Tallow

Tallow

Tallow Questions

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by 693 · 3 minutes ago

I just got 1.67 lbs of fresh grass fed suet! I plan on making my first attempt at rendering it tomorrow. If I just render the entire amount, how much would it ultimately yield? It's a pretty big block of fat so I don't want to waste any. Is... (more)

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PaleoGran 0 · January 14, 2011 at 11:47 PM

Congratulations! :) I've never weighed mine before and after rendering. I just keep it in the freezer and render as I wish. I usually render one pound at a time in my crockpot. If you have a six-quart pot, you can easily render 1.67 pounds. ... (more)

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by 3690 · 6 minutes ago

Since everybody seem to be dry-rendering their animal fat, this is also the way I've been doing it until now. I usually do it in the slow-cooker at low temperature. Today, I've picked-up an order for some pre-rendered lard from my butcher and I... (more)

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ben61820 0 · August 07, 2010 at 2:04 PM

Ive done both wet and dry methods. Mostly i stick with wet nowadays because i am usually rendering a larger amount. When you have a pound or more of fat to render i find that the dry heat is not going to penetrate as evenly speedwise, and you may... (more)

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by 2269 · 6 minutes ago

Nobody around here sells lard, clean or factory. I've searched around but seem to be coming up lardless online. Looking for lard from pastured piggies. In terms of O3/O6 ratios, is there much difference between lard and tallow? I can order... (more)

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KetoWarrior 0 · July 14, 2010 at 6:04 AM

First, check out Lard Lovers online. Prarie Pride Farm sells ready-to-use Open Kettle Leaf Lard through the LocalHarvest website. Slankers sells pork fat but appears to be out of it at the moment. "Thundering Hooves" also sells pastured pork... (more)

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by 2254 · 8 minutes ago

I have in my fridge a delicious-looking bowl full of fat rendered from making stock with a kilo of very fatty beef ribs. Trouble is... it's not grass-fed beef. After making the stock, I ate the strips of meat on the ribs, and nibbled on some of... (more)

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David_Moss 0 · February 19, 2010 at 8:57 PM

On the subject of the toxins from antibiotics, hormones etc, unfortunately I think the answer is that we don't know, due to simple lack of evidence on the matter. By definition, the people who decide safe levels think the levels in food are safe,... (more)

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by 408 · about 22 hours ago

I need the calories but I am sensitive to some of the more tastier fats, like coconut, avocado, and nuts. Is there a way I could sneak in more tallow in a tastier connotation? Maybe a sauce or something, where I can't taste it directly?

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paleohacks 0 · September 21, 2012 at 12:11 AM

On veggies, in potato/yam, I've posted it before but - Yams+fat+puree+cocoa powder+chill=pudding.

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by 0 · about 23 hours ago

I am totally perplexed, having just moved to the US, that I can't find lard or tallow anywhere. And yet people write about using it for cooking. So where do you buy your lard or tallow (unhydrogenated)--and how much does it cost (I find that... (more)

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paint94979 0 · March 16, 2014 at 5:08 PM

Where in CA are you located? Depending on your proximity to me I could give you some ideas on where to go. Also you could always find some suet and render your own if you have a crock pot

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by 0 · about 23 hours ago

Does anyone in Austin know of any places in town that fry their French fries in beef tallow (or a similarly paleo oil)?

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by 0 · about 23 hours ago

All the beef dripping I've seen sold here is in polypropylene containers.... (more)

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by 10 · about 23 hours ago

Whenever I have beef or lamb fat, it goes bad quickly. If I freeze it, it goes bad within a few weeks. How do you preserve it? Does "rendering the fat" really preserve it? And what exactly does "rendering fat" actually do to it to the fat make it... (more)

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greymouser 0 · June 10, 2013 at 6:47 PM

Rendering fat will remove a good amount of non-fat particles, reducing chances for spoilage (and pure fat tends to inhibit spoilage as well). What sort of fat are you freezing? Something that you've already cooked? I've definitely had suet in the... (more)

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by 159 · about 23 hours ago

I know there is vitamin k2 in grass-fed butter, but is it also in grass fed tallow? I use tallow because I can't have anything to do with dairy products.

