The rich yellow fat colour in grass fed beef comes from Beta-carotene, an important anti-oxidant. Unlike the majority of micro-nutrients within beef which cannot be seen with the naked eye, you can actually SEE how beta-carotene affects beef fat – from the colour!
pigment called beta-carotene, which is a great source. of Vitamin A for the cattle. Cattle that are grass-fed and finished and pasture-
Colour of fat is heavily influenced by feeding regime and specifically the intake of carotene in the animals' diet. Genetically some breeds are more susceptible to yellow fat. Pasture fed cattle may produce a yellowish or creamy coloured fat. Grain feeding over a period of time produces white fat.
Yellow fat is comprised of white fat cells. Unmetabolized yellow carotene from vegetables and grains often drifts over and settles into white fat cells, tinting them yellow.
Cattle produced under extensive grass-based production systems generally have carcass fat which is more yellow than their intensively-reared, concentrate-fed counterparts and this is caused by carotenoids from green forage.
Yellow fat is perceived by some consumers to be undesirable, as they believe that it is an indication of meat from old or otherwise inferior cattle. However, this is not necessarily so and there is no evidence that fat colour, in its own right, affects the palatability of the cooked product.
That's because brown fat is dense and firm. It tightly adheres to the underlying bone or muscle and supports the overlying skin. Yellow fat is greasy and is barely held together by connective tissue. It hangs off of the bone of muscle and does not support the overlying skin.
Yellow Beef Fat Is Healthier And Tastier!
When cattle consume beta-carotene-rich foods, it is stored in their fat. And likewise, when we eat beta-carotene-rich foods (like carrots, pumpkins, or beef with beta-carotene stored in the fat) then we transfer that beta-carotene to our own body fat reserves.
Poultry and beefs fat get a tinge of yellow when the animal was fed it's natural diet. When livestock are only fed corn then that high-protein powder gives the animal white fat.
Have you ever noticed a yellow colour in beef fat? While it might look a little different to supermarket beef, a yellow tinge is actually a very good sign. This yellow colour is a natural occurrence as a consequence of carotene in the grasses that animals graze and signals the presence of grass-fed goodness.
Throw it in the trash
The overarching rule of thumb when it comes to grease and oil disposal is don't pour it down a drain. Toilets, sinks, and floor drains are all off-limits as gluey oils and animal fats will destroy your plumbing. Instead, turn to your garbage can.
Grass-fed cattle have a carcass fat which appears more yellow compared to the bright white fat of grain-fed beef. This colour is due to pigments from the grass and is associated with a healthier fatty acid profile and a higher content of antioxidants.
The fat should be a yellow color. If it is starting to turn brown, then the heat may be too high. After the beef has rendered, while it is still hot, carefully pour the tallow through a fine mesh strainer into a container.
Suet and Tallow are a nutritious and sustainable way of eating nose to tail, to reduce food waste and maximize your nutrient intake and variation using all parts of the animal including offal and beef fat just like previous generations did.
Tallow will solidify and keep at room temperature in a sealed container for up to a year and won't go rancid. Beef Tallow will keep even longer in the refrigerator or indefinitely in the freezer.
The surface of the meat will have a sheen to it, and the slime may have a yellowish hue when it catches the light. This slimy film is caused by a buildup of bacteria (eww), and is a sure sign that your steak has gone rancid and is destined for the trash, not your grill.
"Strong off-odors, not slime, indicate spoilage," says Brian Nummer, Ph. D., a food-safety professor at Utah State University. That's because the goo you see is produced when harmless lactobacillus bacteria start feasting on the sugar that some manufacturers add for flavor.
This darkening is due to oxidation, the chemical changes in myoglobin due to the oxygen content. This is a normal change during refrigerator storage. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch and should not be used.
So don't discount the yellowish color of grass fed fat - it's actually a sign that it is good for you! And not only is it good for you, but it is also one of the contributing micro-nutrients that gives grass fed beef fat its superior flavor.
As well as being great for a high protein diet, here are some other health benefits of Biltong: It is extremely low in saturated fats (usually averaging around 3%) which makes it a very popular choice for a weight reducing diet. Because it is low in saturated fats, it is also good for your cholesterol levels.
White fat cells — also called yellow fat cells — are what you typically think of when it comes to fat. This type of fat is found throughout the body and is there to protect and insulate organs, but too much of it leads to weight gain and potential health problems.
Although, the predominant form of fat tissue in humans is white fat (which, is in fact yellow), we also have other types of fat cells that are either brown or beige. While the primary function of white fat cells is to store fat, brown(ish) fat cells specialize in burning it.