Bunge Edible Beef Fat, 50 Pound, 1 Per Case

Bunge Edible Beef Fat delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Deep frying: Use for french fries, chicken, donuts, and other fried foods where a high smoke point and stable fat are essential for crisp results and long fry life.
Pastry and baking: Cut into flour for flaky pie crusts, biscuits, and savory pastries; the solid fat creates distinct layers that melt during baking.
Griddle and flat-top cooking: Season cast-iron and steel griddles or use as a cooking medium for searing burgers, steaks, and vegetables.
Sautéing and pan frying: Add to pans for high-heat sautéing of vegetables, proteins, and rice dishes where a subtle beef note complements the ingredients.
Food manufacturing: Incorporate into processed food formulations requiring stable animal fat as a texture, flavor, or shelf-life component.

Who Would Benefit

• Restaurants and diners that fry with beef tallow for flavor and performance
• Commercial bakeries producing savory pies, empanadas, or laminated doughs
• Food manufacturers formulating products with rendered animal fat
• Catering operations running high-volume fry stations
• Butcher shops and smokehouses that cook or fry on-site

Product Highlights

• 50-pound bulk case for high-volume foodservice and production use
• High smoke point ideal for deep frying and high-heat cooking methods
• Rendered and filtered for clean, consistent quality
• Neutral beef flavor that enhances savory dishes without dominating
• Stable fat with good resistance to breakdown under repeated heating
• Trusted Bunge brand with decades of expertise in edible oils and fats

Application Areas

Bunge Edible Beef Fat performs across a wide range of commercial cooking environments. In quick-service and fast-casual restaurants, it serves as a primary fry medium for potatoes, chicken, and battered items, delivering a golden crust and rich flavor that customers associate with traditional preparation. In bakeries, the solid fat works into doughs for savory hand pies, meat pastries, and crackling breads where flakiness and beef flavor are desired. Food production facilities use rendered beef fat as an ingredient in sausages, pemmican-style products, and rendered-fat-based shortenings. Cast-iron enthusiasts and old-school griddle cooks also value beef tallow for seasoning and maintaining cooking surfaces.

Preparation & Use

Store the 50-pound block in a cool, dry place away from direct sunlight. For frying, cut or scoop the desired amount and heat gradually to the target temperature; beef tallow typically reaches frying readiness between 350°F and 375°F. For baking, cut cold fat into flour using a pastry blender or fork until the mixture resembles coarse crumbs, then proceed with your recipe. Allow used fat to cool completely before filtering and storing for reuse. Solidified tallow can be refrigerated to extend shelf life. Always follow local food-safety guidelines for handling and storing animal fats.