IT TURNS out there was a reason our parents and grandparents cooked with fat – it tastes better.
And specialty manufacturers of animal origin cooking oils, family-owned and operated company, York Foods, has figured it out and is turning fat into the new black with their gourmet range of animal oils.
Launching their new Wagyu Oil at next week’s Sydney Royal Fine Food Show, York Foods, based in Goulburn on the Southern Tablelands, isn’t new to the oil business, with Edward Morrish Philpott having established the company in 1935.
Still operated by Ted and Lynne Philpott – the third-generation “fat makers” to run York Foods – the Wagyu Oil is a new specialty product aimed at anybody who cooks with any type of oil.
The unique oil is extracted from Wagyu beef and according to Mr Philpott, crosses the boundaries between an animal fat and oil.
Known as a beef breed with superior eating quality, the Wagyu traits are passed on in the oil.
The high meat quality of the Japanese originated Wagyu is achieved because the breed has a genetic predisposition to layer or marble fat throughout its muscle.
And the Philpotts have realised the benefits of using this fat as a cooking base.
The Wagyu fat is unique because of its higher proportion of unsaturated to saturated fatty acids – which makes the meat more tender and juicy.
Previously involved with the Wagyu breed, Mr Philpott said the launch of the oil was the culmination of many years of research and development.
While they didn’t breed their own Wagyu cattle, the raw material was bought in and was extracted only from Australian Wagyu beef.
Made in “virtually the same way my grandfather made animal oils”, Mr Philpott said the oil was manufactured in the old-fashioned way to avoid changing the molecules too much.
The Wagyu Oil is manufactured under strict export-quality guidelines set out by Australian Quaran-tine and Inspection Service (AQIS) at the York Foods factory in Goulburn, making the product 100 per cent Australian made, pure and natural.
And the process by which the oil is made means it is non-homogenised, non-hydrogenated and non-deodorised.
Mr Philpott said the end product was a high quality, creamy gold coloured soft cooking oil, which was finely textured and delicate in flavour.
Suitable for use in many cooking methods, Mr Philpott said it brought back the traditional flavour of the food.
While consumers have been told cooking with animal fat or dripping was unhealthy during recent years, natural saturated fats are important for all organs in the body.
During development of the Wagyu Oil, Mr Philpott said they had been working with nutritionists to establish the value of the oil and found it provided a balanced source of energy with saturated fat, mono-unsaturated fat, and was also a source of Omega 3 fatty acids and Omega 6.
Although there was still plenty of debate about whether cooking with fat was “healthy”, with almost 80 years experience in the business – York Foods was involved in sending dripping to England during the World War II – and the support of Meat and Livestock Australia, the Philpotts must be doing something right.
Mr Philpott said the younger generation didn’t realise the benefits of using animal oil, however, a recent resurgence in the popularity of home cooking has helped people realise its benefits.
“People are tired of using vegetable oils off the shelf which can add a totally different flavour to the product you are cooking.”
And it isn’t just suited for cooking meat, Mr Philpott said.
As well as rubbing it on roast meat, and using it to cook steak, the oil could be used for cooking potatoes and chicken, and was suited for other traditional solid fat applications such as pastry products.
It’s all about flavour
AS THE taste of food becomes more important to all of the budding home chefs out there, it seems fat is back in vogue.
At least cooking with animal fats and oils is.
Goulburn-based, Australian owned and operated company, York Foods, will launch their gourmet range of animal origin cooking oils to add to their traditional range next week.
With products including pork lard, grass-fed beef suet dripping, lamb fat and protein boost, the star attraction will be the unique Wagyu Oil, which is entered into the best new product category showcase at the Sydney Fine Food Show.
Operated by the Philpott family, Ted Philpott said the Wagyu Oil added a lot of flavour to different products and brought out the natural flavour of meat.
“Animals have been around forever and man has made the best use of what parts they can to suit what the body needs, and Wagyu Oil is one of these products.”
One Australian-based French chef is already using the oil – he was impressed with the flavour and was happy to start using fat again in his restaurant as he traditionally did in France, rather than the low-fat oils the market demanded when he moved here.
Welcome to York Foods
meattradenewsdaily@yahoo.com
0054-11-4662-3337
Stockists
Farmer Markets
Castle Hill Farmer Market - 2nd & 4th Saturday of the month
Canberra Farmer Markets - every Saturday
Sydney
Barry's Tender Meats - 8 Carmen Dr, Carlingford NSW 2118 (02) 9871 7164
Dijon Foods - Unit 6/8 Gladstone Rd, Castle Hill NSW 2154 (02) 8850 7811 - www.dijonfoods.com
Berrima
Two Skinny Cooks - www.twoskinnycooks.com.au
Bungendore
Le Tres Bon French Restaurant & Cooking School - home to Master Chef Christophe Gregoire
40 Malbon Street Bungendore NSW 2621 (02) 6238 0662
Source: farmonline.com.au
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