Using Organs, Bones and Tallow

A beef animal provides much more than steaks, roasts and ground beef.
Depending on the processor and what can be returned to the customer, organs,
bones and fat can also be valuable parts of a farm-direct beef purchase.

Organ meats

Beef liver, heart, tongue and other edible organs have long been used in
traditional cooking. Availability depends on the animal, processor and
applicable inspection and handling requirements.

Soup and stock bones

Bones can be roasted and simmered for stocks and broths. Different bones
contain different proportions of marrow, connective tissue and meat.

What is beef tallow?

Tallow is rendered beef fat. Suitable fat is slowly heated so the liquid fat
can be separated from water and solid tissue, then cooled for storage.

Cooking with tallow

Properly prepared beef tallow can be used as a cooking fat. Historically it
has also been used in products such as soap and other household applications.

Ask before processing day

Do not assume every processor automatically returns organs, bones or fat.
Facility procedures and customer instructions vary, and some items may need
to be requested before the animal is processed.