Looking for beef or pork fat. Anyone know????

[lamrith]

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?

[HHPro]

I bought a bunch from Safeway a few years back but it wasn't that good of a deal.

[Whitpirate]

Cash and carry by pork shoulder trim fat cap.  BBQ the rest

[jrebel]

If your grinding deer with it just buy pork shoulder and grind it all or use beef burger from Costco.  I do a 20% mix wit groud beef and it turns out awesome. 

[Jarhead Chase]

I go to Winco and buy bacon ends and pieces. It has been top notch.

[RadSav]

I have found that venison freezes WAY better if you grind without fat.  Find some stuff that has been hiding in the freezer for three years still tastes like I ground it yesterday!  I like to course grind before freezing.  That works great for spaghetti, stir-fry, soups, quick stroganoff and Chinese casseroles.  If I want meat loaf I run it through the fine plate as I prepare.  If I want to make some sick, nasty, greasy, burgers of joy I just add a few strips of Applewood Bacon and fine grind....Oh, holy greatness to the taste buds!!!

The other great thing about freezing without fat is when next hunting season comes around I can fine grind with jerky seasonings and run it through the jerky shooter.  When you age you learn to appreciate ground meat jerky treats   Only problem is you then eat it twice as fast (meaning twice as much) and have to carry extra blue shop towels on your hunting trips  

If you do use fat I suggest using beef fat unless you eat everything very fast.  I feel pork fat burger starts to lose it's fresh taste after four months in the freezer.  Back when I ground with fat I got mine from Freddie's meat department.  If I tipped the butcher $10-15 he would cut out all the glands and tumors that you find so often in cheap burger.  Your bound to get them if you buy full cuts of fat - Yucky!  If you are grinding with a cheap grinder or a Kitchen Aide...buy the pre ground fat!!!  It will seriously be worth the extra price...trust me!

[Blacklab]

If your grinding deer with it just buy pork shoulder and grind it all or use beef burger from Costco.  I do a 20% mix wit groud beef and it turns out awesome.

I go to Winco and buy bacon ends and pieces. It has been top notch.

Pork shoulder is a common practice and  . Bacon is also outstanding. It just doesn't mix well for certain foods. For hamburgers outstanding.

[lamrith]

Great replies guys!!  Right now I am looking at it for deer so will likely not need a large amount.  I do pork shoulder all the time so that may be the way I go with it.  And the bacon ends for burgers as well.

Thanks for the headsup on long term storage Rad!

[smalldog]

If you like your burger a little pink, I would stay away from pork. If you are going to make sausage and going to cure your meat, then by all means use pork.  I live in Bonney Lake and I got ten pounds of beef fat for about 18 dollar.  With the price of beef today its hard to find a place that will give it to you for free.  I always use beef fat on any game animal when making burger. The burger stays together better when cooking and mellows the flavor. I mix my burger at about 10% beef fat, it works the best for me.

[The Weazle]

For ground meat I don't use any fat.  A little olive oil in it while cooking it for tacos, spaghetti, etc. 

For hamburgers, I use 3 lbs bacon ends and pieces for 10 pounds of venison and mix in a half bottle of Worcestershire sauce between the first and second grinds.

For sausages and mixes I use about 3 or 4 lbs of untrimmed costco boneless pork butt/shoulder to 10 or 11 lbs venison.

I only use the course grinding plate, and then mix in seasonings and stuff, then re-run through the course grinder plate again before packaging or stuffing.

I vacuum seal all of my meat and have never had anything go rancid or not taste fresh up to two years later, although most of it never lasts more than 6 months... 

[huntingbaldguy]

We did all pork fat for my wifes deer.  Probably about 3 lbs to 18 lbs of venison.  It tastes good but will will do some beef fat next time too, or exclusively beef fat.  We also ground it with the course plate then the fine plate, which we won't do again.  The course plate is plenty. 

[huntnnw]

no thanks on adding pork fat to venison..I only add beef fat..I get it at albertsons ..they charge me $1.50 a lb

[Igottanewknee]

Talk to the butcher and ask for him to save you some... They often don't have it as an item for sale. I've done that and when he handed it to me, he didn't know what to charge, so I suggested 10, 15 cents a pound, he said sounds fair and sent me on my way.

[NOCK NOCK]

no thanks on adding pork fat to venison..I only add beef fat..I get it at albertsons ..they charge me $1.50 a lb

  But be-friend any grocery store butcher, you can get it for free. Most still do some hand trimming and the fat/suet goes in a barrel and then picked up by a rendering truck.

My butcher buddy saves me all the trimmings from prime ribs during the Christmas rush, Best fat ever.

[Camo Queen]

I use pork belly from Costco

[LndShrk]

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.

[STIKNSTRINGBOW]

My butcher buddy saves me all the trimmings from prime ribs during the Christmas rush, Best fat ever.

X2!!

[Rainier10]

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.

[villageidiot]

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%.

[Sitka_Blacktail]

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.