So I used to (and sometimes still do) save all sorts of rendered fat - from bacon, duck, pancetta, etc - I don’t do it as much unless I know I have a purpose for it in the near future, and I am trying to create less purposes for it to cut down on this for the new year.
But, with the snow this weekend on the East Coast, I decided to make chili. After browning the beef I drained off the fat and left it out to solidify. And then I realized, I never really kept the rendered fat from ground beef like I would from other meats.
Does anyone keep the rendered fat from ground beef? What do you use it for or does it just get mixed in with all the other fats?