I buy beef dripping in tubs from the butcher - usually use a teaspoon when making a roast or a cottage pie. It never seems to change colour, or smell; so how long is it safe to keep for?
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The other question asks for bacon, but there is no difference between pork and beef dripping, food-safety wise. Also see http://cooking.stackexchange.com/questions/18221/how-long-does-grease-take-to-go-bad-rancid-when-sitting-out/18225#18225, http://cooking.stackexchange.com/questions/37662/how-fast-does-pork-fat-spoil, http://cooking.stackexchange.com/questions/17601/how-long-can-i-reuse-this-delicious-bacon-grease-for-cooking/17603#17603 – rumtscho Feb 15 '14 at 16:17
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I don't agree - the fact that the answer may happen to be the same doesn't make the question a duplicate. – Paul Michaels Feb 17 '14 at 08:45
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No, it doesn't. But the fact that the difference in context does not make it a different problem does make it a duplicate. Of course, it is a somewhat subjective matter, and while I represent the community, it doesn't seem that others have felt compelled to take a look at the question (and possibly dispute my decision). So I decided to open a Meta discussion. I explained my reasoning in there, and I am interested in what the community has to say. You are welcome to make your case there too. http://meta.cooking.stackexchange.com/questions/1876/should-we-reopen-the-beef-drippings-question – rumtscho Feb 21 '14 at 13:44