How to make Beef Tallow | The Bearded Butchers

[@wrongfullyaccused7139]

The way you do not hesitate to share your knowledge with other people is outstanding.

[@RebekkaHay]

What about “the way”? Your sentence is incomplete. The way is what? Interesting? Commendable? What?

[@wrongfullyaccused7139]

@@RebekkaHay : Observe the word at the end of the sentence - "outstanding".

[@duskinater]

@@RebekkaHaynerd 🤓

[@bradleyakulov3618]

@@RebekkaHay Ohh shut up! You just watched 20 minutes of melting fat into tallow, which is a 2 sentence recipe, and some dudes eating bland, tasteless pemmican. Well that's not true, there was the mini bike segment.

[@einzelganger5290]

Thank you Nick for calling b.s. on the supposed need to consume vegetable seed oils (and their by-product, hydrogenated oils) . 👏🏽

[@johnyarnall5882]

Seed and vegetable oils are so bad! One of the main things I stay away from!!

[@oneupmanship]

35yrs ago I started a small business of fry making with beef fat. To this day people still tallk about it. It's legend.

[@jJoseRose]

Hi, I own a food truck and we are looking to transition into beef tallow fries. How often did you have to change the your beef tallow for the fries? Or did you just keep repeneshing it. Thank you!

[@oneupmanship]

Filter daily, it will last longer. Add more when level drops. After awhile you can tell when it needs a change by the color. ​@jJoseRose

[@lauracoussens6207]

@@jJoseRose Taste the fries...then you'll know if the hot fat is over cooked and to put in fresh fat.

[@cautious1343]

I don't know why this escaped me in recent years. We need proteins, carbs, and fat for healthy diet. The good oils don't keep well. Olive, avocado , coconut.... they don't last much over 2 yrs. Not sure about coconut. Any way tallow and lard last forever it seems.

[@CS-uc2oh]

And you've never had popcorn until you make it with tallow. You won't even need butter on it. I put tallow in an Instant Pot and then a layer of popcorn kernels. Sometimes I add salt, garlic and onion powder in with it to. Then I put it on "Saute" and wait for the delicious magic. It's so amazing!

[@TexasMyTexas]

What?!? This sounds soooo good. Thanks for sharing! 🤗

[@PH-ny7tu]

In my experience, if you want to use the stovetop method, you can add some water to prevent overheating/burning. The water won't mix with the tallow and you can chill the whole pot (water + tallow) and just pull the cooled slab of tallow off of the water after solidifying in the fridge. Few extra steps but works well.

[@Pinkorchid72]

Thanks for the tip!!! Making tallow right now with half pot of water

[@enunya]

@@Pinkorchid72 There's a downside to that method. Part of the cooking process is to remove moisture so it lasts for a long time on the shelf. When you put water in, your tallow/lard/suet wont last as long. If you do that method, keep most of it in the freezer and only bring out a singe jar/container at a time or if you did it in bulk, keep in the freezer and take out chunks as needed.

[@Pinkorchid72]

@@enunya well once I have the solod disk of tallow, I warm it back up slowly to boil off residual water (steam will eventually stop rising), then filter it through filter paper a cup at a time, changing filter paper with each cup. I don’t make gallons worth. Just 3 to 4 cups because I only Use it to cook steaks 3 times per week, since I roast or stew (instant pot) meats on other days of the week. So my tallow lasts me 3 months At most I make 3 to 4 cups at a time and

[@Lewisusa11]

I always add about a quart of water and a tablespoon or two of salt to the pot of tallow. Salt pulls impurities and such from the tallow. After doing this 3 or 4 times (melting tallow) and filtering through cheese cloth, the fat is snow white and no beef taste or smell. I just did a 17lb pork shoulder this weekend (21 pints) and about a pint of lard. I will filter it once since I am cooking with it.

[@TravisTellsTruths]

Bingo! ❤

[@floralwallpaperenthusiast6631]

I’m England we call it dripping and we use it for making roast potatoes and Yorkshire puddings on a traditional Sunday roast. My grandfather also had a fish and chip shop and exclusively used dripping as the frying oil. People used to queue down the street for it.

[@scorpio9578]

Here in northern England many fish n chip shops still use dripping, around mid morning you could smell the stuff being heated up, ready for fish and chips...superb! Our grand parents used it as a low cost meal, spread on bread or toast and always said it was good for us, now proven to be right, once again! 😍

[@tomalbright2000]

You are correct Seth. Tallow is very good for humans, and seed oils/hydrogenated oils are very bad. Don't tell anyone because then it will all get expensive.

