Raw beef fat – description with photos and composition; use in cooking and folk medicine; How do you get the product? Beef fat: properties, composition and use

Beef fat is one of the most famous animal fats in cooking. High-quality rendered beef fat is obtained from the fatty tissues of exclusively fresh meat carcasses that have not been previously frozen.

• We recommend reading: the harm and benefits of fats

During processing, beef and beef fat do not lose a single gram of beneficial properties.

• Compound
• Benefit
• Methods of application

Compound

Exceptional chemical structure distinguishes beef fat from other types.

Of the vitamins, the most concentrated are:

• Vitamins of group A (0.02 mg per 100 g);
• Vitamins of group E (1.3 mg per 100 g);
• Beta-carotene (0.04 mg per 100g);
• Vitamin H

The product is rich in microelements (mg/100 g):

• Potassium – 6 mg;
• Phosphorus – 7 mg;
• Sodium – 10 mg;
• Manganese – 0.001 mg;
• Copper – 0.08 mg.

The nutritional value of beef fat is saturated and polyunsaturated acids, ash and cholesterol. The calorie content of 100 g of product is 897 Kcal, including water - 0.3%, fats - 99.7%, proteins and carbohydrates - 0%.

Benefit

The benefit of beef fat lies in its components, primarily polyunsaturated fatty acids (PUFAs). These substances support metabolic processes in the human body. The role of PUFAs in the synthesis of other organic compounds is very important. The lack of these substances in the human body causes some problems:

• Dry skin;
• Dermatological diseases;
• An increase in the amount of “bad” cholesterol in the blood.

Like other animal fats, beef helps revitalize hair follicles, which ultimately stimulates hair growth.

• We recommend reading about pork fat

Cholesterol, when taken in a standardized manner, is required by the human body at any age. The substance is an insulating agent that surrounds the nerves of the spinal cord and brain.

Cholesterol promotes the full production of bile acids and the ideal absorption of essential fats, helps activate the synthesis of adrenal hormones and promotes the absorption of calcium and phosphorus.

Moderate intake of fat-containing foods improves and strengthens digestive functions. Besides therapeutic effects, beef fat helps improve your appearance by achieving healthy looking and skin beauty.

Harm

Beef fat is harmful primarily to consumers who uncontrollably eat foods fried in it or in pure form. This is due to the accumulation of large amounts of cholesterol in the body, which leads to cardiovascular diseases and diseases gastrointestinal tract.

Due to the fact that the melting temperature of fat is higher than the temperature human body, its absorption is difficult, which can harm our stomach. The process of digesting beef and its by-products consumes 40% of the body's energy.

Unprocessed fat residues can accumulate in the colon, resulting in an increase in the number of putrefactive bacteria that poison our body. Poor quality beef treated with antibiotics and hormonal drugs.

Methods of application

For dietary nutrition Beef fat is not suitable, but as an element of a varied, complete diet for people who do not have problems extra pounds, it can and should be used.

In nutrition

First of all, this fat is famous in cooking, because it is ideal for preparing stews and fried foods, deep-frying foods, especially vegetables and cereals.

Dishes prepared with beef fat are characterized by acceptable fat content and healthiness. Many housewives use it to lubricate a frying pan or baking tray when baking, thereby increasing nutritional value their culinary creations.

Dietary nutrition for gastritis or stomach ulcers excludes the consumption of beef products in any form. People who want to reset excess weight, you should also stop using it, but it is recommended to include beef in your diet.

According to the principles healthy eating– Absolute refusal of fats is considered unreasonable. In each specific situation, when drawing up a diet, you need to take into account labor and physical activity person.

The successful use of beef fat is also known in folk medicine, and in production cosmetics.

In cosmetology

Connoisseurs have also found use for the product natural remedies hair care. You can prepare a mask that strengthens and nourishes the hair roots. The recipe is simple: 200 g of beef bone fat is boiled in a small amount of water until it completely evaporates. Then the mixture is filtered. This consistency is rubbed into the roots of the hair, after which the head should be wrapped in a warm towel. The mask is washed off warm water and shampoo.

Any product can harm our body. Be especially careful when planning your diet! It is better to seek advice from a specialist so that the food is not only tasty, but also varied, and most importantly, healthy.

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Beef fat

Beef fat, the benefits and harms of which today we'll talk in this article, it is rendered fat, which is obtained from large cattle, which include cows. This type of animal fat is produced only from fresh cow carcasses that have not been frozen. Not so long ago, beef fat could be freely purchased in packs, like margarine, or by weight. Now this product can only be found on the market.

