Know what’s on your plate
Meat drippings lard beef tallow mutton tallow
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 890 kcal —
- Protein 0 g 0%
- Carbohydrate 0 g 0%
- Fat 99 g 126%
- Saturated fat 45 g 224%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 545 mg 24%
- Cholesterol 101 mg 34%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.59 mg 4%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0 mg 0%
- Vitamin B6 0 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
- Choline 0 mg 0%
Minerals
- Calcium 0 mg 0%
- Iron 0 mg 0%
- Magnesium 0 mg 0%
- Phosphorus 0 mg 0%
- Potassium 0 mg 0%
- Zinc 0 mg 0%
- Copper 0 mg 0%
- Selenium 0 µg 0%
Similar foods
- Beef dripping891 kcal / 100 g
- Lard or pork fat900 kcal / 100 g
- Beef fatretail cuts, separable fat, raw674 kcal / 100 g
- Bovine tallow900 kcal / 100 g
- Dripping fat100 % fat900 kcal / 100 g
- Tallow872 kcal / 100 g
- Mutton tallowfat747 kcal / 100 g
- Swine fat lard892 kcal / 100 g
- Lard902 kcal / 100 g
- Bacon greaseanimal fat897 kcal / 100 g
Questions about Meat drippings lard beef tallow mutton tallow
What is the difference between meat drippings, lard and tallow?
Meat drippings are the fat collected from roasting meat, often with browned meat juices mixed in. Lard is rendered pork fat; beef and mutton tallow are rendered fats from those animals, usually strained to remove solids and moisture.
How do you make beef or mutton tallow at home?
Cut or mince the hard fat into small pieces and warm it gently in a heavy pan, or in an oven at about 120–150 °C. Stir now and then until the fat has melted and the scraps are crisp, then strain through a fine sieve; keep the heat low so the solids do not burn.
How do you make roast potatoes with beef dripping?
Parboil floury potatoes for about 8–10 minutes, drain and shake them to roughen the edges. Heat a few spoonfuls of dripping in a roasting tin at 200 °C, add the potatoes carefully, then roast for about 45–60 minutes, turning once.
Can you use meat drippings to make gravy?
Yes. Pour off most of the fat, leaving the browned meat juices and about a spoonful of fat in the roasting tin; stir in flour, then gradually whisk in stock. Scrape up the browned bits as it simmers until smooth and thickened.
How should you store meat drippings and tallow?
Strain them into a clean, dry, covered container and refrigerate promptly. Use drippings within 3–4 days, since they may contain meat juices; freeze portions for longer storage. Well-strained tallow keeps longer than drippings, but refrigerating it is a reliable way to preserve it.
Can you replace lard with beef dripping or tallow?
For frying and roasting, you can generally swap them in equal amounts, though beef or mutton fat gives food a stronger savoury flavour than lard. In pastry, lard has a softer texture, so a swap may change how crisp or flaky the result is.
Is beef dripping the same as beef tallow?
They are both rendered beef fat, but the names are often used differently: dripping commonly means fat collected from roasting, while tallow usually means fat rendered and strained from beef suet or other hard fat. Dripping can contain meat juices, which makes it less suited to long storage.
Source: Canadian Nutrient File 5309 · per 100 g · carbohydrate per EU label, fibre excluded
