Animal fats (beef, lamb, pork, bone, fish, poultry)

[ANIMAL FATS]

ANIMAL FATS

Beef fat.

To obtain high quality beef lard, extra fat is extracted in two steps. The fat obtained after the first heating is called the first juice. By separating the part, extra grade beef fat is obtained.

Extra beef fat is used in cooking for frying meat products. This high quality fat has a low melting point (no higher than 320). The fat tastes and smells good. Due to its good taste, it is also used in other hot dishes and is used for frying foods in large amounts of fat (deep fat).

The highest grade beef fat is prepared from selected, fresh internal raw lard. The fat color is light yellow or yellow. The consistency at room temperature is solid; when melted, this fat is transparent. The taste of premium grade beef fat must be clean, free of off-taste and odor.

First grade beef fat is melted from the raw internal fat. In color and consistency, it differs little from premium fat, but this product has
there may be a slight aftertaste of toasted greaves.

Grade 2 beef fat is made from good quality raw fat. For this grade, the standard allows for a slightly grayish or pale green hue and toasted greaves.

When melted, grade 2 beef fat may not be transparent enough.

Lamb fat.

This fat is available in three grades. Lamb fat of the highest grade is melted from selected fresh raw lard of the inner and fat tail parts of the carcass. The color of the finished product is white or pale yellow; the consistency is solid, when melted, the fat is transparent. The taste and smell of this fat, specific with the flavor characteristic of lamb.

Lamb fat of the 1st and 4th grades is prepared from good-quality raw fat. These products are characterized by a slightly grayish or greenish tint and a toasty smack. When melted, grade II fat may be slightly cloudy.

Pork fat.

This fat is available in four grades. Extra pork fat is prepared from selected perineal fat of pork carcasses. This fat is deservedly considered the best of all animal fats (except for butter) for its culinary qualities, taste, smell and nutritional value. All varieties of pork fat, especially extra, are widely used in cooking for a wide variety of dishes and dough products. Extra fat has a white color, soft and delicate taste, with a slightly pleasant sweetish aftertaste and a subtle subtle smell. At room temperature, the consistency of pork fat is extra greasy. When melted, pork fat is extra transparent.

The highest grade pork fat is melted from fresh selected raw lard taken from the inside of the carcass. In smell, color, taste and consistency, it differs little from extra grade fat.

Pork fat of the 1st and 2nd grades is melted from good-quality raw fat. The 1st grade fat is made from internal lard, and the 2nd grade uses all types of fresh raw fat. The fat color is white with a slight yellowish tinge; the consistency is dense or oily. In the molten state, grade 1 fat is transparent, grade 2 fat may be unclear.
Both varieties have an inherent smell of toasted greaves.

Poultry fat.

The fat of geese, turkeys, ducks, chickens is an excellent product. It is easily digested, melts at low temperatures (goose fat, for example, at 35-37 °); its smell and taste are pleasant. This fat is good for preparing many dishes and snacks, primarily from the meat of these birds.
The ability to accumulate fat is especially great in geese; well-fed specimens of this bird can contain up to 46% fat. A lot of fat in first-class turkeys, ducks, chickens.

Bone fat.

Bone fat is also referred to as animal fats. Bone fat is evaporated from clean, fresh bones, freed from the remnants of meat, tendons, etc. In appearance, this product resembles ghee.

The consistency of bone fat is liquid, oily or dense. In the molten state, 1st grade fat is transparent, 2nd grade is cloudy.
The taste and smell are pleasant, with a slight aftertaste of toasted greaves.

Fat of marine animals and fish.

This fat is not used directly in cooking, as it has a specific taste and smell.
It is known that hydrogenated whale oil is superior in nutritional value and digestibility.
In recent years, this fat has become the main raw material of our margarine industry, which has undoubtedly improved the quality of some of our margarine varieties, which include hydrogenated whale fat.