. Seasoned Advice: I like to cook ground beef by putting it in an oven safe dish and baking it at 350 Fahrenheit for 30 minutes. . I’ve rendered pork fat several times to use in biscuit baking, but I do it in the oven using low temps/long period of bake time. I don’t know for how long before it goes bad! Glad it worked and you figured out the grey layer! It is the highly prized nourishing fat used in pemmican, a traditional food used by Native Americans to survive harsh winters. Get this, he says they just throw it away! Thanks for all the info. I do this with all my highest quality homemade cooking fats- homemade butter, chicken and turkey fat, leaf lard, and the organ tallow fat. The winter issue of Wise Traditions contains a wonderful article on making skin creme from beef or sheep tallow and Radiant Life sells a soothing tallow body balm. For stove top – Set the burner on low. The method is exactly the same as using a slow cooker– just be sure to keep the burner on LOW and check frequently to make sure you’re not burning it. It has a cellophane-ish coating on it and feels kind of waxy. it’s vacuumed sealed after each use. I have a candle post coming tomorrow–and a soap post coming soon! Also, I saw in another article that for lard the crispies that float on the top can be used like bacon bits to sprinkle on food or salads. I too was wondering about saving the leftover pieces from the rendered suet. 26 lbs gained and at leat 10 in the first 3 days, all water weight, probably in my joints! I literally have it in the crock pot now, and need to get to bed. . The price was $2.99/lb. Thanks for the easy recipe. As much as I knew candles and soaps were made from tallow, it still didn’t sink in what the tallow was. It will improve your brain function too. I’ve got the filling pretty much perfected but am still working on getting the crust just right. Your blog is beautiful. I thought back when we was children my mom would grease our face and legs with it so that’s what I’m thinking about doing. I am wondering if that had something to do with it. (Avoid the run-of-the-mill lard you’ll find in most conventional grocery stores… It’s usually hydrogenated and just as bad for you as vegetable shortenings…). I will selectively add some of the tallow to my diet and try the soap and candle making. Wipe rims with paper towel dipped in vinegar to remove any greasy residue. Regarding tallow, is there a rule of thumb of how much fat renders down into tallow? Place into a slow cooker, … Will any meat that makes it into the pot just become more impurities that need to be skimmed during the process, or does the meat cause bigger problems for the final product? I use an old hand-crank meat grinder to chop it up & 2 big stockpots to melt it down. Hmmm… I’ve never had that happen before! Rendered suet, assuming you’ve successfully driven all the water out of it, should last at room temperature basically indefinitely. Hi Bob, How disappointing that your local butchers won’t sell you the beef fat. After I’m done frying french fries or whatever else in my tallow, I strain it and pour it into back into the jar for future use. Place new lids in hot water and bring to a simmer, then keep the in the hot water. Add about a 1/4 cup of water (give or take depending on how much you’re rendering at a time) before you put in the fat. How to Render Suet. I would imagine you would want to pressure can it, not waterbath since it would be low acid. God bless you and your family <3, Hi , I bought some free range beef tallow from by butcher. Hi Heidi, Unfortunately, I didn’t weigh the shredded fat before melting it. My mom used to render lard all the time, but in a roaster in the oven. I was wondering how long you could keep tallow at room temperature before rendering…before it goes bad. Was I jipped out of my dollars or what ? It was actually pretty easy to do, thank you for the recipe. Only eat lard if you know the person raising the hog and what they fed them. . Absolutely! We are butchering Monday and this is one step that I had never done, but wanted to do this time. This is double-rendered suet. One of the thing I’m excited about is having the fat to render, I’m a soap maker and would much rather use our organic grassfed oil than something that has to be transferred miles to get to us!!! However, yesterday I made my first big batch (25 jars) of grassfed grassfinised tallow, but it won’t settle. Jill – I just LOVE you! I returned the rest of the unmelted fat back into the crock pot and it rendered down to a beautiful jarful over a few more hours. The looks on coworker faces when I tell them I rendered lard over the weekend… Priceless. I just made shampoo bars with my tallow the other day, and they were awesome. Removing fat can strip away seasonings you added when browning the beef, so you might need to add more once you’ve finished. Thanks for posting this and for helping us find ask the meatman! After straining out the craklins I only ended up with 3 jars of tallow. Marillyn- hope you can find an honest butcher so you can give it a try! I think it is such a valuable skill to have. thanks! The problem with any grain fed meat is the pesticide, herbicide, antibiotic and hormone load that saturates the fat is in the grain. Yay! This was from a large buck that was selected because of its antlers. Happy soapmaking! How do you render the beef suet using this instead of