Beef dripping

fat
food

#1

In the last 24 hours I have finally experienced the revelation that is using beef drippings for cooking. So far I have enjoyed roasted broccoli and eggs scrambled in beef dripping and it’s safe to say this has to be a staple fat for me now.

Does anyone have any UK experience to share on best sources for this type of fat, and maybe some other fats I can try that offer the same magic in terms of lifting the flavour of whatever you are cooking?

I can’t believe it’s taken me two years to finally try it but I suppose it’s that sub-conscious bias we’ve all been programmed with (saturated fat is bad etc)


(Allie) #2

I buy blocks of beef dripping in Tesco for next to nothing


(bulkbiker) #3

I usually get these


great stuff with little “taste” so works with anything… great for roast veg.


(Allie) #4

I would struggle with this as I rescue and look after geese, swans, ducks etc… I know it’s a bit backwards in some ways as I eat other meat products, but I couldn’t eat my furry four-leggeds either…


(bulkbiker) #5

Oops sorry… !


(Allie) #6

Your preference is your preference… :grinning: just don’t ask me to… :open_mouth:


(Duncan Kerridge) #7

Wait, what? Why haven’t I tried this yet!? Off to the supermarket I go.

It’s only 70p for a 250g pack in Sainsburys


(matt ) #8

Is this just the British name for tallow?


(Allie) #9

Yes I believe so


(matt ) #10

Cool. I use this one.


#11

Is grass fed commanding a significant premium? No idea if the stuff I have is grass fed.


(matt ) #12

It was not cheap but it was there so we bought it. It’s lasted a good while. Personally I don’t much care about grass fed. I would buy other tallow just the same.


(Tubeman) #13

Got a bunch of suet when I bough a quarter cow recently, ended up rendering it all down and making a beef short rib confit. Confit’d a roast too, which was good, but those ribs were fantastic.


(Cywgdave) #14

Got a recipe or link to one by chance? We got a 1/2 grass fed cow with a bunch (9lbs) of suet. And I love beef ribs. Carl’s Pressure Cooker Beef ribs are currently my favorite but always up for something new.

Thanks


#15

Check with your local butcher/s.
My butcher gives me suet & pork fat whenever I want (need to email him ahead of time so he can put some aside for me) and I just render it myself. easy to do.
Also… get some good butter (I have a local dairy I get mine from) & make Gee!