The use of beef fat for human

Some animal products are widely used in the food industry, cooking, cosmetology. To those concerns, and beef fat. But not all consumers know well enough about its valuable properties and composition. Try to understand what the benefits and harms of tallow?

Varieties of beef tallow

The product offered to the consumer are classified in several categories of the variety:

extra grade. To obtain feedstock rendering is performed, with the process temperature of at least + 32 ° C. At the specified temperature range the fat becomes transparent and a liquid consistency. As a base used beef tallow high quality light milky color.
first class. Solidification temperature of about + 19 ° C, if it rises to + 27 ° C and above, the transparent, liquid fat, light-yellow tint with a pleasant taste;
I sort of. Appears on its face it does not differ from the highest grade of the product, the taste is reminiscent of fried cracklings. For molten product is characterized by transparency;
II grade. It is distinguished by a sharp smell and fried greaves pale milky, in a molten state gets turbidity.

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Attention! Product varieties Extra is most useful for the organism.

The chemical composition and calorific value of tallow

Calorie beef fat per 100 grams on average 900 kcal. The basic structure is represented by:

Vitamin E (tocopherol);
provitamin A (beta-carotene);
polyunsaturated and saturated fatty acids;
sodium;
phosphorus;
manganese;
potassium;
cholesterol;
copper.

Useful than beef fat

Benefit of the body are the nutrients that make up the beef fat. Thanks to the use of this product in humans is marked:

stimulation of hair growth;
normalization of metabolic processes;
improvement in skin condition;
reduction in the risk of dermatological-borne diseases;
increase the body's resistance to colds;
adrenal activation operation (synthetic hormones);
protection of nerve fibers both cerebral and spinal cord when performing insulating functions animal fats;
improvement of the digestive process.

Attention! The manifestation of the beneficial properties observed only when the product is moderate use, the rate of 1 gram of fat per 1 kg body weight of human.

As heated with beef fat at home

The process of preparing the melted fat at home is quite simple to do this:

Cut bacon into pieces of small size with the removal of films, streaks of meat, cartilage;
put the product in a deep bowl and put on low heat, stirring constantly;
to stop the process of the formation of greaves, which must be removed;
strain resulting mass using gauze or sieve and pour into banks. The cooled product is put in the refrigerator.

See also:Than helpful quail eggs