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Lauren_34 0 · April 29, 2013 at 8:23 PM

Yes it's found in tallow. According to Vitamin K2 and the Calcium Paradox by Dr. Rheaume-Blue, BSc., ND, K2 is found in butterfat of mammalian milk and the organs and fats of animals. It's also present in natto (fermented soybeans), goose liver,... (more)

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by 20 · about 23 hours ago

I end up with an awful lot of extra pastured beef lard from my constant bone-broth-making and I can only use so much in my other cooking (I mainly use it saute the onions I start almost every dish with). Any suggestions what else one can do with... (more)

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Ryan_36 0 · March 18, 2013 at 4:41 PM

It is great for deep frying. It makes the best french fries ever: http://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html It takes a lot of tallow, but you can reuse it several times before you need to discard it. I also use... (more)

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by 221 · about 23 hours ago

I'm interested in trying a lower carb diet. The problem is I have to replace those calories with fat and I'm struggling alot with that. I don't want butter/ghee because I'm avoiding dairy, and coconut oil makes me nauseous even in tiny amounts... (more)

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elaichi 0 · January 20, 2013 at 12:29 AM

www.uswellnessmeats.com has great beef tallow - I follow the autoimmune protocol and pretty much live off of this tallow as a fat source. Delicious! Planning to try lamb tallow soon, - I've gathered that it is nutritionally very similar, but... (more)

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by 233 · about 23 hours ago

According to wikipedia "Pre-packaged suet sold in supermarkets is dehydrated suet. It is mixed with flour to make it stable at room temperature." I just bought some suet at the farmers market from a local farm. Do farmers use this method of... (more)

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Sara_S_ 0 · December 08, 2012 at 7:50 PM

I think you'll have to go back to the farmer's market and ask the farmer what they do (or ask on facebook, if you're facebook friends with the farm). It's amazing where gluten can crop up, especially in crafted items like that. I've gotten... (more)

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by 1195 · about 23 hours ago

I love butter, but when I make bone broth, there is so much fat that I hate to just throw away. I use some for cooking, but because I do a lot of broth, I could never eat the giant frisbee-sized hunk of fat I get each week. I occasionally make... (more)

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Rob_from_ketocure_com 0 · December 06, 2012 at 1:32 PM

I know old American cookbooks (pre Crisco) used lard to make flaky pie crust. What about [beef] tallow? Suet is the type of beef fat most often used in baking. Tallow is a general name for any kind of rendered fat from a variety of animals. ... (more)

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by 2944 · about 23 hours ago

I go through periods where I braise fatty cuts quite often and a result of this is having a lot of leftover lamb and beef tallow (and some duck fat and lard, more infrequently...) that can be retrieved after a broth is refigerated. I melt it in... (more)

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zoomia 0 · November 27, 2012 at 7:32 AM

Lard is great in soap, lbut eftover fats from cooking is NOT. Also, different oils have different saponification values, so calculating it all will be PIA.

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by 78417 · about 23 hours ago

what do you think of a diet comprised mostly of grass fed beef fat, with vegetables, and a very little bit of protein? i feel like ive been eating too much over the last month and my colon is"backed up"... im battling acne and candida, so i cant... (more)

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jake_7 0 · November 08, 2012 at 2:42 AM

this sounds like a pretty standard ketogenic diet which i suspect is going to get a lot of support from this blog. if it works for you by all means go for it.

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by 432 · about 23 hours ago

In other words which animal fat will give me the most bang for my buck? Might these animal fats have more vitamins than Grass-fed butter: hog lard, duck fat, buffalo lard, tallow, schmaltz? Is grass-fed butter really worth the price? Are... (more)

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Michelle_22 0 · November 05, 2012 at 10:06 PM

Pastured butter has some vitamin A and a little vitamin E. But you can get a lot more of both of those from other foods. It also contains K-2, which is hard to get from other foods. Pastured dairy is about the best source. It consists primarily of... (more)

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by 74 · about 23 hours ago

I have a source for moose that will soon be butchered. The hunter usually throws away all the fat (you know, saturated fat being bad and all) and I asked to keep it for me. What parts of the moose are best for making tallow? Any other good parts... (more)

