I bought 13 pounds of prime ribeye recently andwas amazed of how much fat was on them. Since I was curious as what to do with bacon fat last night, I decided to seewhat meat/beef fat can be used for
You Should Save Your Meat Fat
Animal fat, especially fat that's recently been attached to meat, is the best fat, and that's a hill upon which I am willing to perish from. But then again, fat like that isn't quite as bad for you as we were all brought up to believe. It's all very complicated; here's a Harvard study, please enjoy.
When I say "best" here, I mean in the context of flavor, and I'm not talking about using bucketloads of it. What I'm saying is that if I've got it on hand, I'll throw some steak trimmings, the thick white edge of a ham slice, a few slim slices of the cap from a long-cooked pork shoulder, or—blessed be—the scraps from an supremely gamey lamb roast, render them in a skillet, and use that glorious grease to add flavor to my morning meal.
Olive and sesame oils are my standard cooking fats at most meals. Most sensible carnivores are well aware of the little oomph that bacon fat can bring to most dishesbut there is, I swear, a world beyond bacon, and if you eat meat, you owe it to yourself to explore. And you're going to have to DIY it a little because unless you have easy access to vats of suet (which doesn't taste nearly as wonderful as steak fat), you must poach it from your meat, and dinner is a great place to start.
Just pull it out of the fridge in the morning, slice it as thin or as thick as you'd like, and heat it in a medium-hot skillet until it liquifies, dump out whatever you deem to be too much (and seriously, save that white gold in a jar to use later), and cook your potatoes and eggs in it. It's such a small thing that adds so much flavor to simple ingredients, and makes breakfast feel more satisfying.
From the Harvard Study
For years, fat was a four-letter word. We were urged to banish it from our diets whenever possible. We switched to low-fat foods. But the shift didn't make us healthier, probably because we cut back on healthy fats as well as harmful ones.
You may wonder isn't fat bad for you, but your body needs some fat from food. It's a major source of energy. It helps you absorb some vitamins and minerals. Fat is needed to build cell membranes, the vital exterior of each cell, and the sheaths surrounding nerves. It is essential for blood clotting, muscle movement, and inflammation. For long-term health, some fats are better than others. Good fats include monounsaturated and polyunsaturated fats. Bad ones include industrial-made trans fats. Saturated fats fall somewhere in the middle.
In-between saturated fats
Saturated fats are common in the American diet. They are solid at room temperature — think cooled bacon grease, but what is saturated fat? Common sources of saturated fat include red meat, whole milk and other whole-milk dairy foods, cheese, coconut oil, and many commercially prepared baked goods and other foods.
The word "saturated" here refers to the number of hydrogen atoms surrounding each carbon atom. The chain of carbon atoms holds as many hydrogen atoms as possible — it's saturated with hydrogens.
Is saturated fat bad for you? A diet rich in saturated fats can drive up total cholesterol, and tip the balance toward more harmful LDL cholesterol, which prompts blockages to form in arteries in the heart and elsewhere in the body. For that reason, most nutrition experts recommend limiting saturated fat to under 10% of calories a day.
A handful of recent reports have muddied the link between saturated fat and heart disease. One meta-analysis of 21 studies said that there was not enough evidence to conclude that saturated fat increases the risk of heart disease, but that replacing saturated fat with polyunsaturated fat may indeed reduce risk of heart disease.
Two other major studies narrowed the prescription slightly, concluding that replacing saturated fat with polyunsaturated fats like vegetable oils or high-fiber carbohydrates is the best bet for reducing the risk of heart disease, but replacing saturated fat with highly processed carbohydrates could do the opposite.
https://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good