Beef Tallow

That’s a jar of liquid gold. I’d use it for any fat if I had access to it.

Seer steaks with it. Can handle high heat and adds a bit extra beefiness too them. Also good as the oil for your scrambled eggs.


My best use for it? Giving my dogs their pills. They don’t give a shite what’s they are eating when it’s covered in this glory.

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You ever make a roux with it? Probably be good in a gumbo.

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When it comes to roux I think fat and flour is fat and flour. I’d give anyone $1 to their $2 that they could not distinguish a gumbo made with a scratch roux from a jar roux all other things constant.

I’m not trying to be dismissive. Just saying I wouldn’t waste that in a roux.

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could not distinguish a gumbo made with a scratch roux from a jar roux all other things constant.

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Watch it. Some folks here will get super offended by this. But it’s true.

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When it comes to roux I think fat and flour is fat and flour. I’d give anyone $1 to their $2 that they could not distinguish a gumbo made with a scratch roux from a jar roux all other things constant.

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Not sure about taste per se, but the tallow is much more healthy for you than some crappy vegetable oil.

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That stuff is great to baste a brisket with while its on the smoker.

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This is what we use it for.

I made some from brisket trimmings last week

beef kidney fat is the same as leaf lard from a pig. Premium stuff

Yep I use it from beef pig and chicken. When I can I’ll use the tallow of what protein I’m cooking with, beef tallow for meatball stew. I want to make a c&s gumbo and use the chicken tallow to make route roux.

Rendered down some ribeye fat last weekend that I didn’t need for my ground venison. Got a quart of gold stashed away.