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Homemade Beef Tallow

Learn how to make rich and flavorful beef tallow at home, perfect for frying, roasting, and cooking.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 1 batch
Course: Condiment, Cooking Fat
Cuisine: American
Calories: 115
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds white beef fat or suet Use high-quality beef fat for the best flavor.

Method
 

Preparation
  1. Place the beef fat or suet into a large 4-5 quart stock pot.
  2. Set the burner to medium-low heat.
Cooking
  1. Simmer the fat at a low temperature for approximately 4 hours, stirring every 30 minutes with a wooden spatula.
  2. Periodically scrape the bottom of the pot to prevent sticking.
  3. Continue cooking until the fat pieces are lightly browned and crisp.
Straining
  1. Turn off the heat and let the rendered fat cool slightly.
  2. Strain the liquid fat through a fine mesh strainer to remove large pieces.
  3. Perform a second strain using cheesecloth, coffee filters, or paper towels to ensure purity, pouring the filtered fat into a clean glass jar using a funnel.
  4. Allow the tallow to cool completely before sealing the jar.

Notes

Store the cooled tallow in a clean, airtight jar. Keep it in the fridge for up to a year. It can also be stored in a cool, dark place for a few months without refrigeration. Monitor the heat closely to avoid burning the fat. Don't rush the rendering process; low and slow is key.