How to make and use Beef Tallow

[@Amocoru]

I like to see these getting back to the basics videos. We can always use a refresher no matter how seasoned. Thanks Matt!

[@DavidLeeNCSU]

"Gentlemen, this is a football" (likely treated with tallow).

[@shredead]

You can also pour your tallow into a silicone ice cube tray and freeze them. Then when you need a tallow cube for a griddle cook (or searing burnt ends) just pop one out and you're on your way

[@TheDudeIndiana03]

I’m doing carnivore, using the Blackstone all the time now. Didn’t know this, researching now. Thank you

[@bluemarlin8138]

That should also prevent it from going rancid if you didn’t get the rendering process quite right.

[@ZombiePumps]

I’ve done this every time I trim a whole ribeye.

[@93ChayZ]

Omfg bruh you are a GENIUS 🤯

[@victorgonzalez8351]

You can also use that tallow-soaked filter / napkin to start your fire box, for your next cook off.

[@MeatChurchBBQ]

True!!

[@TheCharleseye]

Or to grease a pan, if you happen to be getting ready to make lunch or dinner. Inspired by my grandmother, who taught me to save the butter wrapper, because you can always get one more pan greasing out of what's stuck to the wax paper.

[@dustinmiller2775]

​@@TheCharleseyeDon't do that with Kerrygold! They have toxic chemicals in the foil wrapper! 😳

[@EngineeredChannel]

Medium low heat on the stove also works very well and gives a cleaner flavor.

[@dylanweirauch9586]

Great tip on not having any meat on the fat when rendering it down. I have in the past and wondered why my batches were inconsistent.

[@MeatChurchBBQ]

There you go! It even happens to me occasionally.

[@stvmassacre]

I just learned last year to grind the fat down and you get the most out of your yield, and the crispy bits double as a good dog treat.

[@MeatChurchBBQ]

Good point!

[@PinkLady54]

I don't give them to the dog. I eat them! 😍

[@erickwalsh9258]

@@PinkLady54 same

[@Buckeye-hz5oh]

How long will those dog treats keep?

[@stvmassacre]

@Buckeye-hz5oh I usually keep the larger bits and put them in a container that's firmly sealed. I've never kept them past 5 days. Anything passed that could be a risk of a bacterial infection. I also refrigerate them to keep the growth of barcteria minimal. Hope this helps you. I do not specialize in food storage. Just do what I can to make sure everyone in the household stays healthy.

[@SuperMutsy]

I love doing this ever since I first watched you do this with brisket trimmings. If you own a griddle this is the best. The smell once that tallow hits the hot griddle is amazing.

[@p25h76l]

🤘Thank you, Meat Church! 🤘 You are contributing to improving the life of a 14mo old, T1 diabetic baby girl😢 … use beef tallow. Look it up, and remove all carbs. GOD bless us, everyone.

[@senecabarden6788]

Amen

[@RedHeadEd615]

I use an oven at 200. Keeps it from cooking the fat like what’s left in the pan there. And stir it about once an hour or so to help it completely render. I’ve used the pellet grill before but it always has so much waste in the pan left when cooking something at higher than 200 deg temps. Great tip on grinding it! I always tell people to do that instead of trying to render chunks.

[@memoreno9]

I’ve made 2 briskets so far with Meatchurchs seasonings & methods. Both times I render the fat to get the liquid gold. I’m currently due for another batch of Tallow!

[@JasonFrame]

I have a silicon candy mold that I pour the tallow in, then in the fridge. After it sets, move them into a ziplock bag. Makes it easy to use for frying eggs or other things, just grab a cube and pop it in the pan.

[@LoFiMofo]

Man, I’ve thrown away so many brisket trimmings over the years. From now on I’ll be doing this, love frying eggs in tallow. Thanks for the video as always.

[@MapleJames76]

Its so incredible how something which our forefathers and their fathers, have been doing for centuries, has to make a comeback for it to be recognized as good. lol I guess thats the power of marketing and our pride that we think we know better than our ancestors. I can't wait to do this, fist bumps from Canada :)

[@nicolemetz5139]

What a likable guy! Trimmed my brisket this am with your video and doing the liquid gold as well. Finishing the video with a swig ❤ chefs kiss.

