Glared beef fat: useful properties, composition and calorie content

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The concept of "fat" very often scares people and misleads them. Many are afraid of this product like fire. However, it should be present in the diet of every person, albeit in small quantities and not daily. Rendered beef tallow is the most common animal fat eaten. It has a unique chemical composition, enriched with a huge amount of fatty acids. How is it received? Is it beneficial or harmful? Where is it used? All this and much more will be discussed in the article.

Beef fat and its varieties

First, let's try to understand the concepts. As a rule, fat is a dense, pale white product that is obtained by processing cow's kidney fat. There are two types of fat:

• raw beef fat or lard, it is removed from an unfrozen carcass;
• melted fat is a ready-to-eat product resulting fromfat processing.

The color and taste of the product depend on the location of fat deposits and the age of the animal. For example, the resulting fat from the internal organs is more gray in color and sometimes has a rather unpleasant odor.

Receive

To get a melted product from fat, the animal carcass is cooled, the fat is cut off, washed, chopped, and only then melted. Moreover, this process is carried out in two steps. The fat that is melted for the first time is called the first juice. The fusible part is separated from it, the remaining mass is a top class variety. It is commonly used in cooking for frying. This is a high quality variety, it has a lower melting point, a pleasant smell and taste.

From the internal (fresh) fat, premium fat is prepared. Its color is usually yellow or light yellow, but becomes transparent when melted. The highest grade has a solid texture, it is characterized by the absence of smell and taste.

When rendering raw bacon, the first grade of beef fat is obtained. In color and consistency, it does not differ from the premium, but it has a smack of crackling.

The second grade fat is prepared from good-quality internal fresh fat. Its color is slightly grayish, there is a smell and taste of crackling. When melted, it is not completely transparent.

Composition

Beef fat contains fatty acids, ash products, cholesterol, beta-keratin, potassium, sodium, copper, manganese, phosphorus, carbohydrates, proteins.

Calorie itis 900 kcal per 100 grams of product.

It is enriched with trace elements in the form of selenium, iron, copper, zinc. Beef lard is good for teeth, skin, bones, internal organs.

It is enriched with vitamins A, E, N, D.

Benefit

Animal fats (within reasonable limits) increase immunity and body resistance to viruses, promote hair growth, strengthen bone tissue and teeth. Animal fats are especially useful for children, who get vitamins D and A from them.

Cholesterol, present in fat, is also useful in reasonable amounts for children and adults, it serves as an insulating substance that surrounds the nerves of the brain and spinal cord, produces bile acids that help absorb fats. Cholesterol promotes the production of hormones by the adrenal glands, which accelerate the absorption of phosphorus and calcium.

Glared beef fat improves digestion, has a slight laxative effect, helps to cure bone tissue disorders in the joints, promotes metabolic processes in the human body.

Since ancient times, doctors have advised including this product in the diet for fainting, hearing loss, mental illness.

Beef internal fat is used in the preparation of cosmetics and medicines, very often it is used in folk medicine for the preparation of all kinds of ointments, as well as in the treatment of bronchitis, cough, to heal cracks in the feet and heels. In cosmetology, it is used in winter to moisturize the skin, make masks forstrengthening hair.

Harm

Despite the benefits of beef fat, there are contraindications. It is necessary to limit the amount of fat eaten in atherosclerosis. It is necessary to completely abandon it for diseases of the kidneys, liver and gallbladder, with gastritis, with increased acidity of gastric juice.

Uncontrolled consumption of fried foods leads to an increase in cholesterol in the body, which leads to diseases of the cardiovascular system and diseases of the gastrointestinal tract.

Because the melting point of fat is higher than human body temperature, its absorption is difficult, which can harm the stomach and intestines. About 50% of the body's energy is spent on digesting beef. Those remnants of fat that are not processed accumulate in the large intestine, where putrefactive bacteria begin to grow, poisoning our body. In addition, beef treated with antibiotics or drugs with hormones is also dangerous.

Useful information

World-famous chefs give the following recommendations:

• rendered beef tallow is more suitable for cooking vegetables, meat dishes and cereals;
• it should not be frozen, because when exposed to cold, all useful properties are lost;
• it should be prepared only from fresh animal carcasses.

Application

Extra class fat is used in cooking for cooking meat dishes or for deep-frying foods. Dishes cooked with beef fat are he althy. Many useuse it to grease baking sheets when baking.

This type of animal fat is not suitable for diet food and people who want to lose weight, as the product is very high in calories.

Beef fat is successfully used in folk medicine and cosmetology. For example, in hair care. Many women prepare a mask that strengthens and nourishes the hair roots. The recipe for such a mask is very simple: you need about 200 grams of fat and a small amount of water, over low heat you need to completely evaporate the water, and strain the remaining mass and rub it into the hair roots, wrap your head. Wash off the mask with warm water and shampoo.

It should be remembered that any product can harm your body. Therefore, you should treat the compilation of your diet very carefully and carefully. It is advisable to seek the advice of a nutritionist so that the food is not only tasty, but also he althy.