What is tallow?
Tallow is rendered beef or lamb fat. Before unhealthy vegetable oils took over our kitchens, tallow was often used for frying because it’s stable at high temperatures. It also contains several components that are thought to be beneficial, including:
- Conjugated linoelic acid (CLA)
- Vitamin K2
- Omega 3 fatty acids
You can use beef tallow for cooking, frying, and baking. Apart from kitchen use, you can also make soap or candles with the tallow.
When you decide to use beef fat, consider well where you buy it. I would really recommend you to buy 100% grass-fed beef. Grass-fed beef is higher in CLA and more omega 3 fatty acids. Also, antibiotics and other unwanted substances given to conventionally-raised cows are likely to be stored in their fat.
Enjoy cooking with this beef tallow!
- Put the beef fat in a big pan or slow cooker and put on a low fire
- After a while, the fat (drip) comes out of the lards. Pour the fat through a sieve and store in little jars. I also use silicone I cube molds to freeze the tallow, to always have correct portions at bay.
Source for this article:
1. Blankson, H et. al. (2000) Conjugated linoleic acid reduces body fat mass in overweight and obese humans. Retrieved from https://www.ncbi.nlm.nih.gov
2. Sailas, Benjamin et. al. (2009) Conjugated linoleic acids as functional food: an insight into their health benefits. Retrieved from https://www.ncbi.nlm.nih.gov/