Snake River Farms launches Wagyu beef tallow
Oct. 2, 2012
by Meat&Poultry Staff
BOISE, Idaho – Foodservice operators and consumers will be able to buy Agri Beef Co.’s Snake River Farms brand of pure beef tallow processed from American-style Kobe beef fat.
Snake River Farms Kobe-Shi (Japanese for beef tallow) is non-bleached and is not deodorized or hydrogenated. It has 28.5 percent less saturated fat and 16.7 percent less cholesterol than butter with no trans-fats, according to the company. It is available in 4-lb. tubs, and can be used in a variety of applications, including:
• Sautéing vegetables and meats
• Flaky pastries, biscuits and pie crusts
• Sous vide applications
• Dollop on top of steak
• Melted for deep frying
• Creative uses like making popcorn, dessert frostings and ice cream
“The uses for this product are endless,” says Jeff Van Lith, new product development manager for Snake River Farms. “Customers are looking for zero trans-fat alternatives for cooking and baking and Snake River Farms Kobe-Shi offers that alternative with the deep rich flavor of American-style Kobe Beef. Due to the phenomenal marbling characteristics of the Wagyu cattle, the tallow created from this breed is particularly sweet and buttery.”
Snake River Farms Kobe-Shi has a 180-day shelf life when stored between 65 and 75 degrees, according to the company.