home Folk remedies Rendered beef fat. Beef fat - benefits, harm and proper use

Rendered beef fat. Beef fat - benefits, harm and proper use

Beef tallow is not a popular food product, nor is it generally associated with useful products. But this fat is very widely used in cooking, Food Industry, cosmetology. At the same time, consumers, as a rule, know practically nothing about its properties. Let's try to dispel this ignorance and understand the properties of beef fat, as well as how to use it.

Calorie content and chemical composition

This is a high-calorie product, the calorie content of which varies slightly among different species and reaches approximately 900 kcal. Proteins and carbohydrates in its composition are present in the form of minor impurities. It also contains the following vitamins and organic compounds in significant quantities (per 100 grams):

retinol and other substances related to vitamin A - 0.03 mg;
vitamin K - 6.0 mg;
tocopherol (E) - 1.4 mg;
beta-carotene - 0.05 mg.

In addition, it also contains a number of minerals, namely (per 100 grams):

sodium - 11 mg;
phosphorus - 8 mg;
potassium - 6 mg;
copper - 80 mcg;
manganese - 1 mcg.

Important! Has the greatest value beef fat“extra” grade, which is characterized by a high degree of purification, low melting point (not higher than +32° C), light consistency, pale white color. Other varieties, namely the highest, first and second, have foreign odors and tastes, more high temperature melting, as well as other colors, from yellowish to greenish-gray.

Benefits and harms

As we have seen, beef fat contains many vitamins and minerals. So is this product useful, and can it be harmful to the body? Let’s look into it further.

Why is it useful?

Due to its composition, this product has the following beneficial properties:

normalizes metabolism;
reduces the risk of developing dermatological diseases;
stimulates hair growth;
improves skin condition;
as an insulating substance, it protects the nerve fibers of the brain and spinal cord;
increases the body's resistance to colds;
favors the body’s absorption of a number of substances, including phosphorus and calcium;
activates the synthesis of hormones by the adrenal glands;
helps to get out of depression;
improves digestion.

Important! All of the above beneficial features appear under the condition moderate consumption beef fat. It should also be remembered that daily requirement in fats of any type is no more than 1 gram per kilogram of a person’s weight per day, and in case of excess weight no more than 0.8 grams. In some cases (this depends on the characteristics of the body) daily norm determined at 2 g per 1 kg of weight.

What harm

This product also has some disadvantages and contraindications:

at regular use V large quantities promotes obesity and has a depressing effect on almost the entire body;
may pose a danger to the body if exposed to prolonged exposure to high temperatures;
its consumption should be significantly limited in case of atherosclerosis, and also completely excluded from the diet in case of diseases of the liver, kidneys, gallbladder and increased acidity of gastric juice.

How to render beef fat

The process of rendering beef fat at home is very simple. It consists of the following steps:

We cut the fat into small pieces, carefully separating films, cartilage and meat veins if they come across.
Place the prepared pieces in a deep frying pan, cauldron or cauldron, and place this container on low heat. During the heating process, constantly stir its contents.
When the fat pieces turn into cracklings, stop the rendering process. Remove the cracklings with a slotted spoon.
Strain the melted mass through a fine sieve or gauze and pour into glass jars or any other suitable containers. After cooling, place these containers in the refrigerator.

Video: How to melt fat

What to do with him

I found this product quite wide application in areas such as cooking, cosmetology and traditional medicine. Let's look at some examples of how it can be used in these areas.

Did you know? According to the recommendations of the World Health Organization (WHO), the proportion of unsaturated fatty acids, which mainly comprise animal fats, including beef, should be at least 10% (calorie content) in daily ration person.

Use in cooking

Beef fat of extra grade, as well as premium and first grade, is suitable for use in cooking.
The main areas of its application are:

cooking various deep-fried dishes;
stewing, baking and frying meat, as well as vegetables;
use as a dressing for various cereal porridges.

Did you know? When losing weight fat cells of the human body do not disappear, but only decrease in size. Therefore, when poor nutrition It's very easy to gain weight back.

In home cosmetology

In various cosmetic ointments and masks, extra grade beef fat is usually used, which is devoid of foreign odors and impurities. Several cosmetic recipes based on it are described below.

In order to relieve skin irritation, use an ointment made according to the following recipe:

Chopped parsley root (50 grams) is added to 200 ml of boiling water and boiled for 15 minutes.
The broth is filtered and fat is added to it with thorough mixing until an ointment of a light, homogeneous consistency is formed.

To rejuvenate the skin, the following ointment is prepared:

Add a tablespoon of dill seeds to 200 ml boiling water. oak bark And linden color. All this is boiled for 15–20 minutes.
The broth is filtered, after which the fat base is added to it with thorough mixing. The product can be used after cooling.

