Gf Beef Tallow Vs Gf Butter
I've been trying to cut back on food cost, all while maintaining high quality food intake. I eat quite a bit of Kerry's gold butter, but even with the volume discount from US Wellness, the cost is still too high. I can get about 36 pounds of grassfed beef tallow from US wellness for about $110. Basically its $3 a lb for tallow vs about $9 for butter. My main concern is health, but this huge cost discrepancy is a bit concerning. I emailed Us wellness about how they render there beef tallow and got this response.
"We appreciate your interest. We use the same methods as the pioneers in the 1800's. The tallow is brought to a simmer for approximately 8-10 hours to evaporate the water from the raw suet in order to produce tallow. Simmer temperature is approximately 180-200 degrees F."
How damaging is this process to the fat. If tallow is cheaper, but essentially doing harm to my body, then I will stick with butter exclusively. However, I have access to a deep freezer and can store the 5 gallon tub of tallow, no problem. If anyone has any insight into this issue, I would be greatly appreciated.
"We appreciate your interest. We use the same methods as the pioneers in the 1800's. The tallow is brought to a simmer for approximately 8-10 hours to evaporate the water from the raw suet in order to produce tallow. Simmer temperature is approximately 180-200 degrees F."
How damaging is this process to the fat. If tallow is cheaper, but essentially doing harm to my body, then I will stick with butter exclusively. However, I have access to a deep freezer and can store the 5 gallon tub of tallow, no problem. If anyone has any insight into this issue, I would be greatly appreciated.
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I live in the mother land of real butter, Ireland, and it is dirt cheap here
I'm also curious about this topic; I bought 2 pounds of raw suet from my local beef farmer on a whim for $2/lb. It's so cheap but I don't want the fats to oxidize if I render it. Would appreciate any advice!