If made correctly and stored in a clear jar, tallow will not spoil. Rendered pig fat is called lard. Let cool. But you don't want to throw away all the stuff you trim off. Now I have a bowl full of beef fat that has hardened into lard. Favourite answer. 7) Of course, use beef fat, properly twice fried fries will not soak up fat. Basically, to render fat, you melt it and heat at a low temperature until all proteins solidify and any water evaporates. Beef tallow is rendered beef fat, so my cooking with it seems crazy to her. No, it's got nothing to do with Pink Slime or Lean Finely Textured Beef. You can use other beef body fat to render but it leaves some solids that are known as greaves. Muscle meat is all right, just keep meat to a minimum. Procedure to render fat into tallow or lard. 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. 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. What to do with leftover fat from ground beef? 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. Despite all their different names – the process is the same no matter what fat you use. We ate it without the sauce, with lumpy mash spuds, and garlic bread on the side, and a nice Brown Brothers Malbec. 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. 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. I love having rendered beef fat to cook with. Last week I roasted a pork belly that left me with over a cup of rendered pork fat. The fat may have some meat scraps and perhaps bone attached. Checked the label and saw the butcher gave me 30% instead of the lean that I wanted. This means the fat is simmered until it becomes a stable, usable liquid or a cooking oil substitute product. The liquid is nice and clear amber color. There are two ways to render fat – “wet” or “dry”. 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. For making soap. Since the method is the same for both lard and tallow, pick your fat and let’s get cooking! Tallow is a popular and fancy way of saying rendered beef fat. For high heat cooking, like deep frying, this is one of the best fats. 1 decade ago. It’s called suet, and the best stuff for rendering is going to be solid and firm. It’s the way we used to do it. When it’s liquid, it’s called rendered – pour the fat through a strainer into a glass jar or container. 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) Small amount of water. Most often, tallow fat comes from cattle beef or mutton. Place a paper towel in the bottom of the colander, or line it … DO NOT USE ICE WATER OR REFRIGERATE! Back fat, kidney fat, any fat that easily trimmed off the hog. Tallow is not just any old beef fat, however. How To Cook With Beef Tallow. It is all beef fat, but it is quicker and cleaner to render the internal body fat than the muscle fat. Most suet comes from the tissue surrounding the kidneys and the loins, but any hard beef fat will do. 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. 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. Beef tallow remains stable, with a high smoke point and this will avoid oxidizing the fat and generating free radicals. ... Lv 7. Use an oven-safe pan or dish large enough to hold the amount of suet you plan to render. Medical research reports that rendered animal fat has health benefits. I let the juices cool completely and saved the fat for later use. - John McPhee, "Giving Good Weight" This from a professional chef in the late 1970s - before, IIRC, … Fat pieces which have been cleaned of residual organ meat. However, I adopted a diet that includes eating fat from healthy sources about 18 months ago and my health has been improving steadily. If you are careful to evaporate all the water, it lasts a long time. I was too impatient to do that. This beautiful fat is more neutral and if from grass fed cattle some of the best fat health wise out there. 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. Set a second large pan or pot next to the first, and place a colander in it. So is there anything to do with a chunk of beef fat? This is what I do. The kidney on the hog is not near the amount that is on the beef. April 16, 2008 (Updated November 18, 2013) ... By this point you should have lumps of mostly-rendered suet floating in hot liquid fat. We render all our pork and beef fat. In fact, when we bought (and had butchered) a hog in the fall, I asked for the leaf fat so I could render lard. However, the industry loosely classifies rendered animal fats from sheep and horses as tallow too. Rendered butter (aka clarified butter) is called ghee. 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. I drained off the drippings from a roast to make gravy, but I set aside all the oil. What I did was buy steak and roast trimmings from a butcher. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. 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. Holding a deep, half-filled pan below my nose, he says, "This is rendered beef fat. It is extraordinarily unhealthy, but smell it." 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. 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. Nutrition of Rendered Fat . That will give you the highest nutrient content in the finished tallow. Rendering is a process that converts waste animal tissue into stable, usable materials. It's about a quarter-half inch thick and probably 10" long. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. It’s also the healthiest. Rendered beef or sheep fat is called tallow. Heat source . The fat is still in the freezer…need to get to that (very) soonish. As a moisturizer. Hello, Sign in. of the leaf/kidney fat EVER. Use to fry steaks, or if you are feeling daring, deep fry chicken and French fries. 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