It looks like the Omega 6 to 3 goes from “not bad” for regular beef as in not a ton of linoleic to “very good” for grass fed as in even less omega 6 and enough omega 3 to meet dietary needs, or be a significant source (nearly a 1:1 ratio and .
Thanks Bill for the reply. I also read the link about rendering tallow. What I was specifically asking was, rather than obtaining “pure” beef fat and rendering it, if I’m cooking ground beef and pouring off the liquid, which then congeals into yellowish fat on top and reddish watery liquid (which I assume is mostly water?) below once it cools, is that fat on top “tallow”, and can I recover and refrigerate that and use it for other cooking?
What I often do is crumble 80/20 ground chuck into a large pot, brown it thoroughly, pour off as much liquid as I can by mashing it to one side and tipping the pot over (i.e. most but not all), add pepper, garlic, onion, worcestershire sauce, hot sauce, salsa, and a little olive oil and ranch dressing, continue heating and stirring that a while on low heat (mostly to cook the onion bits), and use it for burritos, or stand-alone with grated cheese, etc.
I’ve been letting the liquid solidify and eventually tossing it (sometimes I pour a little on the dog’s food- she loves it). Sounds like I’ve been wasting a valuable resource.
Thoughts? Thanks!
Most of the fat in 80/20 hamburger comes from what is left over from the steak and roast cuts (trimmings). Its not kidney suet which is prime, but its very good, but I would remove all the liquid/gelatin if you are going to leave it out of the fridge because it can mold. You can pour it into a cup and drop in a few ice cubes and then fish out the cubes with the fat on them.
I got mine a few days ago. This stuff tastes amazing in everything, especially since I have been using coconut oil exclusively for many years.
[quote]xXSeraphimXx wrote:
I got mine a few days ago. This stuff tastes amazing in everything, especially since I have been using coconut oil exclusively for many years.[/quote]
you’ll never go back. The best part of using it is how badly people freak out when they see it
Fantastic post mertdawg, your analysis uses pretty much the same approach I’ve been looking at with regards to breaking down the effects of individual fatty acids.
Thanks for pointing out that Tallow had such a good profile, I’d previously looked at it when looking for foods with MCT content and dismissed it, but now that you’ve pointed out it has a pretty favorable LCFA profile compared to butter I’m going to take another look and see if I should be looking to deliberately add it to my diet.
I live with my vegan girlfriend. I just ordered the 5 gallon pale of tallow. Only the dead will know peace from this jimmy-rustling.
[quote]mertdawg wrote:
In my opinion Tallow/beef fat is the only real zero toxin food. Aside from your protein needs and ideal carb dose, you could literally get all of the rest of your calories from beef fat and tallow. It is almost impossible to oxidize in or out of the body so it can not form oxidized triglyceride particles (which cause cell death and ageing and arterial scarring).[/quote]
But mert, is toxin-free tallow truly the end-product?
Don’t we, as humans, tend to “wall off” toxins (ie. isolate them from systemic bloodflow) by utilizing our own saturated fat stores?
And wouldn’t cows (ie. and other terrestrial mammals) utilize a similar, basic strategy?
bumped
… with the hope that mertdawg and Bill Roberts offer their input re: toxins in tallow
Well, to say absolutely no toxic molecules present would be going too far, but grass fed cows should be about as little exposed to such as any food animal is today.