Beef, New Zealand, imported, intermuscular fat, cooked

Intermuscular beef fat is the layer of fat trimmed from between the muscles on a cut of beef rather than the meat itself, and once cooked it is mostly used as a cooking fat rather than eaten as a portion on its own. Rendered down, it becomes beef tallow, prized for searing steaks, roasting potatoes, deep-frying, and enriching pan sauces and gravies with a deep beefy flavor. Small pieces that do not fully render turn into crisp cracklings that can be scattered over salads or mashed potatoes for crunch, and a spoonful stirred into rice or beans adds richness the way lard or butter would.

If working with trimmed fat directly, render it down over low heat and strain into a jar, then store it sealed in the fridge for weeks or the freezer for months. It is extremely calorie-dense at 560 calories per 100 grams (85 grams per ounce serving) and almost entirely fat, at 57.2 grams per 100 grams, with minimal carbohydrate and only 7.9 grams of protein, so it is used sparingly as a cooking medium or flavor booster rather than a main course. Sodium stays low at 25 milligrams per 100 grams, which fits its role as a raw cooking ingredient rather than a seasoned finished dish.