[@iancanada6875]

Don’t you want people to be healthier?

[@borispetkau1246]

No grain No plants No vaxx No problems CARNIVORE

[@gfy8230]

research ansel keys, hes the sob that fixed the govt paid for data that made everyone start using an oil designed for internal combustion for cooking. literally chinese sewer oil if sterile is healthier.

[@declan11ful]

And smoking like a chimney stack and drinking excessively will not help your health like Eisenhower smoked 4 packs a day and drank though out

[@masterxiong7368]

It already is expensive

[@aw8388]

I use my instant pot to accelerate the method. Put the fat in, about half full, and a couple cups of water. Cook on high under pressure for 35-40 minutes. dump in a big pot about half full, and put under medium heat. The water evaporates, and I Fry at low temperature. Strain, and save the cracklings for the dogs. Let cool. The next day, I add about the same quantity of water to the strained and cooled fat, and let it simmer for 30 minutes. This cleans the fat and makes it nice and white. After cooling, pull the solid fat off the surface of the water. Pack in jars.

[@alangeorgebarstow]

Beef tallow has been used to fry chips (what you call 'French fries') in the UK, and parts of Europe, for hundreds of years; certainly much longer than McDonald's have existed. Even now, the best fish and chips in the world are to be found in Yorkshire and Belgium where beef tallow remains the fat of choice for the most delicious fried potatoes. I am an Englishman now living in Sweden, where they do not have such a tradition, so I order beef fat from a butcher and render my own tallow in the oven. My fridge always has a good supply of freshly-rendered beef tallow (and pork lard) for cooking. Seed oils are not permitted in my house. Excellent video, sir. I enjoyed it very much

[@reginaldpotts2037]

what C do you have the oven at?

[@alangeorgebarstow]

@@reginaldpotts2037 180ºC.

[@blubird397]

Love from sunny Bridlington, best fish and chips here 😂...

[@alangeorgebarstow]

@@blubird397 You're not wrong. 😋👍🏻

[@borrago]

Noone cares what limey brits do.

[@larryneal5617]

When I retired back in 2015 I butchered my first pig and was gifted about 50# of really nice suet. I produced a large quantity of both lard and tallow. I started at 175 degrees and gradually raised the temperature 10 degrees at a time as the production dropped off at each temperature. The first half of both the lard and tallow was white as snow, the remainder was light amber in color. In 2020 we lost our house in a wild fire, but the building with the lard and tallow survived. We are still using it in 2024 and it tastes just as good, not rancid at all. It's stored in pint mason jars in the bottom of a chest freezer. The french fries are to die for!

[@Old_Sailor85]

Do you remember the way McDonalds French fries tasted 30-40 years ago? I worked there for one semester in college. They were fried in a blend of tallow and lard... Yup, potato, lard, tallow, salt. They changed to the rotten seed oils for "health" reasons...

[@missbttrsctch]

While selling fake meat. That's my belief.

[@borrago]

Actually they still used beef fat for quite some time and only switched when they got called out for their fries not being 'Halal' or vegetarian.

[@aldolajak1267]

I rendered the fat trimmed from a brisket, then later used it to confit a chuck roast. It was absolutely amazing.

[@patriot1902]

Wow. That sounds super interesting?

[@JazzyMamaInAK]

I started making chicken confit with mine. Then I tried it with pork chops, and my son said they were the best ever in his whole life!

[@carmendoctolero8521]

@Aldolajak you made beef carnitas! Going to try exactly what you did.

[@John-xb2nl]

I advise cooking it above boiling temperature until it stops bubbling, then the water is all gone and it won't mold at room temperature.

[@strawberryme08]

That’s what I was trying to find info on😅 so thanks for the comment haha wondering how to know the liquid is out of it

[@dakota5815]

I've found the easiest/best way for me to render tallow at home is to A) run it through grinder with the largest plate, B) use a cast iron skillet, C) use an induction plate to control the heat D) run it through a double layer of cheese cloth E) pour into aluminum steam pans to cool, F) flip in onto a cutting board and dice for future use. It comes our clean & bright white. The only "issue" is that the smell that comes through varies from animal to animal and sometimes we put it through a "wash" to reduce the odor as my wife uses much of it for soap making.

[@healthycarnivore]

I just rendered beef tallow for candles, chapstick and body soap. After being carnivore over 4 yrs I had a ton of tallow. Great video!!