Whatever one may say, the human body still cannot do without fats of animal origin. That is why, if it is strictly forbidden to consume pork fat (the main indications for this are heart problems), rendered beef fat can confidently replace it.

In modern Food Industry It is customary to produce beef fat from fresh internal lard from slaughtered cattle.

It is produced for sale either in small briquettes packed in parchment paper or in glass jars.

In total, several types of similar fat are produced:

1) Extra - high quality (in order to produce it, the manufacturer first receives the so-called first juice as a result of the initial rendering and only then separates fusible particles from it; thus, such beef fat has a melting point of no higher than 32 degrees, is light in consistency, it is pleasant for smell and taste, in in kind and when heated it is almost transparent);

2) Higher (the process of its preparation is not much different from the production of the extra variety, but has:

• Light yellow or completely yellow color;
• Solid consistency even when kept at room temperature;
• When melted it becomes transparent;
• In terms of taste, it is not characterized by the presence of foreign odors and taste);

3) First grade (it is rendered from fresh internal raw lard; its structure is similar to premium fat; the only difference is the taste of fried cracklings);

4) Second grade (despite the fact that the main ingredient is also raw lard, the color of the product has a grayish tint or a frightening light green, although when melted it is still transparent, and the taste remains, like that of first-grade fat - fried crackling).

Composition of beef fat

The concept of “fat” often misleads people, and they are afraid of such a food product as fire.

In fact, it must be included in the diet, at least in small quantities and not daily.

After all, rendered beef fat contains:

• ash products;
• unsaturated and saturated fatty acid;
• important for joints and skeletal system vitamin D;
• tocopherol (vitamin E);
• fat-soluble vitamin A and synthesized in human body beta-carotene;
• macroelements in the form of potassium, calcium, magnesium, sodium and phosphorus;
• microelements such as copper, iron, selenium and zinc.

The total calorie content of 100 grams of beef fat varies within 900 kilocalories.

At the same time, the absence of proteins and carbohydrates is fully recorded, and the fat of animal origin itself amounts to in general terms 99.7 grams.

The benefits of beef fat

Due to the presence of such important components in the product, the benefits and range of the main positive effects on the body are determined:

• Increasing the body's resistance to viruses and colds with a decrease in general immunity;
• Strengthening the skeletal system and teeth;
• Promoting hair growth;
• Protection of nerve fibers of the spinal cord and brain (here the main function is performed by cholesterol);
• Production of bile acids;
• General improvement in fat absorption;
• Activation of the production of hormones by the adrenal glands, which promote the absorption of phosphorus by the body;
• Improved digestion;
• Muscle strengthening digestive organs;
• Providing a mild laxative effect on the body;
• Prevention of destruction processes bone tissue;
• Direct positive impact per person for hearing loss, fainting and depressive states;
• Help skin stay in good shape in severe frosts and heat;
• Preventing frostbite.

In no large quantities oh, this type of animal fat can be included in the diet of older people, those who suffer from low hemoglobin, and those who are tired.

Beef fat in traditional medicine recipes often serves as a basis for cooking various ointments. It is used in the treatment of cough, bronchitis, healing of cracks in the heels and soles of the feet.

Cosmetology has not escaped this fat either. It can be used to moisturize the skin, especially in severe winter frosts, when the skin is also chapped. They make masks with it for hair growth and strengthening.

The use of beef fat in cooking

Chefs have never refused to use rendered fat during cooking. Beef fat is great for cooking high temperatures. It does not smoke and does not form carcinogenic substances. That is why it is widely used in cooking:

• Deep-fried products (it is better to take the extra variety);
• Fried meat and fish (fat will add juiciness and relieve dryness of the meat);
• Frying and stewing vegetables (sometimes the presence of fat is not even noticeable);
• Cooking a variety of cereal products (porridge in fat will never burn).

Possible harm of beef fat

True, the attitude towards melted beef fat should always remain extremely careful. The fact is that, along with many positive properties, such a food product may indeed be prohibited to some categories of the population and, instead of being beneficial, may cause harm. These include those that:

• They suffer from atherosclerosis (although here it is only allowed to adhere to minimal dosages);
• Have problems with the functioning of the liver and gallbladder;
• They have gastritis with increased secretion of gastric juice.

