Beef, New Zealand, imported, subcutaneous fat, cooked
Whole food · Beef Products
Photo: Wikipedia
This is pure, rendered beef fat from New Zealand cattle, cooked until it becomes a rich, golden, and intensely savory substance. Its texture is smooth and unctuous when warm, solidifying into a firm, waxy white block when chilled. Nutritionally, it is almost exclusively a dense source of energy from fat, providing a significant calorie load with minimal protein.
Calorie split: 4% protein · 0% carbs · 96% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled ability to add a deep, meaty umami and luxurious mouthfeel to dishes, from flaky pastries to crispy potatoes. It's a cornerstone of traditional cooking in many cultures, valued for its flavor-enhancing power and long shelf life when stored properly.
⚠️ Watch-outs & how to enjoy it better
Its extremely high fat and calorie content can be problematic for those managing weight, heart health, or following low-fat diets. The high saturated fat content is a primary concern for cardiovascular health. To enjoy it, practice strict portion control—use it as a flavoring agent rather than a primary ingredient—and balance meals with plenty of fiber-rich vegetables and lean proteins.
Key benefits
- Excellent source of saturated and monounsaturated fats for energy
- High smoke point makes it suitable for high-heat cooking
- Rich in fat-soluble vitamins like A, D, E, and K
- Traditional ingredient for enhancing flavor in savory dishes
- Provides a concentrated source of dietary cholesterol
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The process of making perfect roast potatoes is often considered a test of a cook's skill, and the secret weapon is often a smoking-hot tray of beef fat or duck fat, which gives them their signature shatteringly crisp exterior.
Full nutrition (USDA data · scales with serving)
| Water | 15.4 g |
| Energy | 731 kcal |
| Energy | 3057 kj |
| Protein | 6.5 g |
| Total lipid (fat) | 78.3 g |
| Ash | 0.28 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 0.47 mg |
| Magnesium, Mg | 7.0 mg |
| Phosphorus, P | 66.0 mg |
| Potassium, K | 129 mg |
| Sodium, Na | 25.0 mg |
| Zinc, Zn | 0.43 mg |
| Copper, Cu | 0.01 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 2.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.03 mg |
| Niacin | 1.3 mg |
| Pantothenic acid | 0.09 mg |
| Vitamin B-6 | 0.06 mg |
| Vitamin B-12 | 0.34 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 | 30.3 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 | 0.06 g |
| SFA 14:0 | 1.9 g |
| SFA 16:0 | 14.9 g |
| SFA 17:0 | 1.0 g |
| SFA 18:0 | 12.1 g |
| SFA 20:0 | 0.08 g |
| SFA 22:0 | 0.05 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 25.3 g |
| MUFA 14:1 | 0.44 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 2.0 g |
| MUFA 16:1 c | 1.9 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 22.9 g |
| MUFA 18:1 c | 20.3 g |
| MUFA 20:1 | 0.05 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 | 1.7 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:2 n-6 c,c | 0.43 g |
| PUFA 18:2 CLAs | 0.69 g |
| PUFA 18:3 | 0.51 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.51 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) | 0.04 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 2.7 g |
| Fatty acids, total trans-monoenoic | 2.7 g |
| TFA 16:1 t | 0.07 g |
| TFA 18:1 t | 2.6 g |
| TFA 18:2 t,t | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 63.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.23 g |
| Isoleucine | 0.27 g |
| Leucine | 0.49 g |
| Lysine | 0.52 g |
| Methionine | 0.21 g |
| Phenylalanine | 0.25 g |
| Tyrosine | 0.22 g |
| Valine | 0.29 g |
| Arginine | 0.43 g |
| Histidine | 0.23 g |
| Alanine | 0.34 g |
| Glutamic acid | 0.91 g |
| Glycine | 0.35 g |
| Proline | 0.21 g |
| Serine | 0.23 g |
FAQ
What's the difference between beef tallow and lard?
Beef tallow is rendered from beef fat (like this subcutaneous fat), while lard is rendered from pork fat. They have similar uses but distinct flavors; tallow has a beefier, more savory taste, while lard is milder.
Can I use this for deep frying?
Yes, historically it was a primary fat for deep frying due to its high smoke point and stability. However, for health reasons, modern deep frying more commonly uses vegetable oils with lower saturated fat content.
How do I store it safely?
Rendered and strained tallow can be stored in an airtight container in the refrigerator for several months or in the freezer for over a year. Always ensure it's free of meat particles to prevent spoilage.
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 7.31 kcal/g · 4% 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: 0.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.