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.