Beef fat

Beef fat - all the value in one drop

Through time and distance

Beef fat has been known to man since antiquity and its scope is not limited to culinary delights. Candles were made from it or used as a filler for lamps. They greased everything - from their own hair to weapon parts. Northern peoples used beef fat as a protection against frostbite, rubbing open skin with it, and oriental beauties applied it on themselves in order to give elasticity to the body and shine to their hair.

Today, the popularity of this product may not be so great, but it is still used in soap making, cosmetics, medicines and, of course, in cooking.

It can be said with full confidence - wherever there is a place to be breeding cattle, a person is familiar with beef fat. Russia and Europe, North and South America, Africa and Australia - everywhere this product is known and deservedly loved.

Possible varieties

Specialists and people who understand cooking distinguish between a product of several varieties.
1) Extra grade- it is obtained in the process of the first heating, when the low-melting part is separated from the "first juice". It is a fat of the highest quality and properties. It is light in texture and has an exceptionally pleasant aroma and exquisite taste.

2) Top grade- This is fat from fresh selected raw fat. It has a pleasant yellowish tint and is hard at room temperature. When melted, a transparent light liquid is formed, in which there are completely no unpleasant odors and flavors.

3) Grade 1- it is not much different from high-grade fat. But it allows the presence of the taste of fresh fried cracklings.

4) Grade 2- high-quality beef fat. It is of a darker shade, with its inherent aroma of cracklings and slightly cloudy.
But beef fat cannot be said to be good or bad. It is rather a matter of taste and the final result of the application. Moreover, regardless of its variety, it is very useful for the human body.

“Drink beef fat - live up to 100 years”

Starting from the roots of the hair and ending with the heels - all this needs beef fat, or rather, those substances that are part of it.
Macronutrients are magnesium, calcium, potassium, phosphorus and sodium.
Trace elements - iron, copper, zinc, selenium.
Vitamins - group B, C, A, E, K and D.
Saturated and unsaturated fatty acid.

Strong bones, teeth and nails. Healthy glowing skin and hair. Uninterrupted operation of organs digestive system and hearts. This is the result regular use beef fat for food.

However, you need to be careful with it for people suffering from diseases of the liver and biliary tract. Do not abuse this product and the elderly, because, despite all its advantages, it still belongs to the hard-to-digest food ingredients.

When you can't do without beef fat

Many people unfairly bypass beef fat, believing that it smells unpleasant during cooking. It's a delusion! Firstly, a high-quality and fresh product simply a priori cannot have a bad smell. And, secondly, even if one is present for some reason, for example, fat of the 2nd grade, then you can always get rid of it. To do this, it is enough to boil beef fat in milk or vegetable broth, with added salt. Then let it cool, harden and carefully collect it from the surface of the brew.

As for the use of beef fat in cooking, it is mainly used for baking and frying. meat products. In this case, they turn out juicy, with a pleasant golden crust and the aroma of young veal.

You can cook with fat and vegetables or use it for sautéing and seasoning soups. Only in this case, one should take into account the sharply increasing calorie content of the dish.

Premium beef tallow is traditionally good for deep-fried foods. Thanks to him, they acquire the correct roasting, juiciness and pleasant aroma.

You should definitely try this product as a lubrication of a pan or baking sheet during cooking. traditional dishes. Thus, the usual food will not only acquire a new sound, but will also bring much more benefits to the body.

How much does melted beef fat cost (average price per 1 kg.)?

Moscow and Moscow region

In modern culinary tradition, as centuries ago, a special place is occupied by animal fats, which are extracted from adipose and bone tissues of some animal species, including birds, fish and reptiles. Vegetable and animal fats play a fundamental role in the life cycle of both animals and humans. It should be noted that the chemical composition of most types of animal fats contains a large number of literally indispensable for the human body compounds.

Vitamins A, E, and D can be found in animal fats. Animal fats are classified according to several basic parameters. Most often, animal fats are divided into types depending on the type of animal from whose tissues the product was obtained. One of the most popular and widely used types of animal fats is rendered beef fat.

Like other types of product, rendered beef fat is distinguished by its unique chemical composition, which is enriched large quantity saturated fatty acids. Melted beef fat is saturated with potassium, phosphorus, sodium, as well as vitamins A, E and beta-carotene. Beef tallow is made by processing fresh, pre-cleaned and pre-shredded adipose tissue from domestic cattle.

