Grass-Fed Beef Fat (1 kg)

Grass-Fed Beef Fat (1 kg)
SKU B002
Contents 1kg
unit price ¥97 / per 100g
12 Review(s)

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Labeling Information

country of origin One of the following countries:
(Country of origin will be specified on the product package.)
New Zealand
ingredients 牛肉
PACKAGING AND HANDLING Keep Frozen at -18 degrees C

Allergens contained in this product (7 ingredients)

Egg Milk Wheat Nut Buckwheat Shrimp Crab
- - - - - - -

Those with '○' are included.


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. 


【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!


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.

Tara Fleming 5/29/2022
It’s a great way to add beef fat and taste to slow cooked meals, stews, roasts etc. Throw it into any recipe that could render the fat while cooking and it’s a definite plus.
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.


Brown 6/30/2021

Making Tallow

Bob Hagan 3/31/2021
Wondering if anyone has used this to make Tallow. Anyone? So happy to see the Meat Guy helping us eat nose to tail with quality bones and now the beef fat


ぎんさん 10/8/2020


悪太朗 7/4/2020




あーやん 5/9/2020


komaki 11/12/2019


りさ 4/9/2019


まさ 10/7/2018


るんるんぴに 9/12/2018


Poecilia 2/25/2018


主婦 12/29/2017

Rate this product

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