Is there a proper name to this fat? as to not get ripped off again in the near future? I did ask them for back bison fat and like you said its different, then they gave me the wrong kind.
First of all, I have come to accept that fat varies from animal to animal and from season to season, so this might hamper your communication when you try to get what you want, but what I ask for is the fat that they trim off the rump when they prepare the hind quarter. You might add that you want the same type of that they trim from the London broil, rump roast, round roast, or whatever they call those cuts in your area. I used a cow anatomy chart to learn what I was talking about, and I relied on the cuts that had the fat I liked to tell the butcher where that fat was.
"My butcher"
gets one of those hanging beef whole animals every week, so my access is easy. I am lavish with the compliments and get treated well, so I recommend cultivating the
relationship with your butcher with the same care that you would use for God, spouse, and children.
For bison, even though I live near zillions of bison ranches, the stock is shipped off for slaughter at big processing plants and sold pre-packaged, so no butcher is involved. You might call North Star Bison and ask about options, if there are any.
If you get a batch of fat that you don't like, use it as a starting point for a discussion about what you prefer, if you think that will lead to a more custom order.
Happy hunting!
