Trim it up a bit, there still needs to be a fat cap for cooking, but it doesn’t need to be a mile thick!
render the tallow for later, I season my cast iron with it
6 Likes
Depends on my serving size. 
3 Likes
Bro, you live in the seafood capitol of the world. Nothing from the ocean?
3 Likes
Nope, can’t eat it. It looks and smells, well, most of it, fantastic, but it’s off the menu for me.
2 Likes
Damn, oh well, we also still have lots of cattle ranches around here (but they’re shrinking with all the people pouring in) 
3 Likes
On my way, will be ~36 hours.
That looks so tasty!
7 Likes
