Beef Tallow

“but if you got good oil or beef tallow, beef tallow is still good. Grass-fed, grass-finished steak, still good. So even if you're cooking with great ingredients on a great pan, the high heat and the proteins create something called PAH, polycyclic aromatic hydrocarbons.”

“beef tallow or soybean oil or canola oil, if they're burning that oil and overusing it, you get all kinds of heat shock proteins and other lipid oxidation products that are bad for you.”

“He dropped shipped me some, and all I knew is so lean. They butchered it, and I'm like, I would love to have some of the tallow because you know, tallow is great to cook with and your potatoes with. They're like, dude, there is no tallow. These things are so lean that there's just like no dripping, no fat whatsoever.”

“of the conventional medicine where they're saying, don't eat seed oils, but eat all the butter and tallow you want, okay? And then there's another group here saying, well, butter, butter and tallow will kill you. And then, but seed oils actually aren't that bad. In fact, they're better than that. I don't, actually, I think sometimes they can both be right”

“Did he? Yeah. Okay. Have you ever used it? Yeah, I cooked steaks with it. Okay. It's great for searing steaks, you know, just like even beef tallow. Yeah. But it gives it a different flavor. For sure, definitely. So he did a it's like and also like the bear in the spring, their fat is a little different.”

“chain containing first and the beef tallow. So it's like 20% of your fat from one of the two. So you have to pour it, mask it somehow. MCT, there's also this issue about laxative effect of MCT oil that, that.”

“That's reassuring. Yeah. So beef tallow, it was initially, beef tallow, because it has. A lot of saturated fat is solid at room temperature. So as soon as your food started to get a little colder, it would kind of gel on your plate.”