Home/Products/Beef Tallow (500ml)

Beef Tallow (500ml)

12.49 $ - Price per item

Beef Tallow (500ml)

12.49$

Description

FAQs

Avis

Size: 500ml

Made with 100% grass-fed Quebec beef

Our Beef Tallow:

  1. Composition: It is mainly pure beef fat, often white and firm at room temperature. It provides saturated and monounsaturated fats. It is made up of approximately 50% monounsaturated fat, which is considered one of the most heart-healthy fats in our diet.
  2. Texture and use: Beef breast has a texture that can be quite firm, making it ideal for cooking, especially frying due to its high heat resistance.
  3. Storage: We recommend storing the suet in the freezer or refrigerator. Once opened we recommend use within 30 days.

Use in the kitchen:

  1. Frying: Due to its high heat resistance, it is perfect for frying, including frying foods like donuts or chips. This beef fat is perfect for making fries without bad odors with an authentic taste! More effective than traditional frying oils, beef breast is ideal for crispy, non-greasy fries.
  2. Substitution: In some traditional recipes, beef breast may be used as a substitute for butter or other fats to achieve a specific texture or for religious or cultural reasons.
  3. Production of confectionery and pastries: It is also used in the production of certain confectionery and pastries, such as cream sugar, croissants, etc., for an authentic and particular flavor and texture.

In summary, although beef breast (tallow) is primarily fat and not meat, it plays a crucial role in many cuisines, providing texture, flavor and functionality to a variety of culinary preparations, particularly in the frying.

How to defrost your meat?

The best way to thaw meat is in the refrigerator. This is the safest option since microorganisms develop more slowly there. Furthermore, this technique results in better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.

Does freezing affect nutritional value?

At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.

Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.

From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.

FAQs

Questions and answers

How to defrost your meat?

The best way to defrost meat is in the refrigerator.

This is the safest option since microorganisms develop more slowly. In addition, this is the technique that produces better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.

Does freezing affect nutritional value?

At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.

Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.

From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.