Beef tallow is a versatile and healthy traditional fat that has been used for generations Rendering beef tallow at home is an easy and satisfying way to make use of fat trimmings and create a cooking fat that is superior to modern vegetable oils
In this detailed guide, you’ll learn everything you need to know about rendering your own beef tallow, including the equipment you’ll need, step-by-step instructions for three rendering methods, tips for storage, and how to incorporate tallow into your cooking and DIY recipes.
What is Beef Tallow?
Beef tallow is rendered or cooked down beef fat. It’s made by melting down the fat and connective tissues from cows, usually from around the kidneys and loin. This fat is referred to as “suet” or “leaf lard” before rendering.
Once rendered, beef tallow is a versatile cooking fat and ingredient. At room temperature, tallow is a creamy white, waxy solid. When heated, it melts into a clear golden liquid.
The Benefits of Beef Tallow
There are many reasons to render your own beef tallow rather than relying on store-bought cooking oils:
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Superior for high-heat cooking: With a smoke point of 400°F, tallow excels at searing, frying, and sautéing. It won’t oxidize like delicate vegetable oils.
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Rich in nutrients: Tallow contains vitamin D, E, K, CLA, and other fat-soluble vitamins.
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Sustainable and reduces waste: Making tallow utilizes fat trimmings that would otherwise be discarded.
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Delicious beefy flavor: Adds richness and depth to recipes without tasting overtly meaty.
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Versatile uses: In addition to cooking, tallow can be used for candles, leather care, lip balm, soap, and more.
Equipment You’ll Need
Rendering tallow only requires a few simple kitchen tools:
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Large pot or slow cooker Choose a heavy pot with high sides at least 6 quarts capacity. A slow cooker also works well for hands-off rendering.
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Fine mesh strainer: To catch any crispy bits after melting.
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Cheesecloth: Lines the strainer for an ultra-smooth final product.
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Wide-mouth jar For storing the finished tallow, Look for glass jars with airtight lids,
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Ladle or fat separator: Useful for transferring the hot tallow during straining.
How to Render Beef Tallow: 3 Methods
Beef tallow can be rendered on the stovetop, in the oven, or in a slow cooker. Each option gives you delicious homemade tallow with only minor differences in flavor, color, and final yield.
Stovetop Rendering
Prep: Cut fat into 1-inch cubes. Add to pot with 1 cup water (wet rendering) or no water (dry rendering).
Cook: Heat over low, 200°F to 240°F. Simmer for 2-3 hours until melted and golden, stirring often.
Finish: Turn off heat. Let cool slightly and strain through cheesecloth-lined mesh strainer into a jar.
Oven Rendering
Prep: Preheat oven to 250°F. Spread cubed fat in single layer on a rimmed baking sheet.
Cook: Roast for 2-3 hours, stirring every 30 minutes, until completely liquid.
Finish: Carefully pour tallow through a strainer into your storage jar.
Slow Cooker Rendering
Prep: Add chopped fat to crockpot, no added water needed. Cook on low setting.
Cook: Allow fat to melt for 6-8 hours, until liquid. Stir occasionally to prevent burning.
Finish: Strain melted tallow through a cheesecloth-lined strainer into your jar.
Tips for Excellent Homemade Tallow
Follow these tips for the best results when rendering your own beef tallow:
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Source quality fat from grass-fed cattle when possible. Leaf fat has the mildest flavor.
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Keep heat low, about 250°F maximum, to prevent burning. Burnt fat tastes bitter.
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Chop fat into small 1-inch cubes to speed melting. Grinding speeds it up even more.
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Stir and check often to ensure all fat melts evenly without scorching.
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Straining is vital to remove crispy solids and impurities for best flavor, texture, and stability.
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Add any seasonings or herbs after rendering since the extended melting will dull flavors.
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Pour into molds, containers, or jars while still warm since tallow solidifies quickly once cooled.
How to Store and Use Your Beef Tallow
Short Term: Keep tallow in an airtight container in the fridge for 2-3 months.
Long Term: Freeze in sealed jars or bags for up to a year. Thaw before using.
Substitute for: Butter, oil, lard, or shortening in a 1:1 ratio in recipes.
Cooking uses: Excellent for frying, roasting, sautéing, and searing meats at high heat.
DIY uses: Homemade candles, lip balm, leather conditioner, wood polish, soap, and more.
