Beef Tallow

Serving size of one cup? good lord, who would be able to choke that down?

Of course, the addition of tallow as a “flavoring” is why I and other vegetarians can’t even eat the fries at the golden arches.

I guess the 1800+ calories in a serving is moot if you eat a lot less than a cup. But a tbsp is still 115 calories …

Tallow makes the best fries. Upper Ottawa Valley poutine with real squeeky cheese and tallow french fries. Great way to die.

Just don’t let Billy the Beef Tallow Boy hear any of this slanderous talk.

Tallow is so declasse. Sophisticates stick to suet.

What …? It’s low sodium. No sugar. Lipton’s Cup o’ Tallow … a great way to start your day!

Peter: I can’t believe you don’t know what beef tallow is. Jeez. It’s a paste made from a cow’s eyeballs. Lots of yummy fat in eyeballs.

There’s always road salt… I go out and fill up a bag every now and then when my kitchen runs low.

I guess you folks think a hog comes in a can at the store.What a bunch of idiots….

GENERAL INFORMATION
Edible Beef Tallow
Animal Oil Wholesaler you can trust!

Beef tallow is obtained by rendering beef fat, the resultant product then being bleached, neutralised and deodorised (refined beef tallow). On the other hand, the product of fat that is simply rendered is known as “edible beef tallow”. Beef tallow is obtained by means of a dry or wet rendering process. The wet rendering process is more gentle and delivers better yields. With the wet rendering process, offal from slaughterhouses undergoes coarse mechanical pulverising and is then steam-heated to a temperature of at least 90°C, breaking down and sterilising enzymes. Fat is then removed from the tissue. The water-fat mixture is then cooled and the fat (edible beef tallow) is separated. Further chemical-physical stages (bleaching, neutralisation, deodorisation) ultimately deliver a product known as ‘refined beef tallow’.

More on tallow:

This fat is extracted from beef adipose tissue. By definition, tallow is fat rendered primarily from cattle, but it also is fat from sheep and goats. Its fatty acid composition depends on the tissue location more than on the food ingested. As lipids are partially hydrogenated in the rumen, 6-8% elaidic acid and traces of conjugated dienes and trienes are detected in beef tallow.
The proportion of fat in the dressed weight varies from 8% up to 25% in fat beef. The world production of beef tallow was about 8.7 million tons in 2007-08 (about 6% of the global fats and oils production).
Accounts of the use of tallow in soapmaking extend back thousands of years (traditional soap is made of about 85% tallow and 15% coconut or palm kernel oil). Tallow was also a part of the world’s first surviving art since prehistoric cave paintings were most probably made using animal tallow mixed with pigments.
While amounts of tallow used for edible purposes in human show slight decline, its use is increasing in animal feeds.
Inedible tallow gives numerous and various derivatives from plastics, lotions, soaps and detergents, tires, candles, paints and varnishes, lubricants and several pharmaceuticals. Tallow is an important factor in the global fatty acids market. These fatty acids play an important role in the formulation of pesticides, herbicides, emulsifiers, and dispersing agents. Several derivatives are produced from tallow : fatty alcohols, amines, amides, esters and glycerol.

I would like to buy tallow to use in soapmaking. Do you sell it?
Please let me know.
Sally Scheibner
8101 SW Springhaven Ave
Indiantown, FL 34956

Cooking with Tallow, Lard, and Butter is way more healthier for you than using hydrogenated vegetable oils.  Humans have only been consuming vegetable oils for the last 60 years, and fat has to be chemically extracted from corn, soybeans, or canola.  Our bodies are not used to having these type of foreign fats ingested.  They almost immediately get stored as fat, and raise your blood sugar level to quickly.  The health nut vegetarians would have us believe that these oils are healthier than animal products when humans have been eating animal products since the beginning and agriculture really only began a very short time ago, about the time we started getting shorter and fatter.  Now all these vegetarians that forced fast food joints to switch to hydrogenated vegetable oils are doing an about face and protesting trans fats in cooking oils.  The only reason we have transfats  in the first place is because they forced vegetable oils on us.  Besides, everyone knows that animal fats taste way better than some chemically extracted synthetic fat.