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Description
The fat we cut out from our grass-fed steaks and other cuts.
Please note that some cuts will have a bit of meat or tenderloin attached.
※Due to high order volume, we must limit this product to 5 packs per order. We appreciate your understanding.
SERVING SUGGESTION
【Stewed Beef Fat and Konjak】
Prepare：Beef fat 150g、1 Konjak block、grated garlic 15g、spring onion、Sukiyaki stock
・cut the spring onion into small pieces
・cut the konjak into bite-sized pieces
・cut the beef fat into small pieces (about 1 cm).
・heat a frying pan, add the cut beef fat and grated garlic, and fry until the some color develops
・discard excess fat, add the sukiyaki stock and simmer down, making sure it isn't burnt
・once the water has evaporated, remove the fat and serve on a plate
・garnish with the spring onion
If you prefer it a bit spicy, sprinkle some red pepper flakes for an extra kick! Perfect paired with a cold glass of beer. ♪
【Beef Fat Soup】
Prepare：beef fat 100g、spring onion、grated garlic 15g、grated ginger 15g、water 400ml、chinese soup stock、sake 2 tbsp.、salt and pepper to taste
・cut the green part of the spring onion into small pieces and shred the white part into thin strings
・cut the beef fat into about 1cm small pieces
・heat a frying pan, add the beef fat, garlic and ginger and fry until a bit of color develops
・discard the excess fat that comes out, add the water and sake then bring to a boil. once boiling, add the Chinese soup stock and simmer for about 10 mins. over low heat. (adjust the stock to your desired concentration)
・season with salt and pepper to taste then add the spring onion. serve in a bowl and enjoy!
add more black pepper if you want more spice!
Thawing
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪
Review of this item
It’s great, but I wouldn’t recommend it for tallow.
I unfortunately bought it to make tallow and honestly, it’s a little too flavourful for it. I trimmed all the red bits by hand that took me an hour but still the rendered fat lacked clarity, due to all the awesome beefiness. Although, during the 6+ hour process of trying to make tallow out of it I got those beef fat cracklings that tasted amazing.
プーファフリーの実践
ギーやココナッツオイルで揚げるよりずっとおいしいです！手間かかるけど。
油を取ったあとの牛脂は、あまり使い道が思いつかず（カロリー高いし、体にいいわけでもないだろうから積極的に食べたいとも思えず）一部をバターの代わりにカレーに入れて煮込んだりしましたが、冷凍庫の中での劣化も気になり処分してしまいました。ヘットの販売をしてほしいです。
Making Tallow
とても美味しい
コスパも味もGood!
赤身やスジの部分が混ざってたりするので、食べ飽きずに済みます。
以前は1キロずつしか買えなかったので、あちこちのショップで買っていましたが、今は2キロ買えるのでミートガイ一択ですね！
美味しい
とっても美味しくて良いのですが、一回に1キロのみの注文しかできないのが残念〜
好みの味
リピート
柔らかくして甘辛く煮付けます。
お得
ヘットも牛すじも！
香がいい
ヘット
残った牛脂カスは醤油ベースの甘辛ダレとピーマンで炒めて丼にして食べちゃいます！最高！
