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Old 12-13-2018, 02:02 AM   #1
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Use for gristle, fat, tendons?

When I want to make beef stew, or braise for other purposes, I buy beef chuck roast at my market. After I break it down and carefully remove all tendons (silver), grissle and fat. I lose aprox 18% of the meat. With todays prices, I was wondering what, if anything, that "wastage" could be used for. Would it be worth my time to make a beef stock with it, or would I end up mostly with fat ?

Thanks you in advance.

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Old 12-13-2018, 05:01 AM   #2
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Beef fat is often used in sausage, especially venison sausage. I make sausage with pork and pork fat, never tried making sausage with beef and beef fat.
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Old 12-13-2018, 05:41 AM   #3
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You can use it for stock, as you said, strain it, discard after. Use can use fat (I get suet) to roast oven-browned potatoes. It adds great flavor.
Or you can freeze the fat after it's been rolled-coated in bird seed, then hang outside for critters. But only in winter cold temps. Otherwise the suet will turn rancid and bad.
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Old 12-13-2018, 05:50 AM   #4
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I don't think those items would make a good stock, IMO, you need bones for that. Suet is used in some pasties and Yorkshire pudding. I use Manteca (lard) for some Mexican dishes. Carnitas and tamale dough is no where near as good if oil or shortening is used.
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Old 12-13-2018, 06:47 AM   #5
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Beef tendon is good..takes a lot of cooking, but it can be a real beefy treat..It makes great broth also...there are many Asian recipes for it..I always order it when I get Pho..
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Old 12-13-2018, 06:55 AM   #6
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Quote:
Originally Posted by Rocklobster View Post
Beef tendon is good..takes a lot of cooking, but it can be a real beefy treat..It makes great broth also...there are many Asian recipes for it..I always order it when I get Pho..
Probably made good bow strings back in the day.
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Old 12-13-2018, 07:32 AM   #7
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Quote:
Originally Posted by Rocklobster View Post
Beef tendon is good..takes a lot of cooking, but it can be a real beefy treat..It makes great broth also...there are many Asian recipes for it..I always order it when I get Pho..

+1.
There are some great Korean soup dishes that include beef tendon.
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Old 12-13-2018, 09:02 PM   #8
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I got a big bag from a butcher friend of mine once and tried a few recipes. I did one in the pressure cooker that worked out great. They can get real sticky and mushy..one was simmered in soy, garlic and ginger..it was so rich I could only eat a few pieces..
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