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Tallow or beef fat, is a wonderful cooking fat that is seeing a resurgence in cookery schools and restaurants around the world. Great for frying and deep frying. Also as it has a higher saturated fat content it is more stable to oxidation, light and temperature damage. Vegetable oil is out and tallow is in!
To make tallow take the fat and simmer on a low heat until all the liquid comes out of the fat chunks. Strain off and you have a wonderful cooking fat ready to use can store for at least 6 months. 500g provides about 450 ml of tallow.