I actually put it through a strainer into a mason jar (wide mouth to make things easier) I put it in the refrigerator to let it harden, I take the fat off the top of the gelatin, then I purify the tallow. I simmer it for a good hour or so, then I pour it through cheese cloth into a glass bowl, water included. The impurities will be in the water under the tallow. Refrigerate it then take the tallow off the top again, scrape the light tan off the bottom, potentially repeat the process if needed, then you have tallow you can not only dry with, but bake with as well.
This doesn’t work for me. Every time I try to do this, it goes bad in about a week. I skim the tallow off the top and dispose of the rest, yet it’s still only holds for a couple weeks before starting to mold.
@@FrostyDuc I tried that. I have some at times that is almost all tallow, but I’ve also had a lot where only about 1/4-1/5 is tallow and a bunch of water and blood and gelatin sink to the bottom. I didn’t realize I had to get rid of that stuff that sinks to the bottom. They don’t mention that in this video.
@@Father_Brother_SonVery true. It's not like rendering down straight fat. You have to get rid of the moisture to keep it from going bad quickly. I've started to use everything from the ground beef I cook, in whatever I'm making for that meal. That way it doesn't go to waste, and I don't have to go through the extra, of making it shelf stable.
@@I_Will_Cook_What_I_Want I agree. I have since found that what works for me is straining it into a bowl using a fine mesh strainer then popping it into the fridge. After some time, the tallow solidifies into a nice hard puck and it’s really easy to separate it from all of the remaining moisture and it has been keeping really well like that! I’ve been using it in a lot my cooking now, and the food tastes good when cooked in beef tallow.
That’s a good question. I’ve tried keeping my beef tallow, but it gets too hard in fridge to use, and I can usually only use it once or twice when leaving it out to soften at room temperature before it starts smelling off. I think I need to start filtering it or something after I drain it out.
@@boogaloo4481Yes, animal fat is very good for you. It's what your ancestors ate. And the vilification of it in the last century is the cause of our health crisis. It was replaced with seed oils and sugar and voila, America is diabetic and obese. Eating fat doesn't make you fat. Quite the opposite. And it kills sugar cravings.
@@bonsaibaby8257 the cost is relative to the amount of meat that’s present, getting 90/10 vs 70/30 is right around 20% more expensive for obvious reasons. You’re not saving much money the yield is different.
@@Loooooooooooool1 honestly this looks like 73/27 (amazing for tacos!) which explains the pool of fat.! I usually stick to 80/20 for everything across the board. Anything higher than that you might as well get 99% lean turkey which is 🤮
It's really not. Vegetable and seed oils contribute to heart disease. As well as processed foods. Look at the rate of heart disease in America. The standard American diet is loaded with fake fat and fake ingredients. I stopped using processed oils and now I no longer take bp medication. Give it a try!😊
That’s because you’ve bought into the misinformation about fat propagated in the 90’s. Fat is necessary for vitamin absorption, insulation, and thought. Your brain is made more of fat than anything else, and deficiency in dietary fat causes light sensitivity, decreased cognition, and a bunch of other things. Heart disease is caused by eating too much and sitting around too much. Eat less and move more and fat shouldn’t give you pause. It’s one of our 3 macro nutrients necessary for proper functioning.
Yep, keep it...add it into a meal that needs a bit of texture. Its normal!!
But it’s less calories
If you want more calories then keep it but if not…dont
Its not normal at all to save fat wtf are you talking about. There's not a single family I knew of all the kids I knew that saved their fat
Exactly what u should do. Don’t listen to others, there’s so much fat and oil in everything today
Beef didn’t have fat before modern society?
I cook my eggs in the beef tallow.
same :P
The brown stuff at the bottom of the jar of tallow is like an amazing concentrated beef stock
That’s the collagen, no?
@@spiriteNsh1 could be idk
I actually put it through a strainer into a mason jar (wide mouth to make things easier) I put it in the refrigerator to let it harden, I take the fat off the top of the gelatin, then I purify the tallow. I simmer it for a good hour or so, then I pour it through cheese cloth into a glass bowl, water included. The impurities will be in the water under the tallow. Refrigerate it then take the tallow off the top again, scrape the light tan off the bottom, potentially repeat the process if needed, then you have tallow you can not only dry with, but bake with as well.
I would strain the fat .keeps it better to use what is filtered out of oil put in soup, stew etc flavor
Thank you for sharing!
That’s actually brilliant, I always go with turkey but prefer beef. I usually avoid it because of how much fat it has.
This doesn’t work for me. Every time I try to do this, it goes bad in about a week. I skim the tallow off the top and dispose of the rest, yet it’s still only holds for a couple weeks before starting to mold.
