牛脂(ぎゅうし)

Compound of 牛(ぎゅう) ('cow; cattle; beef') and 脂(し) ('fat; tallow'). The solid white fat rendered from beef, with a high melting point that makes it useful for greasing cooking surfaces.

Usage

• At 焼肉(やきにく) (yakiniku) and 鉄板焼(てっぱんやき) (teppanyaki) restaurants, small cubes of 牛脂(ぎゅうし) are often provided free of charge to grease the grill before cooking.
• In home cooking, 牛脂(ぎゅうし) can be obtained free from the meat counter at supermarkets — simply ask the butcher.
• Also used historically in soap and candle making, and industrially as a lubricant.

Common collocations

• 牛脂(ぎゅうし)を塗(ぬ)る: to rub beef tallow (on a cooking surface)
• 牛脂(ぎゅうし)で炒(いた)める: to stir-fry with beef tallow
• 牛脂(ぎゅうし)を溶(と)かす: to melt beef tallow

Similar words

• 豚脂(とんし): lard; pork fat — the equivalent rendered fat from pigs
• ラード: lard — the loanword for rendered pork fat, commonly used in Japanese cooking
• バター: butter — dairy fat, also used for cooking but with a different flavor profile
• 脂身(あぶらみ): fatty part (of meat) — the fat still attached to a cut of meat, as opposed to rendered tallow