[@greenpyrs]

Do you just save fat trimmings from your meat? In the freezer? I’m a newbie

[@healthycarnivore]

@@greenpyrs I buy ribeye fat from the butchers I am lucky to have that available. Have always done this and added in to deer meat to make burger. Fat bites are delicious

[@Mauitaoist]

I put my fat for tallow in a hotel pan in the smoker and smoke it with Applewood. It's amazing. Apple smoked flavored tallow, you cook your steak in it in it a cast iron skillet. Usually then I add Ghee to it 50-50 so I can put it on my steaks! So awesome!

[@JazzyMamaInAK]

Sounds amazing!

[@aimeetorres323]

Made a whipped tallow for my skin and my son’s skin, no more itchy red skin. All natural and no chemicals 👍🏽

[@WillyWon-o2h]

How so?

[@truthonly7699]

try going full carnivore for a few months, amazing results, mentally and physically. no sugar, seed oils or carbs

[@aimeetorres323]

@@truthonly7699 I’ve actually read a lot on how carnivore/keto helps with migraines, which I get a lot of. I’m currently trying to adjust my protein/carb/fat ratios into keto. Once I’m there then maybe I’ll try carnivore!

[@Dr_V]

Around here (eastern Europe) that's called something like "pastry grease", used for many traditional pies and baked sweets. You can also use it to make top quality soap. BTW those "glands" you're trimming out are actually lymph nodes, no bad odors or unpleasant textures there, just a soft savory tissue similar to the thymus or pancreas, quite tasty in stews and worth adding in sausage mixtures.

[@500dollarjapanesetoaster8]

I bet you have this too, but in the Baltics they'd save the little crunchy remnants from rendering the oil and either eat them like chicharrons or put them into roasted potatoes.

[@Dr_V]

@@500dollarjapanesetoaster8 We put those in cabbage stew here, but adding them to roasted potatoes sounds good, I'll try that next time I have some 😄

[@xiaogu00fa]

@@500dollarjapanesetoaster8 Same here in China, we also put them in noodle soup.

[@gfy8230]

traditionally lard was used for pie crusts, us crappy americans invented crisco to replace it. proper lard, rendered pig fat especially from around the kidneys, is totally flavorless.

[@nomad90125]

Pig fat, LARD is best for pastries.

[@fortawesome1974]

I have rendered my own suet and dried beef to make a lot of pemmican. I wrapped in foil and vacuum sealed and even if you don't do that it can last 30 years!! It's the ultimate survival food as you can eat it as is or add it to soups or stew with tonnes of veges to get a protein and calorie dense meal that goes a long way and can feed many!! The Indians and French Voyager's did it for a reason!!

[@CrimeVid]

The first pemmican recipe I ever saw was bear meat pounded into bear fat flavoured with wintergreen ! I’ve never fancied it since. In the UK traditionally fish & chips were cooked in beef dripping, or beef dripping and lard mixed. I have to tell you it tastes far, far better than any oil ever does, and the smell lures customers in like nothing else !

[@JayO-ew1gm]

Those leftover bits, if you let them dry out (strain and then onto paper towels) make for crispy tasty snacks. Just season with salt although I'm sure they would also go great with your seasonings.

[@willembotha113]

In South Africa those crispy bits are eaten with maize porridge. Delicious.

[@raymondjoebarwick8995]

Adding They're seasoning would be a great idea

[@JazzyMamaInAK]

I use either a little sea salt and garlic powder or my all-purpose sprinkle; great snacks.

[@Lewisusa11]

known as Cracklin's

[@peter-robinson]

I just salt ours and eat as a snack. we call them carnivore popcorn

[@SRV123-l8y]

The best reason it's good for you is it fills you up very quickly so you don't eat as much carbohydrates. Such as french fries and battered fish. That's why there was no diabetes and few fat people in the old days before processed oils. And it has so much excellent flavor.

[@N0body247]

Tip for everyone at home.. if you go to a big supermarket.. and ask for beef fat or tallow typically they will give it to you free as no one typically asks so they have no market to sell such thing. And you get to up your cooking flavor at no cost

[@shellythie6227]

$2 per pound in California

[@821Farm]

Beef tallow is popular here in AR during deer season. Used to grind with the venison during processing

[@nancystevens7447]

I remember the fries from McDonald’s and they were the bomb! I heard that they switched when concerns from some religious groups made a stink about cooking in beef fat violated their faith. However it happened I’m still not over it!

[@GHOSTINPLAINSIGHT]

One of my favorite parts of the preservation process. We render our own tallow from our cuts of cryovac beef that we buy. Other than duck fat fries, beef tallow fries are the best!

