Classification of beef tallow raw materials

The Flavor Code of Hot Pot: From Dockside Snacks to a Scientific Feast - Part 1: Classification of beef tallow Ingredients

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There are clear and strict regulations regarding the raw materials for edible tallow. Its core ingredient must be pure fat tissue from specific parts of the cow, mainly derived from by-products of beef cattle slaughter.

The following is a detailed explanation based on the documentation:

I. National Standard Definition (Authoritative Basis)

Two key national standards clearly define the raw materials for edible beef tallow:

1. GB 10146-2015 National Food Safety Standard for Edible Animal Fats (Mandatory Standard):

* The regulations stipulate that the raw materials for edible animal fats are "the fat, marbling, omentum, or pure fatty tissue attached to internal organs of pigs, cattle, sheep, chickens, and ducks that have passed quarantine and inspection by health supervision agencies."

2. GB/T 46004-2025 Animal Fats and Oils (Beef Tallow) (Recommended Standard):

* In its terminology definition (3.1), it is clearly stated that beef tallow is "an edible oil made from the fat, marbling, omentum, or pure fatty tissue attached to the internal organs of cattle."

Key points: The raw material must be "pure fatty tissue" and come from cattle that have passed quarantine. This clarifies the legality and safety of the raw material from a regulatory perspective, excluding non-fatty tissue, diseased tissue, or raw materials that have not been quarantined.

II. Specific Industry Classifications (Raw Materials in Practice)

According to the detailed description in the book "Beef Tallow," in the beef slaughtering and processing industry, the terminology in the aforementioned national standard corresponds to the following specific parts, collectively referred to as "beef fat":

In summary, high-quality edible tallow (especially for hot pot base) is usually made from lean fat, tripe fat, and premium cuts of fat to ensure pure flavor and consistent quality.

III. Key Distinction: beef tallow vs. Bone Fat

The document specifically distinguishes another type of oil, whose raw materials and products differ from the aforementioned edible beef tallow:

* Beef bone oil (beef marrow oil): Oil extracted from beef bones (especially leg bones and shank bones) through processes such as boiling, ultrasound-assisted extraction, or enzymatic hydrolysis.

* Key differences:

* Different raw materials: derived from bone rather than pure adipose tissue.

* Composition characteristics: The fatty acid composition varies greatly. For example, the oleic acid content in Qinchuan beef leg bone oil is as high as 57.82%, and the proportion of unsaturated fatty acids is much higher than that of ordinary beef tallow.

* Uses: It has a unique fatty aroma and is often used in the preparation of dishes, flavorings or seasonings, but it does not fall under the category of "beef tallow" as defined in GB/T 46004-2025.

In Conclusion

The legally permitted raw materials for edible beef tallow are beef flank fat, marbling, omentum, and pure fatty tissue attached to the internal organs, which are specifically categorized in the industry as "beef fat," such as loin fat, tripe fat, intestinal fat, and cut fat. Selecting high-quality raw materials from specific parts of the cow is the first crucial step in producing high-quality beef tallow (especially beef tallow for hot pot). Beef bone oil, on the other hand, is another type of animal fat with different raw materials and properties.