As another commentor pointed out some chemicals will accumulate in the fat. In particular hormones that were added to the animal feed, but others as well. Just something to keep in mind.
As well there's some evidence that the fat of cattle that were fed corn contains fatty acids that contribute to circulatory problems. I make a point of eating grass fed beef whenever I can.
I make my own lard and tallow. It's a bit of a messy process but you can easily make a year's worth at once and the stuff literally has a shelf life of forever. I watched videos by a couple researchers who claimed that prior to the invention of hydrogenated fats and the advent of products like Crisco medical science didn't even have a class for heart disease and circulatory problems. I have used nothing but rendered animals fat and butter for years. My cholesterol levels are great.
As well there's some evidence that the fat of cattle that were fed corn contains fatty acids that contribute to circulatory problems.
While grass-fed beef has a healthier proportion of omega-3 fatty acids, and thus healthier, eating carbohydrates is far more dangerous for heart health than eating fat from grain-fed cows.
From one pastured piggie lard/ grass fed cow tallow renderer to another, here is the method I have honed over the years of trial and error and misplaced time: Send your fat through a meat grinder and the Instapot (sans lid) it on Saute. What used to take days of low and slow is now accomplished in 45 minutes and yields gorgeousness clean liquid gold.
I've been using a crock pot for years. I leave it simmer overnight but otherwise it's a fairly straightforward process. The meat grinder is a great idea though, filing that away for future reference.
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