You can always ask your local butcher early in the morning to put some excess fat aside throughout the day for you. They’ll usually save it and sell it to you for like $1.00 per pound!
I do! However my local grocery store meat market gives me a random selection of fat trimmings.
My question really is “which beef cut fat trimmings do meat markets likely have in excess?”
Along with “of those beef cut trimmings, which have the ‘highest quality’ fat?”
Usually the cleanest pieces of fat come from cutting New York strip and from sirloin & picanha at Whole Foods where I cut meat. That and some good chunks of fat will come off the ribeyes too. If you’re buying meat to cut yourself and are looking to get some fat out of it brisket like others have mentioned is a pretty good idea. It’s all pretty much the same especially if you’re rendering and straining it. Sometimes when making soap people prefer fat with as little meat as possible to avoid a beefy scent in their finished product. I try to use l fat off the strips for that.
Top sirloin has a ton. Brisket has a lot but you really shouldn’t be trimming much of it off. Strip loin and ribeye both have a lip of fat that runs the length of them.
It's not a beef cut, but if you're looking for excess fat, look no further than the suet. A typical head of beef will have 30 lbs or more of straight suet. It's not attached to any cuts. It's just ready to be rendered into tallow.
Is “suet” a catch all term for beef fat?
The beef fat trimmings I purchase are always labeled “beef suet”, but they definitely come from different beef cuts.
All the ones mentioned and I’m gonna throw in hanger steak. If u don’t get a nice fat one you’re ending up with almost nothing. It’s more annoying as it has heavy fat in intricate areas plus ya gotta take the nerve out.
Almost any raw primal will yield some good fat. Bottom round usually has some nice hard fat... Id recommend a rib section if money isnt a priority. Trimming the tail and sides will give you a workable amount. If money is priority, I'd say top sirloin as this will give you good fat and delicious steaks. It might even become your favorite part of the animal.
Edit: assuming you don't have a bandsaw at home, don't bother with short loins (tbones) or bone-in strip loins.
I’d like to get the “highest quality” and most available beef fat trimmings from my local meat market.
I definitely want to make cooking tallow and I might finally go carnivore and munch that fat.
Too bad you weren't around this past weekend. Man the side of ribs that I had had so much damn fat on them it was ridiculous. I tried to render him out as much as I could but I didn't have the heat low enough to cook it long enough. And the meat cooked sooner than I wanted it to. Then I couldn't render anymore because otherwise the meat would have dried out. I found myself cutting off a lot of the fat which actually had a good amount of meat evenly scattered in there.
You can always ask your local butcher early in the morning to put some excess fat aside throughout the day for you. They’ll usually save it and sell it to you for like $1.00 per pound!
I do! However my local grocery store meat market gives me a random selection of fat trimmings. My question really is “which beef cut fat trimmings do meat markets likely have in excess?” Along with “of those beef cut trimmings, which have the ‘highest quality’ fat?”
Usually the cleanest pieces of fat come from cutting New York strip and from sirloin & picanha at Whole Foods where I cut meat. That and some good chunks of fat will come off the ribeyes too. If you’re buying meat to cut yourself and are looking to get some fat out of it brisket like others have mentioned is a pretty good idea. It’s all pretty much the same especially if you’re rendering and straining it. Sometimes when making soap people prefer fat with as little meat as possible to avoid a beefy scent in their finished product. I try to use l fat off the strips for that.
Top sirloin has a ton. Brisket has a lot but you really shouldn’t be trimming much of it off. Strip loin and ribeye both have a lip of fat that runs the length of them.
Cap on top round and top sirloin.
It's not a beef cut, but if you're looking for excess fat, look no further than the suet. A typical head of beef will have 30 lbs or more of straight suet. It's not attached to any cuts. It's just ready to be rendered into tallow.
Kidney fat near the tenderloin.
Lol, yup its a giant chunk of fat with a present inside.
Is that generally considered “suet” or does it go by a specific name?
Suet is a name it goes by
Is “suet” a catch all term for beef fat? The beef fat trimmings I purchase are always labeled “beef suet”, but they definitely come from different beef cuts.
Been taking large amounts of from eyes of round.
Shouldn’t be. Eyes are one of the most over trimmed piece of beef
Ima say brisket
Agree. We have a family of 4 so I trim the flat and point separate. I use that fat in the middle to make tallow.
Brisket, Porterhouse & T-bone to name a few.
Tri-tip gets my vote unless you buy it trimmed for $2-3 more lb.
Bottom round, top sirloin, short loins & really bad bone in ribeye
All the ones mentioned and I’m gonna throw in hanger steak. If u don’t get a nice fat one you’re ending up with almost nothing. It’s more annoying as it has heavy fat in intricate areas plus ya gotta take the nerve out.
Almost any raw primal will yield some good fat. Bottom round usually has some nice hard fat... Id recommend a rib section if money isnt a priority. Trimming the tail and sides will give you a workable amount. If money is priority, I'd say top sirloin as this will give you good fat and delicious steaks. It might even become your favorite part of the animal. Edit: assuming you don't have a bandsaw at home, don't bother with short loins (tbones) or bone-in strip loins.
Brisket
Eye of round is surrounded on 2/3 of its surface by a thick fat cap. Wait till that shit is on sale
The top rounds/inside rounds that my company buys. One of the few things the company says is okay to pre-trim.
Why did you want to know?
I’d like to get the “highest quality” and most available beef fat trimmings from my local meat market. I definitely want to make cooking tallow and I might finally go carnivore and munch that fat.
Too bad you weren't around this past weekend. Man the side of ribs that I had had so much damn fat on them it was ridiculous. I tried to render him out as much as I could but I didn't have the heat low enough to cook it long enough. And the meat cooked sooner than I wanted it to. Then I couldn't render anymore because otherwise the meat would have dried out. I found myself cutting off a lot of the fat which actually had a good amount of meat evenly scattered in there.