Liquid gold for cooking

[nobody]

I’m a tallow man myself. Went through 20 lb of fat this weekend. Should last me a while.

For those who think it’ll clog your arteries… okayyyy buddy whatever you say.


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I’d rather clog my arteries with beef fat than with microplastics from cheap cooking oil.

Beef tallow and beef bone marrow truly are the sweet nectar of the gods.

 

[butcherboy]

I did a test batch of 4 lbs in a crockpot last night on high, gave me about a quart jar and it looks beautiful. I could've got more but wanted to go to bed lol. Google says smoke point is 420.

Crockpot works great! That’s how I did some pork fat at my house. I don’t recommend grinding pork fat because it will just smear and mush together into a giant ball. The harder beef fat works great when it’s ground first then rendered.

Also, everyone’s results are looking great!

 

[Smoke_Rutz]

I’d rather clog my arteries with beef fat than with microplastics from cheap cooking oil.

Beef tallow and beef bone marrow truly are the sweet nectar of the gods.

Sure, microplastics. There’s a lot to be said about avoiding cooking with oils that can only be derived in a lab too. That just ain’t it !


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[Dave Thomas]

I make mine from brisket trim and put it on the smoker with the brisket to render it down. It works great to cook steaks in.

 

[BigDuckHunter]

For those of you saying cooking with lard/animal fats is good for you, where are you getting your data? I’ve seen this mentioned before but I haven’t seen any good evidence that proves it. I’d obviously like to move to animal fats as they taste better in most things but it doesn’t seem the healthy way to go from what I’ve read.

 

[sodaksooner]

More like real gold for the cardiologist that is going to perform that triple bypass surgery. Certainly, it tastes great, but I will stick to my EV olive oil.

You shouldn't cook with olive oil if the heat gets high (i.e. frying) It has a low smoke point and gets carcinogenic pretty quickly. Try Avocado or Coconut oil if you don't like tallow. FWIW, you should do some research on tallow. It's not the evil that we were all trained that it is. I don't exclusively use tallow but it is a part of my arsenal for sure.

 

[sodaksooner]

I didn’t weigh it but I think it was around 25-30 lbs. I grind it once through a 5/8” plate. Usually into a clear plastic bag inside the appropriate sized box and then into the freezer until I’m ready to render it. I’ll stack the cups in a box and then store it in the freezer. The rendered beef fat will last up to a year just sitting on the counter.

No worries about clogged arteries. This stuff is better for you than vegetable or any of the nut and corn oils. I also use olive oil but dang that stuff is expensive!

good idea grinding it. I cube it, but if you don't go small enough then you don't get the yield. I have about the same amount I need to render. Might work on it this weekend.

 

[sodaksooner]

This causes me sorrow for all the elk fat I’ve fed to the hens

good for the hens though....

 

[sodaksooner]

I’d rather clog my arteries with beef fat than with microplastics from cheap cooking oil.

Beef tallow and beef bone marrow truly are the sweet nectar of the gods.

I made bone broth for the first time last weekend. OMG....best broth I have ever had. I just drink it like coffee!