What Fat To Supplement With?

[Dingeman]

Hello

Besides raw butter and raw suet, what is a good type of fat to meet your daily fat requirements. My meat is simply too lean. Suet is not optimal to me because it causes slight diarrhea and small stomach pains 5 minutes after eating it - they usually go away quickly though.

What other options do I have? I don't tolerate dairy well either.

[van]

when you say suet, i'm interpreting that to mean that dry chalky stuff that doesn't really break down well in the mouth.   Try to find what's named as back fat.  Sometimes it comes an inch thick, other times, very thin, which then I run through a fine hole meat grinder ( there's a small clear plastic one on the market used to make small portions, like hamburger at home that suctions to the countertop that I like) and then eat along with thinly sliced meat,, very good.   It can be as yellow as the sun or more when there's plenty of green grass for the cows to eat.

[sabertooth]

I eat copious amounts of sheep suet and caul fat. It tends to be much softer, creamier and less waxy than beef suet.

[Dingeman]

@Van

How long until the back fat turns spoiled? Like other fats it should be safe to eat for weeks right? I might try to get some of it because the suet is indeed very chalky and sometimes gives me diarrhea. Do you have any idea how I can approach my butcher to get some back fat? what do I ask him for? just the fat that is on the back of the cow?

@Sabertooth

It's gonna be hard for me to get fat from any other animal than a cow, but I got a demeter farm next to my house that has goats. You reckon that will be worth checking out? Have you ever eaten goat?

[sabertooth]

Ive eaten goat.

Goats and sheep have similar fats, though certain sheep breeds typically fatten up on pasture much more than any other animals, and sheep fat in general has a much more pure and cleaner tasting fat, while goats tend to be a little gamy like Deer.

Generally speaking compared to waxy beef suet Goat fat is much softer and easier to digest.

I would also recommend trying to get older more mature animals, because pasture raised animals typically dont start to add large amounts of fat to their frame until they are fully mature, and they dont reach peak saturation of fat soluble vitamins and elements such as CLA until they reach about 3 years of age.

Some of the issues with beef fat is that much of it is butchered too young. Young grass fed  beef tends to be much leaner, and have tougher waxier fat, while I have had some older beefs that have had a much softer and more buttery fat....But since its often so difficult to find the butter fat beef animals, I have settled on the more reliable and consistently delicious fatty mutton.

[van]

@Van

How long until the back fat turns spoiled? Like other fats it should be safe to eat for weeks right? I might try to get some of it because the suet is indeed very chalky and sometimes gives me diarrhea. Do you have any idea how I can approach my butcher to get some back fat? what do I ask him for? just the fat that is on the back of the cow?
I get it about four pound packs, vacuum sealed.   It lasts almost two weeks in the vacuum sealed bag.  Depends on when they took it off the carcass though.   After two weeks it develops an off order.  You can take it out of the bag, but then it oxidizes to an other type order.  I always rinse the fat under a very warm stream of water vigorously to help remove any plastic molecules from the plastic.   As the supplier for back fat, and describe it as soft, creamy, or buttery.  The best tasting is always dark yellow.   Also, bone marrow, but can be expensive. 
@Sabertooth

It's gonna be hard for me to get fat from any other animal than a cow, but I got a demeter farm next to my house that has goats. You reckon that will be worth checking out? Have you ever eaten goat?