This might even be a @Geezy question.

I rendered some grass fed beef fat today and it didn't make near as much oil as similar amounts of store bought fat (probably corn and grain fed/finished).

The grass fed fat didn't render all the way out and the 'crispies' were somewhat larger. They tasted amazing and I could see how a guy could have some addiction issues with them.

We have had the threads and conversations about grass fed vs. grass finished vs. corn/grain fed but never got into if there were differences in the fat. This is the first time I ever rendered grass fed fat so maybe it is somewhat different.

Not sure.

Scott

I'll tag him @Geezy to grab his attention. This should send him an email and/or give him a notification through Tapatalk.

That’s a good question Scott. I’m not really sure I have an answer for you.

I have noticed a difference between rendering suet vs fat trimmings in how it renders down. The trimmings leave a more edible fat bit or crispy whereas the suet tends to be mushy and falls apart. I didn’t notice any difference in the liquid fat or how it cooks.

It can take a long time to render most of the liquid fat out of the solid so depending on how long you rendered it may have been a factor. I keep my temps around 200° give or take and continue simmering it until the solids turn brown (which suet doesn’t seem to do) then is strain it through a metal strainer lined with paper towels and I press it to get all of the oil out of it I can.

Yep. This was the first time I did grass fed rendering.

It did leave more edibles as it rendered down and in turn it didn't make as much oil in the end. When I do basically the same amount of regular/from the butcher beef fat it is lesser edibles left over but much more oil.

I imagine it is the corn/grain fed fat is probably less dense but that is just a guess. Primal Gal says it is a difference in the Omega 3's and Omega 6's between the two.

It was not all that big of a deal but did catch me a little off guard and made me think a tad.

Scott