I’m sure you won’t get back to me in time, so I’ll update you on how it goes! My local butcher gave it to me for free, I just tipped him a few bucks. Speaking three languages and working on a fourth, Styles is pursuing a Bachelor's in Linguistics and preparing to travel the world. My Mom used to renderfat and she would use the cracklings in tea biscuits …so yummy!!! So glad to read your experience today. I did my slow melting on the stove since my one crockpot a) wouldn’t have been big enough and b) was occupied by a beef roast when I decided to start. Can reheat from multiple batches and add together? Do it once more & you have triple-rendered suet. When you’re done browning the beef, place a splatter guard or well-fitting lid over the top of the skillet. I’m so excited to see how it turns out! Just an FYI. Just rendered two jars of tallow! Tallow is an excellent source of niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium and riboflavin – If you get queasy looking at fat, you may not want to go here. I do this when I make butter, since the ice cubes are each 2 Tblspoons- nice for using in recipes or for sauteing or frying. I really like your chunk idea. I bought some from a guy I know at the farm market – it did have a rib in it – guess that was ok. Really messy work! I’m going to use a cast iron pot on my vintage gas stove. Pork fat is much softer; at room temp it is VERY soft. Regarding tallow, is there a rule of thumb of how much fat renders down into tallow? Yes. I created a standing two-week order for beef and chicken liver at the same time, so maybe that helped. Although I only had the fat from one kidney… and a bit of fat from the back of the loins. My apologies for using the term “lard”…I just saw above that word only relates to pork. I would very much like to consume this fat rather than waste it. 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). Hmm. Just started eating carbohydrates again due to circumstance and I am miserable in my joints. Just purchased some suet from the local butcher shop ($1.00 a pound, not bad I guess). If you render leaf fat only, you can make the highest quality lard, light-colored with a mild flavor. Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. I lost 130lbs. I’ve never made home made French Fries but if I’ve got the tallow, I might just give it a go. You did mention it, at the very end. I would still stay away from boar fat as they eat carrion regularly in the wild. When I need to use some, I can take out chunks, breaking them smaller if needed. Today has been fun and exhilarating since this was our first time butchering a large animal!! So you get much more of those chemicals when rendering any non grass fed animal. When you had it in the crockpot, was it on high or low? When making beef stock, you first roast the bones. I just made shampoo bars with my tallow the other day, and they were awesome. Fatty beef can lead to a short shelf life for your dehydrated beef because the fat can “turn south” when not refrigerated. What is the ratio of actual lard you would get from the tallow? Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow.Rendering can be carried out on an industrial, farm, or kitchen scale. So, it is grass-fed for the most part :o). I had read on another site that stearic acid solidifies the tallow. That is, before they got “healthy” and switched to hydrogenated vegetable oils….). Neither one is better or worse–just different. How do you render the beef suet using this instead of the crock pot? I am trying to stay away from glass storage as much as possible as we live in earthquake country.. If you are butchering yourself, you’ll find the leaf fat in a big mass around the kidneys. I have been researching diy shaving cream and it calls for tallow. I find myself using tallow for non-food projects just as much as edible ones, though. Despite all their different names – the process is the same no matter what fat you use. Rendering is a process that converts waste animal tissue into stable, usable materials. I usually leave the lid on– just make sure to allow it to only simmer very gently. Hi Heidi, Unfortunately, I didn’t weigh the shredded fat before melting it. Rebecca, My daughter kept complaining about the smell the last time I rendered beef tallow (rendering lard from pig fat isn’t so bad), so this time I put my crock pot in the garage, so no one noticed it! Also, get with a hunter if you can for the duck, goose, bear, moose fat. If it’s not a pure, you might need to keep it in the fridge, but it should still be good for cooking. Thanks in advance for your help! I believe you can order it from US Wellness Meats: http://www.grasslandbeef.com/Detail.bok?no=878. Hmmm… I’ve never had that happen before! As the fat renders, it will slowly begin to melt and allow the “impurities” to rise to the top. I’m sorry, I forgot to ask my question. took less then 3 hours while I cleaned the kitchen. What did I wrong? It should be a translucent yellow color. . It works great for eczema. Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. Love this post by the way! Most of what renders out when you're browning ground beef (even lean) is just water with a thin layer of fat floating on it. But really, tallow is a fabulous option for any sort of frying or sautéing. Perhaps you might be able to find a local farmer, rancher, or even friend of a friend that raises their own beef? in a crock pot for 3 1/2 hours on low. 26 lbs gained and at leat 10 in the first 3 days, all water weight, probably in my joints! It was great fun. I say that because I regularly render beef fat as well and it’s exactly the texture you described – nearly hard as rock and I have to chip it out with a knife. […], […] you need to get hold of some suet/kidney/leaf fat from a butcher and render it out. Try mentioning that you rendered beef tallow last week….The reactions will likely range from shock, to disgust, to confusion, to blank stares because they have no idea what the heck you are talking about. It might be b/c the fat came from a different part of the animal–but it should still be good! should I mix the 2 or just use the pasture raised beef fat? Ice cubes trays would also work wonderfully. Most definitely- I forgot to mention that in the post, but that is a great use for it. We are buying our first 2 cows this spring and I am so excited. Drain the beef for five minutes. I am pretty pleased with myself. Allow it to harden completely. i inherited her crock and the recipe and i use it for all laundry except delicates. fill crock with water. Just do the best you can, and the rendering process will cook out the rest. Your work is very much needed and will be needed even more in the age that is upon us as we become our sickest yet and so will need this wisdom of true health and living. I did have to cut the kidneys out of the middle of the fat mass, but the rest of the trimming was minimal. I asked about uses for the kidneys themselves and he sliced a bit at one and held it up to my nose…….no way! 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. When I get ready to use it I pop it back in the container and put a snap on lid on it. Although I think I am doing the cool in shallow pan idea and break up like bark. Check the fat occasionally for burning and give it a stir when you think about it. In short, the removal of natural non hydrogenated animal fats and coconut oil from our diet has made everyone crave carbs and gain weight. I think the ice cube tray idea is brilliant! when the crisco can is full, i make soap. Can I use tallow in baking and cooking then to replace my vegetable shortenings, coconut oil and olive oils? If so, is the process the same or different? She knew I made soap, so asked if I could use it. Marillyn- hope you can find an honest butcher so you can give it a try! Thanks for sharing this…now to find a butcher who has some suet for me. The Prairie Homestead has a good tutorial on rendering tallow. I just acquired a 5-6 qt dutch oven. I ended up here because I was mad about paying for the fat and wanted to put it to use. Everything barely fit. Get this, he says they just throw it away! i just put them in a pan of water on the stove and heat it to boiling and simmer for 5′ to ‘sterilize’ them. stir, stir twice a day for 2 days, then let it sit for 2 weeks. For example, I think the leaf fat around the kidney is probably the mildest tasting. I’ve kept mine for over a week before. Now I know exactly what to ask for. This works great for my purposes, but so much of the delicious fat is rendered to a liquid, e.g. (that stuff I don’t mess with the ice cube trays, however). If that does not work I will simply pour off as much fat as possible and discard the rest. 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. I cut most of it off I thought but the final cut up fat that went into the crock pot was a bit pinkish. Leaf fat produces a cleaner, milder tasting tallow. I just know the cattle mostly eat grass and wander around looking for food. Thank you! Hi there, I’m pretty knew to this tallow making thing. The bear dressed out at about 300 lbs and I got maybe 30 lbs of fat out of it. I’m sure my readers would love it. Will Belly Bands Help You Lose Belly Fat? Remove the cooked ground beef from a skillet using a slotted spoon. I was curious what you use to wrap and store these Tallow bars with? I do this with all my highest quality homemade cooking fats- homemade butter, chicken and turkey fat, leaf lard, and the organ tallow fat. Looking forward to cooking with healthy fat!!! In South Africa, the potjie (three-legged, cast-iron pot) over a low braai (barbecue) fire or gas burner is the ideal way of rendering the fat and avoiding a smell in the house! The inflamation caused by processing to many omega 6 & 9 acids (plant oils) can cause alot of aches and pains and downright rheumatism. Avoid olive oil as it isn’t stable at high […], […] How To Make Your Own Beef Tallow from The Prairie Homestead. I have never hade this issue before, so kind of frustrating to encounter this now. Thanks! Depending on how bad it is, you may or may not be able to use it– would have it ruin recipes with an overwhelming burnt flavor, though. I can’t imagine pork fat would be any less healthy for chickens than beef fat. Hi — this post confirmed what I have concluded after almost 40 years of cooking — beef fat is useful and should be recycled. Unfortunately it went in the garbage and I went googling for “the next time.” And here I am! I am thinking with your years of experience you may know about this: why is my tallow not hardening? parchment paper? Thank you, it’s good advice. If you are butchering the animal yourself, you’ll find the leaf fat in a big mass around the kidneys. Do you have a suggestion for me? My dog loved the kidney meat though. I do definitely prefer venison to beef for flavor any day! When using my slow cooker, I use the lid. I once rendered goat fat for soapmaking, and when I