How To Make Rendered Beef Fat at Home
Tallow, or rendered beef fat, has been used for centuries as a cooking fat and has several well known by our grandparents health benefits (see the full benefits section at the end of this page)
Rendering beef fat is a straightforward process that yields a flavorful cooking fat known as tallow.
I have been cooking with Tallow and and Lard for 15 years. I make my own every few years as it will last up to 5 years or maybe longer without refrigeration in a cool dark place like your garage or a cellar or pentry. It is easy to do!
All you need is patience as it take an entire day depending on how much fat you will render. I have rendered up to 50 lbs of beef fat in one day, and it certainly can be a chore.
BUT it is so rewarding and I know I won't be doing it again for another 2 to 5 years.
This is my step-by-step guide to help you through it, along with some tips for success.
Recipe for Rendering Beef Fat (Tallow)
Ingredients
- Beef fat (suet is preferred. Suet is the part of the fat that is located on top of the kidney. It is the purest fat to use and more expensive. But you can use any part of the animal's fat to make tallow)
- Water (optional, helps prevent burning at the bottom of your pot)
Equipment
- Wooden cutting board
- Large stainless steel pot or slow cooker
- Fine mesh strainer or cheesecloth for straining (these are reusable and washable cheesecloth)
Note: I use parper towels as shown in the photos. It works great! Do what's best for your budget. Caution: it will be extremely hot when you pour the oil into the jars. So if you are not comfortable with a paper towel, do invest in a fine mesh strainer.
- Mason Jars or tempered glass container for storage
Step-by-Step Instructions
1. Prepare the Fat
- Trim the Fat: Use a sharp carving knife to remove any meat or connective tissue from the beef fat. The cleaner the fat, the better the tallow.
- Cut into Small Pieces: Chop the fat into small cubes (about 1 - 2 inches). Smaller pieces render faster and more evenly.
2. Choose Your Rendering Method Below
Stovetop Method (my method)
Note: This is the method I use because I rarely use my slow cooker and it isn't big enough for the amount of fat rendering I make. The stovetop method works great for me!
Place the chopped pieces of fat into a large pot.
Optionally, add a small amount of water (about 1 cup) to prevent sticking initially. It will evaporate as you cook.
Heat over low to medium-low heat. Stir occasionally.
Slow Cooker Method
Place the chopped fat in the slow cooker.
Set it to low and cover it. Stir occasionally as the fat melts.
3. Render the Fat
- Cook the fat slowly to melt as much as possible. This can take anywhere from 1 to 4 hours or more, depending on the method and quantity of fat.
- As the fat melts, you may notice bits of meat or cracklings at the bottom. Chunks of crisp fried fat will remain unmelted.
Note: These pieces can be eaten as a snack for energy during the day. They are delicious with sprinkled salts on top! Just like potatoe chips. PS: if you are not use to eat a lot of fat, make sure you have one or two pieces per day or every few days at first. It you are full on carnivore already eat as much as it will make you feel sasiated.
4. Strain the Tallow
- Once the fat is fully melted and clear, remove it from heat.
- Use a fine mesh strainer or cheesecloth to strain the liquid fat into a heatproof jar or container (mason jar).
Be cautious, as the fat will be very hot and can burn you deeply!
5. Cool and Store
- Allow the strained tallow to cool to room temperature for at least one day. Seal the jars losely until the tallow is fully cold.
- Once cool, seal the jar tightly and store in a cool dark place (pantry, garage, basement, etc). There is absolutely no need for refrigeratation. The fat is completely stable and will not become rancid. You can store it in the right conditions for up to several years (no one knows how many! But I can tell you that I have kept my homemade tallow and lard for up to seven years without any issues. It kept its taste and quality until the end!
You could also freeze it if you are unsure.
Tips for Success
- Use Quality Fat: Fresh or frozen, high-quality beef fat will yield the best flavor and shelf life.
- Cook Low and Slow: Avoid high heat to prevent burning or developing off-flavors + too much smoke!
- Don’t Rush: Patience is key. Stirring occasionally helps ensure even melting and prevents sticking or burning to the bottom of the pan.
- Keep it Clean: Straining will ensures a clear tallow without impurities, which can spoil the fat.
Troubleshooting
Foaming or Bubbling: This is normal during the rendering process. It indicates that moisture is escaping. If it seems excessive, lower the heat.
Burning Smell: If you notice a burning smell, your heat is way too high. Lower the heat immediately, remove the pot from the stove, and stir to redistribute the fat. Place the pot on the stove after it has slightly cooled off.
