Beef, New Zealand, imported, subcutaneous fat, raw

This raw subcutaneous fat comes from imported New Zealand beef cuts, the layer trimmed from just beneath the skin before a roast or steak is packaged. Like other beef fat trim, it is commonly rendered down into tallow, a cooking fat used for roasting potatoes to a deep golden crust, deep frying, or basting steaks as they cook on a grill or in a pan. Ground together with lean beef, it also adds richness and moisture to homemade burger blends.

Because it comes attached to imported New Zealand cuts, it is generally selected along with the specific roast or steak it belongs to, choosing a firm, pale layer over one that looks discolored or overly soft. Refrigerate promptly and use within a few days, or freeze the trim for later rendering. To render, cut it into small pieces and cook slowly over low heat, straining the liquid fat once it has fully melted out. It is low in sodium at 26 mg per 100 g and carries no carbohydrate, with 685 calories and 72.4 g of fat per 100 g. It also brings along 8.5 g of protein per 100 g, about 17 percent of the daily value, from the muscle tissue still attached to the trimmed fat.