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Hotter or longer to render beef fat?
Posted: Mon Oct 19, 2015 10:19 am
by damianpyro
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.
Re: Hotter or longer to render beef fat?
Posted: Mon Oct 19, 2015 1:58 pm
by FirePlay
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...
Re: Hotter or longer to render beef fat?
Posted: Mon Oct 19, 2015 2:33 pm
by dionysus32
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.
Re: Hotter or longer to render beef fat?
Posted: Tue Oct 20, 2015 10:42 am
by damianpyro
Karubi plate, 9+ marbling and trimmed the fat cap to 6mm.
Re: Hotter or longer to render beef fat?
Posted: Wed Oct 21, 2015 12:21 pm
by Bentley
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!