Beef visceral fat refers to the internal fatty tissue of beef, including the fat in the visceral parts of the liver, kidneys, heart, and loin. Visceral fat is a prominent part of the body and is often overlooked, but its value is quite high. Due to the different functions of visceral parts as well as carrying more metabolic tasks, visceral fat is often rich in nutrients, such as fatty acids, lecithin, vitamins and so on.

Formal food processing plants and restaurants use bovine visceral fat as one of the main ingredients in the preparation of gourmet food. Visceral fat is highly sought after because of its rich nutrients and delicious flavor, which adds layers of texture to food. In addition, visceral fat can be used to make products such as soap, candle wicks, waterproof wax, and in the manufacture of animal feed.

While bovine visceral fat has some nutritional value, it is a high-calorie, high-fat, high-cholesterol and high-fatty-acid food. Excessive consumption of bovine visceral fat can lead to excessive accumulation of fat in the body, which in turn leads to health problems such as dyslipidemia, elevated blood pressure and obesity. Therefore, when consuming bovine visceral fat, one should pay attention to moderation and control the overall dietary structure to prevent excessive fat intake.