Rendering Beef Fat to Make Tallow
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- เผยแพร่เมื่อ 9 เม.ย. 2024
- We discuss the best type of beef fat to use to make tallow and demonstrate how to render it in the oven and prepare it for use. It turned out to be far less time and effort than we originally thought!
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Way back in the beginning of McDonalds they used tallow to fry their fries. That’s when the taste was the best!
Oops-didn’t see your comment before I wrote the same thing!!😎
Saturated fat does not clog arteries. That is an old fashioned, incorrect belief.
Thank you! Lard and tallow are a whole lot better than seed oils.
That is an outright lie for purposes of removing us from the healthy foods our older folks knew! The 'vegetable ' oils are the dangerous oils, I won't touch them for my family any more!
That's right! Fat was given a bad name by the corrupt sugar industry.
Pam thank you for leaving Bitcher flub in 😂. Im recovering from ankle replacement surgery and i needed a good laugh.
Yay! Thank you for demonstrating making tallow! I think I was the one who asked for this, not sure. We get a 1/2 cow from a local farmer this month and I asked for the fat trimmings, this comes at the perfect time! P.S. I have been eating Carnivore for 3 mo's now, have lost weight and improved my health, evidenced by recent tests ordered by my M.D. Good quality animal fat is NOT going to clog arteries. We have been lied to. Sugar, starch and processed foods are what clog arteries.
Do you know how many pounds of Suet you got from the 1/2 beef? We want to order some local farm beef and am curious how much suet we would receive with a quarter beef.
My husband (63) still won’t accept that healthy fats are GOOD for you. He trims all of it away. 😅
@@lindahansen9395 haven't got it yet. Ask your farmer.
@@Pamela-B Psychology has shown that a false statement heard just twice is still perceived as more truthful than a true statement heard only once. That's the power of a single repetition. Now imagine how many hundreds of thousands of times we've heard repeated over our lives that saturated fat is bad, causes cardiovascular disease, cancer, etc. etc. Some people never wake up from the spell no matter what you say or the proof you show them. Thank God I found the truth about saturated animal fat 15 years ago. I used to be the lean chicken breast with salad type and now it's red meat and bacon all the way!
@@lindahansen9395it depends on how fat the steer was. Or if it was grass or corn fed. Grass fed is going to be more lean thus less kidney suit.
I see references to using “dripping” in historical fiction and also in war time cooking during rationing. I would love to see content on how to use fat wisely if a time came where fat was once again rationed, not available or too pricey. I remember a line in one of the Anne of Green Gables books inferring it was wasteful to use butter or lard where dripping would do.
I hope she expands on this, it's interesting
Thanks for teaching how to render this tasty healthy fat! The best research indicates that saturated fat is NOT what causes clogged arteries.
Rendered tallow [or lard] is something I put in wide mouth pint jars. In case I need the whole jar. I can warm the jar and the fat pops out in one chunk. I render with a quart or two of salt water and let the pot cool til the fat is hard. Then pop the whole batch from on top of the water. No filtering necessary as all the connective membrane settle out in the water. Then re heat and bottle it all up. If you're gonna go full tilt old school and make tallow candles, I read in a civil war era cook book to add alum to the water instead of salt. I guess it makes whiter less smellly candles.
We are getting a grass fed beef in May and I am going to ask for this. Also, I love the way you can laugh at yourself if you misspeak. It makes me smile.
Perfect timing! We just got a delivery of a half cow and I took everything they offered, including suet. I paid for it, so I took it! So much wonderful information. Thank you so much!
Pam: Don't forget Schmaltz. That is rendered poultry fat it is supposed to be very delicious for frying. Many chefs refer to it as golden liquid. I have never rendered poultry fat and would like to know how. Maybe another video? Keep up the good work!
Yes please 🙏
Please take this with the good intent meant. With all fat, even human, it collects a lot of antibiotic and other medicine residue. If you can get your fat from animals that have had minimum or no hormones or pharmaceuticals -it’s a healthier fat.
Poultry and pork have omega 6 and linoleic acid, u dont want that inside you
thank you so much! 20 years old and totally new to this, but i’m so excited to try something new. beef tallow is kind of expensive online, but i bought six pounds of fat for $6 at the local butcher shop. if this doesn’t work out, i spent less money than i would’ve, and i spent it at a small business. 😂 cross your fingers!!!
If you want to set aside a batch for deep frying, you can reuse that batch by running it through a coffee filter. I've read it's good for up to ten reuses but I've never tested that.
Please look up the Proper Human Diet by Dr. Ken Berry. Also. Dr. Anthony Chaffee is very knowledgeable on nutrition.
