Making the most of trim
The inevitable result of barbecue is going to be some sort of trim. Whether that's removing excess fat, what's left after de-boning or shaping a brisket.
Stocks, Soups & Stews:
From pork rib tips to brisket chunks just about anything trimmed, leftovers or bones will make one heck of a soup or stew, brisket trim is something I have abundance of and a beef brisket stew is a house favorite winter warmer.
Burgers & Snags
Brisket, short ribs and chuck trim are perfect for burgers, they are already around that 70/30 meat to fat ratio making them perfect for juicy burgers. If you're going for a thick patty I recommend a course single grind and if you are thinking smash patties go for a double grind. With sausage making it really is an art on its own, however you can skip some of the skill and go straight to a skinless sausage like a cevapi.
Bolognese & Chilli
Anything that you would use mince for really, however the first thing that i think of is either spaghetti bolognese or chilli. Both a great way to feed the whole family and definitely a repeat meal we have once a week, mostly it keeps our four year old kiddo happy. Chilli in itself is quite versatile from nachos to loaded hot dogs. It can breathe new life into several dishes by being an easy topper.
Tallow & lard
This is really squeezing that extra value out of that trim, throwing all that extra fat through the mincer and letting it render out in the slow cooker. A little bit of hot water till it's covered will also help expedite the process. At the end of this you will have a beautiful liquid gold to cook with, from veggies to beefing up brisket when you wrap it up. Just make sure you strain it of any cooked bits of fat and meat and that there's now water content left in it. These two things will turn you tallow rancid sooner rather than later.
The pets
We have two dachshunds that are always keen on any unwanted meat products, they deserve some love so any of those too fatty meaty bits that you don’t want makes for a hell of a treat for your best furry friend.
Conclusion
If you put the time in, there isn't really any waste. Just comes down to knowing how to use each of those trimmed out products. Who knows, what you do with the trim may be better than what you cooked in the first place.