Can you guess what the above picture is?
It’s only my favorite fat! (Or it’s at least tied with butter.) It’s what has made it possible to enjoy things like onion rings and chicken nuggets again. No more worries about how I’m going to feel after eating fried food, or what the fat might be doing to my body. This healthy fat contains omega 3’s and CLA and comes from grass-fed cows. The omega 6:3 ratio is similar to fish, with no trans fats!
Have you guessed?
I recently priced it out:
- In September I bought 2.5# of beef fat from our local farm at $4.11/#. After rendering, it made 5.5 cups (44 oz.) of beef tallow, which comes to 23 cents/oz. The time before I got a little more and it came out to 21 cents/oz. So we’ll say it averages at about 22 cents/oz.
- But get this: this large tub of tallow works out to be only 19 cents/oz.!
Their smaller size does cost more than rendering it yourself, but since the big tub stores well, why not get that, or split it with friends? Rendering isn’t difficult but it’s gross and sticky and smelly, and the batches seem to take forever to boil down. This last one took a week. Don’t ask me why, my batch before that took only a couple days. OK, maybe it was because I didn’t want to cut it all up good like I did last time, but that was so disgusting. I know, I said to put on your big girl panties and just do it, but it wasn’t JUST that it was gross and sticky, it also took for EVER to get all the gunk out. I’m so excited that I won’t have to render beef fat again – it’s not very often that buying something ready-to-use is cheaper than doing it yourself!
A couple questions about tallow for John at U.S. Wellness Meats:
1. Does tallow need to be refrigerated?
We suggest you convey it to smaller containers upon arrival and keep one out and freeze the balance for smarter long term storage. If you use a high volume, you can take from the large container at room temperature. The product will oxidize from the surface.
2. Are you saying we shouldn’t use the top layer after it’s been stored? Is this only for room temp tallow or for frozen tallow, too?
There is no effect on frozen tallow. If it is sitting on the kitchen counter, the top 1/4 inch will turn color as it is exposed to oxygen. You simply scrape that off and get down to a fresh white layer. If you use off of the container daily, you will not see the oxidation. Keep in mind our pioneering ancestors did not have refrigeration.
3. Does it need to be stored in an airtight container?
No, Tupperware containers will work fine.
4. How many times do you recommend that it can be safely reused?
I reuse mine 3-4 times, but don’t have any research to show how many times is “OK”, and what exactly happens when it “goes bad”…? The food safety rule is “never”, but our pioneer ancestors sure did. Use your own judgment based on your own experience.
- By the way, U.S. Wellness Meats was the first sponsor of my blog, and I am so excited to finally meet them at the WAP conference next month.
- Why Butter is Better and Tallow is Terrific