At a temperature of 20-22C, melted beef fat is a crystalline product that has a characteristic aroma and taste. The color of melted beef fat can vary depending on many parameters. The melting point of rendered beef fat is 52C. Moreover, under the influence of temperature, melted beef fat becomes transparent.

It should be noted that the change in the state of aggregation, as well as the color of the product, indicates the quality of the rendered beef fat. Melted beef fat is obtained from the so-called raw lard, which is cut from the carcasses of cattle that have reached a certain age and fat content. For the production of high-quality rendered beef fat, adipose tissues of only fresh and unfrozen meat carcasses are used.

It is believed that frozen and then thawed fatty tissues of animals lose some of their beneficial properties. The color of raw bacon, which is used to obtain a melted product, depends primarily on the age of the animal. Melted beef fat has found wide application in cooking.

The product is used to prepare a significant amount culinary products. It should be noted that professionals culinary arts believe that rendered beef tallow is best for cooking meat dishes, as well as side dishes of cereals and vegetables.

Calorie content of melted beef fat 896 kcal

Energy value of melted beef fat (Proportion of proteins, fats, carbohydrates - bzhu):

: 0 g. (~0 kcal)
: 99.6 g. (~896 kcal)
: 0 g. (~0 kcal)

Energy ratio (b|g|y): 0%|100%|0%

Recipes with melted beef fat

Recipes with Melted Beef Tallow not found

Product proportions. How many grams?

1 teaspoon contains 5 grams
in 1 tablespoon 17 grams
in 1 glass 230 grams

Beef tallow is one of the best known animal fats in cooking. High-quality rendered beef tallow is obtained from the adipose tissues of exclusively fresh meat carcasses that have not been previously frozen.

We advise you to read: the harm and benefits of fats

In the process of processing, beef and beef fat do not lose a single gram of useful properties.

Compound
Benefit
Application methods

Compound

The exceptional chemical structure distinguishes beef tallow from other types.

Of the vitamins, the most concentrated:

Vitamins of group A (0.02 mg per 100 g);
Vitamins of group E (1.3 mg per 100 g);
Beta-carotene (0.04 mg per 100 g);
Vitamin H

The product is rich in trace elements (mg/100 g):

Potassium - 6 mg;
Phosphorus - 7 mg;
Sodium - 10 mg;
Manganese - 0.001 mg;
Copper - 0.08 mg.

The nutritional value of beef fat is saturated and polyunsaturated acids, ash and cholesterol. The calorie content of 100 g of the product is 897 Kcal, including water - 0.3%, fats - 99.7%, proteins and carbohydrates - 0%.

Benefit

The benefits of beef fat lie in its constituents, primarily in polyunsaturated fatty acids (PUFAs). These substances support metabolic processes in the human body. The role of PUFAs in the synthesis of other organic compounds is very important. The lack of these substances in the human body causes some problems:

Dryness of the skin;
Dermatological diseases;
An increase in the amount of "bad" cholesterol in the blood.

Like other animal fats, beef fat helps revitalize the hair follicles, which ultimately stimulates hair growth.

We advise you to read about pork fat

Cholesterol at a normalized intake is required by the human body at any age. The substance is an insulating agent surrounding the nerves of the spinal cord and brain.

Cholesterol contributes to the full production of bile acids and the ideal assimilation of essential fats, helps to activate the synthesis of adrenal hormones and favors the absorption of calcium and phosphorus.

Moderate intake of fatty foods improves and strengthens digestive functions. In addition to its therapeutic effect, beef fat helps to improve the appearance by achieving a healthy look and beauty of the skin.

Harm

Beef fat is harmful primarily to consumers who uncontrollably eat foods fried on it or in pure form. This is due to the accumulation of a large amount of cholesterol in the body, which leads to cardiovascular diseases and diseases of the gastrointestinal tract.

Due to the fact that the melting temperature of fat is higher than the temperature of the human body, its digestibility is difficult, which can harm our stomach. The process of digesting beef and its offal consumes 40% of the body's energy.

Unprocessed fat residues can accumulate in the large intestine, resulting in an increase in the number of putrefactive bacteria that poison our body. Poor-quality beef, treated with antibiotics and hormonal drugs, also poses a danger to humans.

Application methods

For diet food beef fat is not suitable, but as part of a varied complete diet for people who do not have a problem extra pounds, it can and should be used.