the crock pot? Pork fat is much softer; at room temp it is VERY soft. This post came at an opportune time for me! When making beef stock, you first roast the bones. Clean and sterilize enough canning jars to hold the amount of rendered fat you have. We live in beef country. I cut most of it off I thought but the final cut up fat that went into the crock pot was a bit pinkish. melt 14 cups of grease/oil/drippings to 120 degrees. You should be able to make lamb tallow just fine. Why did it not harden? However, my 6-quart crockpot was filled to the top with the shredded pieces, and gave me 3 1/2 quarts of finished tallow. ~ Dana. Thank you! Yay! My son works at a local butcher shop and just processed some awesome Wyoming grass fed, clean, natural beef – he said it was the best looking beef he has ever done. Once the tallow has hardened, you can chop it into bars (if you use pans). I’ve asked for the fat before, but I never really get very much. My local farmers co-op sells 20 lbs of tallow for $10. They were quite content and went to sleep. A great big howdy and hello from the banks of Blair’s Creek, MO. Congrats on the tallow – it’s lovely! Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. Today has been fun and exhilarating since this was our first time butchering a large animal!! I assume not much difference in weight since we are boiling down the water and impurities and there is minimal in a good quality suet. I'm in the process of rendering it, but I don't have any good ideas what to do with beef fat (as opposed to pork fat). Also, this coarsely ground fat is an easy way to mix extra fat into your lean ground beef. just from regular beef. Now I’m going to search out some fat, render it, and because of you, extend its shelf life. I don’t know the exact specification for the crockpot – but its the oval shaped one that seems to be about the size of two regular round shaped crockpots. Ghee (clarified butter) is allowed in Stage 3 of […], […] was feeling a little adventurous last night so I decided to try my hand at rendering suet (fat) into tallow. In this case an untrimmed ribless section. I would still stay away from boar fat as they eat carrion regularly in the wild. When we take our steers to the local butcher, I simply ask them to save the leaf fat for me. my mom made all her laundry soap this way. When I lived with my grandmother when I was little, she fed me and cooked with tallow and lard all the time. , So COOL! Add the ground suet a few cups at a time to the Instant Pot, and turn on the “saute” function. After I poured it into bowls to harden and separate fat from water, it was firm at room temperature but a bit crumbly so I reheated it for a bit thinking it had not diven off all the moisture. I asked my local Whole Foods to save any grass-fed beef fat trimmings for me. If you are interested in even longer storage, it can be frozen. It was fairly easy to pull the whole she-bang out of the carcass and I plopped it into a bucket to refrigerate until the next day after we had the bulk of the meat cut up. As in, I tossed chucks back in the crock pot and put it in the cold room until ‘later, when I have time’. Until I am able to try rendering myself where could I purchase some tallow. this is how i render my fat- tell me if this is right. Homesteading | Self Sufficient Living | Living off the Land, 253 Comments | Jill Winger |    Last Updated: June 5, 2020. in a crock pot for 3 1/2 hours on low. Is this right? tia! Technically, I render tallow every time I fry up a pound of ground beef. 3. Hopping over to read your butchering experience right now for any extra ideas Thank you! Or are there other steps? 8. I had my 6-quart crockpot full, and it took 5-6 hours to render. The bear dressed out at about 300 lbs and I got maybe 30 lbs of fat out of it. If we can’t use it for cooking, is there any other way to use it? See more information at rendering tallow  […], […] brine (2 tsp. Is that normal? and it seems a shame to just toss it. My local butcher gave it to me for free, I just tipped him a few bucks. Thank you, it’s good advice. Great post. They raised and butchered their own hogs in her day. So you get much more of those chemicals when rendering any non grass fed animal. i just put them in a pan of water on the stove and heat it to boiling and simmer for 5′ to ‘sterilize’ them. You have inspired this city girl! This allows the fat to drip away before you place the ground beef on a plate. Now I never waste a bit of fat. This works great for my purposes, but so much of the delicious fat is rendered to a liquid, e.g. Is only the top tallow? this is a semi-solid soap. Pure fats cannot be pressure canned. Soon the hot oil began to appear and the chunks began to float and I got out the potato masher and pressed the oil and steam out of the chunks. Next I bought 10 pounds of suet and tried to render it 3 times. I’m vegetarian and have made peace with using an animal product. I didn’t really know how much to get or what it would render down to,so I just got 4 pounds. I find that if I heat until I reach 250F, the water is gone and the tallow is pure. There is definately a lot to learn about this issue. I burned my fat can my lard still be used in soap? there is a little island of beef in a pool of fat. Thanks! Did save the cracklings for dog food. Thank you again! Just rendered two jars of tallow! Your rendered tallow should last