Mask for dry and normal skin face, giving the skin smoothness, is prepared and applied as follows:

Cabbage leaves, those that are closer to the stalk, are crushed using a meat grinder.
A fat base is added to the resulting mass, achieving a creamy consistency.
The product is applied to previously cleansed facial skin and left for about 10 minutes, after which it is washed off with warm water.

In folk medicine

Can be used to make traditional medicine different kinds beef fat. Below is a recipe for making an ointment that is used to treat burns, bruises, heal wounds and postoperative sutures.

Fat is melted separately, as described above, from 600 g of beef and 500 g of pork visceral fat, after which the filtered products are poured into a stainless steel (or enameled) pan.
St. John's wort is cut into 2-3 bunches, and the flowers should be separated from the stems.
First, flowers and then chopped St. John's wort stalks are added to the pan with a fat base. The base should cover them by about 2 cm.
The pan, covered with a lid, is simmered in a water bath for about half an hour, after which it is wrapped in a thick cloth and left to steep in a warm place for 2–3 hours.
During infusion, prepare mumiyo, for which in a tablespoon warm water dissolve 2 g of this substance.
Heat the pan with the infusion a little so that the fat melts, and strain the infusion through cheesecloth, pouring it into a glass container.
The dissolved mumiyo is poured into the same container, after which the infusion is stirred with a wooden stick, and only clockwise until the fat base has completely hardened. Ready product stored in the refrigerator.

Another fat-based ointment helps relieve joint pain after injuries. It is prepared like this:

Fresh egg completely filled 70% vinegar essence(100 g), cover the container with the egg and leave everything for several days until the eggshell dissolves.
Next, transfer the egg with a wooden spoon into a deep porcelain or glass plate, then knead and stir it, adding the used essence.
Melted fat base (120–150 g) is poured into the resulting mixture, after which everything is thoroughly mixed. The ointment is stored in a closed container in the refrigerator for no more than a week.

In conclusion, it can be noted that beef fat contains a lot necessary for the body substances and has a number of beneficial properties. This allows it to be used as one of the elements of healthy balanced nutrition, as well as in cosmetic preparations and in folk medicine. However, there are some contraindications to its use, and in addition, it can be harmful overuse.

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? About all this and much more we'll talk 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. It 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 acid, ash products, cholesterol, beta-keratin, potassium, sodium, copper, manganese, phosphorus, carbohydrates, 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. Especially animals for children who get 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 and produces bile acids, which help digest 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, and helps cure disorders bone tissue 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 properties are 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 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 not a large number of water, over low heat you need to completely evaporate the water, and strain the remaining mass and rub it into the roots of your hair, wrap your head. You should wash off the mask warm water with 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.

Beef fat is the most common product with a fatty acid composition used in cooking. Qualitative, valuable product obtained from the fatty tissue of fresh meat carcass that has not been subjected to long-term freezing. Besides, healing qualities melted component were useful in the field of medicine and cosmetology.

Calorie content and composition

Beef fat is high in calories - this is typical for all fats of plant and animal origin. The nutritional value 100 grams equals 900 kcal. The main part, of course, is fat - about 99.6 g. The mass of proteins and carbohydrates is zero. In addition, the composition contains water - about 0.3 g.

Therefore, the energy ratio (BZHU) as a percentage is 0: 153: 0.

Characteristics according to GOST:

color at a temperature of 15-20 degrees - pale or bright yellow, sometimes greenish is allowed;
smell, taste - without foreign “odor”/crispy;
consistency - dense/hard;
mass fraction of moisture - 0.20%;
acid number - 1.1 mg.

Despite the large amount of fat, the product is filled with vitamins, minerals, amino acids and other elements necessary to maintain human health.

Chemical composition:

Special place the resulting beef product contains acids, including saturated, unsaturated, monounsaturated, and polyunsaturated. Particularly useful are:

By the way, the most valuable in terms of composition is the “Extra” variety. He's passing high degree purified and subjected to a low melting point (about 32 degrees). Its consistency is quite light, the color is pale white. As for other varieties - higher, first, second - they have foreign odors and tastes; color - yellowish or greenish. Such characteristics appear as a result of the melting process at high temperatures.

Benefit

Thanks to the high content nutrients, maintaining normal human physical well-being, beef fat is still used not only in the kitchen, but also in home medicine.

Beneficial features:

normalization of metabolism;
improvement in condition skin, eliminates dryness, flaking, dull color;
stimulation hair follicles, the growth of new curls is activated;
strengthening the immune system;
strengthening protection against colds, viral and infectious diseases;
facilitates the absorption of nutrients, especially calcium and phosphorus;
normalization of the synthesis of adrenal hormones;
the skin is less susceptible to the development of dermatological diseases;
“bad” cholesterol decreases in the blood;
the productivity of bile acids increases;
helps cope with depression, irritability;
stimulates brain function, thereby strengthening memory, attention, and vision.

