Peel the potatoes and cut lengthwise into French fry size (1/4 inch to 1/2 inch in width, and the length of the potato). January 13, 2021 at 1:05 pm. In most commercial (and many home) kitchens, lard is a mainstay. If you can get suet from a grocery store meat department, bully for you. What they give you will be fat from prime rib roasts, T-bone steaks, and other various cuts. Instructions. Tallow is rendered beef fat and it is perfect for LCHF diets. It will solidify and turn a beautiful buttery golden color. We have found that beef tallow has a higher heat capacity than peanut oil, meaning it can do more heat-work per degree than peanut oil. Reviews are submitted by our customers directly through our website. Beef Tallow. I’ve read several articles on this because I wanted to make sure I was doing it right, but yours is the first one I’ve come across that showed the stuff you started out with. It hides beneath the loins of the cow. Check on it from time to time to make sure it isn’t boiling over, clumping too much, or sticking to the bottom—get a. Beef tallow splatters a little more than coconut oil when stir-frying vegetables, but not enough to cause a problem. Max heat will take tallow past the smoke point. Once all your tallow is ground, put it in a large pot and add enough hot water to peek through the tallow’s surface. Historically, tallow has been used in … Using tallow benefits fat loss because it is rich in conjugated … Cook with tallow in lieu of olive oil or butter. LorriAnne, But there’s more to Coast than VIVA lard – and there’s a far better alternative to vegetable oils like canola when the occasion calls for deep frying. But how does one come by beef tallow? But olive oil is about twice as susceptible to rancidity, so you can’t re-use it the way you … reply to comment. If any bits are sticking to the bottom, scrape them up to prevent burning. $16.99 $ 16. I’m glad you found the post helpful! You can buy grass-fed lamb and beef tallow from specialty purveryors like US Wellness Meats and Snake River Farms; you can also source suet (solid, unrendered fat) from your local butcher or make it at home . For centuries, tallow (or beef fat) was considered a healthy and delicious fat for frying, baking and more. Cooking with Beef Tallow. It’s naturally stable and solid at room temperature. Tallow has a smoke point of about 420°. It’s a simple fact that vegetable oils are highly refined, a process that enlists chemicals to extract the oil from the seed. And you can feel good about cooking with beef tallow: health benefits include actually raising levels of good cholesterol, and its health-promoting natural trans fats stand in stark contrast to the dangers of (soon to be phased out) artificial trans fats. Tallow has a smoke point around 400°F (200°C) and is excellent for high heat searing and frying. We also share reviews from other retailers' websites to help you make an informed decision. With the frying pan over medium heat, the tallow started melting down within a minute or two. Yes, you can buy it online, and if you’re fortunate, you can buy some from a local producer at a farmers’ market. As it’s often said, beef tallow is to beef what lard is to pork (see: http://www.homemademommy.net/2012/10/what-is-beef-tallow-includes-recipe-for-rendering-tallow.html). Tallow made from beef fat for culinary uses. VIVA is an all-purpose lard carefully processed to impart a traditional, authentic flavor to popular Hispanic foods. So there you have it, a method for rendering your own golden, delicious beef tallow for deep frying, sauteeing, and any other high-temp cooking needs you may have. Russet potatoes (enough to feed your family — figure one large potato per person) Filtered water. When heated, it does not release free radicals, which have been linked to cancer, as vegetable oils do. Use your TimeStick to keep an eye on things and a Thermapen Mk4 to make sure you cook it to the right temp, and enjoy! Write a review. If you want to save it for later, you can freeze it; but even under regular refrigeration, it will already last for months if not longer. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Hi , I bought some free range beef tallow from by butcher. If any bits are sticking to the bottom, scrape them up to prevent burning. And I’m happy for you that you can get the tallow so cheaply where you live. Health Benefits of Tallow. Historically, beef tallow was used for heavy duty frying in fast food restaurants (think McDonalds and Carl’s Jr.) because it remained stable under high heat conditions and imparted a pleasing flavor. Beef fat is a highly-saturated fat, which is why it solidifies at room temperature. A flat-nosed wooden spatula is a great way to keep that from happening. And it’s minimally processed – virtually nothing is added, there are no harmful chemical byproducts as a result of processing, and what’s already there (plenty of monosaturates) is good for you. Tallow has a smoke point of 420ºF which is why tallow lends itself well to high heat cooking like frying. Most grocery store meat departments (if they have in-house meat cutters) will save beef fat for you if you let them know in advance that you’ll be wanting some. If it ever smells like rancid beef, it’s not good anymore. more delicious than those fried in, say, peanut oil. They changed over to a vegetable fat in 1983 under pressure from the Center for Science in the Public Interest (read The oiling of America for more info). Turn the heat down a little bit and set the timer for 10 more minutes. As long as it’s stored properly in an airtight container—preventing oxidation—beef tallow will be good for many uses before you have to replace it. 4 Reviews. As the water dries out and the pot is filled more and more with rendered fat, those bits are going to start cooking to the bottom of the pot.