We must not forget about the high cholesterol content in fat. Although cholesterol is needed by the human body. Therefore, the principle should apply here: do no harm.

The high calorie content of the product can also play a cruel joke and harm your health and figure.

And one more warning - you cannot store beef fat outside the refrigerator and at room temperature. After all, no matter how well it was carried out heat treatment, it is impossible to ignore the rules for storing products of animal origin.

And yet, despite the small disadvantages of this animal fat, we can say with confidence that beef fat is healthy and can bring much more benefit than harm. Therefore, it can be used in cooking.

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Rendered beef fat: beneficial properties, composition and calorie content

The concept of “fat” very often frightens people and misleads them. Many people are afraid of this product like fire. However, it should be present in every person’s diet, even if in small quantities and not daily. Rendered beef tallow is the most common animal fat consumed as food. It has a unique chemical composition and is enriched with a huge amount of fatty acids. How do you get it? Is it beneficial or harmful? Where is it used? All this and much more will be discussed in the article.

Beef fat and its varieties

First, let's try to understand the concepts. Typically, tallow is a dense, pale white product that is obtained by processing the perirenal fat of a cow. There are two types of fat:

• raw beef fat or lard, it is removed from an unfrozen carcass;
• rendered fat is a ready-to-eat product obtained from the processing of lard.

The color and taste of the product depend on the location of fat deposition and the age of the animal. For example, fat obtained from internal organs more different gray and sometimes has a rather unpleasant odor.

Receipt

To obtain a rendered product from lard, the animal carcass is cooled, the fat is cut off, washed, crushed, and only then melted. Moreover, this process is carried out in two steps. The fat that was melted for the first time is called the first juice. The low-melting part is separated from it, the remaining mass is an extra-class variety. It is usually used in cooking for frying. This is a high quality variety and has more low temperature melting, pleasant smell and taste.

Premium quality fat is prepared from internal (fresh) lard. Its color is usually yellow or light yellow, but becomes transparent when melted. The highest grade has a solid consistency and is characterized by the absence of odor and taste.

By rendering raw lard, the first grade of beef fat is obtained. In color and consistency, it does not differ from the highest grade, but has the taste of crackling.

From the benign inner fresh lard Second grade fat is prepared. Its color is a little grayish, there is a smell and taste of crackling. When melted, it is not completely transparent.

Compound

Beef fat contains fatty acids, ash products, cholesterol, beta-keratin, potassium, sodium, copper, manganese, phosphorus, carbohydrates, and proteins.

Its calorie content is 900 kcal per 100 grams of product.

It is enriched with microelements in the form of selenium, iron, copper, zinc. Beef rendered fat is good for teeth, skin, bones, and internal organs.

It is enriched with vitamins A, E, H, D.

Benefit

Animal fats (within reasonable limits) increase the body's immunity and resistance to viruses, promote hair growth, and strengthen bone tissue and teeth. Animal fats are especially beneficial for children, who receive vitamins D and A from them.

Cholesterol, present in fat, is also beneficial in reasonable quantities for children and adults; it serves as an insulating substance that surrounds the nerves of the brain and spinal cord, produces bile acids that help absorb fats. Cholesterol promotes the production of hormones by the adrenal glands that accelerate the absorption of phosphorus and calcium.

Rendered beef fat improves digestion, has a mild laxative effect, helps heal bone tissue disorders in joints, promotes metabolic processes in the human body.

Since ancient times, doctors have advised including this product in the diet for fainting, hearing loss, and mental illness.

Beef internal fat is used in the preparation of cosmetics and medicines, very often it is used in folk medicine for the preparation of all kinds of ointments, as well as in the treatment of bronchitis, cough, and for healing cracks in the feet and heels. In cosmetology it is used in winter period to moisturize the skin, make masks to strengthen hair.

Harm

Despite the benefits of beef fat, there are also contraindications. You should limit the amount of fat you eat if you have atherosclerosis. It is necessary to completely abandon it in case of diseases of the kidneys, liver and gall bladder, with gastritis, with increased acidity of gastric juice.

Uncontrolled consumption of fried foods leads to an increase in cholesterol in the body, which leads to diseases of cardio-vascular system and gastrointestinal diseases.

Since the melting point of fat is higher than the human body temperature, its digestibility becomes difficult, which can harm the stomach and intestines. About 50% of the body's energy is spent on digesting beef. Those remaining fats that are not processed accumulate in the colon, where putrefactive bacteria begin to grow, poisoning our body. In addition, beef treated with antibiotics or drugs with hormones is also dangerous.

