stickbuck]

Always used pork butt until recently changing over to beef brisket or angus chuck. I add about 30%. I will continue to use the brisket for my burger, but will continue to use pork butt for our sausage. Just play with it until you find the fat level and flavor you like best. 

[ICEMAN]

Pork butt.

[WCTaxidermy]

 

[muzbuster]

I prefer pork

[buckcanyonlodge]

Fat cap off a prime rib............The bacon added is also VERY tasty. Hobart guy was right...... beef fat lasts longer in the freezer before going rancid.That was one of the first things I  learned after being in the meat business for 35 years. A lot depends on your personal taste and how long it's going to be in the freezer.

[HUNTINCOUPLE]

Pork butts and shoulder here!

[NRA4LIFE]

Only beef fat for burger.  With pork you really can't eat your burgers a little on the rare side.  Pork though for all sausages.

[Johnb317]

So if I want to get the fat cap off of Prime Rib.... will the butcher sell it to me, and at what price? 

Live in Bellevue area... wonder if QFC will sell just the fat... butcher there said he uses Pork shoulder for his Elk.... will have to ask him about beef fat next time.
Unless one of y'all knows the answer?

[Huntbear]

I use pork... gives it better flavor and texture in my opinion...   plus it is cheaper and more available than beef fat..

[buckcanyonlodge]

I would talk to your butcher where ever you buy most of your meat. When the stores have special sales on bone-in rib steak they may be able to do some trimming for you and sell you the fat. If you have any custom slaughter/cutting operations tell them what you want and they could be your best bet on a fat cap off a prime rib. When they fabricate a 109 rib down to a lip on rib eye that is when you get the fat cap.

[DoubleJ]

So if I want to get the fat cap off of Prime Rib.... will the butcher sell it to me, and at what price? 

Live in Bellevue area... wonder if QFC will sell just the fat... butcher there said he uses Pork shoulder for his Elk.... will have to ask him about beef fat next time.
Unless one of y'all knows the answer?

QFC does sell it.  It's frozen and in the freezer section near the ice cream.  No kidding.

I get mine at Safeway.  It's free, just ask.

[NRA4LIFE]

What I do often is to wait for the cheap, fatty beef hamburger to go on sale and just mix that in after I grind the venison.  Usually can find it for $2 a pound or less.

[Axle]

I get mine at Safeway.  It's free, just ask.

Same here. They almost always give it away but they have had less the past few years. It costs money to ship fat that will just be thrown out.

[Atroxus]

Anyone ever tried taking a slab of really fatty bacon, cutting it up and adding it to venison before grinding it into burger meat? If so how did it taste? I am one who thinks everything is better with bacon, so I imagine it would be pretty tasty. 

[hambone]

been cutting meat for 34 years was taught beef fat for elk because elk meat is really a wet meat and i use pork fat for deer because venison is a dry meat.

[Bean Counter]

I mix 50/50 pork butt for sausage. For ground burger (later to be made into tacos, burgers, spaghetti, etc) I don't add anything. 100% pure venison.

[Kowsrule30]

I don't add any fat..... Well only if making sausage.....   

[buckfvr]

For burger.......no fat.

[MtnMuley]

Pork backs/butt for sausages, and beef suet for burger. Only way I do it. Adding bacon to either is a nice twist. Beef products keep longer in the freezer. I'm still eating burger from 3 years ago, that is as good as day one. 

[Kioti]

When I have cut up my elk or deer and want to add fat to the ground meat, I always use beef kidney fat.  Its the purest white fat you can get and adds no flavor to the ground elk or deer meat. 
Personally, I like the taste of elk or deer sausage or burger without the taste of beef or pork added to my mix.

[PolarBear]

Pork for saugage and beef for pepperoni.  I don't use venison for burger, I have enough burger from slaughtering my own beef.

[Jburke]

Anyone ever tried taking a slab of really fatty bacon, cutting it up and adding it to venison before grinding it into burger meat? If so how did it taste? I am one who thinks everything is better with bacon, so I imagine it would be pretty tasty. 

I have been doing this for a few years actually.  I usually buy a package of bacon ends.  Sold at a few of the local grocery stores.  Turns out great.  Wouldn't do it any other way now.

[Sitka_Blacktail]

Anyone ever tried taking a slab of really fatty bacon, cutting it up and adding it to venison before grinding it into burger meat? If so how did it taste? I am one who thinks everything is better with bacon, so I imagine it would be pretty tasty. 

I have been doing this for a few years actually.  I usually buy a package of bacon ends.  Sold at a few of the local grocery stores.  Turns out great.  Wouldn't do it any other way now.

I too use bacon for grinding burger to be used for hamburgers. Buy the cheapest I can find and make it fairly lean. Makes instant bacon burgers. When grinding burger for spaghetti, tacos or lasagne, I use little if any suet. When you cook burger with no fat in it, it tends to fall apart and crumble. The fat tends to hold it together which is why I use it for hamburgers. Doesn't take much.

But I have a dirty little secret, I learned to like wild fat and if I get a nice prime fat animal, I use the animal's own fat for grinding, and leave it on steaks and roast and stew meat. I'll trim it if there's a lot, but leave enough to get some flavor when cooking.

[lokidog]

I'm on the "no fat" side for burger, why add all the bad cholesterol to good healthy venison (elk/deer/moose)?  If you are having a hard time keeping burgers together, use a smaller grinding plate or add an egg to your burgers when prepping.  Bacon in there is yummy though....

Sausage, we have always used lean pork shoulder 1 to 4.

[bearpaw]

I used to add pork or beef, but the last few years we have been keeping it lean and healthy.

[Kioti]

I agree about adding fat to an already tastey meat.  If I add fat at all to my burger I use beef kidney fat, its more pure and doesn't add any flavor to the meat.
I add a duck egg to my burger to help hold the meat together.  It works great!

[TheHunt]

Never have added anything to my meat

[jackmaster]

i prefer bacon ends