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is there any 'health concern' if my tallow is from a butcher and not grassfed? i remember reading somewhere that the saturated fat in grainfed animals isnt so great but if you get leaner grain fed cuts and add good fat to it, then it is healthier... any thoughts?
I have read the opposite actually; saturated fat is saturated fat. The omega-6 to omega-3 PUFA content of grassfed is superior. However, there are some toxins and such that are fat-soluble so the cleaner the source the better in that regard. I know that I feel better with grassfed beef and bison than any other meat. Supplementing grain-fed lean meats with grassfed tallow would probably be a pretty effective hack to improve its healthiness if budget is a concern. I love the taste of grassfed beef though, and Slanker's has very reasonable prices - $5/lb for ground beef, $10-12 for steaks. Where I live (Southern California), this is in line with or cheaper than clean sources (organic from Whole Foods or Trader Joe's).
I believe heating doesn't change the make-up of rapeseed oil, so if I fry, it tends to be with that.
It doesn't make it non-toxic and remove the rancidity inherent in the manufacturing process. I can always tell when something has been cooked in bad oils; I just feel unwell after eating it. I recommend Mark's Definitive Guide to Oils and Primal Primer on Animal Fats. My cooking fats of choice are butter and bacon grease. Just don't reuse the bacon grease if you cook eggs in it (instead, pour it over the eggs!)
I could have swore I read somewhere online that it does have a high smoke point compare to vegetable oils. Anyway, I always do medium heat when cooking meats, otherwise I have burn meats....lol
Refined CO has a high(er) smoke point than virgin (unrefined) CO but it's fine for med heats. Most unrefined vegetable oils have a lower smoke point regardless of the source. I use ghee (clarified butter) for most of my frying, then tallow, then duck fat, then butter.......
Whether you think you can..... or you think you can't..... your 100 % correct.
coconut oil does not have a high smoke point. You have to use medium heat or it will start to smoke a lot.
There are two different types of CO; they have different smoke points. The unrefined, which is the one I get, has a pretty low smoke point (about 280 degrees)---but it tastes nice and coconutty. I use it only for gentle sautees, and things like eggs. The other type is refined, and you can take it quite a bit higher w/o smoking it. The downside to the refined, is it has almost no taste or odor.
ETA: I see this question was answered already. Never mind ;-)
Last edited by kuno1chi; 08-07-2010, 11:03 PM.
Reason: chef gerry beat me to it!!!