Also known as suet, hard fat can be used in a variety of ways once it has been melted and clarified to make tallow. Grass-fed, free-range cattle are, of course, the best source of this fat which rich in choline, selenium, phosphorus, iron, potassium, niacin, riboflavin and vitamins A, B12, B6, D, E and K2.
In the kitchen, tallow is a delicious, flavourful oil that can be used for frying, basting meat and making delicious roast potatoes. Another reason this fat is a great choice is because it is very stable under high temperatures.
If you’re looking for a lactose-free butter alternative, this is a great choice! Tallow can also be used for baking and is the secret ingredient in crisp, flaky pastries and decadent cakes. The hard fat can also be grated and used as suet in good old fashioned steamed puddings. Tallow also makes excellent soaps, moisturizers and candles and is an excellent fat to use for seasoning and preserving potjie pots and cast iron pans.
