Save the goodness! I strained the 48 lbs of beef yesterday (minus the 9lbs for taco salad), cooled the strain bowl overnight in the fridge, and look at all that jiggly goodness under the fat cap. Netted two quarts of beef broth and four pints of whipped tallow when everything was said and done (would have been five pints, but I did not have another sterilized jar). I’ll add photos to the comments, but here is how I do it: - Strain the beef as you go. - Cool the strain bowl in the fridge overnight. The fat will rise to the top and create the “fat cap.” - Once completely solid, carefully lift the fat cap off the strain bowl and gently scrap off any jiggly broth from it. - Reheat the jiggly to liquid consistency (this way, any remaining fat will rise to the top again). Add to your container of choice and chill or freeze. - For the fat, I place it in the steel mixer bowl and put it in the oven at 180°F until it is melting a bit. - Whip air into it using a stand mixer or hand mixer. This makes it easier to scoop out of the jar. (This step is totally not necessary, but I like it.) - Store in your container of choice in fridge or freezer. My grandmothers and great-grandmothers are smiling down at me. #beef #mealprep #lowcarbonabudget

Posted by Carrie E. at 2023-09-30 23:36:02 UTC