Originally Posted by Rocklobster
The problem is that we pay for all of that fat and we have to trim most of it off because the customer doesn't want that much. I can't believe how negative some people can be towards marbling and fat. I just have to shake my head sometimes. We save some for trim to add to the ground beef, but we can't use it all, so it goes in the garbage. Money down the drain...
Maybe you are better off not eating beef. I'll probably die of a heart attack because of the amount I eat 'cus I get a deal on it.
I have a friend who says beef "dripping" (ie rendered beef fat) is THE best fat for frying chips/French fries.
Once upon a time every butcher had packs of beef dripping on sale but you rarely see it now. They made their own from the fat trimmings from the meat they sold.
They sold pork dripping too. It came in a tub with the fat at the top, floating on a layer of tasty pork jelly. It was a great treat on a cold winter's afternoon to sit in front of the fire, with our legs getting all mottled from the heat, toasting thick slices of bread and then slathering them with the jelly and dripping and lots of salt - Yum. A heart attack on bread!