Huh? I use my brisket trimming to render smoked tallow. I give the bits of deep-fried beef to the dogs.
I use the tallow in place of butter for lots of frying and sautee’ing things. I also add fat to things that might need more fat content, like ground beef for shwarma.
Also, art? Heat a container of fat at 250-300 degrees for a few hours, till it renders? Art?
