Nutritional breakdown per 100g
Protein0g
Fat100g
Saturated fat52g
Carbohydrate0g
  of which sugars0g
  starch0g
Fibre0g
Energy 
901kcal
3700kJ
Na0mg
Ca0mg
Fe0mg
Vitamin A27µg
Vitamin C0mg
Vitamin D0µg
Vitamin E0mg
Vitamin B60mg
Vitamin B120µg

Beef dripping

Fat extracted from the residue of roasted beef or by rendering beef suet

Beef dripping

Beef dripping is traditionally used as a frying medium for both shallow frying and deep fat frying. More flavoursome than many of the alternatives it fries at much higher temperatures and is best suited to cooking processes that intend to use such high temperatures. As it is high in saturated fats it has fallen out of favour recently due to the peceived health issues but as it is usually used as a cooking medium rather than an ingredient this is a somewhat spurious objection. For example chips are traditionally cooked by deep frying in beef dripping, a process which is often carried out now with vegetable oils. However because beef dripping allows frying at much higher temperatures it seals the chips, or other cooked items, effectively preventing them from absorbing significant quantities of fat. Frying, because it seals the food is sometimes regarded as a dry heat cooking process even though a frying medium is involved. By contrast cooking in an oil at a lower temperature exposes the food to lower proportions of saturated fats but the food may absorb more of that fat.

Less often beef dripping is used as an ingredient. Typical recipes for that would be pie recipes using beef dripping to create a pastry for the pie. In this case the high levels of fat may be a concern as the fat is directly eaten.

Suitable alternatives for frying are lard and, in the case of shallow frying, butter. Oils may be used but do not have the same physical effect. As an ingredient, lard and butter are suitable alternatives.