On May 21, 8:27*pm, "Julie Bove" > wrote:
> 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.

The only beef fat that I enjoy is when I get a slice of prime rib
roast. Any other cut, forget about it. I can't stand fat on steak.
Some marbling, OK. Even though I like PR fat, I don't like the fat on
a rib steak.