Are there ideal specs for Lard?

(PJ) #1

I looked for beef lard on walmart.com (my only local store). Most things just say Lard. Is it beef by default? For some reason I thought it was pork. There’s a lot of options. I am not sure what to look for. Does anybody have ideas or opinions?

https://www.walmart.com/search/?query=beef%20lard%20in%20food

PS if it matters, I got this interest after reading the stearic acid blog post about his croissant diet. No, I don’t want to eat croissants lol. Just looking for something besides coconut oil or bacon to cook things in. But I look at the labels on some of these things and they have a ton of mono and some pufa so it doesn’t seem as ideal as I’d hoped.

PJ

(bulkbiker) #2

Lard is pork fat
Tallow is beef fat (sometimes dripping in the UK)

(PJ) #3

Aha! Well that made ALL the difference lol – thanks!

pretty much two options.

7# for $28, grass fed organic it says

or 14oz for $28, holy cats that’s a lot more expensive

PJ

#4

That jug seems like a good deal, a little cheaper than what I was getting off Amazon (Essentials Depot bucket) and it seems to be the liquid form that restaurants use. For Lard I just grab the 4lb bucket at Walmart which is usually in the Spanish foods section if it’s not with the oils. They also sell a “Premium” lard but doesn’t come in the big size.

(Scott) #5

I thought both tallow and lard were solid at room temperature so I am confused by the container being a bottle.

#6

Typically yes, but the tallow that restaurants use are (mostly) liquid, not a real liquid, but pour-able. Not sure how that happens, hopefully not equally as bad as when they partially hydrogenate oils to solidify them. I was making a delivery to a Buffalo Wild Wings once and convinced a cook to throw me a bucket of tallow for $20! I REALLY should have set up something recurring with that haha.

(Scott) #7

Was it liquid? I can remember when they would change the oil in the fryers and it would be a big block of solid in a bag that was in a cardboard box. It would then need to be put on low and pressed into the elements to start melting.

#8

Was more like a sludge, but I know what you’re talking about. When I worked at a bakery our shortening came in a bag pressed into a waxy cardboard box.

(Bob M) #9

Tallow should be solid at room temp. I heat in my sous vide to get liquid, 130 degrees, then put in fryer.

(Full Metal KETO AF) #10

That liquid is definitely puzzling. I looked it up and it says 100% pure. :thinking:

I got a deal on Fatworks 14oz jars for $2.00 in the fall. I bought a bunch. It’s quite solid unless it’s really hot then it’s soft but not anywhere near pourable. At regular room temperature you have to dig it out with a spoon. :cowboy_hat_face:

(PJ) #11

So I looked on amazon for Tallow. This one seems good, but I’m confused by the nutrition panel. WTH happened to the other 7g of fat here??

image

(PJ) #12

Never mind, THAT one “misleads” as being grass-fed when it is not. FFS people

I’m not buying the liquidy thing that strikes me as terrifying

It’s really expensive and I am momentarily super cash poor is the thing, sigh. Well I have a small thing of ghee and some kerrygold, that will do for now I guess.

(Allie) #13

I wouldn’t trust any saturated fat that’s liquid at room temperature, unless it’s coconut oil I’m the summer.

Always worth paying the extra for grass fed organic, if your budget allows.

(PJ) #14

That’s what I was looking for. I was just astounded at the price.

The jar in walmart – which is usually cheaper than anywhere, amazon occasionally matches them but usually is a bit more – is only 14 oz for $22-28. It’s $20 at amazon.

We raise monstrous amounts of beef but apparently not so much grass-fed, because that costs even more than a jar of duck fat!

Anyway, 14oz for 20 bucks is a lot for me right now so I will have to put it off for awhile. But really that’s just a crazy price.

(Allie) #15

Do the best that your budget allows you to do. I don’t buy grass fed as my budget says no, but I’m in the UK and a lot of our livestock is grass fed by default which helps.

(Bob M) #16

I find beef tallow to be difficult to find. For instance, I can get duck fat and lard locally, but not tallow. I have to order that online or make my own.