Good beef fat can be rendered into tallow for roasting, frying, and cooking from scratch. Pork fat can be turned into lard for pastry, potatoes, beans, tortillas, and everyday stovetop cooking. And for hunters, added fat is often what turns lean deer or elk into a burger or sausage blend that cooks properly and eats well.

This method builds depth naturally — and finishes with roasted bone marrow placed directly onto the chop while it’s still hot, allowing it to soften and gloss the surface like silk.

The difference is marbling, fat composition, and melt. Here’s how to taste it—and cook it—on purpose.

Game day food should be simple, satisfying, and built to sit on the stove while people hover, snack, and go back for seconds. Chili checks every box — especially when it’s made with high-quality, pasture-raised beef and pork.

Serves: 4  Time: 2 hours 15 min