You can benefit from a fat-containing product only if you adhere to the permissible dose. As it turned out, it is quite high in calories; you are allowed to consume a portion per day, which is calculated as follows: 1 gram of fat per kilogram of a person’s weight. At overweight body dose is reduced to 0.8 g.

In any case, before use, it would be a good idea to consult with a doctor, who will identify health problems or lack thereof and prescribe an individual daily dose. Sometimes it is acceptable to exceed the amount of fat consumed by up to 2 grams

Contraindications

Despite the benefits, experts have identified moments when animal fat can have to the human body harm:

excessive consumption leads to obesity, which will negatively affect the functioning of all organs;
high heat treatment will make the product very dangerous to human health;
doctors say that rendered fat is harmful if you are overweight;
not recommended for the following ailments - atherosclerosis, weak liver, problems with the gallbladder, kidneys; This also includes patients with gastritis, ulcers, and high acidity of gastric juice;
consuming too much of the melted component will significantly increase cholesterol, which contributes to the development of problems with the gastrointestinal tract, heart, and blood vessels;
low quality beef affects the state of fat, which, in turn, can poison the body with antibiotics, hormonal drugs, used in industrial processing.

How to properly heat at home

The product will be suitable for consumption only after the internal fat has been rendered. It's very easy to do this at home - just follow our recommendations.

Cut the fat into small pieces.
Separate the films, cartilage, and veins of meat.
For further actions You will need a frying pan, cauldron or cauldron. Place on medium heat and pour in the chopped pieces. Be sure to stir throughout the entire process.
Pieces of fat have turned into cracklings - turn off the stove.
It is better to remove it from a hot pot using a slotted spoon.
Strain the resulting mass through a sieve/gauze.
Pour pure fat into glass jars.
Store in the refrigerator only after it has cooled down.

Use in cooking

Beef fat is a frequently used component in the preparation of various dishes, which must first be melted. Experts advise using only “Extra” varieties in the kitchen, the highest or first - they are nutritious, useful qualities much higher than the rest.

In addition, today the manufacturer presents this type as raw. It is a semi-finished product obtained from beef lard. The raw material comes in several varieties:

This product also produces saturated fat by heating.

Applicable in the following cases:

cooking dishes using deep fat;
stewing;
frying meat and vegetable ingredients;
dressing of cooked cereal porridges.

In cosmetology

Beef fat is part of nourishing, strengthening masks and ointments that have a healing, moisturizing effect. The product from the “Extra” variety is considered especially effective. In addition, it is easy to use, does not have any foreign odors, impurities, and does not cause allergic reactions on the face.

Ointment to relieve irritation

Boil 50 grams of chopped parsley in 200 ml of water, cooking time - 15 minutes;
strain the resulting broth;
then add fat there, while mixing the mass well;
As soon as the ointment becomes homogeneous, the product can be used for its intended purpose.

Rejuvenating mask

prepare the following decoction: dill seeds + oak bark + linden blossom (a tablespoon of each ingredient) + 200 ml of water, cook for about 20 minutes;
the fat base is added to the strained composition and everything is thoroughly mixed;
after cooling cosmetic product ready for use.

Softening mask for dry and normal skin types

grind the cabbage leaves in a meat grinder or blender;
add fat to the finished mass - you should get a creamy consistency;
This mask is recommended to be applied to a cleansed face;
exposure time - 10 minutes;
at the end of the procedure, rinse with warm water.

In folk medicine

For healing compounds Beef fat of any grade is suitable. Prepared homemade ointments perfectly heal wounds, cuts, treat burns, and even make postoperative stitches less noticeable.

Recipe for an effective healing ointment.

First, we render two types of fat separately: pork fat (500 g), beef fat (600 g).
After filtering, combine both products in a stainless steel pan.
We cut 3 bunches of St. John's wort, separating the flowers from the stems.
Add the chopped plant to the prepared fat mixture. Remember, the fat should cover the added flowers/stems by about an inch.
Close the lid. After this, simmer the pan in a water bath for about half an hour.
Wrap in a towel/blanket and place in a warm room for 3 hours.
At this time, prepare mumiyo - dissolve 2 g of the substance in a tbsp. spoon of warm liquid.
To melt the fat, the infused product should be slightly warmed.
Next, filter the fat base through gauze/sieve and place in a glass container.
We also add the dissolved mumiyo here.
Using a wooden daddy, mix everything thoroughly, moving strictly clockwise until the base hardens.
Ready-made healing ointment can for a long time stored in a cool place.

Beef fat is a treasure trove essential microelements and acids that support the functioning of vital important organs person. Its fatty acid composition is a short time can strengthen hair, nails, improve skin condition, accelerating its healing. For this reason this product so in demand in medicine and cosmetology.

