Edible beef fat is obtained from bovine adipose tissue covering the abdominal cavity and surrounding the kidney and heart and from other compact, undamaged tissue.
The beef fat is light yellow due to carotenoids derived from animal feed. It is of a friable, brittle consistency and melts between 45 and 50°C.
The majorities of the fatty acid chains are 14 to 18 carbons in length and are both saturated and unsaturated.
Live animal fat tissue contains virtually no free fatty acid. Upon slaughter, enzyme action is activated which results in rapid hydrolysis of the animal fat. Most of the wide range in total fat composition of beef carcasses is caused by trimmable fat and much of it is removed in preparing retail cuts.
The beef fat when heated yields two fractions: oleomargarine (liquid) and oleostearine (solid). Oleomargarine is a soft fat with a consistency similar to that of melted butter.
Edible beef fat
