Tallow won't last long page

[GeorgiaPeach]

I made tallow from grass-fed beef fat (the butcher gave it to me!). I'm not sure how much it was, but if I had to guess, maybe 2 lbs? Anyway, I melted the fat in a crock pot and poured it into a mason jar. I cooked with it tonight, and I realized that this stuff isn't going to last very long. If I use at least a spoonful to cook my veggies, I will polish off a large jar in just a couple of days. Is it normal to go through that much? Am I using it incorrectly? I'm not sure I could go every week and bother the meat guy for more fat... I had to go through a lot just to get this stuff.

[Knifegill]

I cut mine with coconut oil to make it last. Except lately. But, yeah I go through a ton of it really fast. Three tablespoons per day is about normal - but I also drink coconut milk and eat avocados, etc. If it's your main source of caloric fat (and a fine one it would be!) I can see going through a large jar (20 ounce?) every two or three weeks. I just invested in a huge stainless pot with a lid and now I make huge batches, like five large jars at once. And, of course, I am still steadily losing weight, what little there is left to lose. Big batches for the win. Tell your meat guy to save ALL his hard fat for you (heart is also a great source of hard fat) and call you when he is ready to sell it.

[GeorgiaPeach]

Is fat from grain-fed okay, or just tell him to save grass-fed?

[Knifegill]

Just the grass-fed.