Helpful information

World-famous chefs give the following recommendations:

• rendered beef fat is more suitable for cooking vegetables, meat dishes and croup;
• it should not be frozen, since when exposed to cold, all beneficial features get lost;
• It should be prepared only from fresh animal carcass.

Application

Extra-class fat is used in cooking for preparing meat dishes or for deep-frying foods. Dishes cooked with beef fat are healthy. Many people use it to grease baking trays when baking.

This type of animal fat is not suitable for dietary nutrition and for people who want to lose weight, since the product is very high in calories.

Beef fat is successfully used in folk medicine and cosmetology. For example, in hair care. Many women prepare a mask that strengthens and nourishes the hair roots. The recipe for such a mask is very simple: you need about 200 grams of fat and a small amount of water, over low heat you need to completely evaporate the water, and strain the remaining mass and rub it into the hair roots, wrap your head. The mask should be washed off with warm water and shampoo.

It should be remembered that any product can harm your body. Therefore, you should be very careful and careful when planning your diet. It is advisable to seek advice from a nutritionist so that the food is not only tasty, but also healthy.

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Beef fat: benefits and harms

Beef fat is a product that is famous for its use not only in culinary, but also in medicinal purposes.

Beef fat is used in medicine and cooking

It has a fairly high calorie content, about 896 kcal. Rendered beef fat is used in food; it is unique among similar chemical composition. It is important to know what benefits and harms this product has for the human body.

How is beef fat produced?

The quality of fat depends on the age of the animal

Depending on the type, the fat goes through several stages of rendering from beef lard. After the first melting, the resulting mass is called the first juice; it is considered a low-quality product. It is melted a second time in order to obtain the extra grade, which melts at high temperatures (about 32 degrees).

For the highest grade, beef fat is made from raw lard, which is removed from the internal organs of the animal.

The solid consistency of the product is light yellow in color, and when melted it is transparent. As for the first grade, it is rendered from the same lard in a similar way, but it is characterized by the taste of cracklings. Second-grade beef fat is rendered from a different type of lard. This mass is characterized by a gray tint, sometimes a pale green color.

When melted, the substance is not transparent enough and has the taste of crispy cracklings.

The quality of the product depends on the place from which the lard was cut (most often this is the peri-renal part, since this is the place where the largest body fat) and on the age of the animal (the older it is, the less it contains useful components).

The benefits and harms of rendered beef fat

Fat is used for frying

The composition contains many elements that are required for normal functioning body:

Beef fat is widely used in cooking. It is used for frying and stewing food, as well as for deep-frying food. Beef tongue also contains 12-13% fat, so dishes made from this part of the animal are tasty, have moderate fat content, and are also healthy. But the fat from beef heart is most often trimmed off before cooking, as it is of little use.

The use of beef fat is not limited to cooking

Fat will help heal the wound

The substance is also used for medicinal purposes. Including it in the diet is good for the skin, has a positive effect on internal human organs and helps strengthen bones. The product ensures normal digestion, is allowed in reasonable doses for the elderly and children, and is recommended for people suffering from anemia, tired, and exhausted.

It is sometimes used to speed up the healing of wounds.

In addition, high calorie intake can also negatively affect health when frequent use.

We can say with confidence that the benefits of beef fat for the human body are much greater than the harm. At correct dosage negative impact generally reduced to a minimum. That's why this product can be safely used in the cooking process in the same way as other similar ones.

Some animal products are widely used in the food industry, cooking, and cosmetology. This includes beef fat. But not all consumers know well enough about it valuable properties and composition. Let's try to figure out what the benefits and harms of beef fat are?

Types of beef fat

The product offered to the consumer is classified in several varietal categories:

• extra grade. To obtain it, the raw material is heated at a process temperature of at least +32°C. At the specified temperature conditions the fat becomes transparent and liquid consistency. Beef lard is used as a base. High Quality light milky color.
• top grade. The hardening temperature is about +19°C, if it rises to +27°C and above, it turns out transparent, liquid fat, light yellow in color with a pleasant taste;
• I grade. By external signs it is practically no different from a premium product; the taste is reminiscent of fried cracklings. The molten product is characterized by transparency;
• II grade. It is distinguished by a sharp smell of fried cracklings and a pale milky hue; when melted, it becomes cloudy.

Attention! The extra grade product is the most beneficial for the body.

