Selected Meat Fats

Selected meat fats refer to rendered animal fats, such as lard from pigs or tallow from cattle or sheep. These fats are obtained by heating fatty animal tissues to separate the pure fat from other components. The rendering process removes impurities, resulting in a stable fat product.

Manufacturers add selected meat fats to foods for their unique flavor, texture, and cooking properties. They are commonly used in baking for flaky crusts and tender baked goods, as well as in frying applications. They can be found in shortenings, pastries, and some processed meat products.

Selected meat fats are generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. These fats are primarily composed of saturated and monounsaturated fatty acids. The 2025-2030 Dietary Guidelines for Americans recommend limiting saturated fat intake to less than 10% of daily calories. JECFA and EFSA have evaluated dietary fats in general, but "selected meat fats" are considered a food ingredient rather than a specific food additive requiring individual evaluation by these bodies.