quite a long time in the refrigerator and freezer. how long after getting your fat from the butcher can you keep it in the fridge before rendering it? You mean mix them for the rendering process? I’m about five years late to this post, but I’m wondering if you can tell us how you make shampoo bars from your tallow. A one-pound pack will render about a pint of liquid tallow. Allow the fat to simmer at this low and slow temperature for 4 hours, stirring about every 30 … . As an aside, out of the 10 pounds of suet, I got about 30 to 36 ounces of MEAT in tallow. I did 1/2 in the crockpot and 1/2 in a stockpot. I am thinking it might be an easy way to store the fat as well???? Yes- tallow can be tricky to wash out… I would start by giving it a good rinse in hot soapy water while the tallow is still hot and liquid. Per capita beef consumption in the United States in 2003 was roughly 64.9 pounds, and a majority of that was ground beef. Definitely glad I did it outside! Simply put, tallow is a form of beef fat that can be used for a variety of different products ranging from soaps to body butters. Render as much fat as possible in the ground meat by boiling or simmering. Allow it to harden completely. I use it with herbs and essential oils. they gave me a small amount of fat. Suet cakes for the birds have to stand up to the weather. I use tallow in beauty products. It has a cellophane-ish coating on it and feels kind of waxy. I had to stand them in hot water to melt the outerlayer to remove it and get rid of the water before it went rancid. (affiliate links). I cooked it all down on an easy heat on our wood cook stove, then strained it into buckets. Did you educate yourself, of do you know this in a professional capacity? My husband and I live in a small cabin with no running water or electricity. Please help. I just rendered 20 pounds of tallow over the weekend. Best Wishes and Happy Homesteading ! I rendered some tallow today but didn’t know about trimming some of the things that might have been in the fat. This is probably a silly question, but can you make tallow from cooked fat, or does it have to be raw? Thanks again! Bob Bobnrebecca@gmail.com. Click on their names to go to their articles: realfoodforager.com and gnowfglins.com and nourishingdays.com and theprairiehomestead.com. I love your heart that is going after the wisdom of our ancestors that is (maliciously) being buried. Beef tallow is great whipped and essential oils of your choose for your skin. Let the ground beef drain for five minutes after rinsing it. I did have to cut the kidneys out of the middle of the fat mass, but the rest of the trimming was minimal. Try it sometime. About how much suet comes from one cow? I reheated the tallow over very low heat on the stove top just until melted then refrigerated it. And thanks for the instructions! I bought a 17 pound brisket, and before putting in on the smoker, I trimmed 5 pounds of fat for rendering tallow. Be sure to ask how your fat is coming, you may need to render the fat on your own. It made maybe a gallon total. These directions are just what I was looking for. I checked it this morning and it seems okay. I am trying to stay away from glass storage as much as possible as we live in earthquake country.. This way you can keep it at room temps with the rest of your canned items. Contrary to the popular conception, tallow is good for health as tallow fat is similar to the fat/muscles in the heart. Does it need to be processed (pressure cooker or water canner) to be shelf stable? For those who do not know what a vintage peach box looked like, it’s a rectangular pine box, slatted on the bottom and high enough to hold two to three layers of peaches, each peach cradled in light tissue paper. Do you have a suggestion for me? Can I use tallow in baking and cooking then to replace my vegetable shortenings, coconut oil and olive oils? (Just me I guess, I’m a little picky about what the animal ate that I am eating). However, it might be hard to get enough to make a substantial amount. . Thank you so much! We would like to make bars that we can cut portions from. I filled up two cast iron skillets (the taller ones – more like a pot but the shape and size of a skillet – some people call them chicken fryers I think) plus my big pressure cooker pan. Thank you so very much for the very informative information ! Rendered butter (aka clarified butter) is called ghee. How to Render Beef Tallow. I buy bulk meat and cut it up and trim it myself, vac pac the small amounts of fat I trim off and freeze until I have enough to render. Every once in a while Gran would go to the butcher or abattoir and get some muscle fat trimmings that she'd render down in the oven and then use over the next month or two. Anyhow, as far as I know I rendered it right, however the tallow did not harden. I’m not sure- but I’d probably lean towards render just one kind at a time. Would you mind sharing this post on Wildcrafting Wednesday? Growing up there was always a tub of beef fat in the kitchen for cooking and frying. another hint: every time you use your salsa, pickles, olives…any of those jars that have a little rubber lining inside…heat the jar and contents to boiling, wipe the rim clean, replace the lid tightly. I once rendered goat fat for soapmaking, and when I mentioned that to anyone, they were ‘rendered’ speechless! Just do the best you can, and the rendering process will cook out the rest. I love receiving practical information! You know them from just about every southern show on TV. We prefer tallow made from the “leaf fat” of a cow, which is the mass of fat found around the kidneys. Price Foundation, Preparing for GAPS Intro: My 12 Step Checklist : Oven Love, Do it yourself: tallow | salt, dogs, and duct tape, Personal Care Recipe: Homemade Moisturizer…with a secret ingredient | Corn Free Lifestyle, NEW Supplier: BN Ranch Truly Pastured, Local Meats (Bolinas, CA) | San Francisco Raw Feeders (SFRAW), Day 3 of 31 learning about Goat milk soap - Life Giving Nook, Who Needs the Super Store? It should be a translucent yellow color. Thanks! It will probably take several hours, depending on how much fat you are rendering. . 