It’s funny, isn’t it, how health information can change so much from generation to generation? For years and years, tallow and lard were used for cooking and frying. It was, after all, able to be sourced right at home on the farm. But through slick marketing, and other questionable pressure, seed oils were suddenly the rage, and meat and especially its fat were vilified.
Thankfully, the tide if finally turning, and we’re seeing, on a daily basis, advice that challenges all that supposed wisdom. Not only can our health be thankful for this change, but so can our taste buds. Cooking with tallow is so much more delicious than seed oils, especially when used to fry these crispy, grass-fed beef tallow French fries.
Why Use Beef Tallow for French Fries
Beef tallow is heat-stable with a smoke point of around 400°F – 420°F. Seed oils, on the other hand, tend to become rancid when subjected to heat, one of the reasons they can cause health problems.
If you purchase beef by the quarter or half like we do, the fat is included if you ask for it. That makes it very affordable. And tallow is not the enemy it has been made out to be for many years.
Is Beef Tallow Healthy?
Even the Mayo Clinic has recognized the benefits of tallow,
“While saturated fats have been demonized in the past, eating certain kinds or small amounts might not be as harmful as previously thought. In tallow, some of the saturated fat is a specific type known as stearic acid. Stearic acid appears to not raise cholesterol in the same way as other saturated fats.
Tallow also contains monounsaturated and polyunsaturated fats, which are considered healthier. Conjugated linoleic acid (CLA) is one polyunsaturated omega-6 fat found in animal fats and linked to potential health benefits such as preventing plaque buildup in the arteries (atherosclerosis). However, more research is needed about the effects of conjugated linoleic acid.”
In addition to fat, beef tallow contains fat-soluble vitamins that are vital for various bodily functions, including immune support, bone health, cellular function and skin health.” Source
Meat, dairy and eggs from grass-fed animals has more omega-3 fatty acids than products from grain-fed animals.
Grass-fed animals have 2 to 5 times more disease-fighting conjugated linoleic acid than grain-fed animals.
Cattle raised on pasture has more vitamin E, lutein, zeaxanthin, and beta-carotene than grain-fed cattle.
Tallow from grass-fed and grass-finished cows truly is superior to that raised on grain.
How to Source Beef Tallow
As I mentioned earlier, purchasing grass-fed beef from a local farm is really the best way to source beef fat. You will be able to question the farmer as to his practices, and is the most frugal way to source both beef and suet, the fat from beef that you will need to render yourself. Tip: ask the butcher to grind the fat for you; it will make your job of rendering it much easier and they generally do not mind.
If you don’t wish to purchase grass-fed beef in bulk, your farmer will likely still sell you the fat. I know that our farmer sells grass-fed beef suet for $3.50 a pound as of this writing.
Grass-fed and grass-finished tallow may also be purchased online. $5.75 a pound is a reasonable price considering that the work of rending is done for you.
Grass-fed beef suet being rendered into tallow
Is it Okay to Reuse Beef Tallow
If properly stored and properly handled, beef tallow may be reused 3 – 4 times for cooking. Strain the tallow after using, and store in a wide mouth jar in the refrigerator or freezer.
An Easy Way to Get Crispy Tallow French Fries
When I first tried frying French fries in tallow, they were delicious, but more soft than crisp. Those in the know have lots of tips for producing crispy fries, but they are anything but easy especially when many recipes recommend implementing ALL of these steps. They include:
use only Russet potatoes
using a serrated knife to give the potato sticks a rough edge
soaking the potatoes in cold water for an hour
parboiling the fries in vinegar water, and then
frying the potatoes twice, first at a low temperature and then at a higher temperature
and even freezing the fries after the first fry, and then frying again
I’ve discovered a really simple way to insure crispy fries that doesn’t include any of the above. I do give the potato sticks a rinse in cold water to rinse off excess starch. But the real secret is putting the fries into the pan when the tallow is still cool.
As you know, tallow is hard at room temperature, so I begin by heating the tallow on low heat just until it melts, about 120°F. I add all the fries, and then immediately raise the heat to high. Fry for 10 – 15 minutes until they are nicely browned. Drain, and salt.
The drawback, if there is one, to my method is that you cannot cook your fries in batches. All the potato sticks must go into the cool tallow at once. With the right size pan, and the right amount of tallow it’s not difficult to achieve this. For every 3 medium Russet potatoes, use 4 cups of grassfed beef tallow. Be sure to choose a pan or skillet that will hold all your ingredients with room to spare.
Cooking with tallow is healthier, and so much more delicious than seed oils, especially when used to fry these crispy grass-fed beef tallow French fries.
Peel potatoes, if desired, and cut into 1/4" sticks.
Rinse the cut potatoes in cold water, and pat dry.
Place tallow into deep fry pan so that once melted you have at least an inch of melted fat. Heat on low to melting point, about 120°F.
Add all of the cut potatoes to the just melted tallow at once. Stir gently to be sure the potatoes are evenly covered in fat, and immediately turn the heat to high.
Cook until nicely browned and crisp, about 10 – 15 minutes, stirring gently as they fry.
Remove from tallow with a slotted spoon, and drain on paper.
Add sea salt, and enjoy!
Tallow may be strained while still liquid, refrigerated, and reused 3 – 4 times.
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