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Started By
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Beef fat - where do you buy local in the BR area?
Posted on 12/13/23 at 2:03 pm
Posted on 12/13/23 at 2:03 pm
Looking to start doing some of my own processing. Looking for suggestions. Is there a place that has beef fat readily available in the Baton Rouge area? Is there some other way to mix in beef fat that is preferred? Brisket?
11
Posted on 12/13/23 at 2:10 pm to rmc
Any local grocery store should have it. The piggly wiggly in Liberty stocks beef trimmings for $3.99 a pound last I checked .
Check rouses, oak point etc
Check rouses, oak point etc
This post was edited on 12/13/23 at 2:13 pm
Posted on 12/13/23 at 2:14 pm to rmc
I've gotten it at Super 1 in Lafayette before. Just go to the meat department at a grocery store and ask to buy the trimmings.
Posted on 12/13/23 at 2:15 pm to rmc
Check with the LSU meat lab/dairy store. Not sure if they do anymore but I've gotten it from them before.
Posted on 12/13/23 at 2:30 pm to rmc
quote:
Is there some other way to mix in beef fat that is preferred? Brisket?
Brisket is good if you’re just making ground and can find them on sale. A decent rule of thumb is that a whole packer brisket is about 25% fat, and the perfect ratio is exactly one cheap arse brisket to one deer’s worth of whatever I’m not keeping whole, so usually both shoulders and the hinds minus the football roast. It probably works out close to 2:1 deer to brisket. I also keep the trimmings from the briskets I smoke throughout the year, and add that straight to deer at about 10%.
Sausage is a whole different game and requires a whole lot more fat, not really worth it to buy straight brisket but trimmings are fine if you’re smoking them a lot. Like others have said ask the meat counter and they will sell it to you, usually cheap but less so nowadays.
Posted on 12/13/23 at 2:37 pm to rmc
I got some from Audubon Market last year before our grind, but we also did half/half brisket. The brisket mix is better.
Posted on 12/13/23 at 2:59 pm to rmc
You talking about rendered tallow OP?
Or just trimmings?
Or just trimmings?
Posted on 12/13/23 at 4:11 pm to rmc
In Hammond area it’s become very hard to find. Most grocery butchers have turned me down this year saying they no longer sell it and use it in store made sausage.
It is my favorite thing to process with.
It is my favorite thing to process with.
Posted on 12/13/23 at 5:27 pm to indytiger
quote:
Most grocery butchers have turned me down this year saying they no longer sell it
That's been my experience in BR too. And pork back fat is even harder to find (if anyone was a source they're will to share please let me know!)
Posted on 12/13/23 at 5:49 pm to rmc
I go 75/25 deer meat to chuck roast, if I have brisket trimmings I’ll add it to the grind for my ground meat. I like it better than pork, my family likes it, it’s not that expensive and it increases the meat you end up with over just fat.
Posted on 12/13/23 at 6:23 pm to Citica8
Iverstine butcher on Perkins in Baton Rouge
Posted on 12/13/23 at 7:09 pm to rmc
Academy sports.
Posted on 12/13/23 at 8:40 pm to unclejhim
quote:
Academy Sports
Posted on 12/13/23 at 9:53 pm to unclejhim
quote:
Academy sports.
Wasn’t expecting that
Posted on 12/14/23 at 6:45 am to rmc
Choctaw Provisions
Posted on 12/14/23 at 7:57 am to rmc
During the year Super 1 will have the vacuum packed briskets go down to $1.97 a pound several times. I usually pick up a few and keep in freezer. When I grind it up with the deer I usually trim some of the fat off the brisket then grind it up at a 50:50 ratio. I really like that much better than the deer mixed with pork like we had done my whole life.
Posted on 12/14/23 at 8:10 am to scrooster
Sounds like he needs trimmings to mix into sausage or burgers. I'd definitely recommend suet for tallow if you can find it, but I doubt it'd be as good in burgers.
Posted on 12/14/23 at 10:10 pm to Red Stick Rambler
quote:
And pork back fat is even harder to find (if anyone was a source they're will to share please let me know!)
If you have a costco membership watch them. Can't get back fat, but the pre sliced belly allows you to pick the fattiest of the group.
Posted on 12/15/23 at 8:05 am to scrooster
quote:
Or just trimmings?
Trimmings.
Thanks for all the replies! Some good info in here.
Posted on 12/15/23 at 8:36 am to TheDrunkenTigah
quote:I do this same thing, but am a very aggressive trimmer of the deer meat, I get every piece of silver off. With that comes some waste so on a smaller doe I probably am 1:1, on a mid size deer a little more deer, on a midwest deer I use a little additional brisket or throw in some fat.
Brisket is good if you’re just making ground and can find them on sale. A decent rule of thumb is that a whole packer brisket is about 25% fat, and the perfect ratio is exactly one cheap arse brisket to one deer’s worth of whatever I’m not keeping whole, so usually both shoulders and the hinds minus the football roast. It probably works out close to 2:1 deer to brisket. I also keep the trimmings from the briskets I smoke throughout the year, and add that straight to deer at about 10%.
On the subject of the OP, you have to call ahead and have a butcher save it for you in Alexandria now a days.
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