Beef tallow
Beef Tallow
Beef tallow (/bi:f 'tæloʊ/) is a type of fat obtained from bovine animals, specifically from the rendered fat of cattle.
Etymology
The term "tallow" comes from the Old English tælg, which means "fat". "Beef" is derived from the Old French boef, both of which have roots in the Latin bos, meaning "ox" or "cow".
Description
Beef tallow is a hard, white or yellowish fat that is solid at room temperature. It is primarily composed of triglycerides, which are a type of fat molecule. The main triglycerides in beef tallow are oleic, palmitic, and stearic acids.
Uses
Historically, beef tallow was used in the production of candles and soap. Today, it is often used in cooking, especially in frying and baking, due to its high smoke point and rich flavor. It is also used in the production of biodiesel and as a lubricant in certain industrial applications.
Health Implications
While beef tallow is high in saturated fats, it also contains monounsaturated fats, which are considered heart-healthy. However, due to its high saturated fat content, it should be consumed in moderation as part of a balanced diet.
Related Terms
- Suet: The raw, hard fat found around the kidneys and loins of cattle.
- Lard: A similar product derived from pigs.
- Rendered fat: The process of melting animal fat to separate the fat from any other material.
External links
- Medical encyclopedia article on Beef tallow
- Wikipedia's article - Beef tallow
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