Beef kidney fat
Beef kidney fat , called kernel fat in Austria , is a slaughter fat that is obtained from the fatty tissue of beef surrounding the kidneys .
For production, the fresh fatty tissue - similar to the production of lard from bacon - is chopped up and thoroughly watered, then the fat is left out over low heat and filtered.
Unlike the rest of the beef tallow , which is rarely used for cooking due to its high melting point, beef kidney fat is well suited for roasting and baking and is particularly common in English and American cuisine . In Belgium , French fries are also fried in beef kidney fat.