How to Render Beef Tallow - No Special Equipment Needed

[@br5562]

When I render tallow, I strain it, then pour into a large rectangular glass casserole dish. (I usually do one whole suet at a time--chopped up--in a big kettle.) Once it solidifies, I cut it into squares. Then I put it in the freezer for awhile...when you take it out of the freezer, you can usually pop the chunks out of the dish--use a thin spatula around the edge and they pop loose. Then I store in freezer bags in the freezer and take out as needed for soap making, making homemade suet cakes for the birds (they love it), cooking, etc. I always ask for the suet when we buy beef by the quarter or half. No one else wants it, so I always get both whole suets from the cow. I store in the freezer until I'm ready to render them. We are finally raising our own grass-fed beef cattle now, so next year, it will be from our own beef. :)

[@OurGabledHome]

That sounds great! Thank you so much for sharing and for commenting 😊 ~ Anja

[@tammiehammett5054]

Im 51 and for the last 19 months I've gone animal based. I double render tallow from the butcher (I'm actually going to pick some up today because I'm going camping for 4 days and I don't want to be without it) and it's all i use on my skin. At night I slather it all over my face and massage it in, wipe it off with a warm cloth. Thats my washing and moisturizing all in one. No other face cleanser, moisturizer or product is in my house. Works like a charm. My photo is a year old. No filters. Nature works best for me. Great video!

[@memme9894]

When on the stove should I keep the lid on during the rendering

[@tammiehammett5054]

@@memme9894 I add water and a lot of salt to mine so I suppose you could keep the lid on. There are so many videos and different ways to do it, you should definitely watch some because I certainly don't claim to be any sort of expert. Recently I have switched to castor oil on my skin as it seems to like that even better. Plus it helps with any spots and it seems to really take any inflammation out of my skin. Castor oil is pretty miraculous!

[@memme9894]

@@tammiehammett5054 on my second round of clarifying

[@HeikeWoolard]

I render my own tallow and lard and I use a meat grinder and crockpots. The last time I processed 55 lbs and with 2 large crock pots it actually took me 4 days (crockpots were turned off at night) from start to finish. i strain mine through a coffe filter to get the impurities out. I got 50 pints and 6 quarts of cracklings. My Great Pyrenees enjoyed a tblsp of cracklings as their dinner topper very much.

[@OurGabledHome]

Lucky dog 🐶

[@RD-cd6iu]

I would recommend rendering your suet in the crockpot, outside. It does have a pretty strong smell. I just did some yesterday newbie here. I found out real quick why everybody was saying to put your crockpot outside.

[@OurGabledHome]

Thank you so much for sharing😊 ~ Anja

[@hope.s9947]

Such an easy to follow directional video! We ordered the suet when we got our half beef and it has been intimidating me haha! I'm pulling it out now to work on it tomorrow! I plan on making your tallow hand cream as well ❤️

[@OurGabledHome]

Nice! So glad you enjoyed this video! Tallow is so versatile, love that you have it 😊 ~ Anja

[@joffson]

I put all my beef tallow in the meat grinder. and it all melts in an hour in the pot. A bit to wash and put away, but I like to be finnished quickly :) I like your channel! Just watched the tallow balm video

[@OurGabledHome]

The meat grinder is a great idea. Thank you so much for sharing 😊 ~ Anja

[@julieparker5029]

Comically enough I just bought a jar of 100% grass-fed beef tallow from Thrive Market. I always learn wonderful things from you. Perhaps I will try to make my own.

[@OurGabledHome]

Yay, Julie! You‘ll get to try it out and now you know that it’s so easy (and much cheaper) to make your own 💛 ~ Anja

[@connorobridge]

I found this very helpful and simple. Thank you!

[@peter809]

Brilliant, thank you! It’s like cooking with my own mum (big compliment :-) you’re great!

[@OurGabledHome]

Glad you enjoyed it

[@PLJS2018]

I have a milk bag to strain my muscadine juice to get the seeds and the skins out tonight my jellies! That would work wonderfully and it’s reusable but I would have to purchase another one because I would not want the grease to ruin my jellies. But it’s a wonderful idea. Thank you Inya!! I am definitely and more natural things I’m so allergic to everything. This looks wonderful my husband has terrible dry skin on his feet and that would probably help him greatly! And my daughter also has tendencies for dry skin. Thank you Inya

[@OurGabledHome]

Sounds great! And yes, I would recommend getting a few cheesecloths for different ingredients (they're pretty inexpensive) 😊 ~ Anja

[@tammycastleberry6184]

Instant pot has a slow cook setting that would be perfect for that!! I use more mine all the time making bone broth

[@OurGabledHome]

Great idea!!