[@jasonhollinger9513]

I always make tallow out of my fat trimmings. Like you said, so many uses with you. Great way to use 100% of the brisket. Which is even smarter these days with the costs of meat.

[@dustinf.1017]

This is the first video of yours I have seen thanks to my wife because we were talking about making beef tallow and she found your video. I've been watching your videos for the last 4 hours😂😂. I went ahead and subscribed.

[@Philipk65]

You always know a video is going to be good when there is a beer in there.

[@travisadams4470]

Just glad he's not drinking Bud light

[@vinimodo7212]

@@travisadams4470 🤣🤣🤣🤣 true, true.

[@juliastraus4273]

I'm thrilled to have this just for making french fries alone! McDonald's fries have never been the same! Thank you so much for sharing! My best to you and yours!😊

[@fourpressmedia2674]

There are a zillion great uses for beef tallow!

[@MeatChurchBBQ]

Totally!

[@ericratzlaff5843]

My grandmother had some goose grease, made n the same manner, that she claimed was over 70 years old - was not rancid or disgusting in any way. She kept it ina a cold storage pantry

[@Rob-BC]

I was telling a buddy about making tallow a couple of days ago when I was in The Dalles, OR. He didn't know how. Well, he does now. Thanks, Matt.

[@MeatChurchBBQ]

Awesome!

[@craigluhr7243]

I make beef tallow with all my beef trimmings and lard with pork trimmings. I cook everything from eggs to pork rind crusted fried chicken in beef tallow. I season my cast iron with beef tallow as well. Make tortillas using tallow or lard. I haven't bought any oil in years.

[@TheSaintsAdvantage]

We have been moving toward Tallow. I have been pushing it for a while..but the Wife and 2 of our 3 kids think/thought it is unhealthy. Then I made a batch of Fries in Waygu Tallow...now the kids are on board and the wife is not hostile toward it. I do have a question. After frying some fries or tots I have strained the cooled tallow through cheesecloth and then back in Mason Jars to the fridge. Do you reuse your tallow? If so roughly how many times. Thank you

[@carpy949]

I just made my first brisket yesterday. I used the meat church weekday brisket method so I trimmed and put on the grill the night before. I made the tallow yesterday as well. Excited to see what I can do with it

[@MeatChurchBBQ]

AWESOME!

[@carpy949]

@@MeatChurchBBQ I used the beef Tallow tonight as the fat to sear my ribeye in my cast iron skillet on my smoker and all I got to say is, “I ain’t mad at it.”

[@dubltap7216]

I bought a 1hp MEAT grinder a little over a year ago. One of the best purchases I ever made.

[@MeatChurchBBQ]

That is awesome!

[@cliffbrown8992]

Short and sweet but much needed! Thank you.

[@MeatChurchBBQ]

You're welcome!

[@geno9112]

@@MeatChurchBBQThank you Matt! Appreciate all you do, lm sure these videos are a pain to edit, bit we all appreciate it!

[@SirPartyRoc]

I didn’t know about completely removing all the meat. Good to know!! Thanks for the advice.

[@larrycole1991]

I'm new to the use of tallow, it would be great to see a video on all/many/top 10 different things. How to properly store it, using it, how much to use, what to watch out for etc. Love this video though. I made tallow last year after watching one of your videos but it sat out side for a year because I didn't know what to do with it after pouring it into a jar. LOL I guess I need to dump it and clean out the jar and re-fill this weekend!

[@SycoPhan7]

This is so straightforward and simple. So many other videos overcomplicated it. Thanks!

[@MeatChurchBBQ]

That is my goal. :)

[@leedoss6905]

They used tallo in the packing boxes for propeller shafts on boats years ago I do believe. The packing box kept the water from coming into thr boat. Regardless it's use was everywhere on the old wooden boats.

[@brandonarnett3860]

I have made beef, pork, and wild game tallow. I have never thought about grinding it, I just throw it right into the heat. Going to be trying this again soon.

