Sympathetic Vibratory Physics

Tallow is a rendered form of beef or mutton fat, primarily made up of triglycerides.

In industry, tallow is not strictly defined as beef or mutton fat. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point. Commercial tallow commonly contains fat derived from other animals, such as lard from pigs, or even from plant sources.

Tallow consists mainly of triglycerides (fat), whose major constituents are derived from stearic and oleic acids.

The solid material remaining after rendering is called cracklings, greaves, or graves. It has been used mostly for animal food, such as dog food.

In the soap industry and among soap-making hobbyists, the name tallowate is used informally to refer to soaps made from tallow. Sodium tallowate, for example, is obtained by reacting tallow with sodium hydroxide (lye, caustic soda) or sodium carbonate (washing soda). It consists chiefly of a variable mixture of sodium salts of fatty acids, such as oleic and palmitic. https://en.wikipedia.org/wiki/Tallow

That 90s mindset of “low fat” garbage is just propaganda. Fat free low fat mayo and sour cream and fake ass butter in a tub is POISONING YOU.
For so many years Tallow was lied about and vilified. When you cook with beef tallow, the oil is very heat-stable and doesn’t go rancid. It has a much higher smoke point than most seed oils, fries food quickly, and doesn’t soak into the food unnecessarily. It’s very healthy and can be cheaper if you can get it directly from a farm. Animal fat is healthy!!!!
What’s pictured is beef suet. Suet is hard fat that protects the kidneys and runs along the short loin.
Beef fat is internal fat (think of rib eye or chuck steaks with fat inside the steak. Also outside of the steak at trimmings.
Both melted down we call tallow. Lard is usually referred as pig fat as in leaf lard.
And yes tallow is 10x better for you than margarine.
The lean and low fat mantra in the past 50 years is b s! (particularly when nothing is said about sugars and processed foods) also keep in mind our brains love cholesterol. (the body treats cholesterol differently if not saturated with sugars n carbs - the old Inuits ate nothing but fats and protein and never had heart disease cancer or Alzheimer’s).

How to Make Tallow
Making your own beef tallow is a game-changer in the kitchen! It’s easy to render, adds incredible flavor to everything and is a healthier, sustainable alternative to store-bought oils. Once you start cooking with tallow, you’ll wonder how you ever lived without it.
To render fat, cut it into small pieces and slowly melt it in a heavy-bottomed pot or slow cooker on low heat, stirring occasionally. Once fully melted, strain the liquid through a fine mesh or cheesecloth to separate the solids (cracklings). Allow the rendered fat to cool, then store it in an airtight container for future use. [Backwoods Bar and Grill - Shepherd, MT]

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