These are the fat trimmings from the striploin, ribeye, tenderloin, or rump. Whenever we process the larger blocks of meat into smaller portions, we have fat trimmings that are leftovers. We're basically giving these out for free. Adding just the labor and material costs. Beef fat needs to be rendered first for best use. Cook slowly over low heat until it becomes a liquid or better cook in the oven under low temperature for 90 minutes. Store the liquid fat into a glass jar and freeze or refrigerate for later use. See the instructions below. 100% grass-fed beef tallow is high in conjugated linoleic acid, B vitamins, vitamin K2, niacin, selenium, iron, phosphorus, potassium, and riboflavin. Natural saturated fats are healthy and important, tallow is a great option to use for pan-frying vegetables or pan-searing steaks.
100% grass-fed pasture-raised beef from Australia - the land of grass-fed beef. This is not only 100% grass-fed beef, but this is also free of antibiotics, growth hormones, and free of GMOs - if you are looking for 100% clean grass-fed and grass-finished beef with a high red meat to fat ratio Great Southern ist your best choice. Great Southern beef is produced in the southern areas of Australia, where year-round rainfall coupled with Australia’s beautiful sunshine, yield exceptional pastures for cattle to graze on. Read more below.
||Approx. 200g (7oz.)
||Depending on the dish.
Shipping & Handling
||Shipping and delivery is frozen
||Keep frozen below -18°C (0°F)
||In the fridge: approx. 24h
In ice-water: approx. 1h
||To use for pan-frying vegetables or pan-searing steaks.
||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as
||Gyushi, beef fat, beef tallow, beef rendering, beef suet
|Country of Origin
||Rump, Striploin, and Tenderloin
About Great Southern Beef
✔ Great Southern beef is JAS-ANZ accredited.
✔ 100% grass-fed and grass-finished beef. Pasture-fed for life.
✔ Humanely raised and treated with respect by family-owned farms.
✔ Free of growth-promoting hormones.
✔ Free of antibiotics.
✔ No GMOs. No pesticides used.
✔ Non-commodity. Quality reserved for the high-end restaurant market.
✔ Provides good value and comes with a lower price point compared to our high-end Morgan Ranch Beef.
✔ 100% Grass-fed beef has significantly lower calories than grass-fed and grain-finished beef.
✔ Grass-fed beef is a good source of omega-3 fatty acids, yes the good fats.
✔ 100% grass-fed beef is less harmful to the environment than conventional beef since the amount of greenhouse gas emissions are lower.
✔ 100% grass-fed beef - compared to grass-fed and grain-finished beef has higher concentrations of the following nutritions: antioxidants, some vitamins, conjugated linoleic acid (CLA), and the long-chain omega-3 fats mostly found in fish. It also has less fat overall.
Enveloped by The Great Dividing Range, refreshed by the pure, clean air and nourished with the Great Southern Ocean’s high rainfall – the cattle enjoy some of the world’s best living conditions. Covering an area larger than most European countries, the year-round lush, fertile pastures produce the vital ingredient for large scale grazing success. This is the perfect environment to raise the finest British and European breeds of cattle. These breeds are renowned for their superior genetics. Every family farm has been handpicked for its strong focus on growing animals the right way, genetics, and quality.
At A Glance
||English Hereford and Black Angus Breed
||Hand-picked and contracted family farms
||100% free-range on open pastures for life.
||100% grass-fed for life on open pasture.
||100% fully traceable from farm to fork.
|Export and Processing
||Imported chilled, never frozen into Japan. Exclusively processed and flash-frozen for freshness and longevity locally in Japan.
Cooking Instructions Recipe for Beef Fat
Defrost in the fridge or place the pack in cold water. Beef fat defrosts very quickly. Cut the pieces into smaller chunks. Our beef fat is very closely trimmed, there is nothing else you need to do. You can either render the fat in a fry-pan or in the oven. The fry-pan method will consume a larger amount of gas and in some households, the gas stove turns off after a certain amount of time. We recommend the oven method.
Place content in a pan or skillet. Make sure that it is suitable for oven use.
Preheat the oven to 130 degrees Celsius (250 Fahrenheit) and place the skillet in the middle. There is no need for a lid but can you use one. Let the beef liquify for around 90 minutes.
This is how beef fat looks like after 90 minutes. Looks like tasty bacon. This could be used as cracklings though.
Use a sieve to filter out the larger chunks of fat. You will have a beautifully clear liquid of fat.
Next, you will need to store your beef fat. We highly recommend glass jars with a proper lid. They are inexpensive and last forever.
One pack of beef fat yields a whole jar of liquid gold. As long as it is warm the fat will stay liquid. Place the jar in the fridge and they will change color and texture similar to margarine. Or you can keep the jar sealed in the freezer for more than 1 year.