I eat a low carb version of a paleo diet, mainly high fat meat and vegetables, and was wondering from a nutrient perspective what you would prefer between organic cultured butter from grassfed cows (Organic Pastures brand) which I've then clarified (Ghee) or the melted beef fat which I have when I cook some 75/25 grassfed/finished ground beef?
From what I've read, the clarified butter will have high amounts of K2 and butyric acid which is very beneficial for gut health, but I can't come to any conclusion whether these same nutrients are also found in beef fat or if it is significantly more in the butter?
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After spending about an hour researching this question, I have not been able to discover the nutrient profile for the grass-fed beef fat (only CAFO beef fat. ) However, I do know that the specific nutrients you mentioned are higher in the ghee versus beef fat just by the nature of milk versus beef fat.
As far as preference, why choose? Get a jar and strain your beef drippings into it when you cook and store them in the fridge. You can use the beef fat to cook veggies, steaks, starches, chicken (helps keep chicken breasts moist.) And the Ghee is great in eggs and also vegetables. Then you'll get the best of both worlds and not waste any of that healthy fat.