Beef, New Zealand, imported, intermuscular fat, raw
Whole food · Beef Products
Photo: Wikipedia
This is raw beef intermuscular fat, the rich, marbled fat found between muscle groups in New Zealand grass-fed cattle. It has a firm, waxy texture and a deep, beefy, slightly sweet flavor that renders into a luxurious, savory liquid when cooked. Nutritionally, it is an extremely dense source of energy, composed almost entirely of fat with minimal protein and zero carbohydrates.
Calorie split: 5% protein · 0% carbs · 95% fat
↓ Full nutrition💚 Why it's loved
Chefs and home cooks love it for its unparalleled ability to add profound beefy flavor, richness, and mouthfeel to dishes. It's prized in traditional cuisines for rendering into tallow, a versatile cooking fat with a high smoke point.
⚠️ Watch-outs & how to enjoy it better
Its extremely high saturated fat content makes it unsuitable for low-fat diets and should be consumed in moderation. Overconsumption can contribute to elevated cholesterol levels for some individuals. To counteract, use it sparingly as a flavor enhancer rather than a primary fat, and balance meals with plenty of fibrous vegetables and lean proteins.
Key benefits
- Provides a concentrated source of dietary fat for energy.
- Contains fat-soluble vitamins like Vitamin E and Vitamin K2.
- Source of conjugated linoleic acid (CLA), a type of beneficial fatty acid.
- Can enhance the flavor and juiciness of leaner meat dishes when used as a cooking fat.
- Traditional ingredient in making beef tallow for cooking and baking.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The specific term for this fat, 'intermuscular,' distinguishes it from 'subcutaneous' fat (under the skin) and 'intramuscular' fat (the marbling within the muscle itself), which is the most prized for steak tenderness.
Full nutrition (USDA data · scales with serving)
| Water | 29.0 g |
| Energy | 602 kcal |
| Energy | 2518 kj |
| Protein | 7.0 g |
| Total lipid (fat) | 63.8 g |
| Ash | 0.20 g |
| Carbohydrate, by difference | 0.01 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 0.76 mg |
| Magnesium, Mg | 7.0 mg |
| Phosphorus, P | 68.0 mg |
| Potassium, K | 143 mg |
| Sodium, Na | 32.0 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 2.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.03 mg |
| Niacin | 1.1 mg |
| Pantothenic acid | 0.14 mg |
| Vitamin B-6 | 0.06 mg |
| Vitamin B-12 | 0.21 ug |
| Vitamin B-12, added | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin D (D2 + D3), International Units | 13.0 iu |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin D3 (cholecalciferol) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 28.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 1.4 g |
| SFA 16:0 | 11.4 g |
| SFA 17:0 | 1.0 g |
| SFA 18:0 | 14.4 g |
| SFA 20:0 | 0.13 g |
| SFA 22:0 | 0.05 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 17.9 g |
| MUFA 14:1 | 0.15 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.93 g |
| MUFA 16:1 c | 0.88 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 16.8 g |
| MUFA 18:1 c | 14.7 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 0.82 g |
| PUFA 18:2 n-6 c,c | 0.38 g |
| PUFA 18:2 CLAs | 0.40 g |
| PUFA 18:3 | 0.45 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.45 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:4 n-6 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.07 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 2.1 g |
| Fatty acids, total trans-monoenoic | 2.1 g |
| TFA 16:1 t | 0.05 g |
| TFA 18:1 t | 2.0 g |
| TFA 18:2 t,t | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 104 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.25 g |
| Isoleucine | 0.29 g |
| Leucine | 0.53 g |
| Lysine | 0.55 g |
| Methionine | 0.23 g |
| Phenylalanine | 0.27 g |
| Tyrosine | 0.23 g |
| Valine | 0.31 g |
| Arginine | 0.46 g |
| Histidine | 0.25 g |
| Alanine | 0.36 g |
| Glutamic acid | 0.97 g |
| Glycine | 0.38 g |
| Proline | 0.22 g |
| Serine | 0.24 g |
FAQ
What is the difference between this and marbling?
Marbling (intramuscular fat) is the fine streaks of fat within a muscle cut like a ribeye. Intermuscular fat is the larger deposits of fat that separate different muscle groups, often found around roasts or brisket.
Can I eat this raw?
While technically edible, it is not typically consumed raw due to its waxy texture and strong flavor. It is almost always rendered (melted) or cooked thoroughly with other ingredients.
How do I render it into tallow?
Chop the fat into small pieces, cook slowly over low heat in a pot until the liquid fat separates from the solid cracklings, then strain through a fine mesh or cheesecloth into a storage container.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 6.02 kcal/g · 5% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.