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Does anyone here cook in beef tallow?
Posted on 11/29/24 at 12:53 pm
Posted on 11/29/24 at 12:53 pm
Hearing more about this with all the talk of seed oils. Taste? Ease of use?
16
Posted on 11/29/24 at 1:36 pm to Allthatfades
RFK
Posted on 11/29/24 at 1:42 pm to Allthatfades
I love it. Great for replacing other high temp oils. Taste is not very beefy at all, but still sort of savory. I use it for browning meat, sautéing veg, etc.
It is a chore but I wouldn't bother buying the stuff. You'll end up paying $10 for a jar or like $200 to deep fry. Find a local butcher and ask for suet, or use trimmings from brisket, etc. Chop into cubes, place in pan or dutch oven, render down. Filter through sieve and or cheesecloth. Optionally, add water, close, and flip upside down to settle impurities. Once cool, dump out water. You can re-render and bottle into jars, mold into bricks, etc. Keeps for 3-6 months in pantry or years in fridge/freezer.
Suet is about $2ish/lb or less, and you yield about 70% tallow.
It is a chore but I wouldn't bother buying the stuff. You'll end up paying $10 for a jar or like $200 to deep fry. Find a local butcher and ask for suet, or use trimmings from brisket, etc. Chop into cubes, place in pan or dutch oven, render down. Filter through sieve and or cheesecloth. Optionally, add water, close, and flip upside down to settle impurities. Once cool, dump out water. You can re-render and bottle into jars, mold into bricks, etc. Keeps for 3-6 months in pantry or years in fridge/freezer.
Suet is about $2ish/lb or less, and you yield about 70% tallow.
Posted on 11/29/24 at 3:41 pm to ThatBaw
A picanha cut usually has a ton of fat on it too. I trim off most of it and render it down and it lasts a while.
Posted on 11/29/24 at 4:36 pm to Allthatfades
All the time
Posted on 11/29/24 at 4:40 pm to Allthatfades
Son, this is MAHA country
Posted on 11/29/24 at 4:49 pm to Tiger Ryno
quote:
Tiger Ryno
We don't abide trans in the country anymore. Not in our athletes and not in our fats.
Posted on 11/30/24 at 9:07 am to ThatBaw
Posted on 11/30/24 at 11:49 am to Allthatfades
I smoke a brisket from Costco every 3 months or so and usually pick one where I can trim 3-4 lbs of fat. I render the fat in a dutch oven, strain and cool to make tallow, a store it in a mason jar in the fridge when finished.
That will last several months, use it for basting steaks before searing, pan oil when cooking breakfast sausage, a little bit when sautéing veggies, and my favorite, french fries in a cast iron skillet.
That will last several months, use it for basting steaks before searing, pan oil when cooking breakfast sausage, a little bit when sautéing veggies, and my favorite, french fries in a cast iron skillet.
Posted on 11/30/24 at 12:13 pm to NOLALGD
quote:
french fries in a cast iron skillet
This^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
If you ever have potatoes fried in beef tallow, you will never want them fried in anything else.
A lot of people don't know that is why McDonalds fries were so good back in the day. Beef tallow was the secret.
Posted on 12/1/24 at 6:55 am to Allthatfades
If I catch whole New York strip loins on sale; I buy one to cut steaks, then trim most of the fat to render for tallow. The pieces of meat that aren't steak worthy is cut up for stir fry. We make beef and broccoli and start with the tallow. It is the best.
Posted on 12/1/24 at 8:11 am to Allthatfades
I only use it to make roux when I have it on hand, and the only time I have it on hand is when I buy a large enough hunk of beef that has a fat cap that I will render down to make tallow.
On a typical whole N.Y. Strip or Ribeye slab I'll get enough to make a little more than 1 qt. worth.
On a typical whole N.Y. Strip or Ribeye slab I'll get enough to make a little more than 1 qt. worth.
Posted on 12/1/24 at 8:21 am to Allthatfades
Maybe I’ve just not looked in the past because I make my own from rendering ribeye fat my butcher gives me, but seems to be more readily available for purchase. Used to be a pint jar is what you’d see, you can order buckets now. Wonder if Restaurant Depot or some of those type places sell it? Pork lard in bulk is at a lot of the Mexican stores, not sure about beef.
Always sautée my veggies for anything beef based, like chili, in tallow. Seems to really enhance the flavor.
Always sautée my veggies for anything beef based, like chili, in tallow. Seems to really enhance the flavor.
Posted on 12/1/24 at 8:19 pm to Allthatfades
McDonald’s really fricked up when they stopped cooking their fries in beef tallow.
It was the reason they were so great.
It was the reason they were so great.
Posted on 12/2/24 at 3:39 pm to Allthatfades
Posted on 12/2/24 at 6:12 pm to Allthatfades
Posted on 12/2/24 at 7:28 pm to Allthatfades
Just cooked my panko-breaded chicken for chix parm in some beef tallow. Good stuff.
Apparently, painting a brisket in tallow is the trick that pushed Franklin's BBQ to the top of the mountain for a while (well, that and expert trimming, temps, and times).
Apparently, painting a brisket in tallow is the trick that pushed Franklin's BBQ to the top of the mountain for a while (well, that and expert trimming, temps, and times).
Posted on 12/2/24 at 7:57 pm to mmmmmbeeer
quote:
Apparently, painting a brisket in tallow is the trick that pushed Franklin's BBQ to the top of the mountain for a while (well, that and expert trimming, temps, and times).
Slathering some tallow on a brisket before you wrap it is a winner.
If you haven't tried it, you should.
Posted on 12/2/24 at 8:33 pm to Allthatfades
Love it for searing steaks, roasting veggies, and smoking brisket.
Can get it at academy or Costco, but it’s pretty easy to make yourself.
Can get it at academy or Costco, but it’s pretty easy to make yourself.
Posted on 12/3/24 at 1:06 pm to CBandits82
quote:
McDonald’s really fricked up when they stopped cooking their fries in beef tallow.
It was the reason they were so great.
Has anyone ever fried fish or shrimp in it? What would that taste like?
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