[@MeatChurchBBQ]

I think you will find you will get a little more.

[@cynthiaburell179]

Guess I best get to cooking brisket, so I can make tallow. Looks like fun and sounds good.

[@MeatChurchBBQ]

Yes mam!

[@billsalcido7878]

I like my tallow a bit more pure. I render it down in a slow cooker with water for hours. strain out the big chunks as I pour into a bowl. The impurities will sink to the bottom but all the fat will solidify on top of the water. Take the slab out and scrape all the crap off the bottom. Sometimes I do this twice and my tallow comes out pure white, not yellow and it does not burn or smoke

[@michaellucas9293]

Great video. I don't do Briskets often enough but saved the fat from the last one I trimmed in my freezer. Will definitely be giving this a shot. Thanks Matt.

[@MeatChurchBBQ]

@@michaellucas9293 you’re most welcome!

[@joePARKS]

I saw you do this in another cook video while smoking a brisket or some delicious meat and i've been doin it ever since - thank you

[@McCWanders]

That was super helpful. Thanks. Love the Meat Church seasonings overview videos too. I'd love to see other outdoor pantry recommendation videos. In other words, in addition to every Meat Church seasoning, we need these other things in our pantries.

[@theneighborskitchen]

I can't wait to try this method, I've always just chucked it in a pot in chunks and low and slow render. However I also just recently picked up a meat grinder! 'preciate you Matt!

[@MeatChurchBBQ]

Enjoy!!

[@slknic7]

Love the behind the scene info. Always helpful! Thank you!

[@MeatChurchBBQ]

Thanks for this feedback!

[@Z1ldjian2785]

0:55 Excellent for making tortillas!!! 👌

[@PSSKDerby]

Great video Matt! This is definitely happening this week! Thanks for sharing!!!

[@robertmullen5211]

Yes, outdoor kitchen tour please!

[@MeatChurchBBQ]

Will do!!

[@jeffhill8431]

The Tallow has saved me a couple of times on a brisket cook.

[@papascruffy]

I've made smoked tallo and it's great to have around, I don't have a grinder but that makes sense!

[@MeatChurchBBQ]

So good.

[@steventheurer6956]

Love making and using tallow!

[@scotthinger6397]

I like to freeze the fat before I run it through the grinder. I also put the grinder barrle in the freezer over night with the fat over night.

[@ryanhart7392]

My buddy and me were literally just talking about beef tallow and your seasonings minutes ago!!

[@MeatChurchBBQ]

I am that good. ;)

[@Dan-pp8oy]

Thank you Matt! These types of videos are what I want to see.

[@kilo7492]

Made some few weeks ago on the rec teq..so many uses

[@nathandanner4030]

Beef Tallow also work well for Grilling Onions.

[@MeatChurchBBQ]

@@nathandanner4030 🔥🔥🔥

[@robertbusek30]

Love the Miller Lite hiding behind the grinder… 😁

[@CJ230k]

Love it! I'm gonna try the smoker method next time. I had been using my cast iron skillet to render down on the stove but the wife nearly killed me for stinking up the house 😂. This video may have saved our marriage! 😅

[@MeatChurchBBQ]

hahaha! I can't have brisket or that smell in my home if I want to stay married.

[@hulkhuggett]

I've been using it to fry fish. It makes a much cleaner tasting fish fry and it's not very greasy, at all. I usually don't even refrigerate it. Just keep it in a jar on my stove. Not sure if that's "safe," but no one has gotten sick and I've been doing for a few years, at least.

[@swayme67]

Fantastic, thank you so much, please keep these coming!

[@MeatChurchBBQ]

Will do!

[@S_Waltz]

You had me at the Miller Lite! lol 👍👍

[@MeatChurchBBQ]

Cheers!

[@pacman_17]

Ironically I was searching for how to make tallow videos recently. I wasn't sure whether to grind or just fine chop the fat. But you get better yield if it's ground.