In nutrition

First of all, this fat is famous in cooking, because it is ideal for cooking stews and fried foods, deep-frying products, especially for vegetables and cereals.

Dishes prepared on the basis of beef fat are characterized by acceptable fat content and usefulness. Many housewives use it to grease a frying pan or baking sheet, thereby increasing the nutritional value of their culinary creations.

Diet food for gastritis or stomach ulcer excludes the use of beef products in any form. People who want to drop excess weight, you should also abandon its use, but it is recommended to include beef in the diet.

According to the principles healthy eating- Absolute refusal of fats is considered unreasonable. In each specific situation, when drawing up a diet, one must take into account the labor and physical activity of a person.

The successful use of beef tallow is also known in folk medicine and in the production of cosmetics.

In cosmetology

The use of the product was also found by connoisseurs of natural hair care products. You can prepare a mask that strengthens and nourishes the hair roots. The recipe is simple: 200 g of beef bone fat is boiled in a small amount of water until it completely evaporates. The mixture is then strained. This consistency is rubbed into the roots of the hair, after which the head should be wrapped in a warm towel. The mask is washed off warm water and shampoo.

Any product can harm our body. Treat your diet with special care! It is better to seek advice from a specialist so that the food is not only tasty, but also varied, and most importantly, healthy.

bezpuza.ru

Beef fat, the benefits and harms of which will be discussed today in this article, is melted fat, which is obtained from cattle, which include cows. This type of animal fat is produced only from fresh carcasses cows that have not been frozen. Not so long ago, beef fat could be freely bought in packs, like margarine or by weight. Now this product can only be found on the market.

Like it or not, but the human body still cannot do without fats of animal origin. That is why, if it is strictly forbidden to consume pork fat (the main indications for this are heart problems), it can be replaced with beef melted fat with confidence.

In the modern food industry, it is customary to produce beef fat from fresh internal raw fat from slaughtered cattle.

It is released for sale either in small briquettes packed in parchment paper or in glass jars.

In total, several varieties of such fat are produced:

1) Extra-high-quality (for the purpose of its manufacture, the manufacturer first receives the so-called first juice as a result of the initial rendering and only then separates fusible particles from it; thus, such beef fat has a melting point of no higher than 32 degrees, is light in texture, it is pleasant in smell and taste, in kind and is almost transparent when heated).

2) Higher (the process of its preparation is not much different from the production of the extra variety, but has:

Light yellow or completely yellow in color;
Solid consistency even when kept at room temperature;
When melted, it becomes transparent;
By palatability it is not characterized by the presence of foreign odors and taste);

3) First grade (it is rendered from fresh internal raw fat; in structure it is similar to premium fat; the only difference is the taste of fried cracklings);

4) Second grade (despite the fact that the main ingredient is also raw fat, the color of the product has a grayish tint or a frightening light green, although, in the melted form, it is still transparent, and the taste remains, like that of first-class fat - fried bacon).

Composition of beef fat

The concept of "fat" often misleads people, and they are afraid of such a food product as fire.

In fact, he is in without fail should be included in the diet, at least in small quantities and not daily.

After all, it is in the animal beef rendered fat that contains:

ash products;
unsaturated and saturated fatty acids;
vitamin D, important for the joints and the skeletal system;
tocopherol (vitamin E);
fat-soluble vitamin A and beta-carotene synthesized in the human body;
macronutrients in the form of potassium, calcium, magnesium, sodium and phosphorus;
trace elements such as copper, iron, selenium and zinc.

The total calorie content of 100 grams of beef fat varies within 900 kilocalories.

At the same time, the absence of proteins and carbohydrates is recorded in full, and the fat of animal origin itself is in general 99.7 grams.

The benefits of beef fat

Due to the presence of such important components in the product, the benefits and the range of the main positive effects on the body are determined:

Increasing the body's resistance to viruses and colds with a decrease in overall immunity;
Strengthening the skeletal system and teeth;
Promoting hair growth;
Protection of the nerve fibers of the spinal cord and brain (here the main function is performed by cholesterol);
Production of bile acids;
General improvement in the absorption of fats;
Activation of the production of hormones by the adrenal glands, which contribute to the absorption of phosphorus by the body;
Improved digestion;
Strengthening the muscles of the digestive organs;
Providing a mild laxative effect on the body;
Prevention of bone tissue destruction processes;
Direct positive impact on a person with hearing loss, fainting and depression;
Helping the skin to remain in good shape during severe frosts and heat;
Frostbite prevention.

