Animal fat

Cooksense

Animal fats and oils are lipids derived from animals: oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides. Although many animal parts and secretions may yield oil, in commercial practice, oil is extracted primarily from rendered tissue fats from livestock animals like pigs, chickens and cows. Dairy products yield animal fat and oil products such as butter.

Certain fats, such as goose fat, have a higher smoke point than other animal fats, but are still lower than many vegetable oils such as olive or avocado.

Animal fats are commonly consumed as part of a western diet in their semi-solid form as either milk, butter, lard, schmaltz, and dripping or more commonly as filler in factory produced meat, pet food and fast-food products.

Examples

Bacon drippings

cured and smoked pork belly

Dairy product made from whipped cream

Internal fat membranes, especially of pigs, used to wrap meats

animal fat from domestic chicken

Dietary supplement derived from liver of cod fish

Fats extracted from oily fish

Intramuscular fat

Animal fat contained within muscles

semi-solid white fat product obtained by rendering the fatty tissue of the pig

semi-solid white fat product obtained by rendering the fatty tissue of the pig

Fat naturally occurring in mammal milk

Raw, hard fat of beef or mutton found around the loins and kidneys

rendered form of beef or mutton fat, processed from suet

Smoked rendered horse fat from central Asia

Subcategories: Bacon drippings Butter Caul fat Chicken fat Cod liver oil Fish oil Intramuscular fat Lard Leaf lard Milk fat Suet Tallow Zhal^kk

Categories: Fat

Also known as:

Wikidata ID: Q1423543

Wikipedia title: Animal fat

References:

Wikipedia article: Animal fat

Inbound Links

Mongolian cuisine

Unlinked Mentions

Aosta Valley cuisine

Intramuscular fat

Lipid oxidation

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
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