Too Much Solid Residue: Once the tallow has been rendered there will be a substantial amount of crispy fat in the pot that remains. This is completely normal and acceptable. The remaining crispy fat can be eaten like chips a little at a time. I usually salt them and keep them on my countertop in an unsealed container. They are delicious and will curb your hunger while adding loads of vitamins and nutrition to your body.
it may indicate that you didn’t trim the fat properly into small pieces then you will have a lot more solid residue left after cooking and straining . Do your best to cut up the fat into small cubes 1 or 2 inches.
What to Look Out For
Texture Changes: As the fat renders, it will change from solid to liquid. Keep an eye on the texture and adjust heat accordingly.
Temperature Control: It’s crucial to maintain low heat; too high will burn the fat and ruin the flavor.
Smells: It is hard to describe the smell. I am not going to lie; it will smell quite strong in your house. And the entire house will smell like rendered fat. At times I have frendered my tallow outdoors. But a strong, burning smell is what you want to avoid.
Burning: if the tallow start burning, don't thow it away! You can still finish the process and use it. It will add a smoky flavor to your food. It's happened to me and it was just fine. The result was of a more yellow finish once rendered and cold.
Color: your tallow once cold will look completely white with a possible tinge of yellow. If it was rendered from suet then it will be completely white. If you got fat trims from other parts of the beef it will have a more yellow tint to it once cold. It's totally fine and perfect to use for cooking.
Tallow Cooling Phases & Colors : Finish Product Beef Fat Rendered
By following these steps and tips, you should be able to render beef fat successfully and enjoy the rich flavor of homemade tallow in your cooking!
Benefits of Beef, Pork, Duck Rendered Fat
1. Rich in Healthy Fats
- Tallow is a source of healthy saturated and monounsaturated fats, which are important for cell membrane integrity, hormone production, and energy.
- It also contains omega-3 and omega-6 fatty acids in small quantities, contributing to a balanced fat intake. Avoid all seed oils to stay healthy.
2. High Smoke Point : Perfect for high heat!
- Tallow has a high smoke point (around 400°F or 204°C), which makes it stable for high-heat cooking. This reduces the formation of harmful carcenogenic compounds that can occur when other oils are heated beyond their smoke points.
3. Supports Skin Health
- Tallow contains fat-soluble vitamins like vitamins A, D, E, and K, which are beneficial for skin health and your entire body.
- It is also rich in conjugated linoleic acid (CLA), which has anti-inflammatory properties that can help protect and nourish the skin when used topically.
- I make my own skin care product for my whole body and face with tallow and other healthy oils.
It is the best! It is inexpensive and will nourish your skin as well as keeping it well hydrated in ways never possible with store bought products.
- Make your own skin care moisturizer here. Very easy to make yourself !
4. Nutrient Density
- Tallow is a natural source of vitamins A, D, and K2. These fat-soluble vitamins are crucial for bone health, immune function, and maintaining good vision.
- Vitamin K2, in particular, is important for calcium metabolism, helping direct calcium to the bones and teeth rather than allowing it to accumulate in the arteries.
5. Satiety and Weight Management
- The high content of saturated fat in tallow can help promote satiety, reducing overall calorie intake by keeping you full for longer periods.
- This is especially helpful for those of us following a low-carb, ketogenic diet or carnivore way of life, as tallow provides a concentrated energy source.
6. Natural Source of CLA
- Tallow from grass-fed cows contains conjugated linoleic acid (CLA), which has been associated with reduced body fat, improved immune function, and potential cancer-fighting properties.
7. Anti-Inflammatory Properties
- Yes it is! Contrary to popular beliefs from the medical industry, the fatty acids in tallow have anti-inflammatory properties. This type of fat is good for your heart. It is the best form of fat including butter, to eat each day to nourish your bones, muscles, and reduce inflammation in the body, supporting your overall health.
8. Supports Brain Health
- Tallow provides cholesterol, which is vital for brain function and your entire body. Cholesterol is used in the formation of myelin sheaths, which insulate nerve cells and improve cognitive function.
- During my recovery from a Traumatic Brain Injury, this is the type of fat I used daily along with lard (rendered pig fat), rendered duck fat (I craved this particular fat), tallow and of course butter. I couldn't eat enough of it. It made me feel good!
- It also supports the production of steroid hormones that help regulate mood and stress response.
9. Good for Cooking and Flavor
- Tallow adds a rich flavor to foods and contains no artificial additives or trans fats, unlike some highly processed vegetable oils.
Last Note: It's important to keep in mind that the quality of tallow depends on the diet of the animal. Grass-fed beef tallow is generally considered more nutritious compared to that from grain-fed cattle, as it contains higher levels of beneficial nutrients like CLA and omega-3 fatty acids. But you can still consume tallow from "genericly raised beef" and still benefit greatly.
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