Don’t say “mAkE sToCk” nobody makes stock lol…I don’t have the time or the space to store that I’ll buy the 25¢ can from the store
by pacoman432
18 Comments
leovee6
Cook and add to dog food.
cuhzaam
Grind it! That or remove larger fat and render it then use what meats left for a sandwich
andrewbadera
Render for tallow.
carnologist
I render it into tallow and very condensed broth. Don’t add any water, put the scraps in a stock pot at a very low temperature and stir pretty regularly; it will render into a liquid. Strain the scraps and pour the liquid it into a bowl. Refrigerate the bowl; the fat will rise to the top and harden, which you can pick up after its below 41 degrees. The liquid underneath the tallow is a very rich broth
Strict_Meeting_3164
Cook and put on top of dog food
Optionsmfd
What are you making with the chuck? I season Smoke. And then foil & finish in oven with some broth I don’t usually remove anything
Professional_Band178
Make sausage.
motorhead81
Chili
SyndromeHitson1994
Save it until you have enough to make a good batch of tallow.
poppycock68
Stock!
Literally_regarded
Downvoted for nobody makes stock. Grow up.
Sausage, ground beef, or stock is the best answer.
Igglywampus
You can render the fat and make beef tallow.
Also homemade stock tastes much better than store bought stock if you are good at making stock. And if you make soup every now and then it is well worth it to make your own for the extra flavor you can squeeze out of it. When you use gallons of stock at a time it is also cost effective.
Heyoteyo
Call me Jack Sprat, but just throw it away. You could put it in stock, you could make tallow, or you could grind it with other meat to make sausage. If those aren’t things you’re trying to make, just trash it. They’re all great ideas, but they’re all a lot of work. Tallow is probably the least, but it’s not something that I personally use. I just throw all that away.
apex_super_predator
You could always freeze it and use it when you do a whole hog. You use those same trimmings to protect the ribs from scorching.
Or………
Make stock or burgers.
engrish_is_hard00
Make jambalaya
wabbott82
Grind up a burger
Bd0g25
Couple things you can do.. Grind it up into ground beef… Also, you can chop up the pieces with meat on them, brown them and slow cook them in a stew (not a stock) with some beef stock and veggies. And… you can take the trimmings that are mostly fat and cook them down into tallow for cooking.
Armadillo_Duke
I’d “chuck” it. Seriously though I don’t think it’s really worth saving but that’s just me.
18 Comments
Cook and add to dog food.
Grind it! That or remove larger fat and render it then use what meats left for a sandwich
Render for tallow.
I render it into tallow and very condensed broth. Don’t add any water, put the scraps in a stock pot at a very low temperature and stir pretty regularly; it will render into a liquid. Strain the scraps and pour the liquid it into a bowl. Refrigerate the bowl; the fat will rise to the top and harden, which you can pick up after its below 41 degrees. The liquid underneath the tallow is a very rich broth
Cook and put on top of dog food
What are you making with the chuck?
I season Smoke. And then foil & finish in oven with some broth
I don’t usually remove anything
Make sausage.
Chili
Save it until you have enough to make a good batch of tallow.
Stock!
Downvoted for nobody makes stock. Grow up.
Sausage, ground beef, or stock is the best answer.
You can render the fat and make beef tallow.
Also homemade stock tastes much better than store bought stock if you are good at making stock. And if you make soup every now and then it is well worth it to make your own for the extra flavor you can squeeze out of it. When you use gallons of stock at a time it is also cost effective.
Call me Jack Sprat, but just throw it away. You could put it in stock, you could make tallow, or you could grind it with other meat to make sausage. If those aren’t things you’re trying to make, just trash it. They’re all great ideas, but they’re all a lot of work. Tallow is probably the least, but it’s not something that I personally use. I just throw all that away.
You could always freeze it and use it when you do a whole hog. You use those same trimmings to protect the ribs from scorching.
Or………
Make stock or burgers.
Make jambalaya
Grind up a burger
Couple things you can do.. Grind it up into ground beef… Also, you can chop up the pieces with meat on them, brown them and slow cook them in a stew (not a stock) with some beef stock and veggies. And… you can take the trimmings that are mostly fat and cook them down into tallow for cooking.
I’d “chuck” it. Seriously though I don’t think it’s really worth saving but that’s just me.