In small quantities, this type of animal fat can be included in your diet for the elderly, those who suffer from low hemoglobin, and are tired.

Beef fat in traditional medicine recipes often acts as the basis for the preparation of various ointments. It is used in the treatment of cough, bronchitis, healing of cracks in the heels and soles of the feet.

This fat and cosmetology did not bypass. It can be used to moisturize the skin, especially in severe winter frosts, when the skin is also chapped. They make masks for hair growth and strengthening with it.

The use of beef fat in cooking

Chefs have never refused to use melted fat during cooking. Beef tallow is great for cooking at high temperatures. It does not smoke and does not form carcinogenic substances. Because it is widely used in cooking:

Deep-fried products (it is better to take an extra variety);
fried meat and fish (fat will add juiciness and relieve dry meat);
Frying and stewing vegetables (sometimes the presence of fat is not even noticeable);
Cooking a variety of cereal products (porridge on fat will never burn).

Possible harm of beef fat

True, the attitude towards melted beef fat should always remain extremely accurate. The point is that, along with many positive properties, such a food product can indeed be prohibited for some categories of the population and instead of doing good, bring harm. These include those that:

Suffer from atherosclerosis (although here it is only allowed to adhere to the minimum dosages);
Have problems with the functioning of the liver and gallbladder;
Have gastritis with increased secretion of gastric juice.

We must not forget about the high content of cholesterol in fat. Although cholesterol is needed by the human body. Therefore, the principle here should be the same: do no harm.

The high calorie content of the product can also play a cruel joke and be harmful to health and figure.

And one more warning - you can not store beef fat outside the refrigerator and at room temperature. After all, no matter how well done heat treatment, it is impossible to ignore the rules for the storage of products of animal origin.

And yet, despite the small disadvantages of this animal fat, we can say with confidence that beef fat is useful and can bring much more benefit than harm. Therefore, it is quite possible to use it in cooking.

edalekar.ru

Melted beef fat: useful properties, composition and calorie content

The concept of "fat" very often scares people and misleads them. Many are afraid of this product like fire. However, it should be present in the diet of every person, albeit in small quantities and not daily. Rendered beef tallow is the most common animal fat eaten. It has a unique chemical composition, enriched huge amount fatty acids. How is it received? Is it beneficial or harmful? Where is it used? All this and much more will be discussed in the article.

Beef fat and its varieties

First, let's try to understand the concepts. As a rule, fat is a dense, pale white product that is obtained by processing cow's kidney fat. There are two types of fat:

raw beef fat or lard, it is removed from an unfrozen carcass;
lard is a ready-to-eat product obtained from the processing of lard.

The color and taste of the product depend on the place where the fat is deposited and the age of the animal. For example, fat obtained from internal organs more different in gray and sometimes has a rather unpleasant smell.

Receipt

In order to get a melted product from fat, the animal carcass is cooled, the fat is cut off, washed, crushed, and only then melted. Moreover, this process is carried out in two steps. The fat that is melted for the first time is called the first juice. The fusible part is separated from it, the remaining mass is a top class variety. It is commonly used in cooking for frying. This is a high quality variety, it has more low temperature melting, pleasant smell and taste.

High-grade fat is prepared from internal (fresh) fat. Its color is usually yellow or light yellow, but becomes transparent when melted. The highest grade has a solid texture, it is characterized by the absence of smell and taste.

When rendering raw lard, the first grade of beef fat is obtained. In color and consistency, it does not differ from the highest grade, but has a smack of crackling.

Second-class fat is prepared from good-quality internal fresh fat. Its color is slightly grayish, there is a smell and taste of crackling. When melted, it is not completely transparent.

Compound

The composition of beef fat includes fatty acids, ash products, cholesterol, beta-keratin, potassium, sodium, copper, manganese, phosphorus, carbohydrates, proteins.

Its calorie content is 900 kcal per 100 grams of product.

It is enriched with trace elements in the form of selenium, iron, copper, zinc. Melted beef fat is good for teeth, skin, bones, internal organs.

It is enriched with vitamins A, E, H, D.

