How To Turn Beef Fat Into Tallow.

#tallow #easyrecipe #makeityourself
Tallow is made from beef fat that has been rendered down into an oil.
There isn't much to making tallow. All you need is some beef fat, a large pot, a source of low heat and some time.
I have never used my crockpot to make tallow because mine runs really hot and I am afraid it would scorch my tallow making the final product bitter and unusable.
Cut your beef fat into small pieces. Put it into a pot way too large for your portion. You don't want grease splattering everywhere. On low heat, warm your beef fat. Stir occasionally.
In the beginning, water will be evaporating from your fat and it may cause the mixture to boil until the water is gone. Don't worry too much, just keep stirring.
About half way through your rendering you will notice that it is no longer bubbling. Again, don't worry, the oil is so hot that the rendering process is still going.
When your solid bits are no longer white it is time to strain out the oil. Do this very carefully through a fine mesh sieve. Then strain it again through cheesecloth or paper towel.
Pour the liquid into muffin tins, small loaf pans or a large loaf pan like I did. The problem with storing the tallow in jars is that it turns so very hard that it is hard to get out of the jar when you want to use it.
However you store it, make sure it is free from oxygen.
We use our tallow for cooking but if you ask Mr. Google there are a lot of uses. In the pan with some homemade hash browns is just delicious!!!
Happy tallow making.
Take care,
Annette
If you are interested in seeing the farm and our daily activities come join us ‪@TheCowEmporium‬

[@annamathew6547]

I am here after Dr Berg’s video

[@annetteh.thefarmwife.2397]

That’s awesome! 🌺

[@arunnisha5833]

Me too

[@ocayaro]

Me not neither 😂

[@YogiHollowFarm]

This is awesome! WOW I didn’t realize tallow is hard not like lard. So smart to have it packed in smaller portions. I will ask for smaller portions packaged next time for sure.

[@thelthrythquezada8397]

I hear it’s the fat from the kidneys, whereas the muscle fat of the cow will be soft like lard.

[@davidcrosby7409]

I dont have such large quantities of fat from my cooking, but I always end up with plenty from shaving off fatty pieces of meat and from roasting stock bones. Tallow is so delicious, useful and healthy

[@annetteh.thefarmwife.2397]

Yes, it is. Thank you! Take care, Annette🌺

[@j7ndominica051]

You probably want to minimize the dishes used and avoid spillage because tallow is very hard to clean up, especially if you used kidney suet. It melts at 115°-120°. A wire mesh strainer is particularly hard to wash. Lard is much more forgiving. I don't even want to touch tallow because of it. Pour it into jars if you want low surface area for oxygen. Those freezer bags are more expensive than the tallow, and are not convenient to open to take out a chunk.

[@annetteh.thefarmwife.2397]

Thank you for your comment. I’m afraid to use glass jars because it is so hard and I don’t want to heat it up just to get a little or risk breaking it by chipping out some tallow. Hot water and soap is really good at cleaning up any spilled tallow I have found. I make the vacuum seal bag a little bigger and just re seal it after I take out what I want. It is expensive but we tend to use that method of storage for longer term freezer packages. We make tallow because we raise beef not pork that we would need for lard. Take care, Annette🌺

[@jertexjertex7880]

Good idea on the containers, however, I use Tupperware and I don't have to line it with wax paper and can pop it right out because the container is flexible.

[@annetteh.thefarmwife.2397]

Good idea. I used to sell Tupperware and have lots of stock. I will have to look for something flexible. Most of mine are hard plastic. A little run under hot water and they’d come right out though. Take care, Annette🌺

[@ragnavald_7985]

Tallow color is subjective to the diet of cow. Pasture raised cattle, no matter how much washing you do, will never fully release the yellowish tint, unlike unhealthy grain sourced beef that is snow white. White does not equal pure in this one case.

[@annetteh.thefarmwife.2397]

Our cattle are fed a healthy mixture of grain and grass.

[@jamesjustice859]

HELP. The last month ive saved all my beef and bacon drippings in a pan. I've kept them on the top shelf in the refrigerator so they were Stone Cold hard. I need to know what to do to melt it down and save the good from the bad?

[@annetteh.thefarmwife.2397]

@@jamesjustice859 hi James. Beef fat and pork fat drippings make different rendered products to the best of my knowledge. I don’t have any experience with these fats when they are mixed… I would put them in a pan and heat them up and clean out the debris once it is good and hot. Store the cleaned up fat in a jar in the fridge. We keep our bacon grease separate and just use it right out of the jar for hash browns or in biscuits. I hope that helps.

[@aminb8860]

Good job ❤

[@rukha1968]

To much greas ? And tallow is not 😂😂😂

[@Yorkie3Fam]

What exactly do u use tallow for

[@edt4062]

i use it like butter. saute some mushrooms or pan fry a steak

[@annetteh.thefarmwife.2397]

Because Tallow is made from beef it tends to lend itself well to be used as a fat when cooking with beef. Tallow can be used to cook with a high heat without burning so it works well in the frying pan and the oven. I use Tallow to brown stew meat, as the oil for Yorkshire pudding and pan frying hash brown potatoes. I have never used it to make a body skin product but I understand that is another use. Hope this helps! Take care, Annette🌺

[@nancygower8561]

Check out Dr Berg...tallow is the BEST for skin and face cream. One needs to purify tallow so it's odorless, then maybe add high quality essential oils for scent and added healing...

[@Beckybitch]

Thanks for the video! I recently did this but with left over beef grease after cooking ground beef. I Rendered it down and strained it twice. The final product was white however it was soft and still had a beefy flavor. Did I do something wrong or is that the result of using that kind of beef fat? Thank you!

[@annetteh.thefarmwife.2397]

Hi there. I don’t know why your tallow is soft, perhaps it is because it was from the ground beef. Some beef fat will be different as well depending on what they were fed and the type of cattle they are. Some breeds are fattier than others. You didn’t do anything wrong and it sounds good to use. I’d be sure to store it in the fridge because it is soft, also it may not have as high of a cooking temperature point so I’d watch that for sure so it doesn’t burn. The tallow we can make is from almost pure fat from near the kidneys of the cow where that kind of fat is stored in larger amounts. If you buy roasts or steaks try saving the raw fat from them in the freezer and try rendering again with more of a purer fat. It’s fun to try anyway! Take care! Annette 🌺

[@Beckybitch]

@@annetteh.thefarmwife.2397 thank you so much for the response! Those are some good points I’ll try out that kind of fat later. Have a great day!

[@scann13]

Without being refrigerated and in a mild climate, tallow will have a similar consistency to butter.