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As I wrote yesterday’s post, I realized that I’d never actually made my own beef tallow from scratch. I’ve collected plenty of bacon grease in my day, and I’ve made schmaltz and used beef drippings from roasts as cooking fats, but never beef tallow. In fact, I almost never hear about it, even in Primal circles. It’s either lard, duck fat, or ghee getting all the attention. Hey, those are all great, delicious fats, and they deserve their prestige, but I like sticking up for the little guy. I like an underdog. In this case, of course, the little guy comes courtesy of a big cloven-hoofed ungulate.
To render beef tallow, you need to get your hands on some raw beef fat.
Posted By: Mark Sisson
Animal fats have recently been implicated as the cause of heart disease, obesity and, in a roundabout convoluted stretch of logic, global warming. If you let health officials tell it, they’re pure evil. Reviled, shunned, and lambasted by the general public (thanks to less-then-sterling endorsements by health officials), animal fats have really gotten a bad rap.
It wasn’t always this way.
Posted By: Mark Sisson
You guys had tons of questions following last week’s Definitive Guide to Fish Oils. Since the back and forth discourse is my favorite part of doing the blog, I’ll see if I can get to all of them. Let me know if I miss anything!
You recommend storing fish oil in the fridge, but how about storing capsules in the freezer? Wouldn’t this be an even better step to take to prevent the oil from oxidizing?
Posted By: Mark Sisson
I was actually a little surprised that we hadn’t already done a Definitive Guide to fish oil when a Worker Bee suggested it to me. We’ve mentioned it enough, and it’s a hot enough topic that I just assumed we’d done a big comprehensive guide to the stuff. But, as my staff so eagerly likes to inform me, I was completely, utterly wrong (enjoy it now, cause it won’t happen again anytime soon!).
A quick look at the archives revealed that we actually had compiled enough content to make a Definitive Guide – we just had it spread out over several wide-ranging posts from various dates. But that’s not to suggest the following is just a rehash of old content. Rather, I’ve pulled it all up, cobbled it all together, and topped it with some entirely new stuff. The result, I think, should be pretty definitive.
Posted By: Mark Sisson
I’d like to direct your attention to an incredibly underappreciated member of the marine kingdom – the mackerel. Its many detractors deride it for its “fishiness,” which is ridiculous. Aren’t we eating fish here? That’s like people who complain about free-range steaks tasting too “beefy.” We’ve grown accustomed to flavorless protein, to dry chicken breasts that fall apart in our mouths and to feedlot lamb and beef you can’t even tell apart. Fish is supposed to taste like fish, and the fattier varieties – the ones with all the healthy omega 3 fats, like salmon, sardines, and mackerel – have the strongest flavors.
Posted By: Mark Sisson
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