The "FAT" in large cans of BEEF and/or CHICKEN.

[Sourdough]

I boil the unopened cans of Beef and Chicken for about 15 to 20 minutes. Take each can out and shake vigorously, then carefully set back in the pot of hot water. Let them boil for additional five minutes then turn the heat off and allow everything to cool. Carefully keeping the cans each upright, set them in the refrigerator. Mark them F-O-T (Fat on Top). When I use the contents for cooking, I carefully spoon the solidified fat out of the can.

 

[Tirediron]

why would you take the good part off???

 

[zoomzoom]

why would you take the good part off???

That's my thought exactly. ;

 

[Tootsie]

I put my cans of meat into a colander over boiling water and steam it. I don’t care for so much fat on my meat but my pets do.

 

[Sourdough]

why would you take the good part off???

I pour the fat over "rancid" dry dog food. And set it a hundred yards out one of my shooting lanes. That is where the "FRESH" meat is delivered.

 

[Haertig]

I pretty much dump the can into a bowl, cover it, and hit "3 0 0 START".

 

[LadyLocust]

I don’t buy meat in cans, but the fat is probably more nutritious than the meat. It’s needed for proper brain function.

 

[Caribou]

I don’t buy meat in cans, but the fat is probably more nutritious than the meat. It’s needed for proper brain function.

Sourdough gets plenty of fat in the bear grease he is baiting.

 

[lonewolf]

we need fat in the human diet, probably more so post SHTF.