Benefit

Animal fats (within reasonable limits) increase immunity and body resistance to viruses, promote hair growth, strengthen bone tissue and teeth. Especially animal fats are useful for children, who get vitamins D and A from them.

Cholesterol, present in fat, is also useful in reasonable amounts for children and adults, it serves as an insulating substance that surrounds the nerves of the brain and spinal cord, and produces bile acids that help absorb fats. Cholesterol promotes the production of hormones by the adrenal glands, which accelerate the absorption of phosphorus and calcium.

Melted beef fat improves digestion, has a mild laxative effect, helps to cure bone tissue disorders in the joints, and promotes metabolic processes in the human body.

Since ancient times, doctors have advised including this product in the diet for fainting, hearing loss, and mental illness.

Beef internal fat is used in the preparation of cosmetic and medicines, very often it is used in folk medicine for the preparation of all kinds of ointments, as well as in the treatment of bronchitis, cough, to heal cracks in the feet and heels. In cosmetology, it is used in winter period to moisturize the skin, make masks to strengthen the hair.

Harm

Despite the benefits of beef fat, there are contraindications. It is necessary to limit the amount of fat eaten in atherosclerosis. It is necessary to completely abandon it in diseases of the kidneys, liver and gallbladder, with gastritis, with hyperacidity gastric juice.

Uncontrolled eating fried foods leads to an increase in cholesterol in the body, which leads to diseases of cardio-vascular system and diseases of the gastrointestinal tract.

Since the melting point of fat is higher than the temperature of the human body, its digestibility is difficult, which can harm the stomach and intestines. About 50% of the body's energy is spent on digesting beef. Those remnants of fat that are not processed accumulate in the large intestine, where putrefactive bacteria begin to grow, poisoning our body. In addition, beef treated with antibiotics or drugs with hormones is also dangerous.

Useful information

World-famous culinary specialists give the following recommendations:

rendered beef fat is more suitable for cooking vegetables, meat dishes and cereals;
it should not be frozen, as when exposed to cold, everything beneficial features are lost;
it should be prepared only from fresh animal carcasses.

Application

Extra class fat is used in cooking for cooking meat dishes or for deep-fried foods. Dishes cooked with beef fat are healthy. Many people use it to grease baking sheets when baking.

This type of animal fat is not suitable for dietary nutrition and for people who want to lose weight, as the product is very high in calories.

Beef fat is successfully used in folk medicine and cosmetology. For example, in hair care. Many women prepare a mask that strengthens and nourishes the hair roots. The recipe for such a mask is very simple: you need about 200 grams of fat and a small amount of water, over low heat, you need to completely evaporate the water, and strain the remaining mass and rub it into the hair roots, wrap your head. Wash off the mask with warm water and shampoo.

It should be remembered that any product can harm your body. Therefore, you should treat the compilation of your diet very carefully and carefully. It is advisable to seek advice from a nutritionist so that the food is not only tasty, but also healthy.

fb.ru

Beef fat: benefits and harms

Beef fat is a product that is famous for its use not only in culinary, but also in medicinal purposes.

Beef fat is used in medicine and cooking

It has a fairly high calorie content, about 896 kcal. Melted beef fat is used for food, it is distinguished from similar ones by a unique chemical composition. It is important to know what its benefits and harm to the human body are from this product.

How beef tallow is made

The quality of fat depends on the age of the animal

Depending on the variety, the fat goes through several stages of rendering from beef lard. After the first melting, the resulting mass was called the first juice, this is considered a low-quality product. The second time it is remelted in order to obtain an extra grade, which melts at high temperatures (about 32 degrees).

For the highest grade, beef fat is made from raw lard, which is removed from the internal organs of the animal.

The solid consistency of the product has a light yellow color, and when melted it is transparent. As for the first grade, it is rendered from the same fat in a similar way, but it is characterized by the taste of cracklings. The rendering of beef fat of the second grade comes from a different type of fat. For this mass, a characteristic gray tint, sometimes a pale green color.

When melted, the substance is not transparent enough, it tastes like fried cracklings.

The quality of the product depends on the place from which the fat was cut (most often it is the perirenal part, since this place has the largest fat deposits) and on the age of the animal (the older it is, the less useful components it contains).