[@lynngoodwin3223]

I just can't tell you how heartin I am when I watch your videos. I've been on a Carnivore diet for almost 2 years, at 67 I feel better than I did at at 20, and have lost close to 80 lbs, The only carbs I consume is in spices.I would so love if you segregated the spice that contain sugars from the spices that do not. Just a suggestion for ease of shopping.

[@CaravanFarms]

I do the wet method to rend tallows on the stove..... about 2" water add the tallows rend...lift out the chunks... put into the pot in the fridge and then lift off the tallow... chunk up and remelt then strain through cloth... works well. I do mostly sheep tallow this way!

[@lis819]

Grew up around the London markets as a kid in the fifties and the treat for helping out on the stall was a cup of tea and a slice of bread and dripping from the cafe around mid morning - best ever! Just rendered my first beef suet in the slow cooker. Thanks for your enthusiasm and sharing your knowledge :-))

[@michaelsawicki5512]

Great video. I'm sure that I'm not the only one that does this, I render my brisket trimmings in my smoker along with the brisket. Gives a great flavor to anything you use it for.

[@gg-wk2ww]

If use a slow cook stove top, many older recipes rec adding like a half cup of water that evaporates slowly and helps rendering without scorching the contents 😉👍 The tallow will preserve any cooked beef after rendering forever if stored in cool place. That's what they were trying to get across with the pemican. Pots O beef are cooked beef sunk into tallow, no air allowed, and stored forever if needed.

[@stormsmack69]

I just bought some tallow from the grocery store. I have been seeing many Drs coming out against seed oils. So I decided to give it a shot. Never going back, my food has such an amazing taste with the tallow. Did a ribeye on the flat top and used tallow. Absolutely delicious!! Now I wanna make my own. Thanks for the video!!!

[@kevowski]

I put the fat in a saucepan and put it on the hob at the lowest setting for a few hours and it comes out really good. Makes THE BEST roast potatoes. If I could make enough of it I’d use it for chips in my deep fat fryer. Thank you for sharing 👌🏻

[@WG1807]

It's still on sale in supermarkets but has of course risen sharply in price over the last couple of years. Last I looked it was £1.25 at Tesco for 250g.

[@kevowski]

@@WG1807 Thanks for the heads up😊

[@WG1807]

Beef Dripping here in England. Back in the day every Fish and Chip shop would have used it to deep fry the goods but it all went vegetable oil a long time ago when the Elf and Safety brigade got round to it. We can still buy it in stores though in 250 gram (9 oz) blocks, similar to butter, which is what I do for the 'chip pan'. Of course it's more than doubled in price over the last three years. Last I looked it was about £1.25 (1.50 USD) for a 9 oz block. In 2020 it was only 65 pence for the same - about 80 cents.

[@PeterEmery]

Beef dripping in Australia costs $2.80 to $3 for a 500 gram tub.

[@janicecarnley482]

My mom's side of the family are from England. They use it to make pastry dough for beef and pork pies. Even sweet pie dough is made with it. They do only use the suet from around the kidneys. We actually make steak and kidney pies too. All yummy.

[@modernrider1398]

Did my first render down with brisket trimmings and came out pretty good. Dutch oven in the oven at 250 for a few hours. Probably could have went longer but I don’t need a whole lot. Excellent video. Something about watching a bearded mountain man carve up a carcass that just warms my heart

[@TMac0925]

Tallow makes for excellent homemade tortillas. Thanks for taking one for the team guys! Respect

[@michaelmetler6315]

Can you give the recipe please, Thank you

[@gacy90]

Lard for tortillas

[@patrickflores1429]

The pieces that haven't cooked down enough can be frozen. My grandparents used to put a handful of those when cooking beans or pea soup. They had great flavor. They are also good to use in a chili or Mexican style beans instead of pork cracklings.

[@InfiniteSoul91]

I buy Suet from my local butcher shop here in New Zealand, render it in a crockpot using the water method then make my face and body moisturiser creams. Its quite a process but totally worth it 💙🌏💙

[@leyh-annekopp6052]

Love this!! I just processed over a gallon of tallow from my latest steer butcher. Crock-Pot works great, also I have found that nut 'milk' strainer bags work good for filtering at home. Use it for cooking, and making a balm that is the only thing that helped with my daughter's eczema. Amazing ingredient to utilize.

[@Dctctx]

Those are usually used to prevent children

[@susieq2544]

Consider a carnivore eating regimen. It often corrects conditions like eczema, psoriasis and other ailments that we humans “live” with on a daily basis. Beef, Bacon, Butter, Eggs.

