Beef Fat

Full product description

Pure beef fat for proper old-school flavour. Ideal for rendering into beef dripping/tallow for the crispiest roast potatoes, Yorkshire puddings and pan-frying. You can also chop it fine to baste steaks on the BBQ, enrich gravies, or make traditional suet-style dumplings and puddings (ask for suet/leaf fat if you’re baking). Clean, honest cooking fat with serious flavour.

Why you’ll love it

• Render your own beef dripping/tallow at home

• Gives next-level roasties and Yorkshire puds

• Great for BBQ basting and high-heat frying

• Excellent value pantry staple; no additives

Product details

• Raw beef fat trimmings (mix may include back fat; suet/leaf fat on request when available)

• Fresh, never previously frozen (unless stated on pack)

• Ingredients: 100% beef fat

How to use / render (quick guide)

1. Dice or mince the fat (small pieces render faster).

2. Low, slow heat:

   • Hob: heavy pot on the lowest heat, stirring occasionally.

   • Oven: tray or pot at 120–140°C until fully rendered and cracklings are golden.

3. Strain through a fine sieve/muslin into a clean, heatproof jug; pour into sterilised jars.

4. Cool, then refrigerate (turns opaque). Use for roasting, frying and baking.
   Safety: Hot fat is dangerous—go slow, keep water away, and never leave it unattended.

Serving ideas & uses

• Roast potatoes & Yorkshire puddings (preheat dripping until smoking-hot)

• Pan-fry steaks & chops; add a knob for basting

• BBQ: rub grates and baste meat for extra crust

• Traditional baking: dumplings, puddings (ask for suet if you need fine granules)

Storage & handling

• Keep raw fat refrigerated below 5°C

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Rendered dripping/tallow: store chilled in a sealed jar; for longer storage, freeze in portions

• Allergen info: none; avoid cross-contamination

FAQs

Is this the same as suet?
Suet is the firm leaf fat from around the kidneys—great for baking. Ask if you specifically need suet; availability may vary.

What’s the smoke point like?
Properly rendered tallow/dripping handles high heat well—ideal for roasties and searing.

How long does rendered fat keep?
Chilled, typically several weeks in a clean, sealed jar. Always use clean utensils and reheat only what you need.

Can I reuse it?
Yes—strain after use to remove crumbs and store chilled. Discard if it smells off or looks cloudy/gritty.