what causes fats to be chewy?

no fresh fat is smelly, unless rancid.   Suet is dry and flaky, waxy when chewing, never eat it.   yes, the fat on a steak is back fat, however, the closer you get to the meat itself, there will be a layer of connective tissue which is tough to chew.   

 You can always get a small hand crank meat grinder that suctions onto your smooth counter and you can grind your own fat ( meat too, although not a fan of the feel of ground meat) and then warm it in a pan of water ( place fat in bowl first ) till it melts or partially melts and then eat along with your meat.    Hard to know where your natural stop is though when eating this way.

thanks, and the fat on short ribs is that called belly fat?

See if you can find a slaughter house/processing plant and visit it introducing yourself as someone who would like to buy excess BACK fat and marrow bones, liver, kidneys, maybe brains, pancreas, tongue, testicles, heart, thymus.  and if possible fresh, not frozen.

Managed to get some brisket with a yellow fat layer but the fat is like rubber, it makes me nauseous.
Do you have experience with this kind of fat?


Gonna try to find the soft kind of fat (like found on a ribeye) this week.

I've been zerocarb raw for 11 months (eating only beef) for auto immune disease, i did well the first 5 months, ate almost exclusively ground meat from 1 source.

but around the 6th month i started to feel bad, weak, depressed, anxious (basically the auto immune symptoms i had).

since then i've been trying out ground meat from different sources, most of it makes me feel bad, except for 1 source where they freeze directly after grinding, but this meat is too lean to sustain myself on, so i tried to find a good fat source.

I've tried fat from different butchers and also straight from the farm but it all makes me feel bad, it's chewy and smells/tastes kinda cheesy so i figured this is suet??

I'm in belgium where it's almost impossible to find fatty whole cuts (primals etc) of meat.


Does anyone have an idea why i suddenly have trouble with this ground meat from a source that used to work?
I'm so confused trying to figure out what is going on.

I've never had to share a fridge before with other's stuff in there..  Maybe you could get a large covered container,  and break the meat apart into chunks, place them in the container, and take off the lid to get air twice a day, and ideally turning the chunks over each time. 
    Personally, I find ground beef a little hard to eat, as in, I don't care for the taste without having to disguise it with salt, pepper, etc.     thus I buy the cheaper roasts and thinly slice with a very sharp knife.

Ok that sounds like the high meat method, can i use plastic containers for this too if it's only for a week?

What is different about the ground beef taste?

well not really, because if i just sear the outside it would not destroy the botulism right?

botulism needs to be heated at 120°C all through the meat to destroy it, no one who sells rib eye will assume the consumer will cook it well done like that...

For god's sake do NOT leave it in the fridge for too long  in vacuum-sealed form. That allows anaerobic bacteria to act on the raw meat, possibly causing botulinism. My general rule is to allow the raw meats to air. If I left them vacuum-sealed in the fridge in the past, I would never leave them for more than 5 days max before eating them, after experimentation. Basically, anything left vacuum-packed for 7+days usually left a very nasty taste in my mouth which was quite unlike the taste of raw, aged meat exposed to oxygen.

Oh and why are the vacuum ribeyes i got still good until 4 september? i bought them last week.

Also i forgot to mention the ground beef is vacuum sealed, so i assumed it would last at least a week or 2 :/

So should i wrap it in parchment paper instead of the vacuum plastic it comes in?

Yeah i will definitely do that once i move out in some weeks, there's just no space here for a extra fridge atm.

I think i'll wrap it loosely in parchment paper

Hanging would be ideal, it's not possible, the fridge is stuffed with their foods and drinks, i only have one tray available where the chuck roll will fit on.

would it be a problem to put a glass lid on a wooden plate like a cheese platter? that way i am sure none of their toxic foods (gluten etc) can get on my meat.

i assume it will be just fine seeing as i will air it a bit everyday to cut a big slab off of it (i eat once a day)?

or perhaps wrapping in parchment paper is a better idea?