Beef fat raw

Animals, like vegetable fats, have been actively used by people in cooking at all times. Animal fats are fatty compounds of natural origin, which are usually extracted from the connective and also bone tissues of vertebrate animals. Often, animal fats are obtained from milk or pet eggs. Animal fats are obtained from mammals, as well as birds, fish and even some species of reptile snakes.

The chemical composition, as well as the nutritional value and consumer characteristics of a particular type of animal fat, depend primarily on the type of animal whose tissues act as natural materials in the process of obtaining the product. Among the most common and widely used animal fats in cooking, perhaps the following types of product can be distinguished:



pork fat;

lamb fat;

poultry fat (chicken);

fish oil;

beef fat.



Today we want to focus on animal fat like beef. Raw beef fat is a dense, pale white product that is obtained by processing beef near kidney lard. There are two main varieties of beef fat:



beef fat raw or lard raw, i. e. the initial animal material which is removed from fresh and not yet frozen carcass;

melted beef fat is a ready-to-use product that is obtained using two stages of the process of processing raw fat.



It is noteworthy that the color, as well as the taste, as well as the consumer characteristics of raw beef fat, directly depend on the age of the animal, as well as the place of deposition of animal fat. For example, raw beef fat obtained from the internal organs of the carcass can be distinguished by its darker gray color, and besides, a specific sharp and even unpleasant smell. In the process of commercial processing, raw beef fat goes through several stages, after which the initial animal material is transformed into culinary melted fat, which is easy to use in the cooking process.

In order to obtain a melted product from raw beef fat, the animal material is cooled, then washed, ground, and at the last stage the lard is heated. There are several varieties of ghee beef. For example, beef fat obtained after the first extraction is called "first juice. " Such a product is considered still low-quality beef fat. Beef fat obtained after the second extraction has much greater value.

Such a product is called extra grade beef fat. Extra-grade beef fat is used in cooking. Since the product has excellent taste qualities, beef fat extra is used for deep frying products. In addition to extra-grade beef fat, the food industry produces higher, first or second grade fat. Each of the above types of beef fat is used as a food additive in the production of food products, as well as as a basis for the manufacture of culinary products.