Beef Fat (Tallow)
Wagyu, Angus, Hereford, and Braford beef.
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Beef tallow is rendered fat from cattle, often derived from suet, which is the hard, saturated fat found around a steer’s kidneys. It is used in a variety of applications including frying food, making candles, and even skin products.
Commercial tallow often includes a mixture of fats from other animals and plant sources like pigs, sheep, and seed oil, though.
Beef tallow has:
- A high smoke point of 420° (meaning it’s good for higher heat cooking like frying)
- A mild beefy flavor
- A soft texture similar to butter or coconut oil
Even though suet is popular, you can cook down fat from any part to make tallow, including the ribs, sirloins, or any other cut. Rendering is just a low-heat cooking process that separates the pure fat from any connective tissues or membranes that would cause the fat to spoil faster.
Beef tallow is malleable at room temperature, and you can substitute beef tallow for any vegetable oil or animal fat, as long as you’re okay with a little bit more beef flavor getting into whatever you’re making.
Establecimiento Florida – Halmon S.A, formerly known as Frigorífico Florida
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