Beef suet

[Geoduck Duck Goose]

I cut 1000's of lbs of jerky meat a year and I save all the fat from that for when I'm processing pepperoni and summer sausage. This year I bought an entire angus to split with a couple families and I saved all of the fat from that guy.

Sounds amazing! Do you render down any of the suet for frying? I heard that's one of the reason McDonald's fries used to taste so damn good.

[scotbradly726]

I cut 1000's of lbs of jerky meat a year and I save all the fat from that for when I'm processing pepperoni and summer sausage. This year I bought an entire angus to split with a couple families and I saved all of the fat from that guy.

Sounds amazing! Do you render down any of the suet for frying? I heard that's one of the reason McDonald's fries used to taste so damn good.

I haven't yet, but funny you ask, I've been thinking about doing exactly just that!!!

[msg]

I have done straight grind, added suet, added pork and added beef. I prefer some added fat. Ex neighbor that was a butcher claimed that all suet is not the same. If you have a source he said to ask for prime rib suet. Pork is good but I have read that pork fat will not last as long as beef in the freezer. The last few years I have used either cross rib roasts or brisket, both beef. My hunting partners wife has been trying to get him to add something for years. Her and I went to the Cash n Carry in Clarkston this year and bought an amazing looking 23# brisket.  She loved the final product after being ground with 100 lbs. of elk meat.   

[scotbradly726]

I have done straight grind, added suet, added pork and added beef. I prefer some added fat. Ex neighbor that was a butcher claimed that all suet is not the same. If you have a source he said to ask for prime rib suet. Pork is good but I have read that pork fat will not last as long as beef in the freezer. The last few years I have used either cross rib roasts or brisket, both beef. My hunting partners wife has been trying to get him to add something for years. Her and I went to the Cash n Carry in Clarkston this year and bought an amazing looking 23# brisket.  She loved the final product after being ground with 100 lbs. of elk meat.

Kidney fat is also really amazing in your ground meat, although it's very rich so it doesn't take very much

[bobcat]

I have done straight grind, added suet, added pork and added beef. I prefer some added fat. Ex neighbor that was a butcher claimed that all suet is not the same. If you have a source he said to ask for prime rib suet. Pork is good but I have read that pork fat will not last as long as beef in the freezer. The last few years I have used either cross rib roasts or brisket, both beef. My hunting partners wife has been trying to get him to add something for years. Her and I went to the Cash n Carry in Clarkston this year and bought an amazing looking 23# brisket.  She loved the final product after being ground with 100 lbs. of elk meat.

This year we did 34 pounds of beef brisket with 100 pounds of elk. Good stuff!