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This experiment was somewhat doomed from the start. The reason is that beef tallow (rendered beef fat) behaves very differently than regular beef fat (un-rendered).
If you add a spoonful of beef tallow to a hot pan it will immediately liquify. However if you do the same with a chunk of beef fat, it will remain solid for a pretty long time.
This is why adding “artificial marbling” in the form of beef tallow never had a chance of working. The second the steak got somewhat hot, it immediately rendered out of the steak completely.
But I wouldn’t call this a complete failure. For one, the fat I added definitely helped keep the tenderloin juicy (though nothing close to something like wagyu A5). This experiment also proved that injecting something prior to dry aging has potential. I was worried there would be some kind of bacterial growth going on, but that wasn’t the case at all.
Next time, instead of using rendered beef fat, I want to see if adding un-rendered beef fat could achieve a better result. I have no idea if injecting something with hard fat is even possible, but there’s only one way to find out!
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