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MarilynFL

Second question of the day: has anyone rendered beef fat? Post Valentine's Day, I bought

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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.


Jesus saves. Buddha recycles.


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