Cooking in animal fats is a traditional means of preparing many foods and beef dripping is key to various food applications.
Beef dripping is an excellent frying fat with a very long frying life. Rancimate analysis results show that the frying performance of beef dripping is higher than of palm fat and even four times higher than of rapeseed oil. Beef dripping in baked foods improves the texture of rolls through a consistent pore structure as well as a good elasticity.
A higher yield can be reached with a lower fat quantity than with butter and baking margarine, while rolls remain good and crispy. Even in instant soups and ready-made meals beef dripping is a superb ingredient for its high temperature resistance and its beef taste.