[@drewfife5169]

I've been buying beef in bulk from a restaurant supply store. It's not trimmed and I have been freezing the fat as I render it into useable cuts intending to this. Thank you for taking the mystery out of it fovcr me.

[@OurGabledHome]

Nice! Have fun making tallow!

[@the.virtuous.daughter]

Great video! I would love to do this. I want to start making soap again and of course try all of the other benefits you mentioned. The question is now where do I find beef fat? Especially grass fed... Maybe the local butcher?.. thanks Anja for another great video! ❤️

[@OurGabledHome]

Depending on where you live you may have to ask around a bit. You can also google for online retailers that ship org. grass-fed beef fat to you 💛 ~ Anja

[@the.virtuous.daughter]

@@OurGabledHome Thank you Anja, I will try that! ❤️

[@pjewellful2012]

Thank you so much for the details! I needed this!❤️

[@patriciaredick9849]

Thank you Anja, so interesting....as always!

[@OurGabledHome]

Thank you, I am so glad you enjoyed it, Patricia 💛!

[@OkieJammer2736]

SO interesting. Thank you. I love your content. New subscriber and grateful to have found your channel.

[@OurGabledHome]

Yay! So glad you're enjoying my videos 💛

[@kathyballard8589]

I can’t wait to try this! Thank you.

[@OurGabledHome]

Yay! I am sure you will love it 💛 ~ Anja

[@steelersgirl071961]

When I rendered beef tallow, I let it solidify, then the water in the bottom if the bowl was brown, so, I purified it again and it was better. I noticed you don't have water in your bowl, and your fat settled to the bottom where mine floated on top and I rendered for 12 hours?

[@karincusick187]

Hallo Anja, i love your videos! 👌What happened to the water content? Did it evaporate? I believe it causes mold if not drained properly. Thank you again.

[@OurGabledHome]

Hi there! You may find this full blog post helpful: ourgabledhome.com/how-to-render-beef-tallow-no-special-equipment-needed/😊 ~ Anja

[@memme9894]

I was thinking the same thing

[@memme9894]

I was thinking the same

[@memme9894]

I tried to go to the link that was replied to your comment and it wasn’t available to see

[@hogue3666]

Water and salt. That's brilliant. Low and Slow. The water will separate out later in the fridge. :)

[@OurGabledHome]

Yes, exactly

[@padurarugabriela11]

Does one have to use salt or it can be skipped, pls? Asking cuz i wanna buy some suet,render it,add jojoba oil n EO,whip it n use as skin moisturizer especially for my hands n feet. Thank you for the video. I m thinking to use the crockpot on low n just suet. Maybe just few spoons of water.

[@JazzyMamaInAK]

The salt will stay in the water, not the fat.

[@OurGabledHome]

You do not HAVE to use salt but it helps to draw out impurities. And a crockpot is great!

[@padurarugabriela11]

@@OurGabledHome thank you

[@padurarugabriela11]

@@JazzyMamaInAK thank u

[@mackenziejones1202]

How did this turn out for you? That’s the same thing I’m doing with part of my beef fat.

[@MssAli1989]

Thank you so much ❤

[@OurGabledHome]

You're welcome 😊

[@mlenzkes]

Does adding the water initially render it slower & regulate the temp from getting too hot during process?

[@OurGabledHome]

Yes 👍

[@nenaoconnell9127]

Hi, new subscriber. Thank you for teaching us how to do this! My wuestion is do you use disposable paint strainers or reusable?

[@OurGabledHome]

I use disposable but I use them over and over until they fall apart so I guess they are reusable.

[@nenaoconnell9127]

@@OurGabledHome okay, thank you so much for your response. Greatly appreciated.

[@ymoss]

How do you store the blocks when done? I am a new subscriber and look forward to seeing more videos.

[@OurGabledHome]

I wrap them in parchment paper and keep them in the refrigerator

[@ymoss]

@@OurGabledHome If I make all of my 50 pounds at once, can I freeze the blocks so they last longer?

[@MK-vx4xy]

Hello, nice one.

[@OurGabledHome]

Thank you so much 😊 ~ Anja

[@elisachaher3664]

Hello! Im new to tallowgy😅... I have no way to find grass fed or finished cow fat. I live in a huge city where I was so happy to find a butchery. I asked If they can sell to me beef fat, the did. But now Im stuck with the huge question. Is it good idea or healthy to do beef tallow if the cow was not grass fed or finished? What are your thaughts on this. Thank you so much.❤

[@OurGabledHome]

I personally think grass-fed and -finished is best but am still convinced you get a lot of goodness from conventionally grown meat and its fat ~ Anja

[@LGO-g7u]

I had no idea you had to put water in with the suet. I've never done that. How much water and salt to suet?

[@OurGabledHome]

Water just to cover

[@yuliaandronova4620]

What do you think about wet method of rendering tallow?

