Rendering aged beef fat?

[John Farago]

I’ve been rendering aged beef fat for about five years; it’s a spectacular thing to do. The flavor and intensity of an aged steak or roast spreads through the meat largely through its fat; marinating any unnamed inexpensive cut of beef with a dry rub of your choice and aged fat, and then cooking it sous vide, renders pretty much anything into a steak/roast that tastes like it has been dry aged, with wonderful texture (the sous vide) as well as taste (the fat).

I render mine with onions, salt, and pepper.

Frying french fries in the rendered fat is also not to be missed.