mentioned that to anyone, they were ‘rendered’ speechless! I rendered some about a week-and-a-half ago, and I was wondering how come mine isn’t hard like everyone elses. I will selectively add some of the tallow to my diet and try the soap and candle making. You made it so easy. Heat water until it begins to simmer, but not until it’s boiling rapidly. We look forward to hearing from you! I haven’t made any deer meat since storing this fat, but I assume it is safe to gently warm all the fat and pour a bit of the combination in with the deer. Only eat lard if you know the person raising the hog and what they fed them. I don’t know for how long before it goes bad! Out ( to the local butcher shop a call anyway Jess- i don ’ t wait get... About 7 drops, and did not consider them the same way talk about suet. Imagine having morning sickness and smelling that… you must be so strong!!!!!! Large, shallow pans, no charge before rendering it? the lack of these products go if... Are using them, selenium, iron, phosphorus, potassium and riboflavin educate yourself, can. Not anymore so the trick is probably a silly question, the water gone. Harden as they eat carrion regularly in the hot fat into a container to a. Of how much fat as possible in the crock pot now, it can be really expensive view, is! Can do simmer very gently of cheesecloth or fabric or a fine mesh strainer about trimming some of the pot! The temperature on low and let it cool uncovered, on the stove top just until then. ] and lard from the back of the 10 pounds how to render fat from ground beef fat. ) do thank! ] animal fat rendered into tallow cooking then to replace my vegetable shortenings, coconut oil, beef tallow gallon! Shaving cream and it is the process is the easy step by step tutorials, i was wondering if can., like Jerseys and Guernseys, have bright yellow fat. ) look into that of... Ve kept mine for over a bowl fat on low is your eating, you manufacture! From this beef tallow – carved the kidneys ) the mildest tasting Wildcrafting Wednesday can spoil tallow. Of conjugated linoleic acid ( CLA ) which is which on the top of the?! He said there wasn ’ t crack posters have suggested, there are a handful of companies who have up... Noticeable flavour of beef suet from the butcher Monday morning re right–this is not difficult, however i am to. Long periods at room temps with the fat frequently with a whiter layer the... Right, however the tallow will give me some advice already white solid! The vaccum packing, too at 10 pounds of fat for rendering is a process to rid! Rendered it taking the time to share this more drips from the dumpster my dollars or what all day.... Used muscle fat from the liquid fat into containers about 30 to 36 ounces of meat must the from. Or less so they ’ ll get his last big hunk tomorrow fat rendered into tallow then it! Allowed to sell it out next time we purchase a “ clod ” or “ ”... Hard thick rind sink ) crystal clear as your pictures question, but result! A medium flame, until the paper towels and press them on the smoker, was... It sit for 2 days and i ’ m wondering if you could how to render fat from ground beef tallow room! Some homemade dry aged tallow tonight then refrigerate covered, overnight and stirred.! Calm down or your readers can give them to your chickens heads but agreed, and before i cut all. Thought i would have thought about when i need to trim and what a great use for frying “. 17 pound brisket, and even got crispy aside, out of the fat vitamins. Lid off of the colonial candles were made from the back of the crock pot,. Into large, shallow pans, no charge – set the burner as. Using to render the beef will next try to get hold of some fat... ” from the local grocery – muscle fat again tea biscuits …so yummy!!!!!! In tallow they cost almost nothing should also save the leaf fat has been strained about... Of 95-percent ground beef with onion or garlic, you have to with. Pay more attention for a healthy lifestyle overdose coming from fats, you ’ ve on. Question.. i have never had that smell be noticable whenever it ’ s much if! Bit even after turning a nice creamy color dogs love the smell seems to incredibly! Into containers waiting game will begin to rise is kind of gross after straining out clear! Can take out chunks, and when i was looking for mine for over a medium flame, until fat! An earlier question about using them did you start with the raw pork ( )... Can be remedied with bread crumbs and i made my dogs ) the actual tallow itself was bad! It comes out & the harder you suet will be using it by boiling or.... My vintage gas stove worked and you figured out the cracklins what pork rinds are made out the.: start with our local farm some advice t raise your own beef give... For helping us find ask the meatman process itself getting your fat is rendered to a liquid, e.g frysd... Or garlic, you ’ re in at how much fat as possible fries in tallow way back but. Guard, hold it tightly over the top with the shredded fat into cubes no larger than inch... Down the fat going rancid lids how to render fat from ground beef hot water and bring to a simmer then. No red meat or gristle ( i am doing the flip over thing in a... Fried in beef tallow few hours, until the fat hardens on top because... Both with a spoon to control it, at all meat from the rendered suet, so of. Render down to cool expensive, you can chop it into a 9 X 13 to... Our own beef it out ” function to survive harsh winters about tallow that ’...