[@OurGabledHome]

Isn't that what I did?

[@virginiakasselman5953]

How do you store the tallow- refrigerator or pantry? Virginia in Arkansas

[@OurGabledHome]

Hi Virginia, you can keep tallow in the pantry for up to six months and in the refrigerator for about one year 😊 ~ Anja

[@disnalee]

I just did this and store mine in a jar. I notice its really rich so it works great on dry skin.

[@najaii222]

Do you cook the scraps if feeding them to dogs or just give them as they are??

[@OurGabledHome]

Either way but it also depends on the source of your tallow

[@christinejohnston6769]

Does the beef fat have to be grass fed? Also do you place the fat in the freezer right after you get it, and for how long ? Thank you

[@OurGabledHome]

It doesn't have to be grass fed but those cows tend to be much healthier (including their fat). I buy mine frozen but if you get it fresh you can freeze for about 1-2 hours. It will keep for months in the freezer ~ Anja

[@littleone1656]

When can i add oils like tea tree or rosemary?

[@OurGabledHome]

Before you're cooking it down if you intend to use it as a skin cream

[@lucyhuppert6694]

Guys, where do you get the raw tallow????

[@funkyjunk]

Does it need to simmer in order to have a proper render?

[@OurGabledHome]

Yes, a very gentle simmer so as not to brown it ~ Anja

[@kellyg9468]

Anja, if you do this in a crockpot, would you use the high or low heat setting and would you still need to use water?

[@OurGabledHome]

I think it depends a bit on your particular crockpot. I would probably start on the low setting and only set it to high if nothing is happening ~ Anja

[@christinejohnston6769]

How long would you cook it in the crock pot?

[@nccrchurchunusual]

Until you see the liquid fat coming out and the tissue part empty & kinda shredded looking.

[@MrBearbait75]

In pork you want the leaf fat. Do you need a specific fat from the beef or will just any of the fat work to make tallow?

[@OurGabledHome]

Hi Paul, essentially that is the same for beef but you can use any fat, if you can't find leaf fat. Happy rendering 😊 ~ Anja

[@cherylrichter7979]

Is it fine to use pink salt or canning salt?

[@OurGabledHome]

Pink salt is typically Himalayan salt which is fine but canning salt might contain other ingredients ~ Anja

[@briandennis3351]

If by pink salt you mean Prague Powder/curing salt/instacure/etc., DO NOT use that. It contains sodium nitrite and is meant to be used in extremely small, carefully measured amounts for cured meats. It'll kill you in high doses. Himalayan pink salt and canning salt are just regular salt. Fine to use. Just get some kosher salt though

[@valthompson5809]

Hi anja thank you for video on tallow making .I made this some time ago but I didnt use any water. Just suet into a pot and melted on very low heat .results were good .can you tell me why you used eater thanks

[@OurGabledHome]

Hi Val, good question! There's a dry and wet rendering method. I find it easier to control the temperature with water to keep the fat from browning and to get really white tallow. Hope this helps 😊 ~ Anja

[@valthompson5809]

@@OurGabledHome thanks anja you are fantastic even with prompt replies lots of love

[@Jesusismyeverlastinghope]

@@OurGabledHome so, does the water just evaporate while cooking?

[@Jesusismyeverlastinghope]

@@OurGabledHome thank you for making this video. We plan on butchering a steer soon. My first time. And this information is perfect timing!

[@OurGabledHome]

@@valthompson5809 💓

[@auntievoldster9355]

How can you tell if all the water is out

[@OurGabledHome]

Since you will pour it into a bowl, the fat will rise to the top and solidify. The water will be underneath and you can just pour it out. Hope this helps 😊 ~ Anja

[@stephaniewaltrip1361]

Can you use pork instead?

[@OurGabledHome]

Yes, that works the same

[@margomoore4527]

A Transcript would be helpful.

[@OurGabledHome]

Did you know that you can turn those on, too? Bottom right hand corner of the video and click on "CC" ~ Anja

[@margomoore4527]

Normally the word “transcript” is right there at bottom of description box. First time I looked, it was not there; after your post I checked back and it appeared. No one ever tells you what these little icons are for. Thanks!

[@Minnesota_Mama_Bear]

💚🌞

[@OurGabledHome]

Thank you 💓

[@cynthiagoodell1213]

Have you ever pressure canned your rendered tallow for longer term storage/preservation of refrigerator space?

[@OurGabledHome]

I have not done that as tallow keeps nicely in the fridge or freezer.

[@JazzyMamaInAK]

Tallow (and other saturated fats) will last at least a year at room temperature (unless your home is really hot); even longer in the fridge or freezer. But a cool, dark place is fine.

[@valthompson5809]

Water