Aged beef fat...ever use it?

[gfweb]

https://www.snakeriverfarms.com/chefs-gold.html?sscid=a1k5_tzl4h  Aged tenderloin beef fat.    Ever use it?

[paulraphael]

No, but I've saved the dry trimmings from dry aged beef and frozen it, thinking maybe it could be used for something. Maybe steeping them in hot water or melted butter to infuse some of that funk. Haven't tried yet. 

 

Odd that they're selling tenderloin fat. There isn't much fat there, and people don't usually age tenderloin separately (if you did there'd be hardly anything left). 

[gfweb]

54 minutes ago, paulraphael said:

 

 

Odd that they're selling tenderloin fat. There isn't much fat there, and people don't usually age tenderloin separately (if you did there'd be hardly anything left). 

 

 

I thought that too.  It sounds good  anyway.

 

I've used the fat off of strip steaks to fry stuff in eg potatoes.  It was OK, nothing special. 

 

It wasn't aged fat though.

 

Schmaltz is in general better to me.

[lemniscate]

I grind my own ground meats and I save up cuts of fat in the freezer to add to the grind.

 

I'd add that aged stuff to a leaner high quality beef as the fat and (hopefully) get a aged tasting burger.   Could make it something special.

[jmacnaughtan]

It's got to depend on how aged it is...

 

Last time I rendered down some properly aged fat (from a sirloin, I think it was 100 days), the kitchen quickly filled up with that blue cheese/urinous kidney stank. IIRC, I only used that fat to sear more beef. I'm not sure I could use it in anything else, it was way too strong.