Learn how to render beef tallow in 2 easy steps. Beef tallow is a versatile animal fat with many uses.
- Beef suet, at least 4 pounds
- Chop the suet into small pieces either by hand or by pulsing in a food processor.
- Add the tallow to a large pot and place over low heat. If using a slow cooker, turn the temperature on to “low”.
- Stir occasionally, every hour or so, for 3-4 hours to prevent the suet from sticking to the bottom of the pot. If using a slow cooker, stir in a similar manner and adjust the cooking time to at least 4 hours and up to 8.
- Tallow is done once the cracklings are completely shriveled. Let cool slightly before straining and pouring into a storage container of choice.
For the printable recipe card and complete details on storing and using homemade tallow, please visit the How to Render Beef Tallow on Primal Edge Health and check out The Carnivore Cookbook too!
3 thoughts on “How to Render Beef Tallow”
Alternative method, wet rendering as discussed by Russ Crandall here: https://thedomesticman.com/2011/01/18/how-to-render-tallow-beef-fat/
Tried both methods and prefer the wet method. The leftover fat pieces are fed to our dogs and the leftover water is used to make the next batch of bone broth.
What do I do with the leftover part of the suet once I’ve rendered the fat out?
We render our tallow by setting the suet in a pan and placing it on our Traeger Smoker while I am cooking a brisket. Not only does this keep the smell outdoors, but the tallow has a very slight smoky flavor (perfect for every dish).