It is extraordinarily unhealthy, but smell it." 7) Of course, use beef fat, properly twice fried fries will not soak up fat. This also rendered out a lot of the fat. Use an oven-safe pan or dish large enough to hold the amount of suet you plan to render. We ate it without the sauce, with lumpy mash spuds, and garlic bread on the side, and a nice Brown Brothers Malbec. September 27, 2020 By Laurie Neverman 25 Comments This post may contain affiliate links which won’t change your price but will share some commission. I was going to reduce the marinade to make a sauce, but that would mean skimming the fat. 1-2 lbs pork fat (leaf fat is preferred, runner up is back fat), or Beef Suet ½-1 cup water heavy stock pot or cast iron skillet canning funnel (optional, but handy) You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. What else can we use Beef tallow for? ... Lv 7. The majority of beef tallow is approximately 55% saturated fats and 40% monounsaturated fats which are both very heat stable and do not easily produce free radicals when heated, unlike liquid vegetable oils. Tallow is a popular and fancy way of saying rendered beef fat. Once rendered it produces a lard that’s white in color with a milder odor and flavor, making it ideal for use in pie crusts and pastries. Four Reasons to use Beef Tallow Beef Tallow for High Heat Cooking. Hello, Sign in. I was too impatient to do that. What I did was buy steak and roast trimmings from a butcher. Beef tallow remains stable, with a high smoke point and this will avoid oxidizing the fat and generating free radicals. Favourite answer. So is there anything to do with a chunk of beef fat? For high heat cooking, like deep frying, this is one of the best fats. If you are going to refrigerate the fat and don’t care if there are tiny pieces of meat that end up in it, don’t bother straining it. What to do with leftover fat from ground beef? The kidney on the hog is not near the amount that is on the beef. But you don't want to throw away all the stuff you trim off. The fat may have some meat scraps and perhaps bone attached. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow.Rendering can be carried out on an industrial, farm, or kitchen scale. I let the juices cool completely and saved the fat for later use. Tallow is not just any old beef fat, however. We render all our pork and beef fat. Tallow is a traditional fat that has been used for centuries, though it felt out of style when vegetable oils came onto the scene. If made correctly and stored in a clear jar, tallow will not spoil. Procedure to render fat into tallow or lard. 5) Dry the potato strips and fry in 300 degree oil until just cooked inside and limp, fry time is dependent on the thickness of the fry strip. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Use to fry steaks, or if you are feeling daring, deep fry chicken and French fries. - John McPhee, "Giving Good Weight" This from a professional chef in the late 1970s - before, IIRC, … Rendering is a process that converts waste animal tissue into stable, usable materials. Beef Tallow: Not Just Any Fat. You can use other beef body fat to render but it leaves some solids that are known as greaves. 6) Bring oil to 375 degrees and fry until golden brown and crispy. Most often, tallow fat comes from cattle beef or mutton. I love having rendered beef fat to cook with. Since the method is the same for both lard and tallow, pick your fat and let’s get cooking! Then after this final process of lifting the fat carefully off the gelatin you can gently scrape the gelatin that sicks to it off or rinse it off under warm water, reheat the fat and restrain it. DO NOT USE ICE WATER OR REFRIGERATE! Nutrition of Rendered Fat . I mix in hulless bird seeds, peanut hearts, and hulled sunflower seeds, as well as a little bird grit, oyster shell grit and whatever else I think they will like. Where to buy beef fat to render into tallow. Rendering suet (also called "tallow") which is beef fat, is the process of heating it to the melting point. Rendered beef fat is shelf-stable long-term. Set a second large pan or pot next to the first, and place a colander in it. How To Render Lard or Tallow Supplies. Nose to tail cuisine is trendy – and rendered pork fat is kitchen gold; just be sure to store it in a sealed container in the fridge. This means the fat is simmered until it becomes a stable, usable liquid or a cooking oil substitute product. It’s the way we used to do it. April 16, 2008 (Updated November 18, 2013) ... By this point you should have lumps of mostly-rendered suet floating in hot liquid fat. Place a paper towel in the bottom of the colander, or line it … Tallow is a rendered form of beef or mutton fat, primarily made up of triglycerides.It is solid at room temperature.Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation.. Checked the label and saw the butcher gave me 30% instead of the lean that I wanted. Let cool. Holding a deep, half-filled pan below my nose, he says, "This is rendered beef fat. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. However, the industry loosely classifies rendered animal fats from sheep and horses as tallow too. No, it's got nothing to do with Pink Slime or Lean Finely Textured Beef. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. We never just render the leaf, of kidney fat. See this post for sourcing quality fat. How to Render Suet. That will give you the highest nutrient content in the finished tallow. The beef particles will sink to the bottom of the jar. If you are careful to evaporate all the water, it lasts a long time. Within a day they had 10 lbs of beef fat for us, which I rendered into tallow the other day. You might also be interested in why Saturated Fat Has Nothing to Do With Heart Disease. Medical research reports that rendered animal fat has health benefits. It is all beef fat, but it is quicker and cleaner to render the internal body fat than the muscle fat. To render beef tallow, you need to get your hands on some raw beef fat. Leaf Fat: This is the fat from around the pig’s kidney’s and, like beef leaf fat, is the “cleanest” fat on the pig. Rendered beef or sheep fat is called tallow. Beef tallow is rendered beef fat, so my cooking with it seems crazy to her. Rendered pig fat is called lard. There are two ways to render fat – “wet” or “dry”. The liquid is nice and clear amber color. Schmaltz – How to Render Chicken Fat, and What to Do With It. 1 decade ago. Muscle meat is all right, just keep meat to a minimum. Most suet comes from the tissue surrounding the kidneys and the loins, but any hard beef fat will do. Heat source . Now I have a bowl full of beef fat that has hardened into lard. What should I do with leftover beef fat? Last week I roasted a pork belly that left me with over a cup of rendered pork fat. This beautiful fat is more neutral and if from grass fed cattle some of the best fat health wise out there. Small amount of water. Rendered butter (aka clarified butter) is called ghee. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. It’s also the healthiest. If it's good beef, the tallow will be light golden and buttery tasting. One of the most widespread examples of repurposing cooking grease involves bacon fat, although other saturated fats that are solid at room temperature, such as coconut oil or beef fat, can also be reused in the same way. In fact, when we bought (and had butchered) a hog in the fall, I asked for the leaf fat so I could render lard. Fat pieces which have been cleaned of residual organ meat. “When we did render lard, we used EVERY bit of fat on the hog. Chicken fat cornbread, savory pie crust, roasted vegetables and more are just a few of the ways to cook with this savory delicious rendered poultry fat. of the leaf/kidney fat EVER. Dry rendering is simply leaving fat pieces to cook on low in a stockpot or crockpot until the fat has liquified (leaving cracklings for later), but the fat can burn and leave a bad taste in the tallow. 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