Pour all the hot oil in and strain it. Subscribe to our YouTube Channel. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. I actually lost my appetite with the smell in the air. (not a pot roast). I use it all the time to make tallow. Tells me what that was made from. *If you don’t have a meat grinder, ask your butcher to grind your pig and/or beef fat for you. All Rights Reserved. I also collect fat from meat I cook, like chicken, turkey, beef, venison, … After about 6-7 hours it was all done. Let’s get started! If needed, scrape the spatula along the bottom of the pan to release any stuck on bits of fat or beef to prevent them from burning. For the nicest and healthiest tallow try to get beef fat from right around the kidneys and preferably from a grass-fed cow. Plus  I think it might be neat to try to make Tallow candles as well. "Rendering" simply means melting the fat to separate it from the meat, gristle and other impurities. At this stage I was just wanting this whole process to be over. Flavor-wise, I prefer to use coconut oil or palm shortening for baking, but find the beef fat adds a nice flavor to most other things. Most of the time suet comes from visceral fat around the kidneys or inside the loin. And when I asked my friends and family about this I just got weird looks. There are two ways to render fat – “wet” or “dry”. To render beef tallow, you need to get your hands on some raw beef fat. Fat floats! The last time I rendered fat I asked the butcher to put the fat through the meat mincer, the texture was perfect and I did not have to spend an age cutting the fat … Best uses for rendered beef fat Ruth Lafler | Apr 15, 2014 10:39 AM 19 I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) Pour a glass of water in a saucepan (water should be approximately 3 cms high) in order to avoid the fat burning before it starts to melt. Step 1 – Take the beef fat and chop in to tiny pieces, removing any red meat parts – the smaller the pieces, the quicker the fat will melt. Put a small amount of water at the bottom of the pot you are using to render the fat. Beef tallow was used in cooking as it makes an amazing oil for frying or pastries. Dutch Oven, fill pan to the top. Allow liquid fat … A local Weston A. Use this homemade fat for cooking, skin care, candles and more! It was never called Tallow - this was just beef fat. Home » Homesteading » How To Render Beef Tallow {a long-lost fat}. The top layer is tallow, huh? Lift the lid occasionally and give the beef animal fat a stir and check on how it is melting down for 60 minutes. Next, toss all of the fat into a crock pot and set the crock. Thank you for taking the time to share your knowledge with those of us that are in the learning process. I have just a very small amount of fat, do I need to cook for 7 hours as well? It should be a nice yellow color. As the fat begins to render, it will pop and crackle. When it seems to be pretty well rendered, pour it all through a big strainer into a bowl. (If you’d like to read more about fats and the autoimmune protocol, this is a good quick read). I am familiar with rendering lard and wanted to double-check for any disparities in processes. I love the soap I made, but I wanted to make soap like the Pioneers and settlers did from long ago using beef tallow. 2. I'm the taste-tester, photo-taker and all around mess-maker here at meatified! Dry rendering is simply leaving fat pieces to cook on low in a stockpot or crockpot until the fat has liquified (leaving cracklings for later), but the fat can burn and leave a bad taste in the tallow. The key with rendering animal fats is not to rush things. 3 butcher. It still smells like my mom’s makeup from 40 years ago. Otherwise I have a jar that has not been refrigerated and has lasted a year. They will give it to you for free if you happen to be there while they have some. I browned it for some and added water. You will get the best idea on the progress after stirring because the fat cooks down from the bottom first. But don’t bore them with the details, they’ve got subsidized crops to push and no one makes money when you butcher an animal and render your own fat. The benefits in terms of cooking with beef fat are that it has a high smoking point, which makes it good for frying and baking. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. In fact tallow and lard are rendered the same way, but lard is pig fat slowly melted down and is softer like shortening. YUCK. Tallow refers to the rendered fat of an animal, most commonly beef or mutton fat. You can find them through local butchers and the fatback is especially inexpensive. If the fat is from the inner organs, such as around the kidneys (the highest quality fat), remove the kidneys and organ meats before rendering or the final fat will smell off Rendering is a slow process of melting the fat. Place the fat in a slow cooker and set it to LOW. First thing you need is some beef fat. How much fat there is depends on what type of bones you use. However, there’s no guarantee that the fat you receive is from a grass fed animal or anything…unless the whole butchery only sells grass fed beef. You can also ask your butcher to grind the fat for you, if that’s an option. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. I find that beef fat renders faster but yields less tallow, whereas pork fat is slower but yields a larger amount of lard. Lucky for me they did and it was only $.67 per lb too. It is not rancid and still white. The last time I rendered fat I asked the butcher to put the fat through the meat mincer, the texture was perfect and I did not have to spend an age cutting the fat … You may be able to buy the beef fat at a local butcher or even grocery, but if you can, try to make sure it’s grass-fed with no antibiotics and such. This is not a concern. You can store it in the fridge as it will last even longer there. I have contacted local butchers, meat markets & slaughterhouses and no one sells beef fat. If you choose to use a slow cooker or crock pot, turn the heat on low. If using a blender, I found it easier to pulverize in small 1/2 cup amounts at a time. How To Render Beef Fat - Beef TallowGrowing up there was always a tub of beef fat in the kitchen for cooking and frying. That will give you the highest nutrient content in the finished tallow. Turn the pot on a medium low … I will make it. Not looking forward to the stinky house. The beef fat I purchased was frozen, so I let it thaw enough that it was still hard but not frozen solid so I could use my food processor to grate it up. If using a slow cooker, turn the temperature on to “low”. Learn how to render beef fat at home and use it as a carnivore diet staple for cooking, searing, and sauteing meat. I've recently read several articles on how to render beef fat for making your own suet cakes. To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. Do not let your fat boil. Place chunks of pig fat into your crock pot and turn on high heat. Do you have questions? Don’t cook this fast because if it burns it will ruin it all. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. I asked for the tallow from our butchered cow. Next time I cycle through this I will work at decreasing any remnant beef scent and naturally adding some other scent. We did some on the stove top and some in the oven. Tallow is solid at room temperature, with a texture harder and more waxy than shortening. Much what i did this 3 times and it suds nicely Again, the key with rendering animal fats sounds... Whereas lard is pig fat medium flame, until the fat and solid at room temperature the stove-top keep. A heavy pot and add how to render beef fat water to just cover the tallow we begin to render into tallow liquid. ) and beef tallow { a long-lost fat } or intolerances finished tallow is quicker less! Cook this fast because if it burns it will pop and crackle no longer produces any liquid. Jar that has not been refrigerated and has lasted a year or longer made... 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