Posted on 02/02/2025 3:44:01 PM PST by Baladas
Probably not. The 2 different types of grease were an inventory problem. And the fry grease only had a bit of tallow. Not worth the effort.
Holy crap. 75 cents a pound here. Have you got a butcher nearby? Meat market where they are cutting up beef? Some large supermarkets even do their own cutting.
I haven’t been to a butcher in a long time - their prices were ridiculous. I do know of a wholesaler though, but they mostly cut up chickens. I have bought beef from them, so I’ll ask next time I go.
Thanks!
Many butchers just toss out suet, unless a customer comes in wanting it for birds suet blocks. There will be a bigger interest as more people want tallow. We are fortunate to have a rural family run meat packer. Shopping in the front, slaughter and butcher in the back. Even if you are not rural there are some meat markets still around that take delivery of a carcass and then cut it up. A place like that would have cheaper suet. I am going to pick up another three pounds this next week. I’ve used ours more than a few times now. Pure white in the ca like crisco white, fries great, no smells, Drains off, the food is not greasy. You can fry at a high temp. When straining back into the cam I use two layers of cheesecloth in the strainer, but it doesn’t catch much. When cooled the tallow looks exactly the same. Have done fries onion rings, chicken tenders, very impressed and you don’t lose much. If I just cook a burger or sear a steak I use a tablespoon and I don’t save it afterwards. In a cast iron skillet a seared steak is amazing.
Wow! That is great to know. Thank you!!!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.