1

votes

How to Get Animal Fat

Answered on September 12, 2014
Created January 19, 2013 at 11:19 PM

I'm interested in trying a lower carb diet. The problem is I have to replace those calories with fat and I'm struggling alot with that. I don't want butter/ghee because I'm avoiding dairy, and coconut oil makes me nauseous even in tiny amounts (I can eat a decent amount of fat without nausea but not coconut oil). So it seems like the only good options left are animal fat like tallow, lard, etc.

I know alot of paleo people say to render your own animal fat but where do you get it? If you just buy fatty cuts of meat you'll still end up with alot of protein compared to the fat you'll get from it, am I wrong? I asked the guy who worked in the meat department at my local grocery store about animal fat and he just looked at me like I was crazy and said they don't sell it.

F02990386b12528111740ad6279ba29d

(1363)

on March 20, 2013
at 12:47 AM

how do you eat the tallow? Pour on salad?

Cbda678b2a6bf0537d8c4ea0ce8aa9ad

(4319)

on March 12, 2013
at 09:34 PM

Extremely slow server response on this website. gave up

32652cb696b75182cb121009ee4edea3

(5802)

on March 12, 2013
at 03:17 PM

I love this tallow. I add it in to ground beef all the time.

C4deaa6bb01626b4569e8992890381ab

(930)

on January 22, 2013
at 11:01 PM

I don't tend go get any spatter Newpaleon, i think because it's heated so gradually it doesn't spit, well its very minimal anyway. My first attempt i stuck it in on 180c & it left me with arm & chest burns when i took it out plus bunt fat stuck to my pyrex. So i would definitely recommend upping the heat gradually. (i may get away with the chest burns if i learn to cook with a top on) haha

197651282ddd8d675b974ee811d2269e

(1836)

on January 20, 2013
at 02:56 PM

Your method sounds interesting. How do you contain the grease splatter in the oven? Do you cover dish or leave it uncovered?

564468f093b36d9cdeb8adb138446363

(188)

on January 20, 2013
at 03:32 AM

Oops, that was half a lie. We also keep dark sesame oil, but not for cooking - it's awesome in salads.

9d142ffae34c518722ea67d4cfb89a19

on January 20, 2013
at 01:56 AM

http://sadtrombone.com/

A08b210e4da7e69cd792bddc1f4aae4b

(1031)

on January 20, 2013
at 01:48 AM

Slow cook some fatty cuts with bones => gelatinous bone broth + meat soup + tallow. Cheap, easy and nutritious.

61844af1187e745e09bb394cbd28cf23

(11058)

on January 20, 2013
at 01:01 AM

Ghee is simply the fat, separated from the solids.

532cfd279d793e8fcc23b9f6d91dde5c

(1981)

on January 20, 2013
at 12:00 AM

Mmmmm, macadamias. So $$$, but so waxy and crumbly in a good way

2564c814ad9931c834ae092e1ef069fb

(231)

on January 19, 2013
at 11:41 PM

I have celiac and I am concerned about cross-reactivity with milk proteins.

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on January 19, 2013
at 11:36 PM

Ghee isn't really dairy. And there's no reason to avoid grass-fed butter or ghee if your goal is health. Why are you avoiding dairy? Honestly, it's disingenuous to consider butter/ghee dairy. You can go to a butcher and buy a shitload of lard/tallow/suet for very cheap. Some butchers will probably even give it to you for free, because they usually throw it out or resell it back to soap manufacturers.

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8 Answers

3
75bf87379aa119821e3f6f4115f1145a

(224)

on January 20, 2013
at 12:29 AM

www.uswellnessmeats.com has great beef tallow - I follow the autoimmune protocol and pretty much live off of this tallow as a fat source. Delicious!

Planning to try lamb tallow soon, - I've gathered that it is nutritionally very similar, but slightly lower in cost.

Hope this helps! :)

F02990386b12528111740ad6279ba29d

(1363)

on March 20, 2013
at 12:47 AM

how do you eat the tallow? Pour on salad?

