Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Fl0und3rz on October 28, 2016, 10:36:15 AM
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My FIL is looking to pick up some beef fat for game processing (probably in the range of 20#).
It is probably like asking for honey holes, but any recommendations on sources? This is specifically for King/Pierce Counties, but this thread may be more useful to open it up statewide.
So where do you go?
Feel free to note that it is like asking for honey holes. I don't know how scarce this stuff is, and my local source closed up shop.
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You might try to Google a butcher or slaughter truck on in your area. Good Luck!
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Find an independent grocery store where they still actually cut meat,the butcher will hold some for you at very reasonable prices usually.
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The butcher at my local safeway has held pork fat for me, real cheap, but it takes a few days to get a decent amount. Anymore I just use boneless pork shoulder and dont trim it. I grind it up, and then add it to my deer/elk at a 75-80% deer/elk to 20-25% ground pork shoulder. For my actual hamburgers, I use 3 pounds bacon ends and pieces to 10 pounds ground elk/deer.
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call around until you find a safeway meat department that is cutting good steaks....I did my burger w/ ranchers reserve T-bone fat. I called and asked the butcher to hold for me, paid like 1.59/lb for it. Did an 85/15 ish volumetric grind. The burgers taste like a crispy piece of steak fat. best I've had.
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Watch the safeway ads for ribeye steaks. Then go talk to the butchers there early in the morning. Came back later in the day and they had a pile for me.
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I have to laugh, I'm doing the same thing by adding pork shoulder. Nothing like taking healthy meat and turning it into not so healthy burgers with lots of fat!
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I get all the beef fat I could need from yokes grocery store. WinCo will sell pork fat for $.90 per pound, which is steeper than I like...
I usually call around a day or two before grinding and ask them to save me some. Meat cutters are generally pretty good about it
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Wait till Christmas time, Grocery stores sell a ton of prime rib roasts, best fat to use and readily available
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Double D meats in mt lake terrace.
Call before hand and they will have it ready for you when you arrive.
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I get beef belly from my butcher. He uses painted Hills organic meat. Good stuff.
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just about any butcher will have it... I used to get it free, but now they charge for everything... still fairly cheep tho...
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plan F:
http://grasslandbeef.com/
expensive way to go. I was considering ordering pemmican sticks from them is how I came across the site. and maybe authentic pork rinds ;D
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We use pork shoulder...3-4 chunks of deer, chunk of pork. Grinds up nice. We run it through the large plate first, and re grind with the medium plate. Turns out perfect!! :drool:
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i talked with the meat dept manager at Fred Meyers at 176th and Meridian in Spanaway/Graham area on Saturday. He is gonna save me about 20 lbs of beef fat from the Prime rib roasts that they are getting ready for Christmas....25 cents / pound. ask for Brandon---he's the inked up guy with the big chew in his lip
