Beef Dripping

The food shortages that resulted from the two World Wars motivated industry to find ways of boosting the sheer quantity of food available in Europe. Nowadays, the situation has changed completely. In European countries the quantity of food is less important than its quality, taste and storage life. Additives are now used in order to optimise production. As a result, an increasing number of consumers cannot remember the real, natural taste of food. Products with a long cultural tradition have been forgotten. However, the foods that stand the test of time that consumers will continue to enjoy are those with great taste such as beef dripping.

A long frying life and excellent deep frying performance

Refined beef dripping not only has a high smoke point of 210°C, but has a very long frying life outperforming vegetable oils and fats. The frying performance of fats and oils is variable when these products are subjected to the conditions used for deep frying but can be determined by Rancimat analysis. This test measures oxidation stability of natural fats and oils.

Fat is fried at 120°C, a lower temperature than used during deep frying (170-180°C). Eventually the fat molecules are split into volatile organic acids, which are carried in the air stream, and the charged species are detected by electrodes. It can be seen that beef dripping has high oxidative stability compared with vegetable oils.

The benefits

Beef dripping is a traditional way of preparing food with an excellent flavour using 100% natural and non-allergenic ingredients. The use of beef dripping is a first choice for many fish and chip outlets. Animal fats are a key compound responsible for the excellent taste. By choosing beef dripping as a frying fat, the taste of potatoes and fried food is enhanced.

A cooking fat for generations

Beef dripping is a fat with a long tradition; it is an excellent frying fat that has proved its worth with food producers the world over.