[@khoadratic]

Do you have more info on that balm you make??

[@kayallen7603]

Tallow (or lard) makes a wonderful skin food for any ills, melt a pound then cool before you add hyaluronic acid, creatine powder, and a few drops of scented oil then stir. A little bit goes a long way.

[@tonylawrence1814]

The New Original Jerky is the best ive had in years..WoW 👍 Back when McDonald's used Tallow for FFs, we would go get burgers at Burger King, then go to McDonald's for their French Fries because they were the best back then..

[@shyphirenflowerchild4631]

I use to use cheese cloth for straining things like tallow, lard and jellies. Now days, It depends on how hot the tallow still is, I use 1 gallon or 5 gallon paint straining mesh bags after I sterilize them. Works brilliantly. If I want extra fine straining ability, extra large coffee filters lining the strainer bags. Just have to be careful of how hot the lard/tallow is. Too hot and it melts the mesh of the strainer bags.

[@palmerssecondchanceranch]

When I am cooking a brisket, I render the tallow in the smoker at the same time. Gives it a great smoky flavor (obviously). We use it instead of any oils, frying eggs, casseroles. Pretty much anything that calls for oil. Just adds an extra dimension of flavor to anything you are cooking!

[@garykirchner8468]

We used to butcher a very large hog in the winter months and scrap the hog using boiling water and tow sacks. Dad would make quite a few things from the hog. After he made the sausage he would smoke some links until dry and then he would put them in large jars and fill bottle with hog tallow. This lasted a long time. Love y’alls videos!

[@rustbucket9318]

That would be lard right?

[@heathocker6687]

@@rustbucket9318 yes

[@FLGurl]

My innate response is that this is awesome. When I was a very young girl, I would love to eat the fat part of the beef steak when I could. Now, I trim the fat off and I put this in the pan first, and cook this down as much as I can on very low heat before I add the meat. The ten year plan sounds so incredible and I would be jumping on this bandwagon if I could. Imagine storing this first in first out and you have food that you can eat no matter what is going on! 🤗

[@ds2jim]

thanks for posting this, guys! I've been making tallow for a year or so now, and only use it, butter, or bacon grease for cooking. no hydrogenated oils for this guy!

[@jerryhatrick5860]

Truth. Heart disease was almost unheard of when we used tallow and lard before criso amd hydrgenated trash came about. I cant even consume those oils anymore withlut feeling sick. I switched to butter leanut tallow lard and olive and avacdo oil some time ago. And the flavor is so much better.

[@michaelmoore2595]

10 year old pemican...it does last forever. There's a reason Louis and Clark wanted to know what it was that kept the native peoples healthy in the winter months in the northern parts of their exploration. Sadly we wouldn't be able to do something like that at work, but it's great to see the process you guys use.

[@mattbrown5511]

I get the back fat from beef and belly fat from pigs from a local farm that butchers. Me and my family render our own tallow and lard. We use a single layer of cheese cloth to strain the liquid. Those cracklings looked so good.

[@debbiebuxton2854]

How much does it cost?

[@mattbrown5511]

@@debbiebuxton2854 I do a lot of manual labor to offset the cost. I usually get it at around a dollar per pound though. I help them butcher, clean pens, work their other animals, etc.

[@xiaogu00fa]

To avoid burning it if you wanna make it on stovetop. Add water as well as fat, it will slow down the temperature rising. We make pork lard or beef tallow with method for years.

[@TheBeardedButchers]

Thanks for the tip!

[@borispetkau1246]

The same is making Ghee , Ad watter , melt , let it cool, refrigerate, cut a hole through the butter, damp the water which is below, repeat the prosses until the water comes out clear.

[@guidoguidi2816]

@@TheBeardedButchers guys sorry I reply here but it seems I can’t tag you otherwise. I’d like to ask about the temperature on the kettle. Did it stay at 200F for the whole time? Looking at the browning on the solid pieces at the end of the process I would have guessed it had been closer to 280-290F… Thanks! And greetings from Argentina!

[@markwindholz816]

I put my brisket fat trimmings in a pan and in the smoker to make smoked tallow. Then use that tallow when I wrap my brisket for the final cook and rest. The leftover over smoked tallow is great for frying.

[@sharkweek44]

The cow and sheep are gods greatest gift to humans 🎉🎉🎉

[@yuiliavazhenec9241]

Hello! I was looking for some recepies and came across your video. My son, 4 years, super into cooking. So we just spend our evening wathing your video. He is very happy and inspired to go to our butcher friend to see in stuff like this in real life. Thank you so much for your work and fun content!