[@MeatChurchBBQ]

We saw your request. ;)

[@VicBarryBBQ]

That color 🤤 time to dig my trimmings outta the back of the freezer. Cheers Matt

[@MeatChurchBBQ]

Right on!

[@SimplisticsBBQ]

Great tip, I do it all the time.

[@MeatChurchBBQ]

Good stuff!

[@laneeardink9849]

DO NOT RUB TALLOW ON YOUR WOOD CUTTING BOARD. Wooden cutting boards should be oiled with food grade mineral oil. This is because mineral oil is safe to consume and also WILL NOT GO RANCID. Seed oils, animals fats, olive oil, avocado oil, fish oils, etc, will go rancid eventually and the board will smell and also rot. Use ONLY food grade mineral oil (and beeswax) on your wooden kitchen implements such as cutting boards, wooden spoons, knife handles, etc.

[@SpikesStudio3]

Damn straight. 🙌

[@j.a.w.jr.7645]

Oh, the sky is falling! 😂

[@rufealinluckypunk]

Been using high quality Olive oil on my cutting board for 5 years now. That would only happen if I never used my cutting board, Olive oil is fine for seasoning it.

[@susanjohnson747]

Thank you. I use beeswax

[@Sammiejammie521]

You wash your board..

[@Sebastopolmark]

Don't get any easier than that. Thanks for the suggestions too! !! !!!

[@MeatChurchBBQ]

Happy to help!

[@kassandraharz9345]

Thank you!

[@billrichardsjr]

Crock pot works great also.

[@larrycole1991]

But that's just another thing to cook, he's taking about taking advantage of the heat while smoking other things. Smarter not harder😉

[@takeflight4666]

Try this stuff in fajitas or tacos 🤫 my secret specially when it’s smoked gives it tons of flavor. I always have ppl come over I’m cooking and ask why it smells so good and it’s the tallow 😂

[@MeatChurchBBQ]

interesting!

[@robmurray3914]

Great stuff ! Thanks !

[@MeatChurchBBQ]

Welcome!

[@andreacannon9228]

Great video!!

[@MeatChurchBBQ]

Thanks!

[@captainldd]

short but great video!!

[@CityRoastGames]

Our dermatologist actually suggests this for a natural lotion!!! Its amazing for skin!

[@brianbartley6723]

People are going to be licking their chops when they smell you coming. HaHa

[@MeatChurchBBQ]

LOVE IT!

[@mykelvan]

@@MeatChurchBBQmy wife is allergic to most cosmetics. She uses pure tallow as a moisturizer for her face, and the soap we use is tallow based made locally

[@yetibartender-kq9ks]

Love tallow!

[@MeatChurchBBQ]

Congrats on being the first comment too!

[@karenortega2046]

I don’t have a big meat grinder but i guess a table top grinder would work.

[@angryheathen3463]

I have one of those grinders and it’s bad ass. I can process deer burger in no time flat

[@kassandraharz9345]

When I make mine, I'll mix it with bees wax and peppermint essential oil to use as facial care and lip moisturizer

[@dwaynewladyka577]

A very good way to get tallow. Cheers, Matt!

[@MeatChurchBBQ]

Cheers!

[@d-averion5011]

Thanks for the tip!!! Cheers

[@Buckeye-hz5oh]

I've only made tallow once. I made it in the smoker in chunks. It did have some meat attached to it but seems fine. Can we have more detail on why no meat?? Is it still ok?

[@altonlancaster5214]

You can get a higher yield of usable tallow from the fat.

[@IBTurnintrix]

Maybe I’m going a little overboard here but is filtering through a paper towel the best option? Seems pouring that hot liquid fat through there would draw out the chlorine used in the paper towel making process transferring it to your amazing tallow. Food for thought.

[@ypcomchic]

French fries in beef tallow yum

[@aandkv]

You can also make beef checharons been doing it for years! Best of both worlds!!😊

[@MeatChurchBBQ]

You can get crispy fat, but chicharrones actually come from skin or belly.

[@larrycole1991]

​@@MeatChurchBBQI was wondering about this

[@nanaasieduboamah6598]

Can you add some spices to the ground fat before you put it in the smoker?

