Beef fat

Beef fats are lipids obtained from the adipose tissue of cows, commonly used in cooking to add flavor and texture to various dishes. These fats can be presented in the form of lard or tallow and are traditionally used in the preparation of stews, fried foods, roasts, and in the making of broths and sauces due to their high capacity to enhance flavor.

Origin: Beef fats come from the fat extracted from bovine animals. Their use is especially popular in the culinary cultures of Latin America and Europe, where they are valued for their characteristic flavor and their function as a source of energy in traditional gastronomy.

Properties: In addition to being a concentrated source of energy, beef fats provide saturated and monounsaturated fatty acids, which influence the texture and juiciness of dishes. They have a relatively high smoke point, making them suitable for techniques such as sautéing and frying. However, they should be consumed in moderation due to their calorie and saturated fat content.

Synonyms in Latin American Spanish: they may be found as sebo de res, manteca de res, or simply grasa bovina, terms that vary by region but refer to the same raw material used in cooking.