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Beef tallow and AGEs

Answered on December 13, 2013
Created December 13, 2013 at 2:12 AM

So I tend to make lots of beef tallow for calories. But I'm too lazy to chop off all of the bits of meat or bloody parts mixed into the fat before rendering. Is that alright as long as I use a cheesecloth later? My concern is that the fat is more likely to burn (making AGEs) if all that protein is left in. I say that because I tend to see blackened spots in fat much earlier in process (like 3 hours in) than I see in videos on the process (usually at least 6 hours with no visible burning). Or does everyone else remove meat parts just to say their tallow is 'pure'?

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56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on December 13, 2013
at 03:17 AM

If you make it with the wet method, the bloody parts and the fat will separate naturally when cooling.

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