Butchering time

[-JR-]

It’s that time of year again. I do a lot of grinding as I like eating game burgers rather than eating store bought beef grind that is full of water
I normally don’t add any beef or pork to my grind.
I was thinking maybe just a little lard. But that’s pork and I would rather add beef fat. Has anyone every tried adding just beef fat . Do butcher shops sell beef fat ?

[BlackHeart]

Originally Posted by -JR-

It’s that time of year again. I do a lot of grinding as I like eating game burgers rather than eating store bought beef grind that is full of water
I normally don’t add any beef or pork to my grind.
I was thinking maybe just a little lard. But that’s pork and I would rather add beef fat. Has anyone every tried adding just beef fat . Do butcher shops sell beef fat ?

Try adding bacon ends. They are the pieces that didn’t make the perfect bacon package and usually sold in a 2kg box. Adds the fat and bacon flavour.

[aragor764]

I freeze my beef trimmings from briskets and different beef cuts over the year and add them to my ground. But they are frozen separately and I add for each recipe I make. Beef fat is a bit stickier than pork but does a great job.

[Brandon5555]

Most butchers will sell it for pretty cheap if not give it away. I've heard of a couple people getting it for free from Costco.

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[Salavee]

Ive always added 25% Beef fat to all my Elk and Mooseburger. When well packaged Beef fat has a much longer freezer life than does Pork fat. It ads several months ,to years, of freezer life befor turning rancid.

[3blade]

If adding fat, it’s very important to vac seal. Cling and butcher paper will have the fat going rancid pretty quick. Vac sealed it lasts for months.

Personally I do small batches more often, 5-15 lbs of burgers at a time. Had a bad experience with one older package iirc 5 months old, that was enough to make me switch to small batches and vac sealing.

Pork fat renders quicker and tastes better but needs to be used sooner, beef fat lasts longer but stays more solid when cooking and the taste is more variable. Just depends on your preference. I use bacon in my burger recipe.

[lyallpeder]

Originally Posted by 3blade

If adding fat, it’s very important to vac seal. Cling and butcher paper will have the fat going rancid pretty quick.

I disagree. I wrap all my meat in butcher paper. Real waxed line paper not peach paper. I have no issues with freezer burn even when I have froze ground deer for a year.

The vacuum seal stuff I get from family on the bother hand, dig around in the freezer twice and it gets punched and gets air in it. The butcher paper doesn’t fill with air.

Also, I think paper is cheaper, and with 2 people paper is faster to wrap.