Please note that there are the off cuts of meat that remain in some cases.
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. Natural saturated fats are healthy and important, tallow is a great option to use for pan-frying vegetables or pan-searing steaks.
| Contents | 1 Pack |
| Weight | Approx. 250g (8.8oz.) |
| Serves | Depending on the dish. |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 24h In ice-water: approx. 1h |
| Cooking Method | To use for pan-frying vegetables or pan-searing steaks. |
| Expiration | 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 | New Zealand, Australia or US (Please see label) |
| Ingredients | Beef |
| Cut from | Rump, Striploin, and Tenderloin |
| Category | Trimmings |
| Packaging | Vacuum packed |
| Cattle Breed | Japanese Wagyu, Angus and Hereford or Black Angus breed. |
| Farm/Ranch | Family-owned local farms in New Zealand, Australia or the USA |
| Breeding | All year free range on open pastures then finished on grain feed for a certain period of time prior to harvest. |
| Feeding | Pasture grass-fed their entire lives and then fed a balanced mix of energy, protein, fibers, minerals, and vitamins which are obtained from natural grains, silage, hay, molasses, oilseed meals, and legumes. |
| Traceability | 100% fully traceable from farm to fork. |
| Growth-Hormones | Never |
| GMO-feed | Never |
| Antibiotics | Never |
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.