32652cb696b75182cb121009ee4edea3

(5802)

on March 12, 2013
at 03:17 PM

I love this tallow. I add it in to ground beef all the time.

3
C4deaa6bb01626b4569e8992890381ab

on January 20, 2013
at 12:22 AM

Pork Skin, i get mine from my local farm, cut it into 1 inch pieces & place it in a Pyrex oven dish. start the oven on low & gradually increase the heat over an hour, i pour off the fat 2 or 3 times during this time into a jar. When most of the fat has rendered the skin starts to crisp, when its as crisp as you like remove it, grind in some sea salt & pepper, stir/shake & viola! pork crackling & a jar full of lard.

197651282ddd8d675b974ee811d2269e

(1836)

on January 20, 2013
at 02:56 PM

Your method sounds interesting. How do you contain the grease splatter in the oven? Do you cover dish or leave it uncovered?

C4deaa6bb01626b4569e8992890381ab

(930)

on January 22, 2013
at 11:01 PM

I don't tend go get any spatter Newpaleon, i think because it's heated so gradually it doesn't spit, well its very minimal anyway. My first attempt i stuck it in on 180c & it left me with arm & chest burns when i took it out plus bunt fat stuck to my pyrex. So i would definitely recommend upping the heat gradually. (i may get away with the chest burns if i learn to cook with a top on) haha

2
D05f3050dc3d973b8b81a876202fa99a

(1533)

on January 19, 2013
at 11:47 PM

I enjoy a ton of avocados and fattier cuts of fish too. I've found this eases the transition into VLC and gives me a TON of energy. I also do eat a lot of animal fat with regular cuts of meat consisting of steak, pork etc. Just something to keep in mind. Also there are tons of nuts out there that have a huge amount of fats in them. Ratios tend to vary but most are pretty good.

2
532cfd279d793e8fcc23b9f6d91dde5c

(1981)

on January 19, 2013
at 11:26 PM

You can often get suet for very cheap or even free from the grocery store, or better yet, a nearby farm. Chop the suet up into 1-inch pieces, simmer on low for a couple of hours or until it stops bubbling. Then strain out the solids, and Bam! Now you've got delicious, nutritious tallow for cooking with.

1
96fdd625758e32fbe401fb642ec39447

on March 12, 2013
at 03:09 PM

We sell tallow at Home Grown Cow: http://www.homegrowncow.com/farms/range-west-beef as well as hundreds of other cuts and bulk grass-fed beef items.

Cbda678b2a6bf0537d8c4ea0ce8aa9ad

(4319)

on March 12, 2013
at 09:34 PM

Extremely slow server response on this website. gave up

1
4b5be253ac1981c690689cab7e4bf06d

(3043)

on January 20, 2013
at 05:57 AM

Farmer Markets. Most farmers (outside of fancy cities) have lots of extra fat to give away, since most people dont use it.

Food Cooperatives. If they dont carry it, they can usually special order it.

1
564468f093b36d9cdeb8adb138446363

(188)

on January 20, 2013
at 03:04 AM

I eat 3 slices of bacon with breakfast 3 or 4 times a week and save the fat from the pan. This gives us enough to do all kinds of stuff with lard in our other foods. We use about as much bacon lard as we do olive oil. The only other oil we keep on hand is coconut, which I use on rare occasions because my husband doesn't care for it.

[Update: I still eat meat but not pork, and after MS diagnosis I now only use coconut and olive oils.]

564468f093b36d9cdeb8adb138446363

(188)

on January 20, 2013
at 03:32 AM

Oops, that was half a lie. We also keep dark sesame oil, but not for cooking - it's awesome in salads.

1
11cf79191b83cba151e3d5b52a26e15c

on January 20, 2013
at 01:09 AM

How to get animal fat?

Feed animal lots of grass!

:)

9d142ffae34c518722ea67d4cfb89a19

on January 20, 2013
at 01:56 AM

http://sadtrombone.com/

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