It’s tallow time, boys
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Mirrored from scored.co
It was crazy working in a meat department and seeing the sheer amount of this stuff getting cut out
Likely sold off to another industry that pays more for it. Meanwhile they pump the remaining meat full of salt water to increase the weight while frozen. Of course while cooking it, the water boils away and only half the weight remains.
This is why you should avoid processed meat and buy directly from a butcher if possible.
This is why you should avoid processed meat and buy directly from a butcher if possible.
I don’t know if it’s because of the anti-seed oil/tallow supremacy craze that’s been going on the past few years, but this fat was not free (not sure if all butchers are like this, mine used to also give away the bones but they sell those now, too)
man, what a jew butcher
Before the rise of seed oils, it would have always been sold. People bought lard. Then the 50's, 60's, 70's convinced all the women that fat was unhealthy. So it fell in it's use. I grew up in the 90's and I remember thinking that lard was unhealthy and gross. I had that opinion because of all the advertising.
Recently the truth has gotten out on what seed oils actually are. Combine that with the keto diets and carnivore diets. Essentially, people's diets are resetting. With that in mind, demand for tallow and lard are now up. So now it's a commodity once again.
Recently the truth has gotten out on what seed oils actually are. Combine that with the keto diets and carnivore diets. Essentially, people's diets are resetting. With that in mind, demand for tallow and lard are now up. So now it's a commodity once again.
Low and slow. Mine has been going for about 2-3 hours and it’s almost done. Put a couple of tablespoons of water at the bottom so that it doesn’t burn. Filter it through cheesecloth and put it in a mason jar and store in the fridge.
Half of my rendered fat will be going toward whipped tallow cream and the other half will be for cooking.
Half of my rendered fat will be going toward whipped tallow cream and the other half will be for cooking.
Chop them into small cubes, heat the pan to medium-low heat, use 1 cube to grease the pan a bit, then put all the cubes in, stir steadily to prevent burns on one side. You will see the fat seep out once the cubes are heated enough, just keep stirring until you see the remaining lard contract and turn a bit brown.
After that you can put the liquid fat into a jar and keep in fridge to use in place of oil. Although it can be kept for a month or so, I suggest make them enough to use them within 2 weeks to keep thing fresh. The leftover bits you can eat them, mix them into salad or do whatever you want
You can also do the same with pig lard and chicken/duck skin. Out of all the fat, I found duck fat the best, they are clear and odorless.
After that you can put the liquid fat into a jar and keep in fridge to use in place of oil. Although it can be kept for a month or so, I suggest make them enough to use them within 2 weeks to keep thing fresh. The leftover bits you can eat them, mix them into salad or do whatever you want
You can also do the same with pig lard and chicken/duck skin. Out of all the fat, I found duck fat the best, they are clear and odorless.
I made tallow lotion last summer with tallow from a local farm that I got at the farmers market. It was a good learning experience and useful product especially now in the winter, but I know how I can do it better next time (one more filtering round and being more patient mainly, I was to excited to use it)
Made chicken noodle soup today. Trimmed the fat off a new york steak, cooked the chicken and the steak in it to brown it up and started cooking.
YAMB FREN!
YAMB FREN!
what do you do with it?
Cooking.
And it also can be whipped into a great moisturizer.
And it also can be whipped into a great moisturizer.
You don't smell like meat with the moisturizer?
anything that requires oil, frying, or in savory baked goods. it's literally just animal fat, which is safer and more flavorful than store-bought seed oils.
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