The benefits and harms of beef lard

Fat is used for frying

The composition contains many elements that are required for normal functioning body:

Beef fat is widely used in cooking. It is used for frying and stewing food, as well as for deep-frying food. As part of beef tongue there is also 12-13% fat, so dishes made from this part of the animal are tasty, have a moderate fat content, and are also healthy. And here is the fat beef heart most often trimmed before cooking, as it is of little use.

The use of beef fat is not limited to culinary use only.

Fat will help heal the wound

The substance is also used for medicinal purposes. Including it in the diet is good for the skin, has a positive effect on the internal human organs and helps strengthen bones. The product ensures normal digestion, in reasonable doses it is allowed for the elderly and children, it is recommended for people suffering from anemia, tired, exhausted.

It is sometimes used to speed up the healing of wounds.

In addition, high calorie content can also adversely affect health when frequent use.

We can say with confidence that the benefits of beef fat for the human body are much greater than the harm. With the right dosage, the negative impact is generally minimized. Therefore, this product can be safely used in the process of cooking in the same way as other similar ones.

Beef tallow is the most common fatty acid product used in cooking. Qualitative, valuable product obtained from the adipose tissue of fresh meat carcasses that have not been subjected to prolonged freezing. In addition, the healing qualities of the melted component were useful in the field of medicine and cosmetology.

Calorie content and composition

Beef fat is high-calorie - this is characteristic of all fats of vegetable and animal origin. The nutritional value 100 grams is equal to 900 kcal. The bulk, of course, are fats - they are about 99.6 g. The mass of proteins and carbohydrates is zero. In addition, the composition contains water - about 0.3 g.

Therefore, the energy ratio (BJU) as a percentage is 0: 153: 0.

Characteristics according to GOST:

color at a temperature of 15-20 degrees - pale or bright yellow, sometimes greenish is allowed;
smell, taste - without extraneous "darling" / fried;
consistency - dense / hard;
mass fraction of moisture - 0.20%;
acid number - 1.1 mg.

Despite the large amount of fat, the composition of the product is filled with vitamins, minerals, amino acids and other elements necessary to maintain human health.

Chemical composition:

water;
ash;
retinol;
vitamin A;
potassium;
chlorine;
phosphorus;
beta carotene;
sodium;
copper;
vitamin E;
manganese;
Omega 3;
Omega 6

A special place in the resulting beef product is occupied by acids, including saturated, unsaturated, monounsaturated, polyunsaturated. Particularly useful are:

linoleic;
linolenic;
oleic;
myrosoleic;
arachidonic;
lauric.

By the way, the “Extra” variety is the most valuable in composition. It goes through a high degree of purification and undergoes a low melting point (about 32 degrees). Its consistency is quite light, the color is pale white. As for other varieties - the highest, the first, the second - they have extraneous odors, tastes; color - yellowish or greenish. Such characteristics appear as a result of the melting process at a high temperature.

Benefit

Due to the high content of nutrients that support the physical well-being of a person, beef fat is still used not only in the kitchen, but also in home medicine.

Beneficial features:

normalization of metabolism;
improving the condition of the skin, eliminates dryness, peeling, dull color;
stimulation of hair follicles, the growth of new curls is activated;
strengthening immunity;
strengthening protection against colds, viral, infectious diseases;
facilitates the absorption of nutrients, especially calcium, phosphorus;
normalization of the synthesis of adrenal hormones;
the skin is less susceptible to the development of dermatological diseases;
“bad” cholesterol in the blood decreases;
increases the productivity of bile acids;
helps to cope with depression, irritability;
stimulates the brain, thereby strengthening memory, attention, vision.

To benefit from a fat-containing product, it will be possible only if the allowable dose is observed. As it turned out, it is quite high in calories, it is allowed to consume a portion per day, which is calculated as follows: 1 gram of fat per kilogram of a person's weight. With excess body weight, the dose is reduced to 0.8 g.

In any case, before use, it will not be superfluous to consult a doctor who will identify health problems or their absence and prescribe an individual daily dose. Sometimes it is acceptable to exceed the amount of fat consumed up to 2 grams

Contraindications

Despite the benefits, experts have identified moments when animal fat can provide human body harm:

excessive consumption leads to obesity, which will negatively affect the work of all organs;
high heat treatment will make the product very dangerous for human health;
doctors say - melted fat harmful with excessive body weight;
not recommended for the following ailments - atherosclerosis, weak liver, problems with the gallbladder, kidneys; this also includes patients with gastritis, ulcers, increased acidity of gastric juice;
having consumed too much ghee component, cholesterol will increase significantly, contributing to the development of problems with the gastrointestinal tract, heart, and blood vessels;
the low quality of beef is reflected in the state of fat, which, in turn, can poison the body with antibiotics, hormonal drugs used in industrial processing.

