pork vs beef fat to your game

[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.