Beef tallow is a rendered form of beef fat that has been traditionally used for cooking, skincare, candle-making, and other applications. It is derived from suet—the hard fat found around the kidneys and loins of cows—as well as from softer fat from the sides and back of the animal.
We offer:
- Hard Suet Fat – Ideal for rendering into tallow, cooking, and baking.
- Softer Beef Fat – Easier to work with and can be ground like hamburger for quicker rendering.
We do not render the fat ourselves, but we provide it in bulk to meet your needs.
To learn more about beef fat, its chemical composition, and rendering instructions, [view/download the 15-page document in PDF.]
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Boiling Bones
Boiling Bones
Boiling beef bones is a time-honored culinary practice that yields a nutrient-rich broth known as bone broth. The boned have little or no meat on them and are cut to expose the bone interior where the marrow is. Here’s a breakdown of its uses, preparation, and nutritional value:
Uses of Boiling Beef Bones
- Bone Broth: The primary use of boiling beef bones is to make bone broth, which serves as a base for soups, stews, sauces, and gravies.
- Flavor Enhancement: Bone broth adds a rich, savory flavor to dishes, making them more delicious and satisfying.
- Health Benefits: Bone broth is celebrated for its numerous health benefits, including supporting joint health, improving gut health, and providing essential nutrients.
Click here to see more about how to prepare the broth and how to use it.
The Ultimate Guide to Beef Bones for Broth
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