[@CjJeepster-uk3gs]

I did this with beef bone marrow. It turned awesome. Thanks guys, great content!

[@TheBeardedButchers]

Thank you!

[@bigcheeze68]

I've been making my own tallow from when I buy briskets and whole sub-primals, but I've always just done it on my stove. I never thought to try a crock pot or oven. Thanks for that tip!!!!

[@cassieoz1702]

I coarse grind mine (VERY cold) and render it overnight in the crockpot. Both for beef and pigs, i render internal fat/suet separately and do subcutaneous fat in its own batch.

[@nvardtyan2241]

Nick, I just came upon this video and it reminded me of something my mom and grandma used to make and keep in clay pots or ceramic pots for years and use it when needed. It was not in tallow, but it was cubes of beef meat, cooked first, then fried in a lot of ghee with salt and then placed in the pots making sure it was all completly covered in that same ghee that it was fried in and kept for years in a cool place. Mostly winter times, we would use that fat and fry potatoes and heat the meat and it was beyond delicious. thanks for sharing this video. I will order tallow and use it see if it reminds me of that long ago tasting meat.

[@kevingebert4316]

You guys should totally do a video on making Pemmican!! I just recently saw a version on how the Amish preserve meats and what they usually eat during the day while working the fields. Packs tons of calories and lasts virtually forever if kept in dark cool place and sealed up.

[@faethore8541]

I've been rendering my brisket trimmings for the last couple years. Now I always have a few quarts of tallow to cook with. You can also render it in a smoker (I use my pellet smoker) for some smoked tallow....soo good on fried potatoes.

[@RARufus]

Beef tallow is absolutely perfect for adding fat to venison sausage, or other sausage when needed. The local grocery sells it for more than pork loin, so I hit up the local butchers for some.

[@betty8173]

Thank you, I hope to find a butcher, but probably an hour away. The folks that butcher and sell here, want $4-$10 per pound...

[@jhaas68865]

When I cook a brisket I just fill an aluminum tray with the fat pieces and through it in the smoker with it. I add some when I wrap but will jar the rest. Use it for cooking eggs for breakfast and it works great.

[@juneladd1912]

I saw a documentry that explained about why we stopped using animal fats, or Lards as we called them, as cooking oils. I guess back in the years of cotton picking, they had lots and lots of the cotton seeds left and they wanted to make a use out of them, and also make more money out of their product. So they found a way to make a cooking oil out of them...but how to market it was the problem...Well, just as any other rich business owner....they lied to the public, convincing the people that animal fats were bad for u and clogged your arteries and was bad for your heart, but if u used their oils u would be healthier....it stuck, and people started believing it, so they went to these man made oils....which turns out, thats the crap that really isnt good for u....if we got back to our roots and used what was natural, from the begining of time (rendered animal fats) then we would be better for it, and we would have more wonderful flavors in our foods too.

[@danajones760]

Thank you! Carnivore? Good health? 🫢🤔

[@LePedantSemantique]

Low & slow overnight in the crock pot works great for us. Tallow sautéed vegetables & fried eggs taste incredible! An 11 ounce jar of beef tallow costs between $13 & $15 on the grocery store shelves. 🤷‍♂️

[@g-marv4960]

Tallow is awesome when using it to cook eggs, hash browns or fries, when I cook my steaks n a pan it adds another level of flavor.

[@jspyrogram]

Soap making! I buy tallow from the butcher and render it myself. Freeze it if not using it up soon. I can break a chunk off to use to fry in. Love my tallow.

[@benjaminolds]

For those of us making tallow from the brisket trimmings, you can put the chunks in a cast iron skillet and put that in the smoker with the brisket. It picks up a little of the smoke and can render for a long time with zero extra effort that way.

[@dr.gerikruckenberg1165]

Thank you for all that you guys are doing to educate us. We just had our 1st cow butchered and when giving the cutting instructions I had asked for the tallow. Upon picking our beef up, there was no tallow included. When asked, they said they did something else with it. That, I felt, should have been mentioned when I gave my cutting instructions. How common to you think this happens, where the processing place doesn't give the tallow back to the customer?

[@kimvanlandingham4168]

I'd find a new butcher. You paid for the tallow as part of the hanging weight so it was yours to keep.

[@ctsmith580]

I keep it real simple. I keep Beef Suet in my freezer. Every now and then I put a handful or so in a small sauce pan on low heat. When all your left with is oil and little brown crunchies, strain it into a mason jar. Eat the crunchies, they are delicious.

