Beef Tallow

Beef tallow is obtained by means of a dry or wet rendering process. The wet rendering process is more gentle and delivers better yields. With the wet rendering process, offal from slaughterhouses undergoes coarse mechanical pulverising and is then steam-heated to a temperature of at least 90°C, breaking down and sterilising enzymes.

Fat is then removed from the tissue. The water-fat mixture is then cooled and the fat (edible beef tallow) is separated. Further chemical-physical stages (bleaching, neutralisation, deodorisation) ultimately deliver a product known as 'refined beef tallow'.

Prime tallow F.F.A: 2% max F.A.C: 3-5% max M.I.U: 1% max Titre: 41.5 C min Bleach: 0.5 red max

Bleachable tallow F.F.A: 4% max F.A.C: 19/21Max M.I.U: 1% max Titre: 41.5 C min Bleach: 1.5 red max

Unbleachable tallow F.F.A: 10% max F.A.C: 21/23% max M.I.U: 1% max Titre: 41.5 C min