05/29/2026
Good afternoon Upper Valley! At Big Fatty's BBQ - Hartford I would love some help! We go through ALOT of Beef Brisket Each week. When we receive the Brisket, we have to trim some Beef Fat from the Brisket which we still have to pay for. We have roughly 225 # of Solid beef fat weekly. Looking for Ideas and OR people to take the Beef Fat for a GREAT price. We sometimes make Tallow but it takes time etc. Please share and maybe someone can use this amount for something.
Thank you in advance for your time!! PM Me if you have some questions or want to discuss.
Thank you!
Brandon