Hey guys. Butchering my son’s whitetail tonight. This one has a crazy amount of fat on it. Normally see tallow type of fat between the muscles and hide, but this doe even has a significant amount of inter-muscular fat. Even a little “marbling “. Never seen that before. Normally I don’t think of whitetail fat to have a desirable flavor to it. So far, the steaks we have eaten have been great.
Normally I don’t save the tallow fat off of a whitetail. Wondering if any of you guys do? Anyone ever tried rendering it down? Any other use for the tallow fat?
Normally I don’t save the tallow fat off of a whitetail. Wondering if any of you guys do? Anyone ever tried rendering it down? Any other use for the tallow fat?