Tallow

Tallow

Tallow Questions

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by 408 · about 18 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 18 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 25 · about 18 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 18 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 18 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 18 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 10 · about 18 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 18 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 18 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 20 · about 18 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 18 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 18 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 18 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 18 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 74 · about 18 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 671 · about 18 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 18 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 75 · about 18 hours ago

I have been looking at a couple of kosher grass-fed websites and one made the point of mentioning that the beef tallow is not rendered (Non-rendered Kosher Beef Tallow What is the difference between this and regular rendered beef tallow? (more)

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jo60 0 · May 12, 2012 at 1:56 PM

Not rendered means it is fresh off the cow in its natural state. Rendered means it has been cooked down and recooled into a butterlike state as lard is. Most butchers will have a bin of unrendered fat chunks.

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by 1310 · about 19 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 3742 · about 19 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 313 · about 19 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 19 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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by 2379 · about 19 hours 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 · about 19 hours 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 45 · about 19 hours 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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