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Second question of the day: has anyone rendered beef fat? Post Valentine's Day, I bought
Joined: Dec 12, 2005
Posted to Thread #30142 at 8:43 pm on Feb 26, 2018
a HUGE half slab of New York Strip steaks on sale for half price and had the butcher cut it into seven 1" steaks. There was a thick, very white hard slab of fat on top and I trimmed that off, leaving about 3/8" fat for cooking.
Back in the late 80's when I worked at Bern's Steak House in Tampa, Bern had his own drying room for steaks--along with an entire suite of butchers to cut each steak to order. The kitchen staff would render the excess beef fat and fry hand-cut potato chips for bar snacks. THEY WERE AMAZING. I'm still remembering them 30 years later, that's how good they were.
I'm kind of tempted to render all this fat (~2 lb) and try the potato chip thing. But I'm wondering if there was more to this than just melting it. I've rendered pork fat to make lard, but have never had this much beef fat before.
"Be yourself. Everyone else is already taken."
Other messages in this thread:
- 30142. Second question of the day: has anyone rendered beef fat? Post Valentine's Day, I bought - MarilynFL - 8:43pm on 02/26/18 (6)
- I had a huge slab a couple of days ago. At least 1 1/2 pound. I was thrilled because I - Marg CDN2 - 11:48pm on 02/26/18
- Excellent! So all I have to do is melt slow. I can do that. Thanks, Marg! [NT] - MarilynFL - 4:13pm on 02/27/18
- Done! 1 lb 11 oz of steak fat rendered to exactly 2 cups of fat. Took about 45 minutes - MarilynFL - 12:24am on 02/28/18
- Sounds like a party in your freezer. Got any wonderful new recipes for that lump of rump? [NT] - Marg CDN2 - 9:39pm on 02/28/18
- That reminds me that I have 3lbs in the freezer that I need to render! (nt) [NT] - mistral - 6:32pm on 02/27/18
- I render my own pork lard for tamales each year. I would think the process would be... - Michael in Phoenix - 7:38pm on 02/27/18