Chemical composition and calorie content of beef fat

The calorie content of beef fat per 100 grams is on average 900 kcal. The main composition is presented:

• vitamin E (tocopherol);
• provitamin A (beta-carotene);
• polyunsaturated and saturated fatty acids;
• sodium;
• phosphorus;
• manganese;
• potassium;
• cholesterol;
• copper.

What are the benefits of beef fat?

Benefits the body useful material, which are part of beef fat. Thanks to the use of this product in the human body, the following is noted:

• stimulation of hair growth;
• normalization of metabolic processes;
• improvement of skin condition;
• reducing the risk of developing diseases of dermatological origin;
• increasing the body's resistance to colds;
• activation of the adrenal glands (hormone synthesis);
• protection of nerve fibers of both the brain and spinal cord when animal fats perform insulating functions;
• improvement of the digestive process.

Attention! The manifestation of beneficial properties is observed only with moderate consumption of the product, at the rate of 1 gram of fat per 1 kg of human body weight.

How to render beef fat at home

The process of preparing melted fat at home is quite simple; for this you need:

• cut the lard into small pieces, removing films, veins of meat, and cartilage;
• place the product in a deep bowl and place on low heat, stirring constantly;
• stop the process when cracklings form that need to be removed;
• strain the resulting mass using gauze or a sieve and pour into jars. Place the cooled product in the refrigerator.

How to use beef fat in cooking

The melted mass is widely used for culinary purposes. When using it, there is a lack of acrid, unpleasant smoke and a decrease in the concentration of carcinogenic substances. With its help they prepare:

• deep-fried products;
• fried fish and meat;
• stewed and fried vegetables;
• a variety of cereal dishes.

Beef fat in home cosmetology

This popular product for cosmetic procedures. It perfectly preserves the lipid layer, especially during severe frosts, and saves a chapped face. Masks based on it also stimulate hair growth and strengthening.

Rejuvenating ointment

To rejuvenate the skin, use the following composition:

• dill, Linden blossom, oak bark, taken one tablespoon at a time, pour boiling water and keep on low heat for up to 20 minutes;
• the broth is filtered. Next, stirring thoroughly, add melted fat.

The cooled ointment is ready for use and should be stored in the refrigerator.

Mask for dry skin

To make your skin smooth, prepare a mask:

• grind cabbage leaves in a blender;
• add the melted component to the resulting mass, beat with a broom or mixer until the consistency of thick sour cream is formed;
• Apply the product for 10 minutes to a previously cleansed face;
• After time, wash off with warm water.

Hair Mask

A mask will help strengthen your hair by adding water (1 cup) to beef fat (100 g) and boiling until the liquid has completely evaporated. The contents are cooled slightly, then filtered. Add alcohol (1 teaspoon) to the broth and mix thoroughly.

Rubbing your scalp clove oil, perform a massage for about 10-15 minutes. Next, rub the prepared mixture into the scalp for 5 minutes. Wrap a hot towel around your head.

At the end of the procedure, wrap your hair in a dry towel and leave it overnight. Then the hair is lubricated with Provençal oil and rubbed into the scalp, performing a massage. The procedure is completed by combing the hair using a sparse comb.

The use of beef fat in folk medicine

The benefits of internal beef fat in folk medicine have been noted.

Ointment for joint pain

An ointment whose main ingredient is a fatty product - effective remedy for joint pain. The cooking process consists of the following steps:

• pour into dishes vinegar essence(100 g), place an unbroken egg and leave for 2 - 3 days, covering it with a lid, until the shell is completely dissolved;
• In a porcelain or glass container, knead the soaked egg, transferred with a wooden spoon. After adding the used vinegar product, mix the mass thoroughly;
• adding 120 - 150 g of fat to the mixture, mix again and use for its intended purpose.

Important! The ointment is stored in a sealed container in the refrigerator for no more than 7 days.

Ointment for healing wounds and treating burns

The product is prepared as follows:

• rendered and filtered beef and pork visceral fat weighing 600 g and 500 g, respectively, poured into enamel dishes;
• cut 2 - 3 bunches of St. John's wort, having previously separated the inflorescences from the stems;
• First of all, inflorescences are added to the fat, then the rest of the mass;
• Cover with a lid and place the container on water bath for 30 minutes;
• wrapped in a towel, leave the ointment in a warm place for 3 hours;
• Having heated the contents, filter into a previously prepared glass container, add 2 g of mumiyo, dissolved warm water, mix thoroughly.

