Tallow

Tallow

Tallow Questions

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by 9402 · 5 minutes 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 · 6 minutes 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 3742 · 12 minutes 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 · 15 minutes 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 1078 · 20 minutes 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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by 2379 · 23 minutes ago

Hi folks, is there anybody out there, who can't tolerate beef tallow? And if yes, what do you think is the underlying cause? (Supposed other fats aren't a problem) I heard of beef allergies due to a tick bite, or a cross reaction to milk... (more)

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CJ 0 · January 05, 2012 at 10:56 PM

I've have many bad consistent experiences with pork fat unfortuantely. weird reactions. recently had odd experience with tallow and going to try again tonight

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by 2379 · 26 minutes ago

Hi, I can't eat butter and ghee due to my dairy allergy. Coconut oil and olive oil both give my digestion real trouble. So the only source of fat for me currently is lard and goose fat - but they do not have such a great omega 3/6 profile. Tallow... (more)

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Sara_S_ 0 · December 11, 2011 at 5:00 PM

I don't tolerate any dairy, even ghee, but I do well with beef. I think if you're allergic to beef, you need to avoid tallow until you can tolerate beef again. My sister is allergic to pork and can tell if she has eaten lard within 2 bites, so... (more)

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by 46 · 28 minutes ago

In ATTEMPTING(note the capitalized word) to render tallow from beef trimmings, I had: (1) cut up the beef trimming with scissors into small pieces; (2) through them in a pot and (3) brought it to a boil then (4) reduced heat to 'simmer' and (5)... (more)

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Nance 0 · November 24, 2011 at 12:51 AM

Here are 2 previous threads, one here and another here. (more)

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by 687 · 29 minutes ago

I'm considering buying some grass-fed lamb tallow (from US wellness), and just wanted to know a little more about it and its benefits; does anyone know the amount of vitamin k2 present, the omega ratios, etc? And if lamb tallow is better or... (more)

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by 45 · 29 minutes ago

Where is a good resource for buying lard or tallow online? I live in TX and oddly enough finding organic is difficult. I am also on a budget so any pointers there would really help too!

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Tim_Rangitsch 0 · November 07, 2011 at 2:44 AM

US Wellness Meats, Slankers, google should bring them up. Eat Wild, too.

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by 2936 · 30 minutes ago

Simple question. I just found an old electric wok in the back of my cupboard but I don't wanna use peanut oil or any not any veggie oil if I can help it. I google lard and get confused. Same with tallow. What can I use?

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FED_at_LiveCaveman_com 0 · November 28, 2011 at 8:53 PM

What fat/oil you use really just depends on the temperature. In general, mostly polyunsaturated fats should not be used to cook with (they should be stored with as little heat/oxygen exposure as possible too), monounsaturated fats can be used for... (more)

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by 581 · 33 minutes ago

for people who have tried cooking with lard and tallow - which do u prefer and for what reasons? just taste or there's some nutritional different between them? i've rendered my own lard, tallow, and sheep fat. i hated rendered sheep fat - it... (more)

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Lizzish 0 · October 11, 2011 at 6:26 AM

I love tallow, to me lard always tastes porky (maybe I rendered it wrong). It's pretty hard to find completely pastured lard that isn't fed any grains, so any pork fat you're going to find is going to have a higher omega-6 to omega-3 ratio. It... (more)

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by 384 · 35 minutes ago

Besides US Wellness Meats, who seems to be out of tallow for the time being, are there any reputable sources for tallow. I simply don't have the time to render my own. Do you think I could ask a Whole Foods butcher?

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Lizzish 0 · September 17, 2011 at 6:23 PM

Yeah, ditto above- find a local grass-based farm and you should be able to get the fat for dirt cheap (no one else wants it). You can render it yourself in a crock pot, it takes little hands-on time.

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by 24538 · 38 minutes ago

So, I'm thinking of diving in a ordering the big bucket of tallow from US Wellness Meats (if someone knows of a source for an equivalent in or near Washington state that would be preferable). I'm wanting to make a big batch of pemmican for... (more)

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Lizzish 0 · August 23, 2011 at 10:16 AM

You could always divide it and put some in the freezer and some in the shed. We've been cooking exclusively with tallow for a month or so and it's so yummy. You didn't say how big your family is, but I think it sounds like a good investment. Send... (more)

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by 78422 · 40 minutes ago

In heating fats for an extended period of time, when do ALEs begin to occur in the fat(if at all)? I once roomed with a chinese guy in school who simmered meat for multiple days, then sat down and ate the whole thing. I recently 'rendered'(albeit... (more)

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Ambimorph 0 · August 09, 2011 at 2:42 PM

This is controversial, but my expectation is that exogenous ALEs are about as important as exogenous cholesterol: i.e. hardly at all. I only worry about endogenous ones. In both cases the key is to minimize exogenous sugar.

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by 56616 · 41 minutes ago

I thought this question about tallow tasting bad was so sad :( The tallow I get usually tastes fine or even good! But I have bought animals that didn't taste that great. What do you think makes the difference? If you know this stuff, let us know... (more)

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Stabby 0 · July 24, 2011 at 11:56 PM

New Zealand lamb was tasting pretty meh for a while but now it's beyond delicious. Probably grass content of the diets. Barley-fed Alberta beef tastes like cardboard except for the best cuts but grass-fed tastes great.

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by 497 · about 1 hour ago

i bought some grass fed beef dripping here in the uk.. but can someone explain to me what is the difference between dripping and lard and tallow.. layman's terms please :D..

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Fiona 0 · May 28, 2011 at 9:07 PM

I have often wondered this. My understanding (correct me if I'm wrong) is that tallow is rendered from suet, as is lard. So it's the process that's different rather than what the end product is. Tallow from beef and lard from pork (or that's the... (more)

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by 5132 · about 1 hour ago

I've ditched all vegetable oils and fry with the bacon grease I gather when I panfry my bacon. However, since I don't eat bacon everday, I have a limited supply of this. Any lard or beef tallow that can be purchased readily from stores that... (more)

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Mei_ling 0 · May 28, 2011 at 5:02 PM

Do you have access to a good butcher? Tallow, lard etc are usually available there. Source a good one that practices sustainable farming (grass-fed, pastured), and get all your meat products there.

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by 1336 · about 1 hour ago

After making a couple of batches of beef bone broth, I have about a quart of tallow as a by-product. The bones came from grass-fed beef raised by a friend of mine, so it's of the highest quality, but I'm not sure what to do with it. I tried frying... (more)

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Joan 0 · May 04, 2011 at 8:06 PM

you can send it to me!

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by 668 · about 1 hour ago

So my butcher just gave me a bunch of free beef fat trimmings. Can I render this stuff into tallow? If so, how? If not, what do I do with it? These are mostly the "hard" fat cut off the edges of steaks and some softer fat trimmed from roasts,... (more)

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James_Howell 0 · April 20, 2011 at 4:41 AM

Add the coursely chopped fat, whatever fat you have, to either a cast iron pot or a heavy-bottomed cook pot. A cheap, thin-bottomed pot will likely burn the fat. Add water up to about 30% to 50% of the top of the fat. Turn heat on high until... (more)

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by 3690 · about 1 hour 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 · about 1 hour 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 · about 1 hour 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 24 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 24 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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