Render your own beef fat (tallow) Hanks True BBQ™

How to render beef fat (2023)

One of my favorite types of fats is beef fat. Rendered fat from grass-fed cows is an extremely nutritious food, high in omega 3 fatty acids. Beef fat is high in niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium, and riboflavin. Fat rendered from grass-fed cows is a regular part of our family's diet.

Render your own beef fat (tallow) Hanks True BBQ™

Step 2: Cooking down the tallow. Add the beef fat to your cooking pot and begin to melt it down over low heat. After 15-20 minutes the fat will start changing from pink to light brown. You can also add 1 cup of water at the very beginning to prevent the mass from burning on the bottom of the pot.

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Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Every once in a while Gran would go to the butcher or abattoir and get s.

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Place a lid on the pan (or crock pot) and turn it to low heat. Cook the mixture gently with the lid on until the fat melts and everything in the pot has a soupy texture. There will still be small chunks of suet, but they should be floating in melted fat. Rendering Tallow in a Crockpot.

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What is beef tallow made from? The good stuff or fat. Today I show you how to render beef fat in the oven at home. You can do this on your 'pit or any other.

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Put ground or cut up beef fat into crockpot. Add salt and water. For a larger amount of fat, use more salt and water. For a smaller amount, use less. Turn crockpot to low, and allow beef fat to render for several hours, stirring occasionally. When rendering is finished, strain liquid tallow and water into a large bowl.

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Preheat the oven to 300 degrees F. Put the fatback in a 6 to 8 quart Dutch oven after cutting it into 1/4-inch cubes. Add the water. Uncover the pan and place in the oven for 30 to 40 minutes, stirring every so often to help the pieces melt.

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Remove excess fat from your beef (or pork) using a knife and cutting board. Feel free to dive in there bare-handed and keep it simple. Cut fat into 1-2 inch portions. Place into a large saucepan or pot and place over low heat for a few hours, stirring occasionally. You want the temperature to hold around 130-140 degrees.

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Add beef fat chunks to stockpot. Fix lid onto stockpot and heat to a slow simmer, stirring every 20-30 minutes. Warm until the tallow has completely rendered, about 3-4 hours. If it starts to boil, reduce heat immediately. Once the tallow has rendered to a liquid, remove the stockpot from heat.

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Chop them in cubes, place in a pan in the oven, and set the oven to 100-120° C/ 210° - 250° F, not higher. You want it high enough for the fat to melt, but avoid it burning, as it will ruin the taste. So how long does it take? I usually render fat at 250° F for 3 hours.

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Stir the contents of the Dutch oven, place the lid back on the Dutch oven, and close the oven door to allow the suet or beef fat trimmings to continue to render. Periodically, check on the progress of the rendering process. After five to six hours, the fat should be rendered into tallow.

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Strain the fat. We always double-strain our rendered fats. First through a mesh strainer and the second time through a piece of cheesecloth lined in the strainer. This helps get all of those impurities and unwanted bits out of the tallow making it purer and not having an off-taste.

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Preheat the oven to 250-degrees Fahrenheit and place the fat inside. Allow the fat to melt for 5-10 hours, checking for progress periodically. When progress slows significantly, remove the pan from the oven. Let the hot fat cool for a while but not solidify. Pour the mixture through a strainer lined with a paper towel or cheesecloth into a bowl.

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Oven Method. Preheat the oven to 250°F (120°C), cut fat into small pieces, and arrange on a parchment-lined baking sheet. Slowly melt the fat in the oven for 1-2 hours, stirring occasionally. Once fully melted, strain it into a heatproof container, allow it to cool, and then store it in the refrigerator or freezer.

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**The Process of Rendering Beef Fat** To render beef fat in the oven, start by preheating your oven to 250°F. Take your beef fat and cut it into small, uniform pieces. This will help the fat melt evenly and ensure the best results. Place the fat into a shallow baking dish or a rimmed baking sheet, spreading it out evenly in a single layer.

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Instructions. Take an intact piece of suet and cut into medium to small pieces. Remove the kidney and set aside. Place the suet pieces in a large pan. Place pan in an oven preheated to 175-200 °F/ 79-93 °C. Every hour or so, remove pan and pour off melted tallow. Sieve through a cheesecloth to remove any tissue.