Move over, vegetable oils - there's a new cooking fat in town, and it's all-natural and nutrient-packed. Grass-finished beef tallow is a great alternative to industrial seed oils, and it's now available at Front Row Meats Whole Animal Butcher Shop.
But what exactly is beef tallow? In short, it's rendered beef fat. Tallow has been used for centuries as a cooking fat, and for good reason. Not only does it have a high smoke point, which makes it great for frying and sautéing, but it's also packed with essential nutrients.
One of the key benefits of grass-finished beef tallow is its high levels of conjugated linoleic acid (CLA). CLA is a healthy trans-fat that has been shown to have anti-cancer and anti-inflammatory properties. Grass-finished beef tallow is also high in vitamin K2, a nutrient that is important for bone health and may also have cardiovascular benefits.
In addition to CLA and vitamin K2, grass-finished beef tallow is also a great source of vitamin E and other antioxidants. These nutrients can help protect the body against oxidative stress and may even have anti-aging benefits.
But perhaps one of the biggest benefits of grass-finished beef tallow is that it is a natural and sustainable alternative to industrial seed oils. Many seed oils, such as soybean oil and corn oil, are highly processed and can be detrimental to our health when consumed in large amounts. In contrast, grass-finished beef tallow is minimally processed and comes from a natural source - the fat of grass-fed cows.
So why not try something new and give grass-finished beef tallow a try? You can find it at Front Row Meats Whole Animal Butcher Shop, where they pride themselves on providing high-quality, sustainably-raised meat. And with its nutrient-packed profile and natural sourcing, grass-finished beef tallow is sure to become a new favorite for health-conscious home cooks everywhere.
References:
Daley, C. A., Abbott, A., Doyle, P. S., Nader, G. A., & Larson, S. (2010). A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutrition Journal, 9(1), 10. doi: 10.1186/1475-2891-9-10
Descovich, K. A., & Bischoff, K. M. (2019). Characterization of conjugated linoleic acid and ω-3 fatty acid content of beef tallow from grass-fed cattle. Journal of Animal Science, 97(11), 4602-4612. doi: 10.1093/jas/skz309
DiNicolantonio, J. J., & O’Keefe, J. H. (2018). Importance of maintaining a low omega–6/omega–3 ratio for reducing inflammation. Open Heart, 5(2), e000946. doi: 10.1136/openhrt-2018-000946
Kumar, R., Prasad, S., & Patra, A. K. (2015). Vegetable oils in food technology: Composition, properties and uses. Boca Raton, FL: CRC Press.
Rinella, M. E. (2019). Nutritional management of nonalcoholic fatty liver disease. Journal of Human Nutrition and Dietetics, 32(2), 243-251. doi: 10.1111/jhn.12618