2

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Do you save fat trimmings?

Answered on August 19, 2014
Created March 28, 2012 at 4:26 PM

Does anyone save the fat trimmings after cooking a cut of beef? I've been saving bones lately to make a bone broth, and I'm wondering if I should save these fat trimmings as well. Can they be used for a bone broth, or anything else for that matter. Does anyone eat them? I'm talking about the tough/meaty fat trimmings that are not palatable (IMO)

518bce04b12cd77741237e1f61075194

(11577)

on March 28, 2012
at 08:54 PM

Haha, @Nance, me too!! My dad and I used to fight over gristle and cartilage. We were menaces in the kitchen if we were both carving a turkey or doing a roast, my mum would find us chewing on the ends of bones and all the "nasty" bits when we were supposed to be helping!

518bce04b12cd77741237e1f61075194

(11577)

on March 28, 2012
at 08:52 PM

Rendering is the best idea, I always go that route!

0fb8b3d6dcfb279b0f7e050d2d22510f

(4645)

on March 28, 2012
at 07:58 PM

duck fat rules !

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on March 28, 2012
at 07:41 PM

Isn't it funny? Some people consider the gristly bits inedible yet I remember snitching them from family members' plates because I've always found them yummy.

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7 Answers

4
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on March 28, 2012
at 04:50 PM

There'd be nothing wrong with saving them, although I'd either refrigerate/freeze the trimmings or render and filter them.

What I do with trimmings is gently render them to crispy bits, then use the rendered liquid fat to slow-fry the lean portions. I also simmer any veggies in that fat and then pour the mix into a bowl with the meat.

I buy fatty cuts and marrow bones, etc., and have plenty of fat in my broths and stews. I use coconut oil on poultry and butter for eggs and vegetables.

518bce04b12cd77741237e1f61075194

(11577)

on March 28, 2012
at 08:52 PM

Rendering is the best idea, I always go that route!

2
Ebb10603524dd22621c1155dd7ddf106

(19150)

on March 28, 2012
at 06:11 PM

I do not save trimmings of gristle. I do however render all fat down as much as I can, and reserve it for later use. I keep beef, pig, and duck rendered fat separate. Eventually, I'd like to make confit when I have enough. I keep using that damn pig grease for cooking though ... ;-)

0fb8b3d6dcfb279b0f7e050d2d22510f

(4645)

on March 28, 2012
at 07:58 PM

duck fat rules !

2
Ccacf7567273244733bc991af4ac42ed

on March 28, 2012
at 05:58 PM

Trimmings? Anything that's not eaten goes in the pot for brothalysing.

1
7e1433afbb06c318c4d90860d493c49d

(5959)

on March 28, 2012
at 06:16 PM

I eat the fatty gristly bits, which for me, occur most often with NY strip steaks.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on March 28, 2012
at 07:41 PM

Isn't it funny? Some people consider the gristly bits inedible yet I remember snitching them from family members' plates because I've always found them yummy.

518bce04b12cd77741237e1f61075194

(11577)

on March 28, 2012
at 08:54 PM

Haha, @Nance, me too!! My dad and I used to fight over gristle and cartilage. We were menaces in the kitchen if we were both carving a turkey or doing a roast, my mum would find us chewing on the ends of bones and all the "nasty" bits when we were supposed to be helping!

0
Bfa1c9eacfc94a1b62f3a39b574480c6

(3700)

on March 28, 2012
at 11:21 PM

Cut into small pieces.

Fry it up in some coconut oil or tallow or healthy fat until crispy.

Use as a crispy topping, freeze em, chuck em in when using offal or make fat studded grass-fed patties. Use them to stuff pork or chicken, or simply bag em' up and throw em' down as a snack.

0
2a00b9a42e4cb6e489a0e69d20714576

on March 28, 2012
at 10:20 PM

Hold up, how come your not eating it? Delish!!!!!!

0
0fb8b3d6dcfb279b0f7e050d2d22510f

(4645)

on March 28, 2012
at 07:54 PM

Only if it is from real grass fed animal.

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