Go Back Email Link
+ 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!
No ratings yet
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Condiment
Cuisine American
Servings 1 Mason Jar
Calories 116 kcal


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


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


  • Make sure your beef suet trimmings are cut into really small chunks, and that all of the meat bits and pieces have been removed. Your beef suet chunks should be as pure and white as possible.
  • Put your beef suet fat trimmings into a large, thick, good quality pot. Place it on your lowest temperature burner on your stove. Turn on the burner and set it at the lowest possible setting.
  • Break down the beef suet fat trimmings as much as possible in the pot.
  • The fat will slowly start heating up and you will notice oil starting to come off. Make sure to stir your lard as much as possible to keep it from burning or starting to brown too much.
  • Slowly the fat will start breaking down more and more until the beef suet fat trimmings are tiny little chunks.
  • Once the 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 metal 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.
  • 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
  • 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.



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


Serving: 1tbspCalories: 116kcalCarbohydrates: 0gProtein: 0.2gFat: 12.8gSaturated Fat: 7.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4.3gTrans Fat: 0gCholesterol: 9.3mgPotassium: 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!