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.) Occasionally an individual rancher will purchase organic feed but the process of digesting grain diminishes the amount of nutrients in the beef, like Omega 3 and vitamin D3. In short if your great grandma would not know what it is your eating, you should not be eating it. Add hot lid, and sealing ring, tighten down ring and set aside to cool. Yes, I believe that any kind of suet will work. My apologies for using the term “lard”…I just saw above that word only relates to pork. Mixing two types of fat not really a good idea depending on what you are using them for. I want to do it myself versus buying tallow online at a premium price. Simmer the fat on low for a few hours, until the fat starts to shrivel. As the fat renders, it will slowly begin to melt and allow the “impurities” to rise to the top. Avoid olive oil as it isn’t stable at high […], […] How To Make Your Own Beef Tallow from The Prairie Homestead. We cooked fried eggs with the tallow tonight…it smelt just like a chip shop and got thumbs up from my partner . When I need to use some, I can take out chunks, breaking them smaller if needed. greasy mess. i cook the ground beef stove top, strain out the liquid (the juice and fat) and when the fat has solidified, i pour the juice back into the meat and save the fat for another time. Online mutton shopping is really good.I always shop mutton online because it save my time and money.I always shop from eZeelo.com and it is good. It seemed to carry through to the chips. If that does not work I will simply pour off as much fat as possible and discard the rest. The liquid can be cooked down into a thick soup or paste and frozen for later use. i kind of burnt the tallow….is there any way i can use it?….i don’t want to throw it out :/, Does it smell pretty burnt? Animal fat undergoes fine clarification and liquification at around 203 degrees Fahrenheit, making boiling the most efficient method for rendering fat from beef, pork and chicken in the home kitchen. ( I won’t get into which is which on the rarer/wild fats). until it is the consistency of ground meat. Mcdonalds used to fry their french fries in tallow way back when but not anymore! . I’m so happy to see that this post is still active with comments. That comes to around 20lbs of pure white tallow. Thanks for sharing this…now to find a butcher who has some suet for me. Thankfully, that aroma isn’t carried over into the finished product. My family has not really bought any meat in 5 years. Perfect timing!!! It is a beautiful white color. when the fat hardens on top, i take that out and put it in an old crisco can til it’s full. As it cooked down, I used a metal measuring cup to dip hot oil out – I think it might have overflowed if I left it as it was. . My question is this: Do you see any issue with pouring the rendered fat into ice cube trays to freeze then pop out later and store in plastic bags in the freezer? Oh Johnlyn, I used to be the same way! Is this normal for tallow or was just the stuff I got different? We made soap from lamb tallow. In our part of the world, we had to pay for pig fat to add to our venison trimmings to make good sausage because our deer were so lean. They are SO good– enjoy! I cooked in the crockpot and the fat floated to the top, and even got crispy. […], […] you need to get hold of some suet/kidney/leaf fat from a butcher and render it out. Anyway, if you save those and mix them with peanut butter and some oats/raisins/whatever berries you want, squish them into whatever shape suits your mood and freeze them, they make the BEST treat you can give your feathered friends during the winter when they need a bit of extra fat to keep warm. Dump the shredded fat into a slow cooker or a large stockpot. To help you understand why I say that… my family and I are missionaries in Honduras. And I’m throwing the cracklins bits I scooped off the rendered tallow into some sort of dog bisquit recipe – if I can find one online tonight. I bought some on line and there it sits. salt and water to cover… maybe a penny worth) for 2-3 days and then fry them in home-rendered tallow (free from the local butcher). That picture of the ground up fat is so beautiful…So yellow…. It’s a multiple day process that I do about every other month., & while it’s time-consuming and messy, the results are well worth it . You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. is it a waste of time to render the regular beef fat, or will we still gain some nutrition from it? But, I had trouble getting anything to heat on my electric stove using the low settings – so I smashed the whole mess into my large crockpot. LOL. Lard is from PORK. Can I make tallow out of the fat I cut from the NYS? MIne was a beef raised for butcher – no hormones or antibiotics but was most likely finished out with corn before slaughter. I use the wet method to render mine. I’m assuming that they will. Hmmm…. . Thank you! Add a little peanut butter to the melted fat before you toss in the bread. I agree, french fries fried in beef tallow are awesome! Thanks! I lost 130lbs. I’m learning so much. I just rendered beef fat for the first and it your instructions made it wonderfully easy. (found you through Women Living Well link-up), Yes Kate- anyone can do this! The taste was wonderful and it worked well in pastry as well as for frying. Hi! In order to get the best tallow, you have to render the fat more than once. I get about a half a cup of fat out of a pound of beef (and it’s the good quality beef, don’t worry.) I rendered some about a week-and-a-half ago, and I was wondering how come mine isn’t hard like everyone elses. I had slow cooked my fat for several hours, checking it about every half hour. The length of time is extremely subjective, but I would say a couple hours at least. Fast forward a few years and I am trying to figure out how to do this. If using a blender, I found it easier to pulverize in small 1/2 cup amounts at a time. For instance, if you want to make soap, different fats have different saponification values. But once all the extras were thrown out (to the dismay of my dogs) the actual tallow itself was not bad smelling. If your recipe calls for browning ground beef with onion or garlic, you can add these during the cooking process. Would there not be a noticeable flavour of beef? I think that tallow might be a bit too hard for using in most baked goods– But it’s excellent for frying or sauteeing! I would like to know how I can get beef fat to render tallow. Two days later he brought me beef tallow – carved the kidneys out on my kitchen countertop. I’m sure you won’t get back to me in time, so I’ll update you on how it goes! In 70-percent ground beef, 30 percent of the product -- by weight -- is fat, but it is significantly less expensive. It will just have a stronger flavor than tallow from the kidneys. Lets see if I get a response. Wondering what part of Honduras you’re in? It is as soft, (if not softer) than your average Crisco. What is the ratio of actual lard you would get from the tallow? i save all the fat drippings from cooking, deglaze the pan with water, put it in the refrig. I of course, am too ‘modern’ do to that! This is only the second time I rendered tallow and the first batch hardened but even refrigerated this batch is staying soft enough to pour. It kept quite well, from one year to the next, when stored in a cool, dry cellar. stir well, add melted fat. This is my first time rendering, I got my suet for free from my meat co-op, but I feel bad about getting rid of the leftover pieces. One go of 2,5 hours and a second time of 2,5 hours? I used this excellent guide. Pour hot water over the beef to rinse away the fat. That was a first for me, but I read online to request the suet, so you can make tallow. Yes! If so, is the process the same or different? Don’t confuse Tallow and Lard. Tallow is simply beef fat that has been rendered (cooked down) to remove impurities. Tallow is a traditional fat that has been used for centuries, though it felt out of style when vegetable oils came onto the scene. Fry the sliced potatoes in small batches– it usually takes around 10 minutes per batch- depending on how crispy you want them. I used to get upset when we bulk ordered organs for our dogs and we would end up with having to cut so much fat off – no more. Learn how to render beef fat. Although I think I am doing the cool in shallow pan idea and break up like bark. Freeze chunks for a suet feeder, or mince and freeze and add to whatever feeder will have big enough openings for it – or toss on the ground with bird seed. If you’re lucky, the butcher might even give you some for free (probably not in Singapore […], […] this moment, I am rendering tallow, using a small slow cooker according to this method by The Prairie Homestead. Can I make your suet using pork fat ? l also render the sheep’s kidney fat, it is very nice, first time for me for the beef tallow today, l got 7 kilos of Kidney fat from our local butcher, they process beef onsite, they hung it in the cold room for me till l was able to pick up three days later, and l left it in my own fridge over night, l have a wood stove a a huge pot, l trimmed alot of rubbish off it, and ended up with about 5 kilos of fat that l diced up small and put in the pot as l diced on a slow heat, once all of it is in and mixed with the biggest wooden spoon l can find, (and its a good time to put soak all wooden spoons for a while) its been on the stove for 5 hours now, and lookin good, l will take note of other folks comments re freezing in chunks, l use 2 kilo yogurt or honey pots, as they have a wide mouth, my Sheep’s tallow l have had for three years, still fine. PS the lack of these also affects your vision, skin, hair, nails etc. I believe that the temp of the oil should be around 350 degrees- but I don’t have a frying thermometer, so I usually just throw a “test fry” in and wait until it starts sizzling.

how to render fat from ground beef 2021