[@LadyBug..Reseller]

Tallow amazing what nature supplies to us with some love and care .. from the soil to animal .. with some heart and pride and hard work .. Mother Nature never disappoints its people that mess with her 10 yrs and editable.. all made with simple methods.. I eat tallow all the time .. tail to head … love your channel we all should know what we eat and how it’s made .. you see the care you put into your process.. I lv it .. thank u for keeping the beef alive .. because plant base wants to fail 😮.. ❤️🥰❤️

[@AndyRoche]

Several things on this video... - That cart of tallow containers looked like a whole lot of specimens awaiting testing. :D - in 1993 I was a manager with McDonalds and we actually had 2 types of fryer oil. Beef tallow as for the fries and vegetable oil for the nuggets, chicken patties, and fish. We switched from beef to vegetable for the fires as well, supposedly because we only needed to keep one item on stock instead of 2, and customers really complained because the flavor changed for the fries. I believe everything is now done with some really scientific material and nothing really tastes good there any more. - Any chance we can get that pemmican recipe?

[@fryertuck6496]

McDonald's changed to vegetable oil under pressure from the American Heart Association.

[@MrScubajsb]

I agree. Ppl still say mcds has the best fries. They are good texture, salty but 0 flavor. I am amazed how much fast food has so little flavor

[@scottd143]

Also, I remember vegetarians complaining because they had been eating the fries because they thought they were vegetarian fare.

[@Lewisusa11]

@@fryertuck6496 The American Heart Assoc, you mean the one that keeps heart disease alive and well to line it's pockets? That one?

[@MrScubajsb]

Pisses me off how they lied to everyone about healthy fats and started pushing the poison seed oils

[@knightwolf2361]

You're right man

[@lumay333]

Pemmican part was great addition to this video. Good info. I started making pemmican (beef and tallow only) few months ago, good little snack. Neutral in flavour however with time you become to like it.

[@SuperDarco666]

I really enjoy watching your videos, as a professionel trained hog butcher, i find thise clips educational and informative =) Keep up the good work guys.

[@clinteastwood4704]

Thanks SO MUCH for posting this!!!! Definitely wanted to know how to make Tallow

[@danielmiller8463]

I use the stove top method in a Dutch oven or large cast iron pot all the time, you do need to keep an eye on it and mix it every 15 or 20 mins but it isn't hard to do, the secret i have found is you have to prime it, either with some already rendered tallow or by rendering a small amount first then turn it on low heat and lit it go until the chunks are golden brown, I personally use large coffee filters (i got at my local restaurant supply store) and a metal collider to strain it (pour off as soon as you remove it from the heat, you need it to be hot to go through the coffee filter), I strain into a large pot and then pressure can it from there. I have had Lard and tallow stored at room temp in my basement for years using this method for years.

[@rosed9665]

Got a brisket for free and was not expected (Bonus from grocery delivery, they said to keep and enjoy) I got 1 pint of tallow from all the fat I rendered. Stovetop method, low, low heat 6 hours with some water to start. I also learned how to cut a brisket and got a flat, the part for burnt ends, some cubes I cut up for stew/soup and then ground some up for ground beef.

[@daven953]

I have rendered it in my smoker while doing briskets. Then I use the smoked tallow on my rib steaks on the BBQ. Mm! Tasty. I make pemmican also. Will last 50years. The voyagers used to put a square of it into a pot. Added flour, water, berries, and wild edibles and made a rue. " stew" .it's very bland on its own but will keep a hard working man fed well. Great vid guys. Thanks

[@ctchickenmom]

I've done this on the stove top but I add about a quart of water so the tallow doesn't burn. When it's cool, the tallow hardens sitting on the water and all the nonedible bits sink into the water. I've always wondered about pemican, glad to see you guys try it. I'd like to make some but adding some spice to it would definitely give it some flavor. I do think I had a gland or 2 in the last batch I did because it has a peculiar off flavor that overpowers everything.

[@mrsranmac1737]

My Mom used cubed Beef Tallow to make Suet Pudding at Christmas time. It was steam cooked and it was REALLY good too. I've wondered if any butchers still sell chunked beef tallow....I haven't talked to the one butcher here yet... but i may try this Christmas... her pudding was drizzled with a lemon raison sauce.

[@jeremyprevatt2354]

Great video, also after watching alot of cooking videos on KZbin I learned how to get the beef tallow after trimming the brisket put the fat in a metal container and put it on the smoker at the same time with the brisket it renders down nicely.

[@elsanto8879]

I’ve actually made on my stove top several times in a pot on low/medium heat. Came out great!

