Uses for hamburger grease?

[taxlady]

Thanks for the reminder that cholesterol and omega balance are not the same thing. Yeah, I know that most people now refer to the Atkins diet as ketogenic. When we started doing Atkins, we tested our urine with some strips that told us whether or not we were in ketosis. I got tired of arguing with some keto fanatics who always told us that Atkins was not the same thing. I believe there are some very minor differences, I think it was when starting the diets. I have been accused of lying when I spoke about our experience and didn't specifically call it Atkins. Life's too long to keep arguing with that kind of fools.

 

[pictonguy]

Here it shows the difference between grass fed and typical supermarket beef, just so people are aware.

Keep in mind that the amount of total polyunsaturated omega 6's and omega 3's in all animal protein is extremely low and a 3.5 ounce serving of grass fed beef has about 13 grams of total fat which the omegas represent about 0.08 grams and in a 2:1 ratio

1 tbsp of sunflower oil which is a polyunsaturated fat has about the same amount of fat with around 14 grams with just over 9 grams of omega 6's with virtually no omega 3's and represent a 70:1 ratio. For inquiring minds.

 

[knowledge keeper]

I try to reduce waste in the kitchen by using everything I can. The classic/usual veg scraps and carcasses for stock and woody herb stems in soup. Growing up, my mom tossed hamburger (80/20 ground chuck/beef) grease in the trash, but kept bacon grease for green beans/frying eggs, etc. I am wondering if I can use hamburger grease for something, or is it just. . .not that flavorful to be useful? Is it just waste? I strained my hamburger and am now boiling the water off the grease, though I may chuck it in the freezer to separate it easier, but I wanna know if other people use hamburger grease in/for anything.

Could you use the grease as the fat for gravy? Like a beef/chicken veloute or beef/hamburger fat in sawmill/milk gravy?

It's not as flavorful as bacon grease, but it can still add taste to dishes. For example, you can use it to make gravy. Just strain off the excess fat, leave a bit for frying the flour, and then make the sauce by adding broth or milk.

 

[Katie H]

We live in the country and use a "burn barrel" to dispose of most of our paper products and burnables. I usually pour the ground beef waste over the stuff in the kitchen basket. It helps the fire in the barrel be more efficient.

As for cans and glass they are disposed in our big ditch which, by the way, someone left 3 cars in long ago. A biiiig ditch.

As for over the hill leftovers, since we have no more doggies to take care of those tasks, those are now left to our good buddy racoon, R.J., who shows up often on the back porch concrete incline where our 4-wheeler is parked.

For more information on the real R.J., you MUST watch the movie, "Over the Hedge." You won't be disappointed!!

 

[dragnlaw]

Exactly what I used to do on the farm, well... not the R.J. part. I saved the .22 for him.

 

[caseydog]

Exactly what I used to do on the farm, well... not the R.J. part. I saved the .22 for him.

My weapon of choice for coons when camping was a .22 pellet pistol with plastic pellets. Didn't injure them, but seriously ruined their day... er, night.

CD

 

[Badjak]

Here it shows the difference between grass fed and typical supermarket beef, just so people are aware.

Keep in mind that the amount of total polyunsaturated omega 6's and omega 3's in all animal protein is extremely low and a 3.5 ounce serving of grass fed beef has about 13 grams of total fat which the omegas represent about 0.08 grams and in a 2:1 ratio

1 tbsp of sunflower oil which is a polyunsaturated fat has about the same amount of fat with around 14 grams with just over 9 grams of omega 6's with virtually no omega 3's and represent a 70:1 ratio. For inquiring minds.

I like that graph....
Our beef is grass fed, so I can eat more

 

[caseydog]

I like that graph....
Our beef is grass fed, so I can eat more

All cattle are grass fed for most of their lives. Some are grass "finished," which means they eat grasses right up to the end. Others are sent to feed lots for the last few months of their lives. They are sent there to eat high calorie grains, like corn, to fatten them up, making them more valuable, since beef is sold by the pound.

Grass fed and finished beef is usually marketed as such, so the sellers can charge a higher price per pound. If the package doesn't say something like "100% Grass Fed," it probably came from a feed lot.

CD

 

[pictonguy]

I like that graph....
Our beef is grass fed, so I can eat more

Yeah, me too. I get all my beef locally which is also grass fed and the farmer who is basically a dairy farmer uses forage in the winter months instead of feeding their cattle grain products and that is where the difference lies.

We get that 2:1 with forage but it's closer to that 15 to 20:1 with grains, so that does make a difference. Just to be clear here and if you go to a particular butcher they'll know the farm where they get their product and know what the cattle are fed, so maybe find out if that makes a difference for you. Also vit E is much higher as well as Conjugated Linoleic Acid (CLA), omega 3, vitamins B12, 3, and 6 also iron, selenium and zinc.

 

[pictonguy]

As CD mentioned, if it says grass fed, then that is a USDA label requirement where the beef are either raised fully on grass or grass and forage which is a combination of grass, legumes, brassicas for example, otherwise it can't be labeled grass fed.

 

[taxlady]

As CD mentioned, if it says grass fed, then that is a USDA label requirement where the beef are either raised fully on grass or grass and forage which is a combination of grass, legumes, brassicas for example, otherwise it can't be labeled grass fed.

Any idea what the rules are here in Canada?

 

[pictonguy]

Any idea what the rules are here in Canada?

It's free for all in Canada, no gov't regulations.

 

[taxlady]

It's free for all in Canada, no gov't regulations.

So, we just have to trust the farmer or butcher or supermarket, eh? Or, is there some reliable organization that certifies "grass fed"?

 

[caseydog]

Yeah, me too. I get all my beef locally which is also grass fed and the farmer who is basically a dairy farmer uses forage in the winter months instead of feeding their cattle grain products and that is where the difference lies.

That's pretty much the same here. The 3,000 acre cattle and horse ranch a few blocks from me grows hay/straw during growing season, and rolls it out on the pastures in winter months. When natural prairie grasses are growing, they move the cattle from field to field, so the cattle graze on fresh grass while the previous field grows back.

BTW, that ranch was the original "South Fork Ranch" in the first season of the TV Show, Dallas. It burned to the ground. The house had a steel frame and roof that is still standing today.

The rest of the outside shooting for Dallas happened at a much smaller ranch about 20 miles away in Parker, Texas.

CD

 

[BAPyessir6]

I learned that hamburger grease is super good on oven fries. Made them just crispy and still soft. I literally just got a 3/8 in fry slicer that I tried today, used Yukon golds, 400 F for 30, and they were meaty and delicious! The combo worked so well. Now I just gotta find out if russet are better than gold for fries as this is the first time making oven fries out of Yukon golds!