Hotter or longer to render beef fat?

All Meats Including BEEF, PORK, LAMB & GAME
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damianpyro
Posts: 98
Joined: Thu Aug 11, 2011 3:41 pm

Hotter or longer to render beef fat?

Post by damianpyro » Mon Oct 19, 2015 10:19 am

Hi

Had some beef that was very fatty, would I cook it longer or hotter to cook out the fat?

Was cooked 14 hours at 225 F.

Bark was amazing, GMG texas pellets.


FirePlay
Posts: 297
Joined: Fri Sep 09, 2011 1:40 pm
Location: Perth, WA

Re: Hotter or longer to render beef fat?

Post by FirePlay » Mon Oct 19, 2015 1:58 pm

Both. Cooking it longer renders more of the fat that melts at that temperature as it migrates through the meat. Cooking it hotter renders the fat that only melts at higher temperatures.

But remember, it's the temperature of the meat that I'm talking about here - not the temperature of the cooker! Big difference...

dionysus32
Posts: 114
Joined: Thu Jan 08, 2015 3:32 pm

Re: Hotter or longer to render beef fat?

Post by dionysus32 » Mon Oct 19, 2015 2:33 pm

What cut was it?
I personally don't go cook beef under 250F(bbq).

Depends on the fat really, are we talking big chunks, marbling, where is the fat sitting etc etc?
In short if I had a piece of fat that could alter the time of my cook I would trim or remove it.

damianpyro
Posts: 98
Joined: Thu Aug 11, 2011 3:41 pm

Re: Hotter or longer to render beef fat?

Post by damianpyro » Tue Oct 20, 2015 10:42 am

Karubi plate, 9+ marbling and trimmed the fat cap to 6mm.

Bentley
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Re: Hotter or longer to render beef fat?

Post by Bentley » Wed Oct 21, 2015 12:21 pm

I like hotter to render...Specially with, if I know my Japanese marbling system, that is a higher end of the spectrum I think...definitely hotter and faster!
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