Know what’s on your plate
Beef fat
Calories & nutrition facts
retail cuts, separable fat, raw
Nutrition facts
Per 100 g% DV- Calories 674 kcal —
- Protein 8.2 g 16%
- Carbohydrate 0 g 0%
- Fat 71 g 91%
- Saturated fat 29 g 147%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 26 mg 1%
- Cholesterol 99 mg 33%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.3 µg 2%
- Vitamin E 0 mg 0%
- Vitamin K 3.4 µg 3%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 1.4 mg 9%
- Pantothenic acid (B5) 0.16 mg 3%
- Vitamin B6 0.11 mg 6%
- Folate (B9) 0 µg 0%
- Vitamin B12 0.73 µg 30%
Minerals
- Calcium 26 mg 2%
- Iron 0.72 mg 4%
- Magnesium 5 mg 1%
- Phosphorus 61 mg 5%
- Potassium 96 mg 2%
- Zinc 0.82 mg 7%
- Copper 0.03 mg 3%
- Manganese 0 mg 0%
- Selenium 6.6 µg 12%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 674 | 8.2 g | 0 g | 71 g |
| 1 × oz | 28.4 g | 191 | 2.3 g | 0 g | 20 g |
| 2 × oz | 56.7 g | 382 | 4.7 g | 0 g | 40 g |
| ½ × oz | 14.2 g | 96 | 1.2 g | 0 g | 10 g |
| 3 × oz | 85.1 g | 573 | 7 g | 0 g | 60 g |
| 4 × oz | 113.4 g | 764 | 9.3 g | 0 g | 80 g |
Similar foods
- Beef suetraw854 kcal / 100 g
- Beef tallow902 kcal / 100 g
- Bovine tallow900 kcal / 100 g
- Tallow872 kcal / 100 g
- Pork fatfresh, separable fat, raw632 kcal / 100 g
- Cow869 kcal / 100 g
- Pork separable fatraw632 kcal / 100 g
- Lamb separable fatall cuts, raw553 kcal / 100 g
- Chicken fatbroilers or fryers, separable, raw629 kcal / 100 g
- Veal external fatexternal fat only, raw503 kcal / 100 g
Questions about Beef fat
How do you render beef fat at home?
Cut the fat into small pieces, or mince it, and warm it gently in a heavy pan over a low heat for about 2–3 hours, stirring now and then. Strain the liquid through a fine sieve; let it cool before sealing it in a clean jar.
Can you use beef fat for roast potatoes?
Yes. Heat a spoonful of rendered beef fat in a roasting tin at 200 °C, add parboiled potatoes, and turn them to coat. Roast for about 45–60 minutes, turning once or twice, until crisp and golden.
What is the difference between beef fat, suet and tallow?
Suet is the firm fat around a cow’s kidneys and loins; tallow is beef fat that has been rendered and strained. “Beef fat” can mean unrendered fat or rendered fat, so the form matters when you cook.
How should you store rendered beef fat?
Keep it in a clean, tightly sealed container in the fridge, using a clean spoon each time. For longer storage, freeze it in small portions so you can thaw only what you need.
What dishes are made with beef fat?
Rendered beef fat, often called dripping, is used for roast potatoes, Yorkshire puddings and traditional pastry. Its savoury flavour also suits frying onions or searing meat.
Can you substitute beef fat for butter or oil?
For frying and roasting, you can generally use rendered beef fat instead of oil; it adds a savoury, beefy flavour. It is not a direct swap for butter in cakes or pastries, where butter’s water content and texture affect the result.
How does beef fat compare with beef dripping?
Beef dripping is rendered beef fat, while “beef fat” may also mean the unrendered tissue. Per 100 g, beef dripping has 891 kcal and 99 g fat, compared with 674 kcal and 71 g fat in beef fat.
Source: USDA FoodData Central 168605 · per 100 g · carbohydrate per EU label, fibre excluded
