Had a particularly fatty whole brisket that I trimmed last night and wondered whether I should throw away that fat or see if there was something I could do with it.
If it were pork fat, I'd render into lard. What is beef lard like? That's suet, right? Isn't that what's used for larding a roast? Do you render it like you do with pork fat?
What other good uses are there for beef fat?