1

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What do I do with all this tallow?

Answered on August 19, 2014
Created May 04, 2011 at 7:50 PM

After making a couple of batches of beef bone broth, I have about a quart of tallow as a by-product. The bones came from grass-fed beef raised by a friend of mine, so it's of the highest quality, but I'm not sure what to do with it. I tried frying some potatoes in tallow once, but I wasn't thrilled with how they came out; I prefer them fried in olive oil. Most things at our house are cooked in bacon grease or butter. I love the flavor of bacon grease and butter - the tallow, not so much. I hate to throw it away! Should I give it to my dog, or does someone have a better idea?

1ccc0b0b7a756cd42466cef8f450d0cb

(1801)

on June 16, 2011
at 06:25 PM

Agreed. I add mine to liver and ground beef when I want to fatten it up.

B4ec9ce369e43ea83f06ee645169cee0

on May 05, 2011
at 12:49 AM

Forgot to add... you can also freeze tallow for future use. So if you don't use it all up in pemmican and cooking, put it in jars with a half inch air space, screw on the lid and wait until it's cool before putting it in the freezer. I've frozen tallow for over a year before and it was fine.

Bcb2f5436d11467e89123680c046b858

(1356)

on May 04, 2011
at 11:19 PM

Oh, I like this idea! I can certainly use tallow as long as I am also using something else which tastes great. I doubt my tallow is pure enough to attempt candles or soap, and I'm not brave enough to try pemmican - yet.

Bcb2f5436d11467e89123680c046b858

(1356)

on May 04, 2011
at 11:07 PM

Yes; what I'm calling tallow (perhaps incorrectly) is the fat that rises to the top of the broth, then solidifies in the fridge.

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 04, 2011
at 10:43 PM

Thanks...I don't heat it at all any more so I guess I'm fuzzy.

Ef9f83cb4e1826261a44c173f733789e

(13635)

on May 04, 2011
at 10:42 PM

1st sentence is serious, 2nd is not. ;0)

1b81384cf6519d1fd092c293b050cd1f

(270)

on May 04, 2011
at 10:14 PM

+1 for pemmican. good stuff!

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on May 04, 2011
at 10:09 PM

225 is the smoke point for olive oil

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on May 04, 2011
at 10:03 PM

I was gonna +1 ya but then I realized you may not be trying to be funny?? It's funny either way though, lol.

Medium avatar

(5136)

on May 04, 2011
at 09:58 PM

good suggestions here but i agree with Kim that pemmican is the best bang for your tallow buck.

50637dfd7dc7a7e811d82283f4f5fd10

(5838)

on May 04, 2011
at 08:43 PM

Is tallow the suff that solidifies at the top when you pull the broth out of the fridge the next day?

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on May 04, 2011
at 07:56 PM

I love this answer. ;)

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9 Answers

3
7b494127ac67e85e572c5222aaee9b4d

(668)

on May 04, 2011
at 08:06 PM

you can send it to me!

3
Ef9f83cb4e1826261a44c173f733789e

on May 04, 2011
at 07:55 PM

You can make soap or candles. Your house or body can then smell like beef instead of stinky flowery crap.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on May 04, 2011
at 10:03 PM

I was gonna +1 ya but then I realized you may not be trying to be funny?? It's funny either way though, lol.

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on May 04, 2011
at 07:56 PM

I love this answer. ;)

Ef9f83cb4e1826261a44c173f733789e

(13635)

on May 04, 2011
at 10:42 PM

1st sentence is serious, 2nd is not. ;0)

2
Eecc48184707bc26bce631485b5b7e34

on May 04, 2011
at 08:41 PM

Perhaps using your favorite fats and oils mixed with a portion of tallow would be more tolerable? For example, if you usually cook eggs in bacon grease, perhaps 2-4:1 mixture of bacon grease to tallow would be doable?

Because of the favorable fatty acid profile, it's worth the tweaks and effort to make it a part of one's diet.

Bcb2f5436d11467e89123680c046b858

(1356)

on May 04, 2011
at 11:19 PM

Oh, I like this idea! I can certainly use tallow as long as I am also using something else which tastes great. I doubt my tallow is pure enough to attempt candles or soap, and I'm not brave enough to try pemmican - yet.

2
B4ec9ce369e43ea83f06ee645169cee0

on May 04, 2011
at 08:33 PM

1b81384cf6519d1fd092c293b050cd1f

(270)

on May 04, 2011
at 10:14 PM

+1 for pemmican. good stuff!

Medium avatar

(5136)

on May 04, 2011
at 09:58 PM

good suggestions here but i agree with Kim that pemmican is the best bang for your tallow buck.

B4ec9ce369e43ea83f06ee645169cee0

on May 05, 2011
at 12:49 AM

Forgot to add... you can also freeze tallow for future use. So if you don't use it all up in pemmican and cooking, put it in jars with a half inch air space, screw on the lid and wait until it's cool before putting it in the freezer. I've frozen tallow for over a year before and it was fine.

2
Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 04, 2011
at 08:26 PM

I would definitely fry food in it. Frying in olive oil damages the phenols. I wouldn't heat up any olive oil you use past 350 degrees.

Also great soup base ingredient!

Eeb593d6b6d7a939fdd5469b69347d5f

(1037)

on May 04, 2011
at 10:43 PM

Thanks...I don't heat it at all any more so I guess I'm fuzzy.

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on May 04, 2011
at 10:09 PM

225 is the smoke point for olive oil

1ccc0b0b7a756cd42466cef8f450d0cb

(1801)

on June 16, 2011
at 06:25 PM

Agreed. I add mine to liver and ground beef when I want to fatten it up.

1
792e71640847cdbda377fb11db79e3c8

on July 24, 2011
at 11:31 AM

The best use for Tallow is to make soap. Look up cold process soap making, add your favourite oils and fragrances and you have a plentiful supply of natural soap. Plus its good for the environment.Soap biodegrades, tallow doesn't.

1
9a5e2da94ad63ea3186dfa494e16a8d1

on May 04, 2011
at 08:40 PM

I render leaf lard and then use it as a cooking oil. I imagine your tallow would be similar, though there could be other solids dissolved in it since it came from stock.

Lard stacks up pretty well to olive oil in terms of health, but note that the lard that is usually available in grocery stores has been "trans modified" (i.e. trans fats) and is as bad for you as Crisco.

I think lard/tallow is a great fat for cooking, though food tends to absorb the lard more than it absorbs olive oil, which might be why you did not like it with potatoes. Try using it to fry meats or leafy vegetables. I had duck breasts fried in lard last night, it was great.

If you have a lot and want to get rid of it and want to indulge, deep fry something in it. I am sure someone's got a recipe for Paleo-friendly deep fried coconut fritters or something. It's a wonderful fat for deep frying, but usually too expensive to use on the regular.

0
78f4a1b90814931891179fca3b987292

on June 16, 2011
at 06:00 PM

Anybody have any more suggestions on this? I just bought a bucket of grass fed tallow and HATE how it smells. Smells like dog kibble. An yway to hide the smell/taste? (My original vision was to use it as the fat to sear sous-vide steaks, but I get really turned off even by the smell of it heating up in the pan).

0
77877f762c40637911396daa19b53094

(78467)

on May 04, 2011
at 08:34 PM

eat it. You'll notice the difference

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