[@laelshomemadetreats8255]

This is OUTSTANDING.! We did it... Thank You folks so much for this video...I didn't want to waste the trimmings. We needs smell phones too...smell great. It setting up now and ready for use. TY -Lael in Cali

[@robertlamb7513]

The pemmican is a native American survival food that they made and keep around for the time when food was hard to find

[@Enjoymentboy]

My favorite way to use tallow is to deep fry eggs. I put about 2" of tallow in a cast iron skillet and heat it until it just starts smoking and then crack the eggs in one at a time just like as if i was doing poached eggs. Super crispy and amazing flavor. As an added bonus i use the same tallow that i slow boil chuck steaks in so the eggs get that beefy goodness in them. Now I've made myself hungry.

[@sarthakkhattar8]

Thanks

[@cnwilliams59]

We try to use use beef tallow (or duck fat) as the fat source in all our red meat dishes and many of our vegetable dishes. Another great video.

[@Mike54580]

Ya want the tallo for Yorksure Pudding (my spelling may suck) for Prime Rib.

[@sandib4234]

LoL, you said it Seth at the end of the video 🍟. Although I've never had them made in beef Tallow we did have homemade french fries in the pork lard that we always got after we had a hog butchered, I remember they were the best french fries and we actually dipped them in homemade butter, why I don't know but we did🤗🥰👍

[@topfeedcoco]

I always grind mine to get it to render sooner. Also I clean it with salt and water so it comes out pure white.

[@acumenautomotive2276]

Thanks guys for demonstrating the skills of a good meat processor every time I have watched you clips gives me encouragement to tackling a piece of beef. However you guy's make it look easy but i know a ton of work and experience have honed your skills...

[@dennisreeves632]

Never cooked down any Tallow but have cooked down a lot of lard and made cracklin's. Love me some cracklin corn bread.

[@michaellacy847]

Pemmican was used on any long range mission (ship voyages, Lewis and Clark Expedition, mountain man travels) They bought it in barrels weighing 100lbs and could feed a troupe of an expedition for a good amount of time. They would put it in a pot with some water, salt and dried fruit and veggies and savory herbs found along the way like onions and garlic to make a meal.

[@patdavis2540]

I season my cast iron skillet with it. It's amaZingly slick. Thanks guys for the video.

[@MrRebar15]

*The Bearded Butchers* Great job fellas, thank-you for taking the time to bring us along. GOD Bless.

[@johnmarkpool4097]

You guys are so helpful! I never stop learning valuable Carnivore stuff from you! I so enjoy your channel! I'm a Native Texan now from South Central Mississippi! We're presently in our RV "Summering" in PA & OH! Blessings in your Bearded Adventure! JMP 🥩🥓🍔🌭🦬🦌🐂🐗🦃🦘🐾🦥🐻

[@TheBeardedButchers]

That's awesome, I hope you enjoy it! Thank you!

[@shadowsins]

Being a carnivore less than 4 months. The only place left that still use Beef tallow to fry is Buffalo Wild Wings. It rare now but it so good for you.

[@efxanim8tor]

Pemican made right has the fat heated to just liquid and poured in and thoroughly mixed with the minced dried meat. The fat seals it. Vacuum packed removes any air/oxygen. It will keep indefinitely. I like to add some course grind french-grey-salt and optional dried chopped fruit like blueberry or cranberry. Adding the salt and dried berries makes it nicely palatable.

[@Gary-e4h]

I use tallow in replace of butter in many things. I found it makes a great addition to raman, adds great glavour and texture.

[@Cherno4625]

Pemmican is a long term emergency food source. The Pembina Indians of North Dakota used to used cranberries in their Pemmican. You can put sweet fruits in the pemmican to make the taste better. This is the best emergency food that you can have, and you can make it at home.

[@doc9448]

I am currently making this in my Curtis Stone crockpot (brand relevant because it has a modicum of temperature control). The Low setting did nothing, I tried for about 2 hours. The High setting did mostly nothing, I left it for 6 hours. I set the temp to 250F and that did get the ball rolling properly. There was sizzling and not about 2 hours into the process the a definite sizzling pool of rendered fat and browning/tanning/shrinking of the bits of fat. While the video says that 225F is a proper temperature, I think that 250F is also not too hot nor improper. Just sharing for those who might want to know.

[@jimmiddleton2980]

When I did this I took the leftover fat, I called them Cracklin’s, and gave them to the chickens. That’s a total treat for them

[@TheBeardedButchers]

Oh I am sure that was a tasty treat for your chickens!