For others that also render their own fats:
Previously, the butcher has been giving me fat from grain fed animals. However, they are doing grass and pasture fed right now and so that's what they are giving me.
The resulting lard/tallow seems to be less white ... more yellow/golden and is much softer.
A few questions:
1. Is this normal for pasture/grass fed animals as opposed to grain fed? I did find information about the meat/fat containing more omega 3's and a few other things so it makes sense that it would look/feel a bit different. Just wondering if others have experienced the same thing.
2. Since the fat does seem to be a bit different, is there a change to the FA profiles?
3. Is there a change to the SAP values?
Thanks for any help/insight anyone has to offer.![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Previously, the butcher has been giving me fat from grain fed animals. However, they are doing grass and pasture fed right now and so that's what they are giving me.
The resulting lard/tallow seems to be less white ... more yellow/golden and is much softer.
A few questions:
1. Is this normal for pasture/grass fed animals as opposed to grain fed? I did find information about the meat/fat containing more omega 3's and a few other things so it makes sense that it would look/feel a bit different. Just wondering if others have experienced the same thing.
2. Since the fat does seem to be a bit different, is there a change to the FA profiles?
3. Is there a change to the SAP values?
Thanks for any help/insight anyone has to offer.