What you Will Need
- Beef Suet (Fat)
- Food Processor (Optional)
- Big Pot
- Container for Tallow
Beef tallow is a stable fat that allows for high heat, healthy cooking. Tallow is a great substitute for unstable, chemically processed oils such as vegetable oils.
Rendering beef tallow is pretty simple. Go to your local butcher or supermarket that has a butcher and ask them for beef suet or beef fat. Most butchers will know what that is. It will average you around 50 cents per pound. Some butchers might actually give it to you for free because they usually just throw it away.
Cut the Beef Suet (fat)
Cut the pieces up into half inch blocks. You can use a food processor if you’d like. This is easier to do after frozen since the pieces are hard.
Put the Beef Fat Pieces in a Big Pot
Put the pieces in a big pot and let it sit on the stove for about an hour and a half to two hours. Stir occasionally on low heat.
Strain the Tallow
Once the pieces of fat become small and crispy, you can begin removing them. Strain them over the container you plan to put the tallow in. Once strained, put them aside in a bowl. These are edible. Feel free to be creative with them or just put salt & pepper on them and serve as a side.
Storing the Tallow
Let the tallow sit inside the pot to cool down for a bit. Once it cools down, strain it into your storing container. You can use coffee paper or a towel to strain the tallow even better, but it isn’t necessary.
Beef tallow is solid at room temperature, so be sure to keep that in mind when you’re ready to use it. You can keep it in the fridge or in the cabinet. Either way, your tallow is safe and a great alternative to vegetable oils in any low carb recipe!