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Beef tallow is a versatile and natural cooking fat that has been used for centuries. From frying to roasting, it adds a rich flavor to dishes and is a healthier alternative to some processed oils. Learning how to make beef tallow at home is easier than you might think, and it’s a great way to reduce kitchen waste by using all parts of the beef. Here’s a step-by-step guide to help you create your own pure, golden beef tallow.

Why Make Beef Tallow?

Beef tallow is prized for its high smoke point, making it ideal for frying or sautéing without breaking down. Plus, it’s loaded with healthy fats that promote skin health and can even be used in homemade soaps or candles! If you want to learn more about the health benefits of tallow check out our other post.

Making beef tallow is not only easy but also a sustainable way to use every part of the beef, transforming kitchen scraps into a valuable ingredient. So the next time you have some extra beef fat, give tallow-making a try!

What You’ll Need:

  • Beef Fat (Suet): Around 2-3 pounds is a good starting point. Ask your local butcher for high-quality suet from grass-fed beef for the best results.
  • Slow Cooker or Large Pot: To render the fat slowly.
  • Cheesecloth or Fine Strainer: For straining impurities.
  • Jars for Storage: Glass jars work great to store your tallow.

Step-by-Step Process for Making Beef Tallow

  1. Prepare the Fat: Start by trimming away any meat or connective tissue from the beef fat. You want clean, white fat to get the purest tallow. Cut the fat into small, even pieces to help it render faster. You can also pulse it in a food processor for finer results.
  2. Slowly Render the Fat: Place the fat into a slow cooker or a large pot. Set the heat to low—slow and steady wins the race!—to avoid burning. Stir occasionally to prevent sticking. After a few hours, the fat will melt and separate from the solids.
  3. Strain the Tallow: Once the fat has fully melted and the solids (called “cracklings”) have browned, carefully strain the liquid through a cheesecloth or fine strainer into a heatproof container. The result will be a clear, golden liquid.
  4. Cool and Store: Allow the tallow to cool at room temperature before transferring it to airtight jars. As it cools, it will solidify into a creamy white substance. Store it in the fridge or freezer for long-term use.

There you have it, you’ve now made you’re very own tallow!

And of course if this process feels a bit daunting or if you just want to skip the process and get all the amazing benefits and flavours of tallow you can purchase our ready made grass fed and finished beef tallow!

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