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Beef/Lamb fat going bad HELP! How to preserve it?

Answered on August 19, 2014
Created June 10, 2013 at 6:40 PM

Whenever I have beef or lamb fat, it goes bad quickly. If I freeze it, it goes bad within a few weeks. How do you preserve it? Does "rendering the fat" really preserve it? And what exactly does "rendering fat" actually do to it to the fat make it last a long time without going rancid?

20cc02cf65d5dd15515a13c3c26902db

on June 11, 2013
at 08:35 AM

Yes, the freezer is very cold, can't remember exactly what it was, but close to 0 degrees F. I usually get this problem if the fat is not vacuum-packed. Could the lack of vacuum-packing be the issue?

00cd3b6f51530a6832fcda1712edbec3

(2411)

on June 11, 2013
at 03:02 AM

Have you measured how cold your freezer is? I store raw beef fat (vacuum-packed) in a chest freezer for months and it's fine. But if the temperature is OK, then I endorse rendering the fat and either freezing it for long-term storage (months) or refrigerating it for near-term use.

782d92f4127823bdfb2ddfcbcf961d0e

(5221)

on June 10, 2013
at 11:47 PM

Yep .

20cc02cf65d5dd15515a13c3c26902db

on June 10, 2013
at 07:57 PM

actually, the fat im having problems with is raw fat. For example, I have a raw leg of lamb in the freezer. There is a thick layer of fat around it. If I leave it there in the freezer, that fat will soon become rancid and taste bad. So you think the best thing to do if I want to save this fat, is trim it, and render it?

Ebb10603524dd22621c1155dd7ddf106

(19160)

on June 10, 2013
at 07:26 PM

Water and bits of flesh, bone, and related should sink to the bottom. Water will allow bacteria and even mold to have a field day.

20cc02cf65d5dd15515a13c3c26902db

on June 10, 2013
at 07:08 PM

I am freezing the fat from raw beef/lamb. Before cooking it, I keep it in the freezer. When you say that rendering fat will remove "non-fat particles" , what are those particles? Isn't it mostly water? So it's the water particles that allow it to turn rancid quickly?

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3 Answers

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Ebb10603524dd22621c1155dd7ddf106

(19160)

on June 10, 2013
at 06:47 PM

Rendering fat will remove a good amount of non-fat particles, reducing chances for spoilage (and pure fat tends to inhibit spoilage as well).

What sort of fat are you freezing? Something that you've already cooked? I've definitely had suet in the freezer for over a few weeks, and nothing bad happened.

For fat I've already rendered, I keep it in the fridge. I suppose I could keep it on the counter, too, but I like it in the fridge. This keeps for quite a long time (I use it faster than it could possibly spoil).

20cc02cf65d5dd15515a13c3c26902db

on June 10, 2013
at 07:08 PM

I am freezing the fat from raw beef/lamb. Before cooking it, I keep it in the freezer. When you say that rendering fat will remove "non-fat particles" , what are those particles? Isn't it mostly water? So it's the water particles that allow it to turn rancid quickly?

Ebb10603524dd22621c1155dd7ddf106

(19160)

on June 10, 2013
at 07:26 PM

Water and bits of flesh, bone, and related should sink to the bottom. Water will allow bacteria and even mold to have a field day.

0
A6b9bf3a1199f5f4999869c1e9634279

on March 27, 2014
at 11:43 AM

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0
782d92f4127823bdfb2ddfcbcf961d0e

on June 10, 2013
at 07:27 PM

Rendered fat should keep for a long time. Is it possible that there is water or meat particles in your fat? Both of those can provide a medium for bacterial growth which will spoil your rendered fat.

00cd3b6f51530a6832fcda1712edbec3

(2411)

on June 11, 2013
at 03:02 AM

Have you measured how cold your freezer is? I store raw beef fat (vacuum-packed) in a chest freezer for months and it's fine. But if the temperature is OK, then I endorse rendering the fat and either freezing it for long-term storage (months) or refrigerating it for near-term use.

782d92f4127823bdfb2ddfcbcf961d0e

(5221)

on June 10, 2013
at 11:47 PM

Yep .

20cc02cf65d5dd15515a13c3c26902db

on June 10, 2013
at 07:57 PM

actually, the fat im having problems with is raw fat. For example, I have a raw leg of lamb in the freezer. There is a thick layer of fat around it. If I leave it there in the freezer, that fat will soon become rancid and taste bad. So you think the best thing to do if I want to save this fat, is trim it, and render it?

20cc02cf65d5dd15515a13c3c26902db

on June 11, 2013
at 08:35 AM

Yes, the freezer is very cold, can't remember exactly what it was, but close to 0 degrees F. I usually get this problem if the fat is not vacuum-packed. Could the lack of vacuum-packing be the issue?

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