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From: "Julie Bove" <julieb...@frontier.com>
Newsgroups: rec.food.cooking
Subject: Re: Meat Fat.
Date: Mon, 21 May 2012 17:36:45 -0700
Organization: A noiseless patient Spider
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That should say "in the form of margarine".  Sorry.
"Julie Bove" <julieb...@frontier.com> wrote in message 
news:jpemh5$dci$1@dont-email.me...
> What do you do with it?
>
> When I was a kid, my mom had a old jar that she used for it.  Usually a 
> Marshmallow Crème jar.  When it was full she would throw it out.  She was 
> never one to use bacon fat for anything.  Oddly enough she would cook the 
> meat to death, drain and blot all of the fat off and then add fat back in, 
> in for form of margarine.  No telling how she got that idea.  I don't do 
> that.  But I also don't like fatty meat.
>
> And these days I seem to be getting fatty meat!  I did look at Costco and 
> they seem to only sell one kind of organic and it is fattier than I would 
> want for most things.  So I bought about a 5 pound package of their ground 
> meat.  Again they have only one kind and again it seems fattier than it 
> used to be.  I can't say for sure what percentage it used to be but I have 
> bought it before and I don't remember all the fat in it.  I cooked the 
> whole package last night and filled a 14 oz. green bean can with all of 
> the fat that came from it!  I don't have any empty jars except for canning 
> jars and I don't want to waste one of those!
>
> I let the fat cool overnight and set up.  Then I put the can in a used 
> zippered plastic bag and then in another used zippered plastic bag for 
> good measure.  I will throw it out.
>
> Looks like I am going to have to go back to buying the very expensive 
> organic beef at Central Market.  It is very lean.
>