Meat
Subcutaneous
Beef subcutaneous fat is the external fat cover under the hide—softer than kidney fat, used for barding lean roasts, grinding into mince for juiciness, and rendering into tallow. Thickness varies with breed and finishing; excess is trimmed at retail but remains a kitchen asset. Leave a cap on roasts to baste, or cube and render slowly. Grind with lean for burgers. Avoid scorching when rendering. Quality fat is creamy white to ivory, not grey or sticky.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.7 g
- Saturated Fat 5.17 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 70.5 mg
- Sodium 61.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 57.3 g
- Energy 200 kcal
- Water 57.3 g
- Protein 21.8 g
- Fat 11.7 g
- Saturated Fat 5.17 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 6.46 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.7 µg
- Minerals 363 mg
- Major Minerals 361 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 6.46 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.1 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.7 ·
Minerals
Subcutaneous of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Packing houses sorted subcutaneous fat for tallow and edible rendering.
Trim fat returned to grind blends for supermarket hamburger.
Craft butchers sold clean beef fat for home rendering and burger blending.