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).

[@EngineeredChannel]

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

[@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

[@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 🤯

[@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 :)

[@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! 😳

[@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!

[@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.

[@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.

[@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.

[@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.

[@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.

[@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.

[@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.

[@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

[@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!😊

[@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.

[@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

[@fourpressmedia2674]

There are a zillion great uses for beef tallow!

[@MeatChurchBBQ]

Totally!

[@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!

[@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!

[@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!

[@Z1ldjian2785]

0:55 Excellent for making tortillas!!! 👌

[@SirPartyRoc]

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

[@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.

[@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!

[@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!

[@SycoPhan7]

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

[@MeatChurchBBQ]

That is my goal. :)

[@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.”

[@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

[@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.

[@cynthiaburell179]

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

[@MeatChurchBBQ]

Yes mam!

[@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

[@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!

[@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.

[@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.

[@PSSKDerby]

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

[@steventheurer6956]

Love making and using tallow!

[@Dan-pp8oy]

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

[@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.

[@VicBarryBBQ]

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

[@MeatChurchBBQ]

Right on!

[@swayme67]

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

[@MeatChurchBBQ]

Will do!

[@robertmullen5211]

Yes, outdoor kitchen tour please!

[@MeatChurchBBQ]

Will do!!

[@ryanhart7392]

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

[@MeatChurchBBQ]

I am that good. ;)

[@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.

[@kilo7492]

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

[@robertbusek30]

Love the Miller Lite hiding behind the grinder… 😁

[@S_Waltz]

You had me at the Miller Lite! lol 👍👍

[@MeatChurchBBQ]

Cheers!

[@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!

[@Sebastopolmark]

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

[@MeatChurchBBQ]

Happy to help!

[@nathandanner4030]

Beef Tallow also work well for Grilling Onions.

[@MeatChurchBBQ]

@@nathandanner4030 🔥🔥🔥

[@ypcomchic]

French fries in beef tallow yum

[@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.

[@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

[@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. ;)

[@SimplisticsBBQ]

Great tip, I do it all the time.

[@MeatChurchBBQ]

Good stuff!

[@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😉

[@dwaynewladyka577]

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

[@MeatChurchBBQ]

Cheers!

[@andreacannon9228]

Great video!!

[@MeatChurchBBQ]

Thanks!

[@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..

[@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

[@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

[@captainldd]

short but great video!!

[@karenortega2046]

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

[@robmurray3914]

Great stuff ! Thanks !

[@MeatChurchBBQ]

Welcome!

[@yetibartender-kq9ks]

Love tallow!

[@MeatChurchBBQ]

Congrats on being the first comment too!

[@kassandraharz9345]

Thank you!

[@ritchiegresswell327]

Hey homie. I absolutely love the show really turned my Traeger cooking around! I would love to see your spin on smoking White bean chicken Chilli. I know it's got beans in it. But hey it's also Hatch Chili season! Limited time to make while they're fresh! I typically use 2 x good sized chicken breasts 1 x Red Bell Pepper 1x Orange Bell Pepper 1 x Yellow Bell Pepper. Makes great for color contrast 2 to 4 Hatch Chillis. 1/2 white onion diced in the cook other half for dressing it up 3 to 4 Garlic cloves minced. Fresh is always better but use what ya got 3 x cans of white beans 1 x can of dice up tomatoes 1 x can of white corn Seasonings. Vary it how you like. 1/2 cap full of Chipotle chili powder 1/2 Tbs salt. I use course sea salt 1/2 cap of smoked paprika 2 Tbs of butter To Start: lightly brown cubed chicken in diced onion and minced garlic. Try to use same pot for browning as there is so much goodness at the bottom. Add the rest White beans, red orange yellow Bell peppers, can of white corn, can of diced tomatoes, Hatch chilies, and then seasonings. Cook till you get the consistency you like. I like it thick. So I simmer for a few hours. 2 to 4 based on volume. Garnish with more Hatch chillies white onion and cilantro. Cheese and sour cream can be used as well!

[@MeatChurchBBQ]

Here you go! kzbin.info/www/bejne/jIqTlouQgM5qgq8

[@ritchiegresswell327]

@@MeatChurchBBQ Thank you.

[@dawisekrakken7026]

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

[@SnipetsofTime]

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

[@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

[@mikemosley4865]

Great video!!

[@MeatChurchBBQ]

Thank you!!

[@Burritoslay3r]

RFK brought me here

[@dasfahrer8187]

Food grade mineral oil is still the better choice over beef tallow when it comes to conditioning cutting boards. But if you don't have anything, it's better than nothing.

[@RonaldShade-q7y]

Like the video. And the shirt too 👍👍

[@melissagrubb6110]

Beef tallow makes FABULOUS hash browns!!

[@d-averion5011]

Thanks for the tip!!! Cheers

[@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

[@jrmotorsports55]

Good stuff!

[@trippwhitener9498]

Render in a deep dish aluminum pie pan and put in fridge until hardened. Bring out and crack into pieces and store in a baggie. So much easier to use for cooking. Just toss a piece or two in where you'd use butter or with butter and never, ever use oil again.

[@pde442]

Awesome video

[@MeatChurchBBQ]

Thanks!

[@drewwagner9584]

Thank you lad.

[@insideouskraken3424]

That "stuff" left over after rendering? Great dog treats!

[@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.

[@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!

[@ge8448]

Didn't hide the Lite beer very well 😉

[@Phifull]

I've been wondering when we would get some more actual "how to BBQ" videos, instead of just recipes (not that I dislike the recipes). Like, actually caring for your smoker, cutting boards, knives, etc. (show us how you use the tallow!) If you ever need content I could give you probably 50 more ideas off the top of my head.

[@g54b95]

As someone who has a number of tiny little sandwich baggie packets of bacon fat in my freezer, I approve. Use them for home fries or pierogis. Damn.

[@leedoss6905]

I've got homemade tallow stored in my freezer in quart jars.

[@MeatChurchBBQ]

NICE!!!!

[@braddixon3338]

Probably not the healthiest, but those little bits of fat once they've been rendered down and are crispy, are kind of tasty. I usually end up nibbling a few of those during the rendering process.

[@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.

[@johnlebzelter4208]

To all the people who can’t pay attention, he clearly says “250 degrees!”

[@MeatChurchBBQ]

frustrating lolol

[@johnlebzelter4208]

@@MeatChurchBBQ Haha. Just trying to do my part to help ya out Matt.

[@randyallaway4085]

Nothing quite like a tall, warm glass of liquid gold after a hard day's work.

[@MeatChurchBBQ]

@@randyallaway4085 😂😂

[@randyallaway4085]

@@MeatChurchBBQ Feel free to interpret that however you like, sir. 🤣

[@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.

[@WilliamFrogge]

I don't do it every time but have used tallow as the liquid when I wrap pork ribs. Believe it or not it will not give the pork ribs a "beefy" taste. I guess fat is fat lol