Written by Bridget Reed and Nicole Uthmann
Are you looking to ditch vegetable oils but not sure where to start? Tallow, or rendered beef fat, offers a healthier cooking alternative. This article will guide you through turning raw beef fat into pure, shelf-stable tallow for your kitchen needs.
Let's get rendering!
Key Takeaways
- Rendering tallow from raw beef fat is a cost-effective way to use excess fat when buying beef in bulk, saving money and enhancing the value of your purchase.
- Beef tallow provides a high smoke point, rich flavor, and nutrient density with vitamins A (Beta Carotene), D, E, and K, making it ideal for cooking and skincare products.
- Using rendered beef fat as an ingredient adds depth and richness to food flavors while being healthier than many seed oils due to its stable composition at high temperatures which prevents the creation of harmful trans-fats.
The History and Significance
Long before the dawn of the industrial revolution, people used tallow as their main cooking oil. This rendered fat from beef or mutton held a special place in kitchens across cultures.
It fueled lamps, made soaps silky, and kept cast iron skillets ready for the next batch of steaks or fried potatoes. Tallow was not just about cooking; it symbolized a self-sufficient lifestyle where nothing went to waste.
The Benefits of Tallow
Tallow has a high smoke point, making it ideal for high-temperature cooking. Its rich flavor enhances the taste of various dishes while providing nutrient density.
High Smoke Point
Beef tallow stands out for its high smoke point, which allows it to be perfect for cooking at very hot temperatures. This makes it a great choice for both frying french fries and roasting vegetables.
Unlike vegetable oils like olive oil, beef tallow doesn't break down or start smoking until it reaches these higher temperatures. This stability means your food cooks evenly without absorbing the taste of burnt fat. Plus, knowing that it's healthier than many seed oils adds peace of mind while cooking family dinners.
Rich Flavor
Tallow brings a rich, beefy taste to dishes that other cooking fats like coconut oil can't match. This deep flavor makes grilled foods and bacon bits tastier. Cooking with tallow adds a special touch to recipes, giving them a memorable taste that stands out.
Using tallow also benefits from beta carotene and vitamin E, which contribute to its nutritional value and give it a vibrant color. These nutrients come through in the flavor, enriching the aroma of cooked foods.
Nutrient Density
Beef tallow boasts a remarkable nutrient density, packed with fat-soluble vitamins A, D, E, and K. Just one tablespoon of tallow provides over 110 calories and 12 grams of fat. Beyond energy, this fat is a powerful source of essential nutrients that your body needs.
Notably, the high vitamin A content in beef tallow supports skin cell renewal, collagen production enhancement, and boosts skin immunity - valuable benefits for health-conscious individuals seeking to optimize their nutrition intake.
Step-by-Step Guide to Rendering Tallow
Let's begin the journey of rendering tallow with a simple guide. Start by obtaining high-quality fat, then prepare the beef fat and render it to perfection. Strain and store the golden goodness for various uses, such as creating whipped tallow lotion.
Obtain High-Quality Fat
Start by securing top-notch beef fat from a reliable source, such as ours at Mountain View Meats. You can often find raw fat available for purchase directly from ranchers, or it may be included when you buy a half beef (be sure to ask for it). At Mountain View Meats, we include fat at no extra charge when you purchase a half beef, or you can buy it separately in convenient 4-7 lb packages. Buy Raw Fat Link. There are two main types of beef fat: trimmings from the muscles and fat from around the kidneys, also known as Leaf or Suet Fat. Kidney fat tends to be a bit more crumbly and pure, and is great for lotions and soaps.
Note that fat from grain-fed cattle typically appears whiter, while fat from grass-fed cattle may have a slight yellowish color. Keep in mind that grass-fed cattle are often leaner and may yield less fat overall. However, despite the differences, both types of fat are excellent sources for rendering tallow.
Preparing the Beef Fat
Next, trim the fat into small pieces to encourage even heating and melting during the rendering process. Then, place the fat in a heavy-duty pot or slow cooker over low heat to begin slowly melting the fat and separating the liquid from the solid components.
Render the Fat
Place the fat in a slow cooker and set it over low heat. As the fat begins to melt, it will release its liquid content and gradually transform into tallow. Stir occasionally to prevent scorching and continue cooking until the fat has liquefied. There will still be pieces of fat that will not melt down.
Straining and Storing
After the fat has fully rendered, strain it through a fine-mesh sieve or cheesecloth to eliminate any remaining solids or impurities. Transfer the resulting liquid tallow into clean, dry jars or containers, allowing it to cool and solidify before sealing. For enhanced purity and to reduce any lingering beef scent, some people repeat this straining process.
When stored properly, tallow can maintain its quality for months or even years without spoiling. For extended storage, I've found success in storing my jars in the freezer or refrigerator, where the tallow solidifies. If kept at room temperature, it is soft whereas kept in the refrigerator is a solid.
Whipped Tallow Lotion
Once the tallow achieves a soft solid state, use a hand mixer to whip it to a creamy consistency, similar to whipped cream. Add your preferred essential oils during mixing to impart a personalized fragrance to your homemade lotion.
Adding honey and shea to the mix can enhance its benefits even further. Plus, when made at home from high-quality beef fat, this lotion offers purity and quality control.
The same process can be used for pork fat (lard) and deer fat (tallow). 
FAQs
1. What do I need to make tallow from raw beef fat?
To make tallow, you'll need chunks of raw beef fat, a grinder or food processor, or a knife to break it down, and a pot for cooking. The process involves slowly heating the fat, leaving pure tallow behind.
2. How long does rendering tallow take?
Rendering tallow can take several hours. The key is to cook it on low heat to prevent burning the fat.
3. Can I use other fats instead of beef fat for rendering?
Yes, while we're focusing on beef fat here, you can also render schmaltz from chicken fat or even use pork fat to make lard as an alternative in some recipes.
4. 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.