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–+ servings
Beef tallow sitting in a mason jar with a spoon

How to Make Beef Tallow

Tara Klippert
How to render tallow on the stove from beef suet fat trimmings. All you need is beef suet fat trimmings and water!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Condiment
Cuisine American
Servings 1 Mason Jar
Calories 116 kcal

Equipment

  • Large thick good quality pot
  • Stove or induction burner
  • Wooden spoon
  • Large metal strainer
  • Cheesecloth
  • Large glass bowl

Ingredients
  

  • 1000 grams beef suet fat (or 2.2 pounds)
  • 1/3 cup filtered water

Instructions
 

  • Make sure your beef suet trimmings are cut into really small pieces, and that all of the meat bits and pieces have been removed. Your beef suet chunks should be as pure and white as possible. Also, a meat grinder or food processor is a great way to get really little bits. Just make sure your chunks of fat are frozen so that they break down in the grinder easier.
    Beef suet fat trimmings sitting on a plate.
  • Put your beef suet fat trimmings into a large, thick, good quality stock pot. Place it on low heat. Set it at the lowest possible setting! High heat will cook whatever meat bits are attached and give your suet a meaty taste which can be off-putting.
    Beef suet fat trimmings sitting in a pot on a burner
  • Break down the beef suet fat trimmings as much as possible in the pot.
    Broken down beef suet trimmings in a pot on a burner
  • The animal fats will slowly start heating up and you will notice the rendering process beginning to start as the liquid fat begins to come out. Make sure to stir your lard as much as possible to keep it from burning or starting to brown too much.
    Oil beginning to rise from beef suet trimmings in pot sitting on a burner
  • Slowly the solid fat will start breaking down more and more until the fat trimmings are tiny little chunks.
    Beef suet fat trimmings breaking down in a pot on a burner
  • Once the rendered fat starts showing signs of getting browner or having more of a “beefy” aroma, your lard is probably done and ready to be filtered.
  • Line a large fine mesh strainer with a few layers of cheesecloth (anywhere from 2-4). Put this on top of a large glass bowl to catch the lard when it comes through (a coffee filter or paper towel will also work).
    Cheesecloth draped overtop of a large metal strainer
  • Gently pour all of the fat trimmings and lard through the cheesecloth lined strainer into the large bowl. Spread the fat trimmings out in your cheesecloth lined strainer, and push down on the fat with a large spoon to get as much of the lard through as possible. Let it sit and drain for at least 10 to 15 minutes or until the dripping starts to slow down or stop.
    Fat trimmings sitting on top of cheesecloth in strainer placed in a bowl
  • Remove the strainer and pour your liquid lard into a mason jar. Let it cool, uncovered, for a few hours or until the lard hardens up and becomes a lot lighter in colour. At this point you can seal the lard and keep it in the fridge. You can also keep it on the counter but if you do, make sure to use it up quickly.
    Golden colored liquid lard in a mason jar

Video

Notes

Above in the blog post I provide recipe ingredient substitutions as well as recipe variations.

Nutrition

Serving: 1tbspCalories: 116kcalCarbohydrates: 0gProtein: 0.2gFat: 12.8gSaturated Fat: 7.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4.3gTrans Fat: 0gCholesterol: 9.3mgSodium: 1mgPotassium: 2.2mgFiber: 0gSugar: 0g
Keyword AIP, candida diet, dairy free, gluten free, grain free, keto, Low FODMAP, low oxalate, nut free, paleo, soy free, sugar free
Tried this recipe?Let us know how it was!