How to properly heat at home

The product will be suitable for consumption only after the rendering procedure. internal fat. Making it at home is very easy - just follow our recommendations.

Cut the fat into small pieces.
Separate the films, cartilage, veins of meat.
For further actions, you will need a frying pan, a goose or a cauldron. We put on medium heat, pour the chopped pieces there. Be sure to stir throughout the process.
Pieces of fat turned into cracklings - turn off the stove.
It is better to pull out from a hot dish with a slotted spoon.
Strain the resulting mass through a sieve / gauze.
Pour pure fat into glass jars.
Send to storage in the refrigerator only after cooling.

Application in cooking

Beef fat is a commonly used ingredient in cooking various dishes, which must first be melted. Experts advise using only Extra varieties in the kitchen, the highest or the first - their nutritious, useful qualities much higher than the rest.

In addition, today the manufacturer presents such a view as raw. It is a semi-finished product obtained from beef fat. Raw is presented in several varieties:

subcutaneous;
case;
interior;
intestinal;
stuffing box;
mesenteric.

This product also produces saturated fat by melting.

Applies in the following cases:

cooking with deep fat;
extinguishing;
frying meat, vegetable ingredients;
dressing cooked cereal porridge.

In cosmetology

Beef fat is part of nourishing, firming masks and ointments that have a healing, moisturizing effect. A remedy from the Extra variety is considered especially effective. In addition, it is easy to use, does not have foreign odors, impurities, and does not cause allergic reactions on the face.

Ointment to relieve irritation

Boil 50 grams of chopped parsley in 200 ml of water, cooking time - 15 minutes;
strain the resulting broth;
then add fat there, while mixing the mass well;
as soon as the ointment becomes homogeneous, the agent can be used for its intended purpose.

Rejuvenating mask

prepare the following decoction: dill seeds + oak bark + lime blossom (a tablespoon of each ingredient) + 200 ml of water, boil for about 20 minutes;
a fat base is added to the filtered composition and everything is thoroughly mixed;
after cooling cosmetic product ready for use.

Softening mask for dry and normal skin types

grind cabbage leaves in a meat grinder or blender;
add fat to the finished mass - you should get a creamy consistency;
it is recommended to apply such a mask on a cleansed face;
exposure time - 10 minutes;
at the end of the procedure, rinse with warm water.

In folk medicine

For healing compounds Suitable beef fat of any kind. Homemade ointments perfectly heal wounds, cuts, heal burns, and even make postoperative sutures less noticeable.

Recipe for an effective healing ointment.

First, we heat two types of fat separately: pork interior (500 g), beef (600 g).
After filtering, we combine both products in a stainless steel pan.
We cut 3 bunches of St. John's wort, separating the flowers from the stems.
Pour the chopped plant into the prepared fat mixture. Remember, the fat should cover the added flowers/stems by about an inch.
We close the lid. After that, we simmer the pan in a water bath for about half an hour.
Wrap with a towel / blanket, place in a warm room for 3 hours.
At this time, we are preparing mumiyo - dissolve 2 g of the substance in st. a spoonful of warm liquid.
To melt the fat, the infused product should be slightly warmed up.
Further, fat base filter through cheesecloth / sieve, place in a glass container.
Here we add the dissolved mumiyo.
With the help of a wooden daddy, mix everything thoroughly, moving strictly clockwise until the base hardens.
Ready healing ointment can be stored in a cold place for a long time.

Beef fat is a storehouse of essential trace elements and acids that support the functioning of vital human organs. Its fatty acid composition in a short time is able to strengthen hair, nails, improve skin condition, accelerating its healing. For this reason, this product is so in demand in medicine and cosmetology.

To get a positive result from the use of fat, you must adhere to daily dose. After all high content acids - saturated, unsaturated, polyunsaturated - with excessive use can have the opposite effect. So remember - everything is useful in moderation.

See below for how to properly melt fat.

Beef fat is a solid product extracted from the subcutaneous tissue of cattle - cows and bulls. What is the chemical composition of this product and where is it used? How does it affect the human body? What is its use? And what are the contraindications?