@@FrostyDuc I tried that. I have some at times that is almost all tallow, but I’ve also had a lot where only about 1/4-1/5 is tallow and a bunch of water and blood and gelatin sink to the bottom. I didn’t realize I had to get rid of that stuff that sinks to the bottom. They don’t mention that in this video.
@@Father_Brother_SonVery true. It's not like rendering down straight fat. You have to get rid of the moisture to keep it from going bad quickly. I've started to use everything from the ground beef I cook, in whatever I'm making for that meal. That way it doesn't go to waste, and I don't have to go through the extra, of making it shelf stable.
@@I_Will_Cook_What_I_Want I agree. I have since found that what works for me is straining it into a bowl using a fine mesh strainer then popping it into the fridge. After some time, the tallow solidifies into a nice hard puck and it’s really easy to separate it from all of the remaining moisture and it has been keeping really well like that! I’ve been using it in a lot my cooking now, and the food tastes good when cooked in beef tallow.
Do you just simply refrigerate the fat?
Or spread it on some bread, or fry chips in it. Yum
Do you ever add it to milk or hot protein shakes? Those are my favorites
How long is it good for
That’s a good question. I’ve tried keeping my beef tallow, but it gets too hard in fridge to use, and I can usually only use it once or twice when leaving it out to soften at room temperature before it starts smelling off. I think I need to start filtering it or something after I drain it out.
Put me on crazy❤
Seems like compliance would have smoothed this situation over quite a bit. Still doesn't seem like a justified arrest 🤷🏻♂️
That what i do, ground beef's fat and i use the ground beef fat for cooking chicken breast which save me cooking oils 😂😂😂
I would drink that soup.
Do you like pork, ham, bacon? 😮
Run it through a coffee filter for a cleaner product
Just strain the meat and buy it from a butcher or meat market 😂
Have you every heard of a drainer bro
Have you ever taken a grammar test bro
Boiling meat pretty much removes all of it
Who, on gods green earth, is boiling ground beef
That fat has lots of fat soluble vitamins in it
He did say hes gonna use it again yk
And fat, don't forget that.
@@boogaloo4481Yes, animal fat is very good for you. It's what your ancestors ate. And the vilification of it in the last century is the cause of our health crisis. It was replaced with seed oils and sugar and voila, America is diabetic and obese. Eating fat doesn't make you fat. Quite the opposite. And it kills sugar cravings.
Just buy leaner meat lmfao wtf
Or he can buy the same meat he's buying now and do what he's doing now
Costs a lot more
@@bonsaibaby8257 the cost is relative to the amount of meat that’s present, getting 90/10 vs 70/30 is right around 20% more expensive for obvious reasons. You’re not saving much money the yield is different.
Yeah he can, but he wants to keep the beef fat. He can use it for cooking, and a lot of other stuff with it.
So watery beef?
No.
Or you can just wait for the juice to cook down so you can keep the flavor of your beef while it isn’t watery???
This is oil, not moisture
@@lukesgains how is there this much fat in the ground beef???
@@Loooooooooooool1 honestly this looks like 73/27 (amazing for tacos!) which explains the pool of fat.! I usually stick to 80/20 for everything across the board. Anything higher than that you might as well get 99% lean turkey which is 🤮
I just feel like this is begging for heart disease
It's really not. Vegetable and seed oils contribute to heart disease. As well as processed foods. Look at the rate of heart disease in America. The standard American diet is loaded with fake fat and fake ingredients. I stopped using processed oils and now I no longer take bp medication. Give it a try!😊
That’s because you’ve bought into the misinformation about fat propagated in the 90’s. Fat is necessary for vitamin absorption, insulation, and thought. Your brain is made more of fat than anything else, and deficiency in dietary fat causes light sensitivity, decreased cognition, and a bunch of other things. Heart disease is caused by eating too much and sitting around too much. Eat less and move more and fat shouldn’t give you pause. It’s one of our 3 macro nutrients necessary for proper functioning.
@@Father_Brother_Son Bro you are based beyond imagination lmfao
@@Maxxz101 Haha. Much obliged!
Ew.
If you don't like it, leave
Yeah, IDEK why I even came here in the first place.
@@gregorsamsa79420 lmao
Ground beef is also a bad protein source
Why 🤨
😂
unironically one of the best protein sources?? lmao
along with most other animal sources aside from like pork rinds which is just caseine
Haters
Please get regular colonoscopies...this much animal products are not good for you...I worry about colon cancer, friend
Wdym by "this much animal products" ???😂
C'mon then how is he not getting colon cancer
@@lifeinthesaddle7002 High meat diets are associated with increased risk of colon cancer.
Haters