How To Render Tallow For Cooking | Made From Beef
Have you ever wondered how to render tallow for cooking? Maybe you’ve heard about this amazing cooking fat but weren’t sure where to begin. I know some of you may be thinking:
“Render tallow from beef? Of course tallow comes from beef!”
But not everyone knows this—especially if you’re new to traditional cooking methods.
For those still learning, here’s the quick rundown: tallow comes from beef, while lard comes from pigs.
Both are fantastic animal fats for cooking, and interestingly, the rendering process for both is pretty much the same.
Rendering tallow is an age-old practice with deep roots in history.
Not only is tallow prized for its incredible versatility in cooking, but it also has a long-standing reputation in skincare and even candle-making.
If you’ve heard of tallow balm or tallow soap, you’ve probably noticed that those products often use organ tallow (rendered from internal organ fats, often called suet).
Why?
Because organ tallow has less connective tissue and fewer bits of meat, making it cleaner, less fragrant, and easier to work with for non-cooking purposes.
But when it comes to the kitchen, regular beef suet or fat trimmings work beautifully to make a nourishing, shelf-stable fat that has a high smoke point and is perfect for deep frying, sautéing, and more.
What is Tallow, and Why Should You Cook With It?
Tallow is the rendered fat from beef (or sometimes sheep fat) that’s been melted down and purified into a smooth, solid-at-room-temperature cooking fat.
Unlike heavily processed vegetable oils, which are often stripped of nutrients and high in inflammatory omega-6 fatty acids, tallow is a healthy fat that’s rich in fat-soluble vitamins like A, D, E, and K. Plus, it’s made from natural, unprocessed ingredients—often from grass-fed cattle—which makes it a great way to cook nourishing, wholesome meals.
One of tallow’s standout qualities is its high smoke point, meaning it can handle high temperatures without breaking down or burning. This makes it ideal for frying up homemade French fries, deep frying, roasting veggies, and more.
It’s also a fantastic alternative to seed oils like canola or soybean oil, which not only have lower smoke points but often come with an extra cost to your health due to their inflammatory properties.
The History of Rendering Tallow
Rendering tallow is one of those old-fashioned skills that every homesteader used to know. Before the days of mass-produced oils, families would save every scrap of raw beef fat, using a slow and deliberate rendering process to turn it into a useful finished tallow product.
This process was traditionally done using the dry rendering or wet rendering methods (more on those in a bit). Once rendered, tallow could be stored for a long time, thanks to its impressive shelf life, making it an invaluable resource for everything from cooking fats to soap-making.
Historically, tallow wasn’t just a cooking fat. It was also used for tallow candles, lip balm, and other homemade goods, especially before the rise of synthetic alternatives.
In fact, during wartime and periods of economic hardship, rendering tallow was considered a good idea for anyone trying to stretch resources, reduce waste, and create their own various uses from raw materials.
How to Render Tallow For Cooking: The Basics
Rendering tallow is simple, but there are a few things to keep in mind to ensure the final product is clean, pure, and ready for storage.
The process involves gently melting pieces of fat (such as beef suet or fat trimmings) until the fat melts and separates from the connective tissue and bits of meat. What you’re left with is a golden liquid fat that solidifies into hard fat as it cools.
There are two main methods for rendering tallow:
1. Dry Rendering (No Water Added)
This is the easy way to render tallow. You simply place the raw beef fat in a large pot or slow cooker over low heat and let it melt down slowly, stirring occasionally. As the fat cooks, the small pieces of connective tissue and meat will separate, leaving you with pure rendered tallow.
2. Wet Rendering (Water Added)
This method involves adding enough water to the large stock pot to keep the fat from burning as it melts. The water helps protect the fat during the rendering process, resulting in a cleaner tallow with a milder smell. Once the fat has fully melted, you can strain the liquid through a cheese cloth or fine mesh strainer to separate the impurities from the tallow.
Storage Tips and Shelf Life
Once you’ve rendered your own tallow, you’ll want to store it properly to maximize its shelf life. Pour the warm liquid into wide-mouth mason jars, an airtight container, or even freeze it in ice cube trays for portioned use. Keep the tallow in a dark place at room temperature, or store it in the fridge or freezer for an even longer shelf life.
Properly rendered tallow can last up to a year or more when stored in a cool, dry place.
If you’ve cooked with tallow, you can absolutely reuse it a second time
Just strain it through a coffee filter or paper towel to remove any food particles. Keep in mind that heavily used tallow may develop stronger flavors over time, so it’s best for savory dishes like fried potatoes or roasted meats.
The Best Tallow Comes From Grass-Fed Cattle
When it comes to quality, the best tallow is made from grass-fed beef tallow, as it tends to be richer in nutrients like omega-3 fatty acids and vitamins. If you don’t have access to your own beef suet or trimmings, check your butcher shop or reach out to local farmers—they often sell lbs of fat or leaf fat from grass-fed cattle for a reasonable price. If all else fails, you can find tallow online. I know a friend who purchases hers off Etsy and she has for years!
Why Avoid Vegetable Oils?
Unlike wholesome animal fats like tallow or pork fat, many vegetable oils on the market are highly refined and loaded with unhealthy omega-6 fatty acids. These oils oxidize quickly at high temperatures. This makes them a poor choice for cooking. Swapping seed oils for tallow is an easy way to embrace healthy fats and improve the overall quality of your meals.
Recipe: How To Render Tallow For Cooking
Here’s a step-by-step guide to render your own tallow at home. Whether you’re using the stove top, a crock pot, or a slow cooker, the process is straightforward and rewarding. The result? A versatile, nutrient-rich cooking fat that’s perfect for frying, roasting, and even making skincare products.
How To Render Tallow
Ingredients
- 5 lbs of raw beef fat suet or fat trimmings
- Enough water if using the wet method
Tools you’ll need
- Large stock pot or slow cooker
- Fine mesh strainer or cheese cloth
- Large bowl
- Wide-mouth mason jars or airtight container pint or quart
Instructions
- Prepare the Fat: Chop the beef fat into small pieces or use a food processor to break it down. Smaller pieces render faster and more evenly.
Melt the Fat: Place the fat in your pot or slow cooker. Use the low heat setting and let the fat cook slowly. Stir occasionally.
Strain the Tallow: Once the fat has fully melted and small bubbles form, strain the liquid fat through your strainer or cheesecloth into a bowl.
Cool and Store: Pour the strained tallow into jars, leaving space at the top. Let cool, then store in a dark place or fridge.
And that’s how to render tallow for cooking.
Making your own tallow is rewarding. It’s also a great way to connect with traditional cooking methods and reduce reliance on processed fats.
Maybe you’re frying up a batch of French fries, making tallow balm, or simply roasting veggies. Rendered beef fat is one of the most versatile and best fats you can have in your kitchen. Try rendering tallow yourself. It’s easier than you think and worth every moment!
Let me know how your tallow turns out in the comments below. Also tag me over on instagram to show me! And to learn more about our homestead, check out my about me page.
