Pork fat vs beef fat

[treydfoster]

If I'm making a product that is traditionally pork based, I use pork trim. i.e. breakfast sausage, brats, etc. If I'm making a product that is traditionally beef based i.e. burger, summer sausage, I use beef fat. It gives the product a more expected texture and flavor.

 

[35WhelenAI]

A processor friend uses 10% beef shoulder, he feels straight 10% fat is too much.

Personally, with deer or elk, I grind my own burger from the rib sheath meat, meat between the ribs, and anything that isn't quarters or backstrap/tenderloin. That meat in and of itself has good fat around it and don't need to add any. Was skeptical at first when I started doing that, but tastes great and it's 100% burger from the animal.

 

[sveltri]

My entire life I've done just pork for all of it, but this year I adopted this. I was surprised at how much of a difference it's made.

Biggest reason for me is I don't like well done burgers. Which is weird because my wife is the queen of hockey puck burgers.

 

[Ron.C]

Another vote for pork fat in sausage, beef fat for elk/deer ground.

I also prefer pork fat with my bear ground. I'll take a bear burger over deer/elk any day of the week

 

[doc holiday13]

Pork fat picks up whatever flavor of seasoning you're using. Beef fat is slightly different and adds "beef" flavor

 

[roadrunner]

Just finished up a deer we got two weeks ago.

Did pork fat this time for "smashburger" grind.

For BS, I do 50/50 game meat pork.

 

[wiarcher]

Stupid question, but where do you guys get the pork and beef fat? My son wants to get into grinding his own and I wasn't sure the best place to find that stuff.

 

[Jsmalls273]

Stupid question, but where do you guys get the pork and beef fat? My son wants to get into grinding his own and I wasn't sure the best place to find that stuff.

Just ask the guy at the meat counter of your favorite grocery store. Sometimes they even have it in front of the counter.

Sent from my SM-S921U using Tapatalk

 

[Pro953]

Stupid question, but where do you guys get the pork and beef fat? My son wants to get into grinding his own and I wasn't sure the best place to find that stuff.

I have a local butcher who if I ask nicely will usually give up a few pounds of beef fat. But I do find that a bit more challenging to source.

Pork fat I generally just use belly or a really fatty shoulder, unless I can find some good back fat. Belly you can find almost anywhere from your local butcher to Costco.


Sent from my iPhone using Tapatalk

 

[WRO]

My preference is beef fat for everything. Every brand of pork fat I've tried has a slightly funky smell, even when fresh.

Pork fat doesn’t have a long shelf life in comparison..


Sent from my iPhone using Tapatalk

 

[ScreamingPotato]

Stupid question, but where do you guys get the pork and beef fat? My son wants to get into grinding his own and I wasn't sure the best place to find that stuff.

Down here we have HEB for a grocery store, best grocery chain on the planet by far. If you call super early in the morning they'll save you all sorts of trim while they package fresh meats, you can request specific fats like brisket trim for example. They'll wrap it all up and save it for you behind the counter and usually sticker it for $0.50/lb or $1/lb depending on their mood.

Aside from that any actual real meat market/butcher shop handles stuff like this all the time.

 

[Azone]

Pork fat for sausages.
Beef fat for burgers.
Freezing sausages longer than six months can lead to off flavored taste in my opinion.