Tallow

Tallow

Tallow Questions

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by 408 · about 3 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 3 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 · about 3 hours ago

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 45 · about 3 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 4 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 4 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 4 hours ago

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

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by 10 · about 4 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 25 · about 4 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 · about 4 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 4 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 4 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 4 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 4 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 4 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 78422 · about 4 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 4 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 671 · about 4 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 9402 · about 4 hours ago

I am guessing we (developed countries) are wasting a lot of fat (e.g., from beef). I am able to get huge chunks of pastured suet for free, and I don't think this is an anomaly. Are slaughter houses/butchers throwing away a lot of fat? How much... (more)

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jo60 0 · May 11, 2012 at 10:07 PM

When I was young(er) always a request to the butcher for a big extra chunk of fat to tack onto the roast. That was how I learned to cook and kept it up all my life. No lean meat for us. what is not used generally goes to the rendering plant for... (more)

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by 1310 · about 4 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 4 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 3690 · about 4 hours ago

I have a jar of grass-fed rendered tallow from bone broth. Fat floats, so there's a huge fat layer, but as it gets closer to the bottom, there's bone marrow as well as bits of meat, and a little bit of aqueous bone broth, all of which are held... (more)

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Jen_20 0 · April 05, 2012 at 2:02 AM

When I make bone broth I cool it then remove the fat layer in pieces, give it a quick cold water rinse and pat dry with paper towel before placing in an air tight glass container. This seems to keep well for a couple weeks in the fridge, but since... (more)

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by 3742 · about 4 hours ago

How do you decide which of these to use when cooking?

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Nance 0 · March 18, 2012 at 6:43 AM

I buy a lot of CAFO beef due to limited funds; I use grassfed tallow with that. My primary use of coconut oil in cooking is for poultry; I melt the oil and brush it on the poultry skin. I used some last week for baking a whole fish, too, although... (more)

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by 3742 · about 4 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 4 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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