I thought gelatin was rendered from bones and hides (and hooves too).
I used to live in Sioux City, Iowa, which had a big gelatin plant south of town. IIRC, most of that gelatin was used for non-food purposes.
I think that not only is visceral fat worse for your health when you have it (compared to subcutaneous fat), it’s also more unhealthy to eat it.
Correct. Highest concentration of saturated fatty acids and least concentration of monosaturated fatty acids. Most cardio metabolic risk and most contributory to dysfunctional inflammation.
Intramuscular fat, marbling, least harmful of the three (abdominal, intramuscular, and subcutaneous).
ETA marrow on par with marbling. Some plus and minus of composition but roughly a wash. That is probably what that oxtail fat is mostly. And marrow is very yummy.
It tastes like money. No idea if there is an actual taste difference.
In all beef the flavor comes from the fat. The marbling in Waygu melts into the meat when it’s cooked. Waygu is more buttery and tender than what you normally have. It’s not eating fat, it’s eating meat infused with fat.
I’ve had Waygu and liked it. I can’t really say I liked it more than other good cuts of meat. It’s just different. I have no idea how that translates to the tallow. I’m going to guess the difference isn’t much except in price.
Perhaps there is a difference, although I’m skeptical.
I don’t remember what the price was in person but on the Costco app the Waygu beef tallow is $60. That’s for 2 jars of 22 ounces each.
That’s $1.36 per ounce, versus $1.09 per ounce for the beef tallow at Big Y Supermarket, though that’s from ordinary American cows.
Hey, watch that “ordinary” stuff; our cows have tools.
All this talk about tallow, and not one mention of candles?
Monounsaturated … oops.
I thought about tallow candles.
Well, now that we’ve moved past culinary usage and value, I present: Billy, the Beef Tallow Boy!
Warning, not precisely NSFW, but this is Classic semi-disturbing Ren and Stimpy show.
The description states that the unflavored version can be used for both.
I had NO idea this ingredient had been so politicized (I read the posts in another thread about it) and admit that my familiarity with it until now was strictly regarding the late, lamented McDonald’s fries. Hence, starting this thread.
Thank you all for the replies so far (keep 'em coming!) and for the record, duck fat is delishush and so is beef marrow.
Yeah, it’s gone from something that everyone recognizes is not so healthy but is worth it for certain dishes every so often, to a dog whistle for the MAHA RFK Jr supporter folk. You might say it’s red meat for that crowd!
The worth it POV in my mind goes back to a long ago episode of Yitzkak Perlman on The Frugal Gormet - I think - I forget which traditional Eastern European Jewish dish he was demonstrating but got to a point of saying take this much schmaltz .., when the host interrupted and asked if a healthier fat could be substituted. The look of horror on Perlman’s face as he answered that you could, but it wouldn’t taste right and that you make this dish once or twice a year … use the damn schmaltz!
Sorry, this post belongs in the What were you thinking thread.
Yeah, this notion that somehow we (modern society) is more wasteful than aboriginal people is just plain false. It’s not like we cut out the steak and burger parts, use the skin for leather, and dispose of the rest.
It ALL gets used in some fashion- for fertilizer, pet food, and a myriad of other uses.
Maybe in the most purist definition, but just like with swine, there’s leaf lard from around the kidneys, and then there’s just ‘lard’ which is rendered pork fat. Same is true for tallow- if that weren’t true, cheap garden-variety bars of soap wouldn’t have “sodium tallowate” listed as a primary ingredient.
Where Does Beef Tallow Come From and How Is It Made? - ScienceInsights