Stop Throwing Away Fat You Paid Ribeye Prices For. This Free Trick Beats Every Store Jar

If you have been cutting the fat off your steak and scraping it into the bin, you were not being wasteful. You were taught that fat is the part you leave on the plate. Nobody ever told you what it is for. You pay about eighteen dollars a pound for the fat on the edge of a ribeye. The same fat, melted down into a little jar, sits on a supermarket shelf at twelve dollars for eleven ounces. You already bought it. Then you threw it away. For thirty one years I threw out a barrel of it every week. About six customers in all that time asked me for it. I never once offered it to anybody. I am Earl. Thirty one years behind the meat counter in three different stores. In this one, eleven things about cooking beef in its own fat. Which fat to keep and which is worth nothing. The best fat on the whole animal, the one you will almost never see in the case. The free step at the very start that almost nobody takes, and why so many first jars come out scorched without it. The one mistake that turns a good jar sour in a month. Why your pan goes black with butter and not with this. Keep the fat off two ribeyes twice a week and over a year that is a couple of hundred dollars of fat you had already paid for. Number one is where everything from the last four videos ends up. In one pan. Safety, plainly. Water goes into the pot at the start, with the fat still cold. Never pour water into fat that is already hot, it spits. Hot fat burns worse than boiling water, so keep children away from the stove and use a dry sieve and a dry jar. I say nothing here about what is healthy. That is not my trade. I tell you what it does in a pan and what it costs. Next time, one number that explains why beef costs more every year. It is not the store and it is not the brand, and it has not been this low since before I was born. Nobody paid me for this. There is nothing here to buy. I do not work for any store. When you make your first jar, tell me what went into the pan first, and how much fat you started with and how much you ended up with. I read every one. --- About this channel: this is a fully owned and operated media property. All scripts are written and researched by our team, all voiceover and visuals are produced in house, and every video is edited by hand. We are not an aggregator and we do not republish other people's work.