Wonderful video! We have been buying grass fed/finished beef for years and I never thought of asking my farmer for suet! I have emailed him this morning and am hoping I can start getting that from him to render into tallow! I am also intrigued by the thought of making our own soap and skin care items. Thanks so much!
Hello Shelley, I sure hope you can get your suet it will be your new favorite thing. I use tallow for all our skin care and cook almost daily with it. Thank you for watching!
Thank you! I am getting a beef for the first time and had so many questions! You just answered all the tallow questions spinning around in my brain. 😁 Very informative and helpful! Well done.
Thank you! I made a three part series about how to buy beef in bulk. Maybe it might help you since this is the first time buying beef. Here in Texas we have to specify to keep the tallow on our cut sheet for the processor.
Beef tallow keeps you looking young and healthy! Best video on how to render that I've seen so far. I grew up in the TX Hill Country, no other place I'd rather be than there.❤️
Thank you for watching Raquel. Yes, beef tallow has so many amazing properties that we try to use it daily here at the farm. The Texas Hill Country is a great place to live.
I love cubing beef fat with my hands and not use any processor to do it. The oil left on my hands feels wonderful and my skin seems to heal and feel and look radiant!! Great video!!
Thank you. This is so informative, so helpful. Question, can I use trimmed fat instead? I’ve called all the beef grass-fed farms in my area and they can’t get me the fat around the kidneys. Would the trimmed fat work?
Thank you for watching Esa! I use trimmed fat all the time. When I make bone broth I skim the fat and use it! If you need to clean the tallow: Simmer the tallow with a bit of water until it melts, then chill it. When the tallow is solid remove it and discard the water. You might clean the bottom of the solid tallow if needed. Repeat simmering the tallow with fresh water, chilling, then discarding until tallow is clean. Our tallow is from grass-fed cows that we raise and the fat has a sweet smell.
@@texasfarmsteadliving-caren9517 Thank so much for taking the time to respond and sharing those tips. I will follow every step. Now, I can do my first tallow with confidence that I’m doing it right. I immensely appreciate. Thanks a bunch. 🤗
Hello Sophie thanks for watching! I only add a very small bit of water or any at all if I am going to stand there and stir the fat while as it begins to melt. I wouldn't add any water if it is a concern, just keep it stirred at the beginning of the process. Hope this helps!
If you want to get the tallow solids small after the pot heats up you can use an immersion blender and it will cut up the solids super fine. So it will render much faster. Doing that today. First time. May have left it on a bit long it’s been on 8-12 hours slow cooker. As to the jars. Wouldn’t hurt to fill with boiling water before adding the tallow. To heat them up and avoid any cracks. Canning jars are usually pretty strong though.
Thank you Mark for your suggestion. Here is the recipe until then: 1.5 cups freshly ground Einkorn flour (not all-purpose) , 1/2 cup tallow, 1/2 teaspoon salt, and 4-5 tablespoons of ice water. Thanks for watching!
Hello! I found your channel while looking for information about purchasing a half beef. Lots of great information about it! I also want to render the fat for crusts and cooking. My question is when you add the water, I don't see you take it back out before you ladle it into the canning jars. I'm curious how that works out once it cools in the jars. Does it leave residual water?
Hello Hope, thank you for watching! I barely add any water if at all. The little bit I added evaporated out. Only add water if you are concerned about it scorching at the beginning of rendering. Yes, if you add water it will separate when the tallow cools. If I were you I would not add water but stir as it starts to render. This will make it simple for you. Thanks!
@@hope.s9947 I use the same process to render all the fat however the whitest and mildest comes from the kidney fat. I also keep the fat layer when making bone broth. Just chill your bone broth, take off the layer of fat and store in freezer until you have enough to clean. I put the fat and water in a saucepan and melt, then chill the pan and take off the fat layer and discard the water. I repeat this process until the fat is clean, maybe four times. Thanks
If you have a basement or live in a cool climate then it will keep. My climate is very hot so I freeze my tallow just to be sure it keeps. It is important not to add any water when you are rendering tallow because moisture can cause mold. Also, pouring hot tallow into jars usually will seal the jar which is good. Thank you for watching!
Yes, did you ask for the kidney fat or beef fat trimmings when you ordered your beef? I use all the fat off of bone broth or any beef dish for tallow. I never let any fat go to waste. Thank you for watching.
I just bought some tallow from, (thousand hills) out of Minnesota. Definitely has an odor. I didn't realize that it said to keep refrigerated and it doesn't say refrigerate after opening it just says keep refrigerated at all times and so I brought it home not realizing that and left it out in about a 79 degree apartment for 3 and 1/2 hours but then when I called the store they said it should be fine. When I looked it up on Google it said that tallow is fine at room temperature and can last three to six months at room temperature, or up to a year in the fridge. Do you think that 4 hours at 79 degree room temperature did anything bad to the tallow?
Hello Matthew, thank you for watching! It is very warm here in Texas and over 79 degrees a large part of the year. I leave my tallow out all the time and have some at room temperature on my counter now. It has been there for a couple of days and today's temperature was 85 degrees! Our tallow smells sweet and is very white. I do store jars of tallow in the freezer, then they go in and out of the refrigerator until I use up the jar. Keep in mind I make big batches. I hope this helps and I am happy you are using tallow. We use it daily around the farm.
@@texasfarmsteadliving-caren9517 yeah the Tello I got was from Thousand Hills out of Minnesota and it doesn't have a pleasant smell to it but it doesn't smell rancid either
@@texasfarmsteadliving-caren9517 I've heard that I can clarify it even more though so that it wouldn't have any smell at all do you know if that's true
Hi there.... Can you please guide me about containing the tallow after rendering? Can I use a tin? Can I use a plastic container? Can it use a box that is not air tight? Just a lid will do? Convinced to render the tallow but confused about a container. HELP......‼️👀
I recommend storing tallow in glass jars or containers. Plastic and tin may leach into the tallow so glass is probably your best choice. Thank you for watching!
