Fat, Condiment | Keto High Fat

Meat Dripping

N/A Allergen-Free
Meat Dripping

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine European (especially British)
  • Seasonality Year-Round
  • Source Beef Fat, Pork Fat, Lamb Fat

The Forktionary Angle

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Definition

Rendered fat collected from roasted or cooked meat, often used for frying, roasting, or making gravies and Yorkshire puddings.

Sensory Profile

TasteRich, Savory, Meaty, Umami
TextureSolid (when cold), Liquid (when hot), Greasy
AromaRoasted meat, Fatty
AcidityLow

Technical Metrics

Nutrition Facts

Per 14g (1 tbsp)
Calories900 kcal
Total Fat100 g
Saturated Fat50 g
Trans Fat2 g
Cholesterol100 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg

Chef’s Secret

Clarify meat drippings by gently simmering with a little water and skimming impurities, then straining, for a cleaner, longer-lasting fat.

Substitutions

Best Match

Butter

1:1

Adds richness and flavor, but lacks the specific savory depth of meat dripping.

Lard (rendered pork fat)

1:1

Excellent for pastry and frying, similar texture, but distinct pork flavor.

Vegetable Shortening

1:1

Good for texture and frying, but completely lacks the meaty flavor.

Ghee (clarified butter)

1:1

High smoke point, rich flavor, but dairy-based and different aroma.

Buying Guide

Collect from your own roasts or purchase rendered options. Store refrigerated.

Flavor Pairings

Roasted vegetables potatoes gravies Yorkshire puddings fried foods.