I understand a bit more about animal fats and what they're called now that I've been around paleo blogs for a while, but are there any good primers on animal fat? Just basic stuff that people who haven't used or been exposed to lots of animal fat might not know, like what terms correspond to fat from which animal, which part of the animal, etc.
What is tallow? What is suet? Does any other kind of "beef fat" have a name, like the stuff I skim off my stock?
Is lard a specific type of pig fat? Is bacon grease lard? Why isn't it called that?
Are there fancy names for other kinds of fat? Say I'm vacationing in Iceland and I want to try whale blubber. What's that called?
Does lamb fat have a name?
If there's not a primer maybe someone could make one or we could start one here. If there is a primer, please point me to it. Thanks!
asked byShelly (253)
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on March 03, 2011
at 12:54 PM
I don't want to reinvent the wheel so I'll defer to Mark Sisson's great guide to animal fat. It should answer (99%) of your questions.
It runs through the most common fats: beef tallow, lamb tallow, lard, goose and duck fat, and chicken fat/smaltz plus ghee. It gives you the name for tallow prior to rendering (suet) and covers the Saturated:Monounsaturated:Polyunsaturated breakdown of the fat.
On the bacon grease question, I believe its call grease as opposed to lard as it is literally the grease left over after cooking the bacon while lard is rendered from solid lard (with leaf lard on the kidneys being most prized since its near flavorless).