Packer brisket + chuck roast = ground beef and tallow

[John Belvedere]

Picked up a prime packer brisket from Costco and a couple of choice chuck roasts to grind for ground beef and to make burger patties. I trimmed off some of the fat from the brisket and then combined that fat with some brisket trim I had from a brisket I am brining for corned beef. All together I had a little over 4 lbs. of nice brisket fat. I partially froze the fat and ground it through a 10mm plate to help render it into tallow. With the fat all ground I ground the partially frozen meat through a 10mm plate and then through a 6mm plate for a second grind. While going through the second grind I ground 6lbs. into my tub for burgers. The remaining meat was ground directly into Walton’s 1lb. beef bags. With all the grinding completed I weighed the 6lbs. of ground meat into 1/4lb. balls and used my burger press to make hamburger patties. With that all completed everything was put into the freezer and all equipment cleaned and put away. The next day I took the ground fat and placed it into an enameled Dutch oven and placed it into my Big Green Egg at 275 deg. Indirect heat to render out. I stirred the fat every 45 min. so nothing would burn. After 5 hrs. I poured the rendered fat into a bowl through a fine mesh strainer and again through a coffee filter into a sterilized quart mason jar. When the mason jar cooled off it was placed into the refrigerator overnight to chill. The next day I got a nice jar of clean white tallow to cook with. Thanks for looking. !

[glen]

John Belvedere Lots of work but lots of great results!

[John Belvedere]

glen said in Packer brisket + chuck roast = ground beef and tallow:

John Belvedere Lots of work but lots of great results!

Thank you! It is a lot of work but there is no comparison between store bought ground beef and meat you grind for yourself. As far as the tallow goes it was just a matter of my time. I had to grind the meat anyway so grinding the fat was not an issue. Lighting my BGE and putting the Dutch in it took no time at all. Now I have never used tallow before so I do not know if it was worth the little effort that was put into it. Tomorrow I’ll find out after I Sous vide a few filet mignons and finish them in a cast iron pan with the tallow. Stay turned for that.

[bocephus]

John Belvedere Great looking results, it will be well worth the effort. I recentlyground trimmed brisket and a pork butt together to make burgers, I like the combination. Packaged into 1 lb bags and we save it for burgers on the grill. Next time I do it I may prepatty them like you did and vacuum seal. That would be real convenient for later.

[bleathery]

John Belvedere I will tell you, if you ever get side tracked on a home renovation project & a brisket gets away from you on the smoker, the tallow does a great job of covering up your alleged problem & nobody is ever the wiser Great job & enjoy your rewards.

[Denny O]

John Belvedere John, I’ve always reversed seared my filets in a CI pan with herbs and clarified butter. Let us know your opinion on the outcome!

I have not purchased ground pork or beef in years now! You WILL appreciate the flavor difference when you find the meat block balance that you prefer!

[Deepwoodsbutcher]

John Belvedere that all looks fantastic! Thanks for sharing your process

[processhead]

John Belvedere A very productive day with some high quality results to show for your efforts.
Thanks for sharing.

[gus4416]

John Belvedere very nice you have a great batch of tallow for cooking and great hamburger for stews and pattys

[WVTim]

John Belvedere good work

[Dave in AZ]

John Belvedere I enjoyed that writeup, and the great pictures. Especially the final one of tallow. Lots of productive work!

[calldoctoday]

John Belvedere That all looks wonderful, & especially the tallow. That will make some good cooking. You must have gotten an “old days deal” on that brisket.

[cdavis]

John Belvedere great job

[Denny O]

John Belvedere That is referred to liquid gold, nearly looks like honey in the jar. Mine’s in the fridge too.

[Mcjagger]

bleathery I’m with you on using beef tallow while smoking a brisket…I render my beef tallow in the smoker to give it a smokey flavor …works great on brisket !!

[bleathery]

Mcjagger That sounds good, I just do mine on the stove top.

[John Belvedere]

Mcjagger said in Packer brisket + chuck roast = ground beef and tallow:

bleathery I’m with you on using beef tallow while smoking a brisket…I render my beef tallow in the smoker to give it a smokey flavor …works great on brisket !!

I recently saw that on YouTube. That in must do soon list.

[John Belvedere]

Thank you all for your kind words