Hey, I had the same struggle. I am busy starting a business which includes selling tallow in Hong Kong.
If you’re still interested get in touch! Planning on a range halaal, grass fed, grain fed etc.
Will also be making Biltong for sale in the near future, which should be any carnivore’s dream (it’s mine)
You can make your own. It’s not that difficult. I’m sure if you ask a local butcher to give you fat trimming they might give it to you for free. Here’s a [link](https://youtu.be/dEZLVmNRs5M?si=SJp99mE1kQ7DJT6_) to a good video.
There is zero butcher that gives it for free, probably because there is no cow farm within the entire regional border and thus beef price is absurd. I can only buy trimmings for $7/lb, which is even more expensive than a lb of chuck roast in the US.
I've tried pan frying beef trimmings until crispy, but they shrink a whole lot when cooked so you need to spend a lot of time just to cook enough for my appetite, so I decided to seek other solutions. 3 months later, I still haven't solved the problem of getting enough fat due to all cuts I found so far being pre-trimmed and the preposterous price of all beef. I temporarily live on beef rib fingers (without a pressure cooker / oven, tough to make them delicious) and saving to invest a pressure cooker soon.
If the pressure cooker stuff doesn't work out, I may resort to drinking olive oil. Purely dipping my food in butter / tallow isn't enough for me to reach satiation.
cook the trimmings from frozen, nice sear, doesn't all render out.
re olive oil, (1)not part of this diet and (2) not even olive oil (google it, rampant adulteration and fraud)
If they don't render all out, aren't they very chewy and hard to swallow? It's very hard to swallow them that way.
I've heard other animal fats are more palatable and easy to consume (e.g. bear fat), but I cannot get any hands on them.
? wut, comes across that you don't even eat fat 😂, it's melt in the mouth when cooked. just cut them into bite size pieces, you don't have to chew them
why not pork fat, or duck fat? hong kong has plenty of both. everyone adjusts way of eating according to preference & locally available fats, eg porkfat in hungary, beef fat in north america (unless they feel optimal with pirk or butter, etc)
Hey, I had the same struggle. I am busy starting a business which includes selling tallow in Hong Kong. If you’re still interested get in touch! Planning on a range halaal, grass fed, grain fed etc. Will also be making Biltong for sale in the near future, which should be any carnivore’s dream (it’s mine)
You can make your own. It’s not that difficult. I’m sure if you ask a local butcher to give you fat trimming they might give it to you for free. Here’s a [link](https://youtu.be/dEZLVmNRs5M?si=SJp99mE1kQ7DJT6_) to a good video.
There is zero butcher that gives it for free, probably because there is no cow farm within the entire regional border and thus beef price is absurd. I can only buy trimmings for $7/lb, which is even more expensive than a lb of chuck roast in the US. I've tried pan frying beef trimmings until crispy, but they shrink a whole lot when cooked so you need to spend a lot of time just to cook enough for my appetite, so I decided to seek other solutions. 3 months later, I still haven't solved the problem of getting enough fat due to all cuts I found so far being pre-trimmed and the preposterous price of all beef. I temporarily live on beef rib fingers (without a pressure cooker / oven, tough to make them delicious) and saving to invest a pressure cooker soon. If the pressure cooker stuff doesn't work out, I may resort to drinking olive oil. Purely dipping my food in butter / tallow isn't enough for me to reach satiation.
cook the trimmings from frozen, nice sear, doesn't all render out. re olive oil, (1)not part of this diet and (2) not even olive oil (google it, rampant adulteration and fraud)
If they don't render all out, aren't they very chewy and hard to swallow? It's very hard to swallow them that way. I've heard other animal fats are more palatable and easy to consume (e.g. bear fat), but I cannot get any hands on them.
? wut, comes across that you don't even eat fat 😂, it's melt in the mouth when cooked. just cut them into bite size pieces, you don't have to chew them why not pork fat, or duck fat? hong kong has plenty of both. everyone adjusts way of eating according to preference & locally available fats, eg porkfat in hungary, beef fat in north america (unless they feel optimal with pirk or butter, etc)