Exactly! Beef fat is NOT dangerous!!
Thanks for this information @karen464
Love Dr. Barry.
My functional medical doctor says not to use seed oils for frying, but to use tallow or ghee.
This fat does not clog your arteries. Even though you never have lots of it as it’s still fat.
The body totally digests and absorbs animal fats. You would have to eat a pound at every meal for it to clog your arteries.
I agree! Thanks for saying this.
It’s quite filling too. When I use real fats, I get fuller faster. So it’s difficult to eat too much. Same with homemade breads.
Hi, I grew up with my parents raising hogs dad would save 2 for butchering of course back then the whole neighborhood would raise hogs for butchering and the men would get together and plan when they would butcher each other’s hogs they would start in November and would be finished by Christmas of course our KY weather was a lot colder then by late afternoon the men were cooking out the lard and all of us kids couldn’t wait to get the Cracklins. They would use wash kettles for this as an adult my husband and I have butchered hogs but that is a dying thing we know how to do it but I fought our son would know how to do it. I have talked to my husband about doing it again but we couldn’t do it by ourselves and our weather is not good anymore for butchering and smoking the meat they would keep it salted down in lots of salt for I think 6 weeks then it would hang in the smokehouse and be smoked. The hams shoulders and bacon. Sorry to have such a long message but this just struck a memory of good times. We don’t have the interaction with neighbors anymore. Myself and one other gentleman are all that is left of our old neighborhood and when we are gone no one will know about the good times we used to have
Please please-write it all down. I was too young to understand the process so my memory is just of all the activity. We need these skills more than ever. Including the salting and how to build and use a smoke house. The smoke houses are all gone now where I live.
I do now, thank you for sharing. Someone mentioned writing it down. I second that. Some of the most wonderful things I have found when cleaning old places where little written messages or garden diaries which many times spoke to these days of old I missed. Blessings upon you. Great memory sharing, don't stop. 🙏🌷
Such a lady! Like hanging out with my great aunt, who I love dearly, but lives 8 hrs away. You are my ☀️ Roseread!
Thank you! You are very kind, Jim
My grandmother had tallow formed into a ball and we loved rubbing it on our hands
Sounds wonderful!
I am doing this today!! I have some beef fat ready. Thank you 🙏
Oh Rose, thank you for sharing. I render lard and tallow every time we have an animal butchered. I do stovetop and boy or boy does it season my cast iron skillets. There’s always a little in the pan that I soak up with a papertowel and put it on all my wooden knife handles. It conditions them beautifully….reminds me of my grandmother’s knives.
It’s very easy to separate the water from the tallow… I can it and set the jars in the refrigerator upside down then just pour the water off
I'm rendering hog fat as I watch!! I NEVER add any water to my fat. I rub the bottom of my roaster with a hunk of fat, and that is enough to keep it from "sticking". I use my turkey roaster, because I can control the heat, and I stir it often. I had about 27 pounds of fat, and so far, I have 7 quarts of rendered lard. I will probably get another 4-5 quarts by the time I am finished. You can also make candles with tallow. Tallow gets VERY HARD in the refrigerator. You'll need wide mouth jars to get it out of the jar to use.
On the farm back in the 40’s mom always saved the cracklings after she was done straining the tallow and we would put them on homemade bread. What a treat!
You only get crackling from rendered pork. They are great broken up and added to cornbread.
@@kathygarner419 I dont know why you would say that. I render any and all fat including beef and I ALWAYS get little crackling or crumbles. I strain with a coffee filter and freeze the cracklings/crumbles.
@@kellyname5733"freeze"?🤔
@@101RealTalker Yes freeze the crackling/crumbles. They are good snacks or a topper in the food for dogs or kitties.
You both always take the guesswork out of difficult projects and I thank you very much Pam and Jim!!😊
This is right up my alley since I am doing the carnivore way of eating.
I used to make soap for a living and for personal use. The absolute best soap I have ever made was made with tallow, especially shaving soap. I just appreciate your channel so very much, I have learned so much!
I've made a wonderful hand cream out of tallow. It makes my hands feel soft, especially in the winter when my hands start to dry out. Even though I use gloves to wash my dishes and I run humidifiers in nearly every room in my house during the heating season.
Body butter is very easy to make and it's one of the most useful ways I've used it. I've also made suet cakes for the birds in the winter.
Would you mind sharing the recipe for hand cream?
Recipe please
Great demonstration!
