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Author Topic: Looking for beef or pork fat. Anyone know????  (Read 8675 times)

Offline LndShrk

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Re: Looking for beef or pork fat. Anyone know????
« Reply #15 on: October 23, 2015, 11:05:43 AM »
Where can i get some. Anybody know off hand? Heard some places it is free if ask for trimmings they will save for you, others charge?

H-Mart Usually has pork fat.

Offline STIKNSTRINGBOW

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Re: Looking for beef or pork fat. Anyone know????
« Reply #16 on: October 23, 2015, 11:36:08 AM »
Quote
My butcher buddy saves me all the trimmings from prime ribs during the Christmas rush, Best fat ever. :drool:
X2!!
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Offline Rainier10

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Re: Looking for beef or pork fat. Anyone know????
« Reply #17 on: October 23, 2015, 11:47:47 AM »
We get our pork fat from B&E meats.  They were out one year and we used beef fat instead. Not sure if we could tell the difference.  We mix it 10% fat to meat for burger.
Pain is temporary, achieving the goal is worth it.

I didn't say it would be easy, I said it would be worth it.

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The views and opinions expressed in this post are those of the author and do not necessarily reflect the official policy or position of HuntWa or the site owner.

Offline villageidiot

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Re: Looking for beef or pork fat. Anyone know????
« Reply #18 on: October 29, 2015, 09:02:39 PM »
I buy pork fat from the local grocery store that has a meat dept. That processors have boxed beef to resell.  Minimum order is 50 pounds and it costs 1.00 a pound. The slaughter houses box beef and pork fat to resell.  Old cows and old sows are very lean sometimes and adding fat makes it tastier plus helps it hang together when cooked. Never go over 15%.

Offline Sitka_Blacktail

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Re: Looking for beef or pork fat. Anyone know????
« Reply #19 on: October 29, 2015, 09:30:39 PM »
Any more and I only use bacon for grinding burger. I go very lean, 2-3 lbs of bacon for a deer. Just enough to keep the patties from crumbling. And I probably grind at least half the deer. Keep a few roasts, cut steaks from the backstrap and hams and everything else is ground. I give it one course grind while adding the bacon in, then mix it and regrind on fine.
A man who fears suffering is already suffering from what he fears. ~ Michel de Montaigne

 


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