Beef tallow has been used for a long time in traditional dishes like savory pies and casseroles. Shortening, on the other hand, has been used in many American kitchens for generations. From versatility to flavor, these two solid fats have proven their place in the pantry for many reasons. Ready to find out more? Read on!.
Beef shortening is a type of solid fat that comes from rendered beef suet. If you enjoy baking or frying foods, then you’ve likely used shortening before. But what exactly is beef shortening and how does it differ from other fats like butter or vegetable shortening?
In this detailed guide, we’ll cover everything you need to know about beef shortening including how it’s made, its benefits in cooking, and tips for storing it properly. Let’s get cracking!
What Is Beef Shortening?
Beef shortening is made by rendering beef fat (or beef suet) down into a solid form. Beef suet comes from the hard white fat that surrounds the loins and kidneys of cattle. This fat is very high in saturated fat.
To make beef shortening, beef suet is simmered down which separates the fat from the meat and tissue The melted fat is then strained before being allowed to cool and solidify Unlike tallow, which is pure beef fat, shortening may contain some additional stabilizers or emulsifiers to improve texture and shelf life.
- A rendered and processed form of beef suet
- Solid at room temperature due to its high melting point
- May contain emulsifiers or stabilizers
- An alternative to butter, lard, or vegetable shortening
How Is Beef Shortening Made?
The process of making beef shortening is called rendering. Here are the basic steps:
- Beef suet is collected from cattle and any attached meat or tissue is removed
- The suet is diced or ground into smaller pieces
- The pieces are simmered in a large pot or vat at a low temperature (usually 190-210°F)
- The fat melts and separates from any remaining solids which sink to the bottom
- The liquid fat is strained through a cheesecloth to filter out impurities
- Emulsifiers or stabilizers may be added at this point
- The purified fat is allowed to cool and solidify into shortening
Rendering at the right heat and for the proper time is important to fully separate the fat without burning it The process requires patience and care to do correctly!
The Difference Between Beef Shortening and Tallow
While the terms beef shortening and beef tallow are sometimes used interchangeably, they are slightly different products:
- Tallow – Pure rendered and unprocessed beef fat. Higher melting point.
- Shortening – Rendered beef fat that goes through more processing and may contain stabilizers. Lower melting point than tallow.
So the main difference lies in the additional processing and additives used to make shortening. These give it a more consistent texture and extend its shelf life compared to plain beef tallow.
Why Use Beef Shortening in Baking?
There are a few reasons why beef shortening is valued in baking:
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Flakiness – The solid fat coats and separates gluten strands, preventing tough gluten formation. This gives flaky texture to pastries.
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Neutral flavor – Shortening has a milder flavor than butter or bacon fat, making it ideal for delicate baked goods.
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High melting point – Unlike oils, shortening holds its shape at room temperature which is great for frostings and creaming.
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Economical – Shortening is typically more affordable than butter or lard per cup. A little goes a long way!
So if you’re looking to create tender and flaky pie crusts, biscuits, cookies, or cakes, consider using beef shortening. The next batch just may become your best yet!
Tips for Frying with Beef Shortening
That same high smoke point that makes beef shortening ideal for baking also makes it a great choice for frying up foods nice and crispy. Here are some frying tips:
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Good for deep frying or pan frying. Withstands high heat without smoking or burning.
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Excellent for frying chicken, potatoes, fish, and other meats. Gives a crispy texture.
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Store oil between batches in an airtight container to prevent oxidation. Strain and replace when it gets dark.
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Monitor temperature carefully. Ideal frying temp is around 350-375°F. Overheating can make food greasy.
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Blend with other oils like peanut or vegetable oil to modify smoke point if needed.
Now who’s up for some freshly fried chicken tenders or potato fritters? Yum!
How to Store and Handle Beef Shortening
Like any animal-based fat, proper storage and handling of beef shortening is important for safety and quality:
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Store in a cool, dark place or refrigerate. Heat and light can accelerate spoilage.
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Monitor for signs of spoilage – off odors, change in texture, etc. Discard if any observed.
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Avoid cross-contamination by using clean utensils and keeping covered when not in use.