I've always wanted to do this in order to make Pemmican
When you grain finished beef suet/fat, you get the yellow tallow. If you use grass fed suet/fat, the tallow is white. Also, if you do put water in the fat while it’s rendering, it helps to remove impurities. You just dump the whole pot of rendered tallow into a round bottom bowl, refrigerate overnight or several hours. Once it’s set up, you can dump the water out. Watch Bumblebee Apothecary. She’s brilliant!!! Uses a crockpot with water and shows you how 😊
Thanks for the information. Jim
I just subbed to Bumblebee Apothecary. I can see I'll learn from her.
Suet is also a good cooking fat for people with a dairy allergy if needed.
Might be.a good idea to check into the science behind the carnivore diet and the misconception of consuming saturated fat.
Rendering at 225 degrees in the oven, is that temperature at our altitude or sea level? I need to adjust my temperature accordingly. Thanks so much Jim and Pam, for ALL that you do. I am forever grateful for the knowledge you both have taught me. 😊
My brother gave me a large hunk of fat from his butchered Scottish Highland cow, last year. It was grass-fed for several years. I rendered it down in a Nesco like I do my pig lard. I ended up with about 5 quarts of tallow. We didn't like it because of the strong flavor. He got the mason jars back with rendered tallow. 😅 I'll stick with the pig lard. Mild flavor and goes well with any meal. 😊 Thanks for the detailed instructions. Lots of time required to put out good content. 😊
I make my own skin care products with tallow as the base.
I made some tallow from grass fed beef that was the color of butter. I’m excited about the beta carotene. I’m looking forward to making face cream with it.
Well count me in … I will be on the hunt for suet from now, and about the same amount will do for me. I’m amazed that from 5lbs you jarred so much. I’ve heard of tallow but never used it and certainly know nothing about how it’s made. I love projects like this … learning something new every time! Thank you!! ❤🐄🤠
Never thought about doing it in the oven. Last week I rendered both pork and beef fat trimmings on the stove.
I rinse and strain mine three times, using water and salt process, and it produces a pure white product with very little smell. It’s worth going through the extra steps for me.
Thanks for the information. Jim
Thank you for this video. I had asked you about the benefits of tallow and lard, and you certainly answered my questions. I did this same thing with beef fat and then tried pork fat. The fat from the pig comes from the same organ area and is called leaf fat. I have some in the freezer and some in the refrigerator. They both smell a bit animally, but don't taste funny at all. I used some lard to make chocolate chip cookies and no one noticed any difference. Thanks again for helping us all to learn and to make wise decisions. Susan
I rendered tallow in my crock pot for the first time, following people's recommendation of adding water. Not good. I had to drain the water off before I canned it! I checked the temperature of my crock pot on low and it was 170. I'm sure that depends on the individual crock pot. I'm going to try 5# of tallow tomorrow, in the crock pot without water. I'm using grass fed, grass finished tallow. Oh, I received my Cobb today, in the middle of that "gully washer" we had on the Mississippi coast. Got 4 1/2" of rain! Thank you for all you and Jim do!
The first step is the hardest and messiest, but done correctly the fat will rise into a solid and easily separate from the added water and salt. The following steps are much easier and faster. I rinse/clean my tallow 3 times for the most pure, less smelly product.
I use coffee filters. It's slow but perfect. I save the bits, as my fat is not ground, in jars and freeze. Good for flavor in other recipes or for dog treats. I even throw the bits in my VitaMix or food processor and grind so I can add to my raw cat food. Nothing goes to waste in my house.
For those of us who are older-McDonalds use to have the best FF hands down. They used tallow in their fryers. Sadly no more.
Yes, the fries were the best in the fast food market. I worked at a McD's in 1966-1967. We poured a batch of potatoes in a giant potato peeler (it looked like it had a rugged inner surface), when done we would wash, and run them by hand--one at a time through a potato slicer--much like I saw at an In-N-Out a few years ago--and fry them with a white grease (that turned into fry oil when heated in the fryers). I have no idea what McD's does now. Jim
I kinda want to try tallow for candles. And the skin cream an herbalist makes is terrific. You rub it on before you garden. Then after gardening, when you wash, the tallow cream lotion carries all the dirt away. It seems magical. Plus simply cooking. Why not enjoy tallow when cooking beef? Good video.
I've thought about doing this in my smoker on the lowest setting. To give a smokey flavor like bacon grease.
Let us know how it works. Jim
@@RoseRedHomestead will do
I have put the fine cloth under the metal strainer . Flows nicely
Yes, it’s definitely faster to do it this way.
This is so timely for me! I bought a whole beef Rump on Monday and it had a huge fat cap. I parted it into steaks and roasts yesterday. I froze the fat thinking I might be able to do something with it! 😁
Thank you for once again showing and sharing how easy it is to learn and do something new for the pantry.