The product is stored in the refrigerator.

Is beef fat harmful?

When consuming beef fat, both benefits and harm to the body are noted. Harm to the product is noted only if the dose of consumption is significantly exceeded. In this case, it begins to function as a carcinogen, inhibiting internal organs, negatively affecting the functioning of the cardiovascular system and gastrointestinal tract. Regular use large quantities of the product provoke obesity.

If a person has sick kidneys, liver, gall bladder, or increased acidity, he should be completely excluded from the diet. Patients suffering from atherosclerosis are recommended to significantly limit the use of this product.

Important! You should not use fat for cooking after prolonged heat treatment.

How to store beef fat

To store the product, use a hermetically sealed container placed in a cool place. To maintain the quality of the product, direct sunlight should be avoided.

Conclusion

It is worth noting that the benefits and harms of beef fat, depending on the conditions of use of the product, are undeniable. Thanks to its properties and composition, it is in demand in cooking, cosmetology, and folk medicine. It is important to use it in reasonable quantities so as not to harm your health.

Did you find this article useful?

Beef fat is a product that is famous for its use not only for culinary, but also for medicinal purposes.

It has a fairly high calorie content, about 896 kcal. Rendered beef fat is used in food; its unique chemical composition distinguishes it from similar fat. It is important to know what benefits and harms this product has for the human body.

How is beef fat produced?

Depending on the type, the fat goes through several stages of rendering from beef lard. After the first melting, the resulting mass is called the first juice; it is considered a low-quality product. It is melted a second time in order to obtain the extra grade, which melts at high temperatures (about 32 degrees).

For the highest grade, beef fat is made from raw lard, which is removed from the internal organs of the animal.

The solid consistency of the product is light yellow in color, and when melted it is transparent. As for the first grade, it is rendered from the same lard in a similar way, but it is characterized by the taste of cracklings. Second-grade beef fat is rendered from a different type of lard. This mass is characterized by a gray tint, sometimes a pale green color.

When melted, the substance is not transparent enough and has the taste of crispy cracklings.

The quality of the product depends on the place from which the fat was cut (most often it is the peri-renal part, since this is where the largest fat deposits are) and on the age of the animal (the older it is, the less useful components it contains).

The benefits and harms of rendered beef fat

The composition contains many elements that are required for the normal functioning of the body:

• potassium;
• phosphorus;
• saturated and unsaturated fatty acids;
• sodium;
• beta-carotene;
• vitamins A and E;
• ash.

Beef fat is widely used in cooking. It is used for frying and stewing food, as well as for deep-frying food. Beef tongue also contains 12-13% fat, so dishes made from this part of the animal are tasty, have moderate fat content, and are also healthy. But the fat from beef heart is most often trimmed off before cooking, as it is of little use.

The use of beef fat is not limited to cooking

The substance is also used for medicinal purposes. Including it in the diet is good for the skin, has a positive effect on internal human organs and helps strengthen bones. The product ensures normal digestion, is allowed in reasonable doses for the elderly and children, and is recommended for people suffering from anemia, tired, and exhausted.

It is sometimes used to speed up the healing of wounds.

In addition, high calorie content can also negatively affect health if consumed frequently.

We can say with confidence that the benefits of beef fat for the human body are much greater than the harm. With the correct dosage, the negative effects are generally minimized. Therefore, this product can be safely used in the cooking process in the same way as other similar ones.

Composition of beef fat

100g of rendered beef fat contains:

• Water – 0.3.
• Proteins – 0.
• Fats – 99.7.
• Carbohydrates – 0.
• Kcal – 897.

There are such varieties of beef fat: extra grade, premium grade, 1st and 2nd grade.

Production of rendered beef fat and its grade

• To obtain high-quality extra beef fat, you need to go through two steps. The fat that is obtained after the first rendering is called the first juice. After separating the low-melting part from the first juice, beef fat is obtained, the grade of which is extra. This variety is used in cooking for frying all kinds of meat products. This high-quality type of fat has a low melting point and a pleasant smell and taste. This type fat is used for deep frying.

• The highest grade of beef fat is prepared from selected, fresh, internal raw lard. The color of this fat is light yellow or yellow, the consistency is solid even at room temperature. When melted, it is transparent. The taste of superior beef fat is pure without foreign odor and taste.