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Limit air exposure. Rewrap tightly or store in an airtight container after opening.
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For long term storage, beef shortening can be frozen for up to a year. Thaw overnight in fridge before using.
Following these tips will help ensure your shortening stays fresh and usable when baking needs strike!
Time to Try Beef Shortening!
Now that you know what beef shortening is and how to use it, the only thing left is to try it out. With its mild flavor and bounty of baking benefits, beef shortening is a handy staple to keep stocked in any home kitchen.
Baking and cooking with beef tallow vs shortening
To make a broad statement, shortening is usually used for baking, while beef tallow is usually used for cooking meat. Many people, including me, use shortening to make extras like frostings and icing and to bake sweet treats like flaky pies and pastries and cookies that don’t spread. It can be used in a lot of different ways because it has a neutral flavor, and the fact that it is solid at room temperature helps make icing smooth and creamy. Shortening is good for more than just sweets, though. It can thicken soups and stews like gumbo and give foods like fried chicken that crispy fried layer.
On the other hand, beef tallow is loved for its meaty, savory flavor that can make hearty dishes taste even better. Think french fries, fried chicken, seared steaks, and even cooking aromatics and eggs. It still has a moderate smoke point, the same as shortening, but it’s about 40 degrees higher, which means it stays more stable at higher temperatures. It makes hearty, rustic dishes like beef stew or steak and potatoes taste and feel great in the mouth. For baking, infusing beef tallow in a pie crust can provide a richness that butter can’t quite achieve.
Nutrition: Beef tallow vs shortening
Shortening and beef tallow may both have the same number of calories, but their fats are very different. When it comes to fats, shortening has the most monounsaturated fats, which are good for you in small amounts. On the other hand, beef tallow has the most saturated fats, which are bad for you in large amounts.
But beef tallow has a lot of monounsaturated fats and shortening has a lot of saturated fats on the other hand. Both contain cholesterol, with beef tallow having almost double that of shortening. Unfortunately, shortening isn’t known for containing any significant amounts of vitamins or minerals, nor any carbs or protein. On the other hand, beef tallow has omega 3s and a lot of vitamins A, D, K2, E, and B12.
Be careful not to use too much beef tallow and shortening because they are high in calories and fat, like all cooking oils and fats. Also, beef tallow usually has a lot of triglycerides. In some places, shortening may have even more trans fat and saturated fat.
| Per tablespoon (15mL) | Beef tallow | Shortening |
| Calories | 115 | 115 |
| Polyunsaturated | 0.5 g | 2.5 g |
| Monounsaturated | 5.4 g | 5.2 g |
| Saturated | 6.4 g | 4.6 g |
| Trans | 0 g | 0 g |
| Total fat | 12.8 g | 12.8 g |
| Cholesterol | 14 mg | 7.2 mg |
The primary fat source is bolded.
How to make Beef Tallow | The Bearded Butchers
FAQ
What is beef shortening made of?
What is in buffalo wild wings beef shortening?
Is beef shortening the same as tallow?
Is shortening the same as lard?
What is shortening in cooking?
What Is Shortening? By definition, shortening is any type of fat that is solid at room temperature; lard, hydrogenated solidified oils, margarine, and even butter can be used as shortening. However, in the modern kitchen, the word “shortening” mainly refers to hydrogenated oils, such as vegetable shortening.
What is shortening made of?
Shortening is a pretty broad term, but these days it typically refers to any cooking fat made from hydrogenated vegetable oil. Originally, shortening referred to lard, which is that delicious white block of fat made from pig fat. However, with the invention of margarine in 1869, this new product made from beef tallow took the name.
Is shortening a fat?
Shortening is a type of fat used in cooking and baking. It’s typically made from hydrogenated vegetable oil and has a long history of use in American kitchens that dates back to the early 1900s. However, shortening has fallen out of favor in the past few decades because of its high trans fat content.
What is shortening & how does it work?
The word shortening itself refers to any type of fat that is solid at room temperature (via The Spruce Eats ). This type of fat got its name from its role in creating “short” doughs that have a lower elasticity than what we call “long” doughs.