I’d appreciate any comments…I copied and pasted some notes to make sure I knew the difference.
Animal fats and oils
Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides. Animal fats can be categorized as milk fats, rendered fats, and fish oils.
Lard: fat from the abdomen of a pig that is rendered and clarified for use in cooking. Also refers to the unrendered park fat.
Tallow: the white nearly tasteless solid rendered fat of cattle and sheep (or other animals) used chiefly in soap, candles, and lubricants
Schmaltz: rendered (clarified) chicken or goose fat used for frying or as a spread.
Ghee: a class of clarified butter
Clarified butter: milk fat rendered from butter to separate the milk solids and water from the butterfat.
Butter: a dairy product with high butterfat content which is solid when chilled and at room temperature in some regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk.
Suet: raw, hard fat of beef or mutton found around the loins and kidneys.
Drippings: also known usually as beef dripping or, more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow and schmaltz.
The adipose tissue of meat stock is used for fat production, whereas a large proportion of the fat remains with the meat and is consumed directly with the meat or processed into meat products such as sausages.
In dietetic terms, it becomes invisible fat. Fat from meat stock is produced by rendering and subsequent separation via presses or centrifuges. The residue is dried and used as animal feed. Fish oil production follows the same pattern. The solid residue is dried and sold as fish meal. Butter fat is produced mainly by melting and clarification of butter.