Beef fat: composition and calorie content

There is a widespread belief that coarse animal fat is harmful to human health. For some reason, it is believed that the consumption of fatty foods of animal origin can adversely affect the functional activity of the body. What could possibly be true about this statement?

Contrary to popular belief, it must be recognized that there is some truth in it. Fatty foods (coarse animal fat) can really harm the body if consumed in unlimited quantities.

On the other hand, scientists who have studied useful and harmful properties beef fat, found out that it contains in its composition:

Carotenoids (provitamin A, beta-carotene).
Vitamin A, D, E, F.
Complex ethers.
Phosphatides.
Saturated fatty acids: (linoleic, linolenic, oleic, myrosoleic, arachidonic, lauric).
Phosphorus.
Sodium.
Potassium.
Ash.
Cholesterol.

The product is high in calories. His the energy value is not less than 900 kcal per 100 g.

What is internal fat good for?

The main area of application of internal beef fat is traditionally considered cooking. This product is used for cooking hot dishes: soups, side dishes, hodgepodges. It is used for frying and stewing meat and vegetable dishes.

The only downside to this product is that it dries too quickly. To eliminate this unpleasant moment, experienced housewives combine this fat with other fats in a ratio of 1:1.

A high quality product, if necessary, can be prepared at home. To do this, you need to buy beef fat on the market, in the meat row. In order to choose a quality product, first of all, you need to pay attention to its color and smell.

It is best to choose fat white color. Such a product is usually obtained from the raw material of a young animal. In addition, there should not be any extraneous, especially unpleasant odors.

Properly selected fat must be washed, cut into small pieces and placed in a metal dish with thick walls. The fat is melted over moderate heat with constant stirring to prevent burning.

The finished product can be strained through a fine metal sieve to separate the cracklings. Depending on what this product is intended for, it can be prepared with salt or left in its natural form.

In some cases, it becomes simply irreplaceable. This natural animal fat can have the following positive effects on the human body:

Starts and accelerates metabolic processes.
Strengthens hair follicles and stimulates hair growth.
Improves appearance and condition of the skin.
Counteracts the development of dermatological diseases.
Strengthens the body physically and increases the barrier of resistance to colds, infectious and viral diseases.
Normalizes the work of the adrenal glands.
Stimulates the production of hormones.
Protects the nerve fibers of the brain and spinal cord.
Helps the digestive process.
Removes excess cholesterol from the body.
Improves the composition of the blood.
Strengthens nervous system, eliminates the prerequisites for depression, helps to cope with physical and mental stress.

Beef fat has gained high popularity not only in cooking and folk (alternative) medicine. Cosmetologists often use this product for the manufacture of creams, ointments and nourishing masks for facial skin.

A face cream made on the basis of high-quality beef fat can not only moisturize and nourish the skin. It can serve as an excellent skin protectant against harmful effects (heat, cold, dust).

In folk medicine ghee sometimes used for scarring of postoperative sutures. In addition, it is used in warming compresses applied to sore joints and the bronchial area with a strong cough.

The quality of fat depends on the degree of its purification and the temperature of rendering. Optimum temperature, at which you can get a high quality product, should not exceed 32 o C.

Possible harm and contraindications

Beef fat, which is in demand in cooking, alternative medicine and cosmetics, is a product that is definitely useful. But, nevertheless, its use, both in cooking and in traditional medicine, must be strictly dosed.

Due to the high calorie content of the product, the consumption rate is calculated at the rate of: 1 g per 1 kg of human body weight. For the same reason, obesity and overweight should be noted in the list of contraindications. But there are other reasons why this product should be abandoned:

Functional disorders in the liver and kidneys.
Pancreatitis, chronic pancreatitis.
Increased acidity of the stomach.
Diarrhea.
Gastric ulcer, duodenitis.
Cholecystitis, calculous cholecystitis.
Atherosclerosis.

With excessive use, harm can be caused even to a healthy body. Too frequent and excessive use of the product leads to overweight or obesity.

The norm for internal use of beef fat should not exceed 2 g per 1 kg of body weight.

Conclusion

All the benefits of natural animal fat can be reduced to zero, if you do not take into account the norms of consumption and existing contraindications. Another thing is external use. There are no restrictions here. As far as internal use is concerned, best advice than a nutritionist, no one can give.