• The 1st grade of rendered beef fat is obtained by rendering internal raw lard. In consistency and color, it is the same as premium fat, but it has the taste of crispy greaves.

• The 2nd grade of beef fat is prepared from benign raw lard. The color of this fat is slightly grayish or pale greenish and has the smell of fried greaves. When melted, it is not very transparent.

Benefits of using beef fat

• From animal fats, children receive vitamins A and D, which improve immunity and promote the growth of hair, bones and teeth. Cholesterol, which is present in fat, is necessary in reasonable quantities for children and adults. Cholesterol is an insulating substance that surrounds spinal and cephalic nerves and produces bile acids that improve fat absorption. Cholesterol also promotes the production of adrenal hormones and improves the absorption of calcium and phosphorus.

• Beef fat improves and strengthens digestion, has a laxative effect, and cures disorders of bone tissue in joints.

• Doctors advise including fat in the diet in cases of fainting, hearing loss and mental disorders.

• Animal fats are very popular in cosmetology and medicine (as a basis for the preparation of all kinds of dosage forms).

• Beef fat contains unsaturated fatty acids, from which cholesterol is synthesized in the body.

The harm of beef fat

• If a person has atherosclerosis, the amount of this fat should be limited as much as possible.

• It is also necessary to avoid beef fat for those who have problems with the liver, kidneys, gallbladder and gastritis with increased acidity gastric juice.

Useful information for those who watch their figure by calculating the range of products consumed in food:

• One teaspoon of fat contains 5 g.
• One tablespoon of fat contains 17 g.
• One glass of fat contains 230g.

Culinary experts believe that rendered beef fat is most suitable for preparing meat dishes, as well as vegetables and cereals.

You need to know that frozen and thawed fat loses its beneficial properties. Therefore, rendered beef fat is prepared only from the lard of a fresh animal carcass.

How much does raw beef fat cost (average price per 1 kg)?

Moscow and Moscow region.

Animals, like vegetable fats have always been actively used by people in cooking. Animal fats are fatty compounds natural origin, which, as a rule, are extracted from connective and also bone tissues of vertebrates. Animal fats are often obtained from milk or eggs of domestic animals. Animal fats are obtained from mammals, as well as birds, fish and even some types of reptile snakes.

The chemical composition, as well as the nutritional value and consumer characteristics of a particular type of animal fat depend primarily on the type of animal whose tissues act as natural materials in the process of obtaining the product. Among the most common and widely used animal fats in cooking are, perhaps, the following types product:

• pork fat;
• lamb fat;
• fat poultry(chicken);
• fish fat;
• beef fat.

Today we want to focus on animal fat such as beef. Raw beef fat is a dense, pale white product that is obtained by processing the kidney fat of beef. There are two main types of beef fat:

• raw beef fat or raw lard, i.e. original animal material, which is removed from a fresh and not yet frozen carcass;
• Rendered beef fat is a ready-to-use product that is obtained using a two-stage process of processing raw lard.

It is noteworthy that the color, as well as the taste and consumer characteristics of raw beef fat directly depend on the age of the animal, as well as the location of deposition of animal fat. For example, raw beef fat obtained from the internal organs of the carcass can be distinguished by its darker gray color, and in addition, a specific sharp and even unpleasant smell. In the process of industrial processing, raw beef fat goes through several stages, after which the original animal material is transformed into cooking rendered fat, which is easy to use in the cooking process.

To obtain a rendered product from raw beef fat, the animal material is cooled, then washed, crushed, and then last stage render out the lard. There are several varieties of rendered beef fat. For example, beef fat obtained after the first rendering is called “first juice.” This product is still considered low-quality beef fat. Beef fat obtained after the second rendering is of much greater value.

This product is called extra-class beef fat. Extra class beef fat is used in cooking. Since the product has excellent taste, extra beef fat is used for deep-frying foods. In addition to extra-class beef fat, the food industry produces fat of the highest, first or second grade. Each of the above types of beef fat is used as food additives in food production, and also as a basis for the manufacture of culinary products.

Calorie content of raw beef fat 897.3 kcal

Energy value of raw beef fat (Ratio of proteins, fats, carbohydrates - bju):

: 0 g (~0 kcal)
: 99.7 g (~897 kcal)
: 0 g (~0 kcal)

Energy ratio (w|w|y): 0%|100%|0%

Product proportions. How many grams?

1 teaspoon contains 5 grams
1 tablespoon contains 17 grams
in 1 glass 240 grams