You should try to make pemmican with your tallow, it's a great prepper type food.
Thank you for the research and great tips that you share. Love your presentations!
If you're wanting to make pemmican beef tallow works great
You explain beautifully! Thank you
You are so welcome! Jim
So easy, mine isn’t ground but I’ll slice it small (this will be my first ever, we bought half a grass fed grass finished steer). THANK YOU BOTH … AGAIN!
You are very welcome.
I’m surprised you still use vegetable oil knowing what the high heat processing does to it and how detrimental it is to our bodies.
Pam likes to use Canola oil but it is still a seed oil that is inflammatory. I have chosen to remove all seed oils from my life. Hopefully using butter, Ghee, olive oil and avocado oil works well for me.
Yes seed oils are inflammatory. We’ve switched to olive, avocado, ghee/butter, lard & tallow. We don’t use the lard & tallow much, but tallow is great for frying.
Canola oil is from rape seed. Yup rape. All processed oils are inflammatory. Processed food, smoking and excess sugars are what cause heart disease not saturated fats. Eat like your great grand parents. Heart disease was unheard of 100 years ago.
Thanks for this video. My mother used to do this often but I never watched exactly how she did it. Since I watch your videos it popped up on my feed this morning. I'd like to make it myself rather than buy commercially with questionable ingredients. It's a simple process that's been done for hundreds of years and when compared to the convoluted process that makes canola oil, suggests to me which is better, healthier, safer, food.
One hour? Brilliant! Ages ago I simmered a big ole stockpot ALL DAY! to get nearly a gallon of tallow. Beautiful, white, pure. I moved out to get married. A year or so later, my old roommate took the tallow out of the fridge, and made great soap.
I got the fat free from a nice butcher back in the 80s.
I need to try this!
Unfortunately they charge for it around here in Illinois. $2.00 a pound
I love this channel ❤
❤this as we learn more and more on "Healthy" fats to fry with.
Eons ago, in Girl Scouts Summer Camp, we made hand soap with from tallow that was cooked down on a campfire. The cream colored bar soap had a not so nice odor, so mom threw it out. I think now that adding essential oil may have made it more pleasant. Thank you for sharing! I may try this to use for cooking.
I just watched another video on this. I love the fact that you keep up with everything. I always turn to you for the science of everything. Thanks for what you do.
I make whipped tallow cream from my grass fed beef tallow. I use it on my face and as a body moisturizer. It’s amazing!!
Wonderful video. I make soup, lotions, and soon ... shampoo from tallow. The best soaps besides pure olive oil (castile) is made with tallow. I prefer the crock pot method. I add water and SALT, because salt pulls out the impurities. I don't cook with it, as I still use the ghee. This great!! I just love learning things and developing talents to be independent. Thank you!!!!!!!!!!!!!!!
I have ground fats (pig and beef) with my Kitchen Aid grinder attachment for years. I can easily grind 5 pounds of fat in about five minutes. Fast and easy. Even a hand crank grinder is pretty easy and fast. Chopping by hand is not! But I have done it. Thanks again for all the fun!
Pam: Next time just use a coffee filter in your strainer and dispose of them as they become clogged. I also do this to frying oil that I intend to reuse.
I do this with chicken fat. I love Matzo ball soup. So making my own Schmaltz is very satisfying.
Love your videos. I share them all the time
I also render chicken smaltz. It is wonderful!!!
❤ I've been so excited for this video
Nice! So helpful!
It's beautiful!
That looks fantastic!!!
Thank you so very much for this informission
This wonderful information, thank you.
Thank you.
So useful, like you read my mind on what I needed to know. Thanks!
Fantastic! Thank you for doing this video. This will be my next project.
Gracias
Everything you both do is just beautiful 💚 thanks for sharing your time and knowledge.
Pam, Can this be done double boiler style with a turkey roaster?
This is just what l was wanting to know Pam. I remember when l was little my mum used to do it and also with pig fat as well. I couldn't remember exactly how she had done it. Many thanks from Australia.
Great timing I have tallow to cook wasn’t exactly how to do you helped a lot thank y’all
Great video! Thanks for such pertinent, timely, appreciated topics for these hard times! I've just recently started doing this for myself as well as a friend who makes soap from scratch!❤
I recently started cooking with tallow and I love it for stir fries because it adds some extra fat in with the vegetables. However, I have found that mine is not shelf stable. I left a half pint out on my counter with my coconut oil and it was rancid in a couple of days. I used the water method on the stovetop. It seems to be keeping alright in the fridge. ETA: I also save the meat bits and use them in stews and pasta sauce and stuff. Tastes fantastic!