Recipes Using Homemade Beef Tallow
Beef tallow deserves a permanent place in your kitchen thanks to its stellar cooking performance and nourishing fat content. Here are just a few ways to use it:
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Cast iron seasoning – Rub rendered tallow on cast iron pans and bake for a flexible non-stick finish.
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Pie crust – For the flakiest texture, cut chilled tallow into the flour rather than using cold butter.
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Fries – Fry up crispy roasted garlic oven fries in beef tallow for maximum indulgence.
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Sauteed greens – Sauté broccoli rabe, kale, or chard in tallow with garlic for a rich side dish.
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Roasting potatoes – Toss potatoes in tallow before roasting for a crispy exterior and tender interior.
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Tallow candles – For ambiance and decoration, pour melted tallow into a candle mold or glass container with a wick.
So don’t let those fat trimmings go to waste! Render your own high-quality beef tallow and enjoy its many benefits in your kitchen and homestead.
Need an entertaining conversation starter with your non-homesteading friends?
Try mentioning that you rendered beef tallow last week….The reactions will likely range from shock, to disgust, to confusion, to blank stares because they have no idea what the heck you are talking about.
Tools for Making Beef Tallow
Making beef tallow is not difficult, but there are a few items and tools you’ll need to have on hand to help you achieve that gorgeous, smooth beef tallow as a final product. I’ve linked a few of the things you’ll need to assemble prior to rendering the tallow.
- 16-quart stock pot. The fat cooks down in a stock pot, and I recommend you use a bigger pot that you think you’ll need. You don’t want any fat splashing on your countertops or stove top, believe me.
- Fine mesh strainer. Make sure you have a pretty fine strainer on hand to strain all the large pieces of meat and other impurities that don’t cook down with the fat.
- Funnel. A funnel is a must-have when doing the final straining into your storage jar(s). Any funnel will do here. I linked a funnel/strainer combo so you can snag both and have fewer items to purchase for making this tallow.
- 100% cotton cheesecloth. Cheesecloth is the best item to use to do the final straining, but if you don’t have any on hand, you can also use a coffee filter or paper towel.
- Wide-mouth mason jars. A wide-mouth mason jar makes the perfect jar for storing your tallow. The wide mouth makes it easier to get the tallow in and out, and it’ll store nicely in the fridge.
How to Render Beef Tallow (The EASIEST Method)
FAQ
Is it better to render tallow wet or dry?
… than synthetic alternatives, dry rendering emerges as the superior choice for those seeking quality, nutrients, versatility, efficiency, and practicality
Why was beef tallow banned?
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Yahoohttps://www.yahoo.comWhy Did People Stop Using Beef Tallow? – YahooFeb 11, 2025 — You might not be familiar with using it at home, but if you ate French fries at McDonald’s before 1990, then you’ve sampled the rich flavors of beef…
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CNNhttps://www.cnn.comBeef tallow vs. seed oils: The debate over what’s healthier | CNNMar 26, 2025 — Beef tallow and other animal fats, including pig lard and butter, were traditionally used as the main cooking fats in the United States up until the…
What is the best fat for rendering tallow?
I prefer tallow from grass-fed beef fat, which has more flavor (better flavor, IMO), lower concentrations of polyunsaturated fatty acids, and a higher (better) ratio of omega-3 to omega-6 fatty acids.
How do I know when tallow is done rendering?
How do I know when my tallow is ready? You’ll know your tallow is ready once it is mostly a golden liquid. There will be pieces of membranes and fat chucks that will not fully disolve. At this point, strain out any solids left and let the liquid cool into solid form.
What is beef tallow?
Beef tallow is pure organic beef fat, mostly sourced from the suet, around the kidney, along with fat from other parts of the cow. Tallow has a high smoke point so it’s perfect for cooking steak, deep frying or any type of cooking that requires high heat.
What does tallow mean?
The act, or art, of causing animals to produce tallow. The property in animals of producing tallow. Tallowing definition: The act, or art, of causing animals to produce tallow.
What is tallow made of?
Click the answer to find similar crossword clues . A clue is required. Enter letters or a clue and click ‘Find Anagrams’ to find anagrams. Optionally, provide word lengths or an answer pattern to improve results. Tallow is a rendered form of beef or mutton fat, primarily made up of triglycerides. It is solid at room temperature.