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Tallow Questions

Tallow

Paleo Questions

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by 0 · about 16 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 45 · September 30, 2014 at 4:12 AM

Hi there, does anyone know what other nutrients are in lamb fat apart from saturated, mono-unsaturated and poly-unsaturated fat? I am referring the adipose tissue and not rendered ''tallow''. I get this free from my butcher and I am eating... (more)

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TheGastronomer 0 · March 11, 2014 at 6:04 PM

Not much in terms of vitamins and minerals, but plenty of energy and flavor. If you want nutrients then the best cuts are the organs and glands and then after that are the muscles. Fat tissue (except for brains which are both fatty and... (more)

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by 25 · about 16 hours ago

I am looking for an organic all-natural paleo skin care products. I haven't had too much luck with a lot of skin care products I have tried. I have found two websites that look very promising, and I have contacted them both. The first one is... (more)

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Linds 0 · January 04, 2014 at 8:58 PM

If you're looking for a good company, I highly recommend Primal Life Organics. If you're looking to save some money, you can make many of the products you'd like to use at home using some ingredients from your local grocer/health food... (more)

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by 45 · about 16 hours ago

Calling all fat experts, I have a question about lamb fat. I get trimmings of grass-fed lamb fat for free from my butcher and I cook and eat them as they are (I also make tallow for cooking). I feel great after eating it but I want to... (more)

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PilatesGatekeeper 0 · December 24, 2013 at 1:53 AM

If the lamb is grassfed, I don't see why not.

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by 0 · about 16 hours ago

I like to make beef tallow using supermarket suet as a fat source, but I always get slightly sick after consuming it. Never throw up, but want to sometimes and feel nauseous, slightly feverish, and occasionally dizzy when I eat it. My best... (more)

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ericribellarsi 0 · January 13, 2014 at 7:20 PM

MasterVycen, I agree with you that you should eat organic beef tallow, but you also need to eat grass-fed beef tallow if possible. Grain fed beef tallow is extremely high in omega 6 fatty acid, and puts a heavy strain on your heart in the long... (more)

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by 0 · about 16 hours ago

So I tend to make lots of beef tallow for calories. But I'm too lazy to chop off all of the bits of meat or bloody parts mixed into the fat before rendering. Is that alright as long as I use a cheesecloth later? My concern is that the fat is... (more)

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glib 0 · December 13, 2013 at 3:17 AM

If you make it with the wet method, the bloody parts and the fat will separate naturally when cooling.

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by 0 · about 16 hours ago

I got a tub of beef tallow from us wellness last spring and used two thirds of it. I haven't touched it in 3 months though and it's been sitting unrefridgerated in my apartment since then. It looks and smells fine but I'm still worried that it... (more)

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samc 0 · October 15, 2013 at 3:19 AM

Probably ok, but I'd freeze it to keep it longer.

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by 0 · about 16 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 16 hours ago

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

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by 10 · about 16 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 435 · about 16 hours ago

Last night I took out a chunk of beef suet from my fridge, diced it up with a knife, and put it in my crock put on high. I left it like this all night and when I woke up it was all liquid with the crunchies but it was apparent that it had been... (more)

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Rtgdn99 0 · May 06, 2013 at 1:25 AM

If it doesn't look too offensive, smells & tastes good, I'd probably give it a go. That being said I made my own recently; refilled with a little water, got back to it when it dissolved and drank it as soup :)

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by 25 · about 16 hours ago

I have some of the soup bones from the beef I bought this year. I cooked them in the crockpot and got the meat off to use in my veggie beef soup. Then I threw the bones back in the crock with water and couple tbs of vinegar to make bone broth. ... (more)

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Dragonfly 0 · September 07, 2013 at 12:44 AM

All of the fat you skim off is tallow and you can use it to fry eggs, saut?? veggies, and as a general cooking fat. Yum!

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by 159 · September 30, 2014 at 3:58 AM

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 17 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 17 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 17 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 1190 · September 30, 2014 at 3:51 AM

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 17 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 78407 · September 30, 2014 at 3:49 AM

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 17 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 78407 · about 17 hours ago

What do you think of a diet consisting of ONLY the following 4 foods: grass fed tallow grass fed beef organic spinach organic lettuce If someone ate these and only these foods, how do you think it would go? - in the short term? - in the long... (more)

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Fitness_Wayne 0 · October 20, 2012 at 3:47 AM

You would not get enough variety of nutrients and vitamins. Eating a wide variety of fruits and vegetables is healthier. Add in some broccoli, kale, tomatoes and peppers and now we are talking about a diet. (more)

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by 74 · about 17 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 408 · about 16 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 671 · about 17 hours ago

I live in Nairobi, where there's an interesting variety of meats that you can't find elsewhere, but also a huge absence of easily available meats and meat by-products stateside. I recently found a guy who delivers all manner of German products,... (more)

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Mscott 0 · August 28, 2012 at 7:42 AM

According to this study (which unfortunately doesn't include lard): 100 grams of beef fat from a feedlot (grain fed) cow has about 44 grams of saturated fat, 44 grams of monounsaturated fat, 5 grams of polyunsaturated fat, and an omega 6:3 ratio... (more)

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by 457 · about 17 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