Storage of animal fat

[technosmith]

Hey guys,

Does animal fat, and bone marrow need to be stored in the fridge? Or with it being saturated fat can it stay at room temperature?
My supply is currently in air-tight plastic wrapping in the boot of my car.

Does bone marrow occasionally have really darkish bits around the outside edge of the inner bit? Not a lot really, just wondered if people still eat that bit as well. Kinda like the occasional dark bits you get in an avocado.

Also, just thought I would mention that I am really getting into the RPD thing now.
I can happily munch away at raw beef, lamb, fat, bone marrow and liver, and it has only been a few weeks since I started!
All 100% grass fed of course.

Thanks for any advice

[ForTheHunt]

Fat in my experience is best kept in airtight jars in the fridge.

[Hannibal]

For longer period of time it is better to keep the fat in the fridge.
Rancid fat isn't a good option.

[technosmith]

How long do you think it will be OK out of the fridge?

I will be eating it within the next 3-4 days.

My other option would be to freeze the fat/bone marrow bones, and then defrost it the day before.

Would you guys say freeze, or seeing as I am eating it within the next few days would you say leave in the boot of my car?

[Hannibal]

It depends on the kind of fat. Mutton muscle-fat is much more susceptible to rancidification than e.g. dry beef fat.
The first one is smelly after a few days. The second one could last in the refridgerator several weeks without any significant sign of change.

[donrad]

I buy marrow bones in bulk because I have to travel far to get good grass fed femar bones. They keep in the freezer a long time. I warm them in stock to about 98 degrees. Marrow makes red blood cells if I am not mistakes, which might be the spots you see. It all tastes good to me.

Although technically not raw, I render my fat by cutting into chunks and keeping it over low heat for a long time. this drives the moisture out. the chunks turn into 'cracklings' and are delicous. the fat is lard and stable at room temperature for a long long time. I don't think the composition of fat changes as much by heating as does muscle or organ meats.

[RawZi]

fat, and bone marrow need to be stored in the fridge? Or with it being saturated fat can it stay at room temperature?
My supply is currently in air-tight plastic wrapping

    Fatty bone marrow in the bone from bovines I find I can leave at room temperature up to a day.  I never tried it longer than that.  When I do have it too long in the fridge too, I feel it very unhealthy for me.  I like it refrigerated only up to a few days.  Freezing is probably an excellent option, but I avoid it.