Beef fat: than it is useful that with it to do how to use

Beef fat is not among some popular food, besides, it usually is not associated with useful products in any way. And this fat is very widely used in cookery, the food industry, cosmetology. At the same time consumers, as a rule, practically know nothing of its properties. Let's try to dispel this ignorance and to understand properties of beef fat and also ways of its use.

It is a high-calorific product which caloric content fluctuates at different types a little and reaches about 900 kcal. Proteins and carbohydrates in its structure are present at a type of insignificant impurity. In it also to contain in significant quantities such vitamins and organic compounds (on 100 grams):

• Retinolum and other substances relating to vitamins A — 0.03 mg;
• vitamin K — 6.0 mg;
• tocopherol (E) — 1.4 mg;
• beta carotene — 0.05 mg.

Besides, is available in it and a number of mineral substances, namely (on 100 grams):

• sodium — 11 mg;
• phosphorus — 8 mg;
• potassium — 6 mg;
• copper — 80 mkg;
• manganese — 1 mkg.

Important! The greatest value beef fat of a grade extra which differs in high extent of cleaning, has the low temperature of melting (it is not above +32 °C), light consistence, pale white color. Other grades, namely the highest, the first and second, have foreign smells and smack, more high temperature of melting and also other coloring, from yellowish to greenish-gray.

As we were convinced, as a part of beef fat there is a set of vitamins and mineral substances. Whether this product is so useful and whether it can be harmful to an organism, we will understand further.

Thanks to the structure, this product has such useful properties:

• normalizes a metabolism;
• reduces risk of development of dermatological diseases;
• stimulates growth of hair;
• improves a condition of skin;
• as the isolating substance provides protection of nervous fibers of a head and spinal cord;
• increases the organism resilience to cold;
• favors to assimilation by an organism of a number of substances, including phosphorus and calcium;
• intensifies synthesis of hormones adrenal glands;
• promotes a recovery from a depression;
• improves digestion.

Important! All above useful properties are shown on condition of moderate consumption of beef fat. It is also necessary to remember that the daily need for fats of any type makes no more than 1 gram on kilogram of weight of the person a day, and at the excess weight no more than 0.8 grams. In certain cases (it depends on features of an organism) the standard daily rate is defined in 2 g on 1 kg of weight.

This product has also some minuses and also contraindications:

• at the regular use in large numbers promotes obesity and depressing influences practically all organism;
• can constitute danger to an organism if was exposed to long influence of high temperature;
• it is necessary to limit considerably its consumption at atherosclerosis and also to exclude completely from a diet at diseases of a liver, kidneys, a gall bladder and the increased acidity of gastric juice.

Process of melting of beef fat in house conditions is very simple. It consists in the following steps:

1. We cut fat on small pieces, at the same time carefully separating films, cartilages and meat streaks if they come across.
2. We stack the prepared pieces in a deep frying pan, a cauldron or in a poultry roaster, we put this capacity on small fire. In the course of melting constantly we stir slowly its contents.
3. When fat pieces turn into cracklings, we stop melting process. We take cracklings a skimmer.
4. We filter the melted weight through a small sieve or a gauze and we fill in in glass jars or any other suitable tanks. After cooling we place these tanks in the fridge.

This product found quite broad application in such areas as cookery, cosmetology and traditional medicine. Let's review several examples of how it can be used in these spheres.

Whether you know? According to the recommendations of the World Health Organization (WHO), a share of nonsaturated fatty acids of which generally animal fats including beef, has to make not less than 10% (on caloric content) in a daily diet of the person also consist.

Beef fat of a grade of extra and also highest and first grades is suitable for use in cookery. Main fields of its application are as follows:

• preparation of various dishes in hot fan;
• suppression, roasting and roasting of meat and also vegetables;
• use as seasoning of various krupyany porridges.

Whether you know? At weight loss the fat cells of a human body do not disappear, and only decrease in sizes. Therefore at improper feeding it is very easy to gain excess weight again.

In various cosmetic ointments and masks usually use beef fat of a grade extra which is deprived of foreign smells and impurity. Below several cosmetology recipes on its basis are described.

1. The crushed parsley root (50 grams) is added to 200 ml of the boiling water and boil it within 15 minutes.
2. Broth is filtered and add to it fat at careful hashing before formation of ointment of light uniform consistence.

1. In the boiling water of 200 ml it is filled up on a tablespoon of seeds of fennel, oak bark and lime color. All this is boiled for 15–20 minutes.
2. Broth is filtered then add a fat basis at careful hashing to it. Means can be used after cooling.

Read about advantage of beef and recipes for beef tongue, heart and lungs.

1. Cabbage leaves, those that are closer to cabbage stump crush by means of the meat grinder.
2. Add a fat basis to the received weight, trying to obtain smetanoobrazny consistence.
3. Means is applied to previously cleaned face skin and about 10 minutes then it is washed away by warm water are maintained.

For production of folk remedies different types of beef fat can be used. Below the recipe of production of ointment which is used for treatment of burns, bruises, healing of wounds and postoperative seams is provided.

1. Fat as it was described above, from 600 g of beef and 500 g of pork visceral fat is separately melted then the filtered products merge in a pan from stainless steel (or enameled).
2. The St. John's wort in number of 2–3 bunches is cut, and flowers have to be separated from stalks.
3. Flowers, and then and the cut St. John's wort stalks are added to a pan with a fat basis in the beginning. The basis has to cover them approximately on 2 cm.
4. The pan covered weary on a water bath throughout about half an hour then it is wrapped up with thick fabric and put to infuse to the warm place for 2–3 hours.
5. During insisting prepare mumiyo for what in a tablespoon of warm water dissolve 2 g of this substance.
6. The pan with infusion is a little warmed up that fat was kindled, and filter infusion through a gauze, filling in it in glass capacity.
7. In the same capacity pour out dissolved mumiyo then stir slowly infusion with a wooden stick, and exclusively clockwise before full hardening of a fat basis. Ready means is stored in the fridge.

One more ointment on a fat basis helps to get rid of joint pains after injuries. She is trained so:

1. Fresh egg is completely filled in by 70% with acetic essence (100 g), cover the container with egg and leave everything for several days before dissolution of an egg shell.
2. Further egg a wooden spoon is shifted in a soup porcelain or glass plate, then kneaded and stir it, adding the used essence.
3. In the formed mix pour in the kindled fat basis (120–150 g) then everything is carefully mixed. Ointment is stored in the closed capacity in the fridge no more than a week.

Learn from what helps that treats and how to use bear, chicken, goat, badger fats.

In conclusion it is possible to note that beef fat contains a lot of necessary for an organism of substances and has a number of useful properties. It allows to use it as one of elements of the healthy balanced food and also in cosmetology medicines and in traditional medicine. However there are also some contraindications to its application, but also, its excessive use can do harm.