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. But you don't want to throw away all the stuff you trim off. It’s also the healthiest. - John McPhee, "Giving Good Weight" This from a professional chef in the late 1970s - before, IIRC, … 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) Fat pieces which have been cleaned of residual organ meat. No, it's got nothing to do with Pink Slime or Lean Finely Textured Beef. I am making a meat sauce for my pasta and as I was browning my ground beef it had a lot of fat. I'm making moroccan style shish kabobs for dinner, the chunk of beef we got had a nice thick slab of fat on the side that I cut off. 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. For making soap. You might also be interested in why Saturated Fat Has Nothing to Do With Heart Disease. However, I adopted a diet that includes eating fat from healthy sources about 18 months ago and my health has been improving steadily. April 16, 2008 (Updated November 18, 2013) ... By this point you should have lumps of mostly-rendered suet floating in hot liquid fat. If it's good beef, the tallow will be light golden and buttery tasting. And on an “average” size hog, there might only be 2 to 4 lbs. Rendering suet (also called "tallow") which is beef fat, is the process of heating it to the melting point. Most often, tallow fat comes from cattle beef or mutton. We ate it without the sauce, with lumpy mash spuds, and garlic bread on the side, and a nice Brown Brothers Malbec. We render all our pork and beef fat. How to Render Suet. Holding a deep, half-filled pan below my nose, he says, "This is rendered beef fat. Nutrition of Rendered Fat . I was going to reduce the marinade to make a sauce, but that would mean skimming the fat. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. You can use other beef body fat to render but it leaves some solids that are known as greaves. Where to buy beef fat to render into tallow. Rendered beef or sheep fat is called tallow. Despite all their different names – the process is the same no matter what fat you use. Rendering is a process that converts waste animal tissue into stable, usable materials. 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. 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. It’s the way we used to do it. Medical research reports that rendered animal fat has health benefits. How To Cook With Beef Tallow. For high heat cooking, like deep frying, this is one of the best fats. To render beef tallow, you need to get your hands on some raw beef fat. 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. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. When I do the bird suet, its just slowly melted beef fat that is heated until the leftovers are just small cripsy brown bits, which I toss out (yes!). What to do with leftover fat from ground beef? There are two ways to render fat – “wet” or “dry”. Beef Tallow: Not Just Any Fat. Account & Lists Account Returns & Orders Account Returns & Orders Tallow is not just any old beef fat, however. What should I do with leftover beef fat? 7) Of course, use beef fat, properly twice fried fries will not soak up fat. Four Reasons to use Beef Tallow Beef Tallow for High Heat Cooking. 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. It's about a quarter-half inch thick and probably 10" long. Most suet comes from the tissue surrounding the kidneys and the loins, but any hard beef fat will do. DO NOT USE ICE WATER OR REFRIGERATE! Set a second large pan or pot next to the first, and place a colander in it. 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. I let the juices cool completely and saved the fat for later use. Hello, Sign in. This means the fat is simmered until it becomes a stable, usable liquid or a cooking oil substitute product. Muscle meat is all right, just keep meat to a minimum. What I did was buy steak and roast trimmings from a butcher. This is what I do. Schmaltz – How to Render Chicken Fat, and What to Do With It. We never just render the leaf, of kidney fat. If you in fact want it more pristine all you have to do is strain the gelatin better. 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.. Favourite answer. Place a paper towel in the bottom of the colander, or line it … Now I have a bowl full of beef fat that has hardened into lard. The liquid is nice and clear amber color. It is extraordinarily unhealthy, but smell it." See this post for sourcing quality fat. Heat source . Let cool.   Despite a history of misinformation, pork fat or lard is high in monounsaturated fats (like olive oil and canola oil), with only 40 percent of saturated fat, compared to 70 percent in butter. 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. However, the industry loosely classifies rendered animal fats from sheep and horses as tallow too. That will give you the highest nutrient content in the finished tallow. I was too impatient to do that. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. I love having rendered beef fat to cook with. As a moisturizer. If made correctly and stored in a clear jar, tallow will not spoil. In fact, when we bought (and had butchered) a hog in the fall, I asked for the leaf fat so I could render lard. The kidney on the hog is not near the amount that is on the beef. 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. Back fat, kidney fat, any fat that easily trimmed off the hog. Use an oven-safe pan or dish large enough to hold the amount of suet you plan to render. I have a few go-to things I like to do, but I needed some inspiration with what to do with my big cup of pork fat. Rendered butter (aka clarified butter) is called ghee. Beef tallow is rendered beef fat, so my cooking with it seems crazy to her. The beef particles will sink to the bottom of the jar. I haven't rendered beef tallow, but I do save the fat from pork. It’s called suet, and the best stuff for rendering is going to be solid and firm. Tallow is a traditional fat that has been used for centuries, though it felt out of style when vegetable oils came onto the scene. 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. Within a day they had 10 lbs of beef fat for us, which I rendered into tallow the other day. It is all beef fat, but it is quicker and cleaner to render the internal body fat than the muscle fat. Checked the label and saw the butcher gave me 30% instead of the lean that I wanted. Use to fry steaks, or if you are feeling daring, deep fry chicken and French fries. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. 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. Small amount of water. If you are careful to evaporate all the water, it lasts a long time. 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. of the leaf/kidney fat EVER. The fat is still in the freezer…need to get to that (very) soonish. How To Render Lard or Tallow Supplies. Rendered beef fat is shelf-stable long-term. 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. Using a dirty container or having any traces of water in the fat usually leads to some sort of mold growing on either the surface of the tallow, the rim of the jar, or the lid. Rendered chicken fat is called schmaltz. Beef tallow remains stable, with a high smoke point and this will avoid oxidizing the fat and generating free radicals. “When we did render lard, we used EVERY bit of fat on the hog. In industry, tallow is not strictly defined as beef or mutton fat. Since the method is the same for both lard and tallow, pick your fat and let’s get cooking! ... Lv 7. Rendered pig fat is called lard. This beautiful fat is more neutral and if from grass fed cattle some of the best fat health wise out there. 1 decade ago. So is there anything to do with a chunk of beef fat? 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. 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