There was probably water left in the tallow. To remove the water you put the tallow in a pan and melt it, then allow the water to bubble off. The bubbles are from the water. When no bubbles remain, your tallow is shelf stable. Hope this helps next time❤
@@wendyrotchstein98 I've been wanting to put it into half pints anyway so I will try that this weekend. Thank you.
I absolutely love that you can 1. Have the butcher grind it! Time savings all around! 2. You can put in Dutch oven and put in oven on 225 degrees and only took 1 hr. Thank you 🤗
You are welcome! Jim
Thank you ❤
You're welcome 😊 Jim
I am so happy to see your video! We just started doing this also. You have brought up great points using Suet. We are processing our meat ourselves using our Kitchen Aid. We just used Talo for our refied beans, and it's Fantastic! Thank you, Pam & Jim!!❤
I'm definitely going to be on the hunt for suet, I'd love to make some tallow.
Where I live, it is only available in the winter, and at one grocery store. I've never thought to ask a butcher!
Thanks for this. I just bought some suet but wasn't sure how to render it.
I have done this for feeding birds. They love those brown bits!
Thank you! I got the fat from the cow we got last year in the freezer!! Guess I have a new project to get done!!
Remember when McDonalds' fries tasted so good in the 60s and 70s? That is because they used to fry their french fries in pure tallow. Now they taste like crap.
THANK YOU so much for this easy recipe/tutorial- I’ve bought so much tallow lotion. I had NO idea how easy it was.
Love your channel and the education we have received. It would be great if you could do a education show on how to move the canned items long distance. i saw when you were thinking of moving to OR area you were going to do that but you both decided not to move and didn't put the info on. I think that might help some folks that might need to make a move. Thank you for all you do 🙂
I heard the British use tallow for their French fries and that they are delicious!
Yes we do - it also makes delicious roast potatoes
I use cotton diapers to strain such things!
A double boiler works well also. I definitely agreewith you that the oven would be best.
The same blade is used for ground meat. Grandma K made craklin cookies from the crusty bits when she made lard. I use commercial fryer filters to strain tallow and lard. If you squeeze, it will look icky.
How long does it keep , an where do i store it to keep .... good video !! Thank you ,, love learning from yous two ... i watch TH-cam on my tv ,, I'm 67 ....
It seems to keep a long time when stored in the refrigerator. If it ever starts to smell, then it's gone rancid, but I've never had that happen in the years that I've been rendering suet. I use it to make body butter and suet cakes for the birds.
I use the water and salt method to purify my tallow. You'd be surprised at how much debris is left from filtered tallow. When I do this method, my tallow comes out as white as pure snow. There are plenty of websites on how to render suet into beef tallow. Just do a search.
Indefinitely. If it goes bad, you’ll know. It’s shelf stable as long as it’s in a sealed jar kept in a cool, dark location.
Great video! I wonder if you were to put the lids on while it was still hot, would the jars seal, and if that might help it stay shelf stable for a while longer? Thanks!
Another fun project!! I found pork fat in the grocery store and rendered that. Now i will try beef suet! It is so satisfying to complete these little projects. And you get to enjoy the finished product. I'm sure doing the rendering saves quite a lot of money compared to buying cooking oil. In the south, we fry a lot of foods, breads, meats, and vegetables, even fruit, so I hope this tallow will not leave a beef taste.
Honestly, if you can't respond to all the comments, we totally understand. A thumbs up or heart to a comment is always a nice touch but even that isn't strictly necessary. You get a lot of comments! We understand you can't always reply :D
So when I save the grease from bacon (I know it's not the same product), should I be straining it? I usually pour it into a bowl and let it set up overnight. Then the next morning, all the bits have fallen to the bottom and I can scrape off the pure white fat (lard?) from the top. I save it in the fridge. Now I'm wondering if I was supposed to strain it first. Ooops.
It's fine. I do that too. That's the way they used to preserve their meats for longer storage time. 👍
I always strain mine and keep it in the fridge. But my mom never strained hers & we never got sick or anything.
I don’t strain bacon grease. You can leave it out but i put in the fridge .
If doing this for the first time...........Pam's went very fast for 2 reasons. Suet will melt down much faster than the other fat beef. It was ground and that sped up the process by about 3 hrs I would say. If you use water, your heat has to be hot enough to steam it off. If you go low and slow enough, the water will remain and is a pain to get out. No water and just do low and slow. The new crock pots are too hot on low. Can be done on the stove top very low, my choice but the oven would be great.
What temperature did you use plus thank you for including the part about not squeezing out the strained bits, this was very helpful and informative…as usual we learned another lesson. Grateful for you and Jim.