To obtain positive result from the use of fat, you must adhere to daily dose. After all, the high content of acids - saturated, unsaturated, polyunsaturated - with excessive consumption can provide reverse effect. Therefore, remember - everything is useful in moderation.

For information on how to properly melt fat, see below.

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 smell 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.

Beef tallow is a solid product obtained from subcutaneous tissue large cattle- cows and bulls. What chemical composition this product and where is it used? How does it affect the human body? What is its use? And what are the contraindications?

Beef fat: composition and calorie content

There is a widespread belief that rough animal fat is harmful to human health. For some reason, it is believed that consumption of fatty foods of animal origin can negatively affect the functional activity of the body. What could be true about this statement?

Contrary to popular belief, it must be admitted that there is some truth in it. Fatty food(rough animal fat) can actually be harmful to the body if consumed in unlimited quantities.

On the other hand, scientists who have studied useful and harmful properties beef fat, we found out what it contains in its composition:

Carotenoids (provitamin A, beta-carotene).
Vitamin A, D, E, F.
Esters.
Phosphatides.
Saturated fatty acids: (linoleic, linolenic, oleic, myrostolic, arachidonic, lauric).
Phosphorus.
Sodium.
Potassium.
Ash.
Cholesterol.

The product is high in calories. His energy value is not less than 900 kcal per 100 g.

What are the benefits of internal fat?

The main area of application of internal beef fat is traditionally considered cooking. This product is used for preparing hot dishes: soups, side dishes, hodgepodges. It is used for frying and stewing meat and vegetable dishes.

The only drawback of this product is that it hardens too quickly. To eliminate this unpleasant moment, experienced housewives combine this fat with other fats in a 1:1 ratio.

Product High Quality, if necessary, can be prepared at home. To do this, you need to buy beef fat at the market, in the meat aisle. In order to choose a quality product, you first need to pay attention to its color and smell.

It is best to choose fat white . This product is usually obtained from the raw materials of a young animal. In addition, there should be no foreign, let alone unpleasant, odors.

The correct fat must be washed, cut into small pieces and placed in a metal container with thick walls. The fat is rendered over moderate heat with constant stirring to prevent burning.

The finished product can be strained through a fine metal sieve to remove the cracklings. Depending on what the product is intended for, it can be prepared with added salt or left in its natural form.

In some cases, it becomes simply irreplaceable. This natural animal fat can have the following positive effects on the human body:

Launches and accelerates metabolic processes.
Strengthens hair follicles and stimulates hair growth.
Improves appearance and the condition of the skin.
Prevents the development of dermatological diseases.
Strengthens the body physically and increases the barrier of resistance to colds, infectious and viral diseases.
Normalizes the functioning of the adrenal glands.
Stimulates the production of hormones.
Protects nerve fibers of the brain and spinal cord.
Promotes the digestive process.
Removes excess cholesterol from the body.
Improves blood composition.
Strengthens nervous system, eliminates the preconditions for depression, helps cope with physical and mental stress.

Beef fat has gained high popularity not only in cooking and folk (alternative) medicine. Cosmetologists quite often use this product to make creams, ointments and nourishing masks for facial skin.

A face cream made from high-quality beef fat can not only moisturize and nourish the skin. It can serve wonderful protective agent for skin harmful effects (heat, cold, dust).

In folk medicine, the melted product is sometimes used to scar postoperative sutures. In addition, it is used in warming compresses applied to sore joints and the bronchi area during severe coughing.

The quality of the fat depends on the degree of its purification and the melting temperature. The optimal temperature at which a high-quality product can be obtained should not exceed 32 o C.

Possible harm and contraindications

Beef fat, which is in demand in cooking, alternative medicine and cosmetics, is a product that is certainly useful. But, nevertheless, its use, both in cooking and in folk medicine, must be strictly dosed.

Due to the high calorie content of the product, the consumption rate is calculated at the rate of 1 g per 1 kg of human body weight. For the same reason, obesity and overweight should be noted in the list of contraindications. But there are other reasons why you should avoid this product:

Functional disorders in the liver and kidneys.
Pancreatitis, chronic pancreatitis.
Increased stomach acidity.
Diarrhea.
Gastric ulcer, duodenitis.
Cholecystitis, calculous cholecystitis.
Atherosclerosis.

Excessive use can cause harm even healthy body. Too frequent and excessive use of the product leads to overweight or obesity.

Norm for internal use beef fat should not exceed 2 g per 1 kg of body weight.

Conclusion

All the benefits of natural animal fat can be reduced to zero if you do not take into account consumption rates and existing contraindications. Another thing is external use. There are no restrictions here. As for internal use, then best advice no one can give than a nutritionist.