A little grease in ground beef is tasty, but too much can make your dish an oily mess. Just like throwing away bacon grease is a mistake, so too is binning beef grease without a second thought. One of ...

Cooking with animal fat like beef tallow, duck fat, and pork lard has been popular for decades among home chefs and pro cooks alike. The interest has been sizzling more recently, which might have you ...

If you ate barbecue in Southeast Texas sometime between the 1960s and late 1980s, then you are familiar with grease balls. Also known as “juicy links,” “garlic bombs,” or just “beef links” these were ...

Beef tallow is made by removing, simmering, then cooling the fatty tissue that surrounds cows’ organs.Composite: The Guardian/Getty Images Last year, Kennedy posted on X that “it’s time to Make Frying ...

Beef tallow is the fat around a cow’s organs that’s been rendered (melted) and strained to remove any leftover meat or tissue and cooled to room temperature. Once it’s cooled, beef tallow is whitish ...