I am totally perplexed, having just moved to the US, that I can't find lard or tallow anywhere. And yet people write about using it for cooking. So where do you buy your lard or tallow (unhydrogenated)--and how much does it cost (I find that... (more)
Where in CA are you located? Depending on your proximity to me I could give you some ideas on where to go. Also you could always find some suet and render your own if you have a crock pot
I am looking for an organic all-natural paleo skin care products. I haven't had too much luck with a lot of skin care products I have tried. I have found two websites that look very promising, and I have contacted them both. The first one is... (more)
I got a tub of beef tallow from us wellness last spring and used two thirds of it. I haven't touched it in 3 months though and it's been sitting unrefridgerated in my apartment since then. It looks and smells fine but I'm still worried that it... (more)
I end up with an awful lot of extra pastured beef lard from my constant bone-broth-making and I can only use so much in my other cooking (I mainly use it saute the onions I start almost every dish with). Any suggestions what else one can do with... (more)
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... (more)
I love butter, but when I make bone broth, there is so much fat that I hate to just throw away. I use some for cooking, but because I do a lot of broth, I could never eat the giant frisbee-sized hunk of fat I get each week. I occasionally make... (more)
I know old American cookbooks (pre Crisco) used lard to make flaky pie crust. What about [beef] tallow? Suet is the type of beef fat most often used in baking. Tallow is a general name for any kind of rendered fat from a variety of animals. ... (more)
I go through periods where I braise fatty cuts quite often and a result of this is having a lot of leftover lamb and beef tallow (and some duck fat and lard, more infrequently...) that can be retrieved after a broth is refigerated. I melt it in... (more)
In other words which animal fat will give me the most bang for my buck? Might these animal fats have more vitamins than Grass-fed butter: hog lard, duck fat, buffalo lard, tallow, schmaltz? Is grass-fed butter really worth the price? Are... (more)
Pastured butter has some vitamin A and a little vitamin E. But you can get a lot more of both of those from other foods. It also contains K-2, which is hard to get from other foods. Pastured dairy is about the best source. It consists primarily of... (more)
What do you think of a diet consisting of ONLY the following 4 foods: grass fed tallow grass fed beef organic spinach organic lettuce If someone ate these and only these foods, how do you think it would go? - in the short term? - in the long... (more)
I am currently eating an extremely clean diet, with emphasis on meat and fat quality. I currently am using kerry's gold butter for the majority of my fat intake. However, this stuff is extremely expensive for me and I can't continue on at the... (more)
Beef tallow is extremely saturated, so it is extremely resistant to heat. I would say that under those temperatures, there's no oxidation or production of carcinogens. The smoke point of beef tallow is between 375??F-400??F
I have been looking at a couple of kosher grass-fed websites and one made the point of mentioning that the beef tallow is not rendered (Non-rendered Kosher Beef Tallow What is the difference between this and regular rendered beef tallow? (more)
Not rendered means it is fresh off the cow in its natural state. Rendered means it has been cooked down and recooled into a butterlike state as lard is. Most butchers will have a bin of unrendered fat chunks.
Rendering beef fat or pork fat yields tallow or lard and cracklings. Does anyone know what the structural difference between the crunchy cracklings and heated liquid fat is reflecting? Is it a more saturated situation? Are there going to be... (more)
I was wondering how I would prepare tallow if I just wanted to eat a couple of tablespoons as I know eating it as it is wouldn't have been through enough of a cooking process to rid of germs. I am new to cooking so I apologize: if I cook a good... (more)
I eat a lot of mostly grass-fed beef. I eat a lot of eggs. I've been considering storing the tallow left over from frying my beef and using it instead of butter to fry my eggs. My main concern with this is that the second heating of the beef... (more)
Tallow has a smoke point of around 420 F, so I'm pretty sure you're correct in thinking that you've kept it well below the smoke point. (No harm in using a thermometer next time to see how hot it gets, though!) And yes, tallow (and fat in general)... (more)
Hi, I can't eat butter and ghee due to my dairy allergy. Coconut oil and olive oil both give my digestion real trouble. So the only source of fat for me currently is lard and goose fat - but they do not have such a great omega 3/6 profile. Tallow... (more)
I'm considering buying some grass-fed lamb tallow (from US wellness), and just wanted to know a little more about it and its benefits; does anyone know the amount of vitamin k2 present, the omega ratios, etc? And if lamb tallow is better or... (more)
Simple question. I just found an old electric wok in the back of my cupboard but I don't wanna use peanut oil or any not any veggie oil if I can help it. I google lard and get confused. Same with tallow. What can I use?
What fat/oil you use really just depends on the temperature. In general, mostly polyunsaturated fats should not be used to cook with (they should be stored with as little heat/oxygen exposure as possible too), monounsaturated fats can be used for... (more)
for people who have tried cooking with lard and tallow - which do u prefer and for what reasons? just taste or there's some nutritional different between them? i've rendered my own lard, tallow, and sheep fat. i hated rendered sheep fat - it... (more)
So, I'm thinking of diving in a ordering the big bucket of tallow from US Wellness Meats (if someone knows of a source for an equivalent in or near Washington state that would be preferable). I'm wanting to make a big batch of pemmican for... (more)
I recently rendered some beef tallow. I froze the suet and thawed it in the fridge prior to using it. When chopping it up for the slow cooker, I noticed that it seemed really dry and chalk-like. The process seemed to proceed normally - I rendered... (more)
The higher in stearic and palmitic acid (the longest-chain saturated fats), the harder and waxier it will be. The higher in oleic acid (monounsaturated) and short-chain saturated fats, the softer it will be. Adding water will just make it spatter... (more)
i bought some grass fed beef dripping here in the uk.. but can someone explain to me what is the difference between dripping and lard and tallow.. layman's terms please :D..
I've ditched all vegetable oils and fry with the bacon grease I gather when I panfry my bacon. However, since I don't eat bacon everday, I have a limited supply of this. Any lard or beef tallow that can be purchased readily from stores that... (more)
Do you have access to a good butcher? Tallow, lard etc are usually available there. Source a good one that practices sustainable farming (grass-fed, pastured), and get all your meat products there.
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... (more)