Make beef tallow at home using the slow cooker, oven, or stovetop. It’s a natural, healthy fat that has been a key ingredient in traditional kitchens for generations. Not only is it perfect for high-heat cooking like frying and roasting, but it also has a variety of other uses, from skincare to homemade candles.
Rendering your own beef tallow at home is not only easy, but it’s also an incredibly satisfying, cost-effective way to use every part of the animal and reduce food waste. Let’s explore how to render beef tallow and why it’s worth adding to your homestead kitchen.
A Personal Tradition
I’ll never forget the first time my mother-in-law taught me how to render beef tallow. Over 40 years ago, she showed me how to take fat trimmings from the butcher and turn them into what we called “liquid gold.” Back then, it wasn’t a trend or hobby; it was a necessary part of life on our family’s dairy farm. The method she passed down to me is still the one I use today, and every time I make tallow, I feel connected to those simpler, self-sufficient times.
Whether you’re using fat trimmings from your local butcher or suet from a grass-fed cow, the process of rendering beef tallow is simple. It’s a fantastic way to make use of an often-overlooked resource and add a wholesome, traditional fat to your kitchen supplies.
What Is Beef Tallow?
Beef tallow is rendered beef fat, known for its high smoke point, making it ideal for frying, roasting, and deep-frying. It’s most commonly made from the fat around the kidneys, known as leaf fat, but can also be rendered from other beef fat trimmings. Unlike vegetable oils or shortening, tallow is a saturated fat, offering a rich flavor and excellent performance in cooking.
For those living a homesteading or zero-waste lifestyle, making tallow is a sustainable way to use fats that might otherwise be discarded. Plus, it’s a great fat for cooking without the concern of chemicals and additives found in many commercial products.
The Benefits of Beef Tallow
Culinary Uses. Perfect for deep-frying homemade French fries, crispy fish and chicken. Roasting, searing meats like beef brisket or sautéing.
Health Benefits. Rich in healthy fats, including linoleic acid, tallow serves as a natural alternative to processed fats like coconut oil or vegetable oil.
Skincare. Rendered tallow can be used as a base for balms, moisturizers, or even mixed with essential oils for a natural skincare routine.
Sustainability. By rendering your own tallow, you reduce food waste and cut down on the extra cost of store-bought fats.
How to Use Beef Tallow
Cooking. Ideal for frying, sautéing, or searing at high temperatures, tallow’s high smoke point ensures it won’t burn.
Baking. Use in place of butter or shortening for pie crusts and biscuits to get that perfect flaky texture.
Non-Culinary Uses. Tallow is also excellent for lubricating cast-iron pans, making homemade candles, or conditioning wood.
Equipment You’ll Need
Rendering beef tallow can be done in several ways—whether on the stove, in the oven, or using a slow cooker. For each method, you’ll need.
- A heavy-bottomed pot or Dutch oven (for stove-top rendering)
- A slow cooker (for hands-off rendering)
- A fine mesh strainer or cheesecloth (to strain out impurities)
- A heat-safe container or mason jar to store your rendered tallow
How to Make Beef Tallow Right at Home 3 Easy Methods
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Kitchen Essentials
Ingredients
- 2 Pounds Beef Fat Trimmings or beef suet
- 1 Cup Water
Instructions
Stove-Top Method (Dry or Wet Rendering)
- Chop fat into small pieces using a knife or food processor.2 Pounds Beef Fat Trimmings
- For dry rendering, skip the water and place the fat in a Dutch oven and cook over low heat for 2-3 hours, stirring occasionally.
- For wet rendering, add 1 cup of water to the fat. This helps prevent burning and keeps the fat from scorching. Stir occasionally and let it slowly melt over low heat. The water will evaporate during the process.1 Cup Water
Slow Cooker Method
- Add chopped fat to the slow cooker—no water is needed as the fat will release its moisture.
- Set the slow cooker on low. Depending on your slow cooker and the amount of fat, this process can take anywhere from 6 to 8 hours. Stir halfway through, and check occasionally to ensure it doesn’t burn.
Oven Method
- Preheat your oven to 250°F (120°C).
- Spread the chopped fat in a single layer in a roasting pan.
- Bake for 2-3 hours, stirring every 30-45 minutes. The fat will slowly melt, and liquid tallow will accumulate in the pan.
Strain and Store
- Once the fat has melted into liquid tallow, strain it through a fine mesh strainer, cheesecloth, or coffee filter to remove impurities and cracklings. Pour the clean tallow into a glass container while still liquid. Allow it to cool and solidify.
Your Own Private Notes
Nutrition
Beef Tallow Recipe Tips
- Use quality fat. Ask your local butcher for grass-fed beef suet for the best flavor and quality.
- Render low and slow. Keep the heat low to avoid burning the fat, which can lead to an unpleasant, bitter taste.
- Strain well. A fine mesh strainer or coffee filter ensures a smooth, clean final product.
- Use molds. Tallow solidifies into a firm texture. If you find it hard to scrape tallow out of jars, consider pouring it into molds or bar shapes before it hardens.
How to Store Beef Tallow
Tallow has an impressive shelf life when stored properly.
- Room Temperature. Store in an airtight container at room temperature for up to a month.
- Refrigeration. Tallow can last up to 12 months in the fridge. Just make sure it’s in a sealed container to prevent moisture or odors from affecting the tallow.
- Freezing. For long-term storage, freeze tallow in small batches for up to 2 years. Use airtight containers or freezer-safe bags to prevent freezer burn.
Tallow vs. Lard: What’s the Difference?
Though tallow and lard are both rendered animal fats, they come from different sources:
- Tallow. Made from beef or mutton fat, typically from around the kidneys.
- Lard. Made from pork fat, often from the back fat or around the kidneys.
Tallow is firmer at room temperature and has a higher melting point, while lard is softer and is often used in baking for a flaky texture. Both fats are perfect for high-heat cooking and share similarities, but they each bring unique qualities to the table.
Does Beef Tallow Have a Smell?
If properly rendered, tallow shouldn’t have a bad taste or smell. It should have a mild, beefy aroma that complements savory dishes. If you notice an unpleasant scent or taste, it may be due to improper rendering, low-quality fat, or poor storage.
Rendering your own beef tallow is a satisfying and sustainable way to use an often-overlooked kitchen staple. Whether you’re deep frying, roasting, or even making your own skincare products, beef tallow adds richness, flavor, and tradition to your homestead kitchen. Try it out for yourself and enjoy the benefits of making this wholesome, versatile fat at home.
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