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akman 0 · October 02, 2012 at 10:50 PM

I shoot a moose almost every year. There is very little fat on a moose, the outer layer is usually ruined by poor handling in the field and ends up covered in leaves, hair, and dirt. That fat is not very good for tallow anyway. The fat you want... (more)

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by 457 · about 23 hours ago

I am currently eating an extremely clean diet, with emphasis on meat and fat quality. I currently am using kerry's gold butter for the majority of my fat intake. However, this stuff is extremely expensive for me and I can't continue on at the... (more)

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Alvaro 0 · July 27, 2012 at 12:06 AM

Beef tallow is extremely saturated, so it is extremely resistant to heat. I would say that under those temperatures, there's no oxidation or production of carcinogens. The smoke point of beef tallow is between 375??F-400??F

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by 1310 · about 23 hours ago

Rendering beef fat or pork fat yields tallow or lard and cracklings. Does anyone know what the structural difference between the crunchy cracklings and heated liquid fat is reflecting? Is it a more saturated situation? Are there going to be... (more)

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Mike_T_1 0 · May 08, 2012 at 8:08 AM

Maybe I'm misreading your question, but you also get cracklings when you render beef into tallow. I think if you've left it in heat long enough, there shouldn't be much fat left in the cracklings. I believe they are mostly protein and minerals. ... (more)

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by 1418 · about 23 hours ago

What should I say to them and I know that some of you arrange deals with them to get it for free if they were throwing it out before, how would I word it and ask them? Sorry if this is such a stupid question lol.

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A_at_Grain_Free_Diet 0 · April 20, 2012 at 8:22 PM

"Hey, do you have any fat trimmings?" usually works for me. One of four things will happen: "No, the meat is trimmed before we get it." In which case, you're SOL. "Yes, but we aren't allowed to give them to you." There are a few places that... (more)

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by 78417 · about 23 hours ago

We are having a problem trying to buy tubs or blocks of beef fat for cooking with. Lard (pork fat. "Manteca") is no problem to get and there is a tasty Ib??rico lard available here but I really want to track down beef fat. Am I right in thinking... (more)

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eric_9 0 · April 13, 2012 at 7:10 PM

I have never seen beef fat for sale in my area of Spain... southwest, lots of pigs. "Beef drippings" (carne de goteo, o simplemente grasa de ternera)) literally. Neither have I seen sheep or lamb fat commercially produced and sold. I save my... (more)

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by 3742 · about 23 hours ago

Ordered some beef tallow from US Wellness. It's a huge tub of it, which surprised me. Package says to keep it frozen but it doesn't seem soft. How do you all work with this product?

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Nance 0 · March 02, 2012 at 5:16 PM

Mine is also hard, partly because I keep it in the fridge. I shave off what I need for slow-frying beef--budget forces me to buy CAFO so I buy very lean stuff and use the grassfed tallow to cook it with. I use plenty, pouring it over the plated... (more)

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by 313 · about 24 hours ago

I was wondering how I would prepare tallow if I just wanted to eat a couple of tablespoons as I know eating it as it is wouldn't have been through enough of a cooking process to rid of germs. I am new to cooking so I apologize: if I cook a good... (more)

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Sara_S_ 0 · January 21, 2012 at 6:45 PM

I don't usually refrigerate my tallow, when I render it from suet. Sometimes I don't have suet, so I get marrow bones and save the fat from making broth. That fat I refrigerate. The reason you don't want to get it too hot when you render it is... (more)

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by 1078 · about 24 hours ago

I eat a lot of mostly grass-fed beef. I eat a lot of eggs. I've been considering storing the tallow left over from frying my beef and using it instead of butter to fry my eggs. My main concern with this is that the second heating of the beef... (more)

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OddBallin 0 · January 19, 2012 at 12:55 PM

Tallow has a smoke point of around 420 F, so I'm pretty sure you're correct in thinking that you've kept it well below the smoke point. (No harm in using a thermometer next time to see how hot it gets, though!) And yes, tallow (and fat in general)... (more)

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