Beef Dripping! Franco makes Beef Dripping from Suet
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- Опубліковано 25 сер 2024
- Ever wondered what beef dripping is or how it is made? Well today Franco takes you through the process and history of making Tallow from Suet and then beef dripping. Then letting it cool down a process that creates Beef Dripping. Grab a coffee site back relax and hope you enjoy this one.
Traditional beef dripping made by a butcher.
Bottoms up, heads down, let's crack on!
#beefdripping #tallow #suet
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Just watched your video on dripping, I'm 62 now but as a kid had dripping on toast quite often. Mum's dripping used to have dark bits in it that always seemed to have a sweet taste . Then later in life was told not good for you but now and then get a treat after having a beef roast but still no dark bits😢 of course mum was old school, she used to also have a chip pan full of fat that sat on a gas burner took an age to melt the fat but never to this day had better chips. If mum was alive now she'd be 102 so lived through 2nd world war where you had to make everything go further. Regards Sam Woodward
dripping sandwich. awesome. loved it as a kid and still do.
I've always called rendered suet, tallow, and rendered subcutaneous fat, dripping. Tallow is very pure with minimal smell and flavour. Dripping often has more beefy flavour. When we kill and process a beef on-farm, I put all the suet through my mincer and it renders efficiently in my slow cooker (and I don't have to watch it like a hawk).
Slow cooker is a great idea Cassie, thanks for watching. Franco
I dont have a slow cooker but i wonder whether it’s a good idea to do this in a oven at a low temp.
It’s helpful to cut your suet into smaller chunks or better yet grind it in a meat grinder because the smaller you get your suet the faster it will render. And the pieces of meat or other that is left that you clean off the tallow after it’s cooled and hardened you can give the birds because any that eat meat or insects will love it and it will have more fat in it so it’s great to give as a treat in winter. My crows loved it when I was rendering suet for making my yearly suet and seed blocks for the winter birds.
Thanks good tip!
Great and simple process, wish more people got into the habit of using everything rather than being picky. Always loved working with pigs and deer, having access to the trimmed fat meant we had the best roast potatoes going. Used to give any spare deer tallow to the nearby farmer as he used to use the stuff as a waterproofing for his boots.
Thanks very much for the comment and for watching William. I bet those roast potatoes were great! regards Franco
Thank you so much for all your videos. Between sharpening knives and tying knots I've learned to work with birds, beef, and black pudding. New York City loves you!
Thanks very much Molly that's great to hear. Lots more to come, much love to New York City! Franco
Great video Franco I remember my Grandparents having beef dripping from the roasting joint on toast for supper. Looks good, I'll have to see if the lads at Tim Potter's can sort me out with some suet and I'll have a go at making it!
I've been a butcher all my working life 34 years, worked on boning lines, catering butchers and shops. Always learning new ways have picked up a few from you franco so keep up the good work mate. Looking forward to your next video
Thanks very much Chris that's great to hear from a fellow long time butcher. Every day we learn something new. Franco
Great video I'm going to have a shot
Great let me know how you get on!
amazing video! could watch your vids for hours, love how you speak!
Wow, thank you!
Final product looks beautiful. Perfect for frying up some potatoes
Oh yes!
Have wanted to learn how to do this for some time, I am part Cherokee, Delaware and Creek Native American and have always wanted to know how to do this to make pelican like my ancestors did. Thank you so much in helping me learn how to do this!
You are very welcome, give it a go and thanks for watching!
Whats pelican? 🤔
Mum use to always cook fish and chips in dripping it was way better then the shop less greasy 😎👍🇳🇿
Sounds great!
This is no go zone for vegans 😊
I imagine so
I grew up dripping was the only fat that was used , chips far tastier fried in dripping
oh yes!
extremely calorie dense and so brilliant for people who are underweight.
That's a good point
Beef dripping does not exist where I live. I can, however buy small packs (maybe a pound?) of frozen suet. Wondering if that can be rendered down to make enough dripping to make a Yorkshire pud?
Yes definitely!
What do you do with the seived 'impurities '?
Hi, they generally go into dog food
Cheers Franco
My butcher had absolutely no idea ? The unnecessary waste in our times. PS delicious food.
Correct none of the animal should go to waste
Very interesting, thank-you. How long does it keep for and do you have to refrigerate it?
In an air tight container 12-18 months when refrigerated even longer.
@@TheUrbanButcheryChannel Awesome, thanks for that.
On toast salt and pepper, been eating it 4 times a week for over 50 yrs...Where can I buy beef fat though... My butchers won't sell it....🤷♂️
Hello Ivor
Ask your butcher to save you a whole piece of kidney suet or a piece of cod fat off the hind quarter, this works well also
Franco
Now, where can I find a butcher that still does their own killing, there as rare as rocking horse droppings these days :(
Not as many as there used to be :(
Tallow = beef dripping in this case why call it tallow.
More people can relate to the different words
Water also seperates the free fatty acids damaging quality. Never add water to rendering fat. You should have run the fat through a grinder as well these enormous chunks with give you a terrible yield.
Thanks for the tips Rick will try that next time