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Say what? A National Beef Tallow Day? Well, why not?

Jumping the gun by a full year, the Healthy Fats Coalition (HFC) is establishing an annual National Beef Tallow Day beginning July 13, 2018. HFC is a new educational initiative dedicated to embracing healthy fats as an essential part of a balanced human diet.

Timed to coincide with National French Fry Day – also observed on July 13 – National Beef Tallow Day is a celebration of a traditional healthy animal fat, pure beef tallow shortening, that is enjoying a resurgence within America’s food culture in restaurants, fast food operations, and home kitchens, according to HFC. National Beef Tallow Day will be observed in the United States and Canada.

Ernest Miller, corporate chef for Coast Packing Company, the leading supplier of animal fat shortenings in the Western United States and principal organizer of HFC, says the time is right for a National Beef Tallow Day.

“Artificial trans fats are out and minimally processed animal fats like beef tallow – for superior French fries and a host of other cooking and frying applications – are making a comeback,” said Miller. “The color, texture, and flavor that beef tallow imparts make it a vastly superior alternative to heavily processed, industrially produced substitutes.”

In addition to Coast Packing, HFC’s founding supporters include a nonprofit nutrition education initiative; a popular Italian restaurant in San Diego, California; a Colorado-based online retailer of premium animal fats – beef tallow, lard, and duck fat; a supplier of organically processed meat and poultry products; the author of The Artisan Lard Cookbook; and an Akaushi beef producer in Texas, among others.

As an awareness campaign, HFC reflects the change in how Americans think about the benefits of healthy, minimally-processed animal fats. HFC is fostering a conversation about the food Americans eat through news and editorial commentary, social media, opinion surveys, and more. Its mission is simple: affirm that animal fats deserve a central place in the American diet.

We’ll eat to that!


August 2017 RENDER | back