[@MeatChurchBBQ]

You can. We have done it here with Holy Cow often.

[@hunt_trap_fish]

I do this w venison fat. Mine becomes candles or body-balm. I have a blackbear tag for central WI this fall, and I am very hopeful to have some bear fat to make bear oil.

[@MeatChurchBBQ]

I had friends do that with bear last year. Good luck and enjoy that hunt!

[@hunt_trap_fish]

@@MeatChurchBBQ will do! And thank you!

[@mikemosley4865]

Great video!!

[@MeatChurchBBQ]

Thank you!!

[@ODNT214]

It would be nice to have instructions on how to make the tallow without using an expensive food grinder and other equipment

[@j.faithbrown2412]

I saw another one use a food processor to get it to the consistency of ground beef

[@pde442]

Awesome video

[@MeatChurchBBQ]

Thanks!

[@dgc940]

I am in the same boat as everyone here. But pretty sure all of us are going to die from heart attack's. But dang they will say we sure ate good LOL. Grandmas food sure tasted good and she cooked with home rendered lard....

[@MeatChurchBBQ]

that's right!

[@joshcrocker4596]

Way healthier than processed oils like vegetable, canola, peanut oil to name a few

[@dawisekrakken7026]

I like how you try to hide that beer. 😂 🍻 great video though

[@kameronbozeman3272]

Is there any way you can give the congregation a tour of the kitchen?

[@MeatChurchBBQ]

@@kameronbozeman3272 soon!

[@SGHIV]

Awesome video - Do you semi-freeze the fat before you run it thru the grinder similar to what you would do with grinding meat?

[@MapleJames76]

Will this have a different flavor since you're smoking it?

[@user-ho1yn6ms7y]

It’ll have some Smokey flavor. Smoke is attracted to moisture, so as the fat renders “melts,” it will take on some Smokey flavor. You could also do the same thing in a pot over low heat on your stove, but I don’t recommend that as your house will smell for days.

[@MtnMichael88]

@meatchurchbbq how long does the tallow stay good in the fridge?? Great vid

[@helmanfrow]

I don't know how necessary it is to grind up. I dice mine into chunks and it works just fine.

[@drewwagner9584]

Thank you lad.

[@MrMrsregor]

are the pieces that are leftover in the bottom of the pan worth eating ? when i render pork fat, the crispy cracklins are the best part ?

[@MeatChurchBBQ]

No. They are not cracklins. Discard them.

[@MrMrsregor]

@@MeatChurchBBQok thank you! This video came out just day after i trimmed the fattiest brisket I have ever bought

[@jjm6187]

I thought you need to render it long enough to get the water content out of jt too? My last batch turned out runny at room temp. Any idea why that happened?

[@Swit70]

Thanks for the tips Matt, would YOU make tallow out of any other fat than the brisket?

[@Burritoslay3r]

RFK brought me here

[@kathyyoung8136]

Are there good cuts to use and bad cuts? I never have brisket. What are some cheaper alternatives?

[@DareDog.]

Chuck fat. Rib eye fat. Ny strip fat.

[@SteveTorres-gd7so]

Can you make with fat trimmings from any beef cuts, or just brisket?

[@DareDog.]

Any cuts. It’s the same fat.

[@asf130thecompany7]

Could you use something like cloth to strain it? Or do you have eny suggestions?

[@rickwagner2861]

I did my first attempt at tallow yesterday. I rendered it on my pit boss 850 set to 230 for a total of 8 hours. I did drain offs at 4, 6, and 8 hours. This morning I opened the jar and was hit with an odor I didn't notice yesterday. Did I do something wrong?

[@roospike]

It only took a couple hours at 250° ?

[@fourwindsflowers]

Why is having any meat in there a problem? How does that affect the end product?

[@SnipetsofTime]

Matt Ur a G man. Thank you for your awesome vids

[@MeatChurchBBQ]

THANKS!!!

[@spensep999]

Is it only brisket fat or could I use all beef trimmings fat? Can’t really go buy a lot of brisket.