For those who process their deer at home, where do you find beef fat? What ratio do you add it into your venison?

I have processed my own meat for years but we do not add in beef fat to our ground meat. My FIL asked me to process a doe for him and he is used to added beef fat.

I'm in SW Fort Worth if you know a place that sells it.

Thanks

Brisket or pork - would never add beef tallow.

I process my deer and find out how much venison I have, and then chill it. Then I call my local meat market "HEB" and order beef suet. Mix it at 80/20, and get the mix COLD before grinding. You can use pork fat but it doesn't freeze as good as beef. Some people might add a binder, but I don't the 20% fat is a good binder.

I haven't bought hamburger meat at the store in years...

I have always used a pork butt to add to the ground venison. I used to use 80/20 but since it is not all fat will be experimenting this year with a higher mixture. Something like 60/40.

likewise - 60 venison and 40 pork

Appreciate all the replies.

Happy Thanksgiving

Similar, 80/20 venison to beef fat bought at HEB or the local meat market. Also, all the meat as cold as you can get it, not frozen. AND, I always put my grinder tube, blade, plate, (all assembled) in the freezer the day before I process and put it on the motor just before starting. I also strap a baggie of ice around the tube as well. The colder the better.

Ground usually 80/20 ratio
Sausage usually 50/50

Just finished these bad boys up yesterday

Either save from brisket or call local grocery store with meat cutting and ask if they sell it or would sell it. We use pork fat.

I’ll bet tastes as good as it looks!

Hud, do you add straight brisket or pork, or the fat from such?

I have heard of people adding the meat to the venison and not the fat, just curious what your process is.

I would just buy an untrimmed brisket and grind it with the venison. You’ll get a more complete beefy flavor with the fat and muscle vs adding just beef fat

Use pork shoulder.
For hamburger I use a 70/30 mix
For sausage I use a 50/50 mix.
Has worked good for 40+ years.

Beef hides any gamey flavor much better than pork in my experience.

Brisket or straight pork is best. I can also heavily trimmed picnic pork.