@@texasfarmsteadliving-caren9517 thanx.... One more thing to ask. Does this tallow dissolve inside the body? Or does it deposit in the intestines? I just wanna knowbits behaviour after consumption . Please reply me
Hello Montana Sky! Thank you for watching! The reason to cut the fat up into similar sizes is so the pieces will render at the same rate. Rendering fat at a consistent rate will help prevent scorching and you will have a whiter tallow. Hope this helps.
This is my second time rendering Beef fat into Tallow. The 1st time I got a Soft very Smooth Tallow that I could use for Skin Moisturizer and it penetrated fast and my skin on my face and body felt soft and hydrated and no greasy look at all. This second Beef fat that I got from a different butcher, and it looks beautiful, but the finished Tallow is rock hard, GRAINY, and when you taste it raw in its finished state it has a very hard thick lard texture to it that doesn't even melt good on the tongue. Grainy hard and very thick feeling. Do you have any idea what is wrong wirh it, ir how I can get it into a softer less Grainy thick stage and into the softer feel. I want to use this for my Moisturizer too. Thank you for any help with this.
Thank you for including the time! So many articles and videos don’t tell you how much time to expect.
Glad it was helpful!
You are going to save us with the good work you do. Keep up the good work.
Thank you Paul. That is our goal. Thank you for watching!
I like this one. Can't wait for the soap😊.
Great info! I have watched many a lard making video and this one has simplified so much. I love your videos-concise and so informative! Thank you!
Thank you for the compliment and we appreciate you watching our videos.
Wonderful video! We have been buying grass fed/finished beef for years and I never thought of asking my farmer for suet! I have emailed him this morning and am hoping I can start getting that from him to render into tallow! I am also intrigued by the thought of making our own soap and skin care items. Thanks so much!
Hello Shelley, I sure hope you can get your suet it will be your new favorite thing. I use tallow for all our skin care and cook almost daily with it. Thank you for watching!
Thank you for all thus great information. 👍 I love how you shared the process and also the uses. I will be looking for more of your videos! 👏👏👏
Thank you Kathleen for watching! I appreciate your comment and hope this information will help you.
Very informative. Just what I was looking for. Thank you, Misses 🙌
Thank you for watching and glad this video will help you render beef tallow.
Thank you! I am getting a beef for the first time and had so many questions! You just answered all the tallow questions spinning around in my brain. 😁 Very informative and helpful! Well done.
Thank you! I made a three part series about how to buy beef in bulk. Maybe it might help you since this is the first time buying beef. Here in Texas we have to specify to keep the tallow on our cut sheet for the processor.
Beef tallow keeps you looking young and healthy! Best video on how to render that I've seen so far. I grew up in the TX Hill Country, no other place I'd rather be than there.❤️
Thank you for watching Raquel. Yes, beef tallow has so many amazing properties that we try to use it daily here at the farm. The Texas Hill Country is a great place to live.
This was a wonderful video !! thank you !! :)
Thank you for watching Sabrina!
Your videos are so informative thanks !
Thank you Cookie! I appreciate your compliment.
I love cubing beef fat with my hands and not use any processor to do it. The oil left on my hands feels wonderful and my skin seems to heal and feel and look radiant!! Great video!!
Yes, me too! I like cubing beef fat the old fashioned way and it makes your hand so soft. I use tallow in all of my skin care. Thank you for watching!
Thank you. This is so informative, so helpful. Question, can I use trimmed fat instead? I’ve called all the beef grass-fed farms in my area and they can’t get me the fat around the kidneys. Would the trimmed fat work?
Thank you for watching Esa! I use trimmed fat all the time. When I make bone broth I skim the fat and use it! If you need to clean the tallow: Simmer the tallow with a bit of water until it melts, then chill it. When the tallow is solid remove it and discard the water. You might clean the bottom of the solid tallow if needed. Repeat simmering the tallow with fresh water, chilling, then discarding until tallow is clean. Our tallow is from grass-fed cows that we raise and the fat has a sweet smell.
@@texasfarmsteadliving-caren9517 Thank so much for taking the time to respond and sharing those tips. I will follow every step. Now, I can do my first tallow with confidence that I’m doing it right. I immensely appreciate. Thanks a bunch. 🤗
Great video
How do you get your final tallow product so white? Mine has a yellow tint.
Thanks for the video.
You are welcome!
Hi! If you start ladeling the rendered fat as soon as it becomes available, how can you be sure all the water has evaporated? Thanks for this video💫
Hello Sophie thanks for watching! I only add a very small bit of water or any at all if I am going to stand there and stir the fat while as it begins to melt. I wouldn't add any water if it is a concern, just keep it stirred at the beginning of the process. Hope this helps!
If you want to get the tallow solids small after the pot heats up you can use an immersion blender and it will cut up the solids super fine. So it will render much faster. Doing that today. First time. May have left it on a bit long it’s been on 8-12 hours slow cooker.
As to the jars. Wouldn’t hurt to fill with boiling water before adding the tallow. To heat them up and avoid any cracks. Canning jars are usually pretty strong though.
You are a wealth of knowledge and thank you for sharing. I hadn't thought of using an immersion blender.
Where in Texas are you located if I may ask? We like to buy a 1/2 a side of beef when we can.
Can you share a video on your recipe for tallow pie crust using einkorn all purpose flour?
Thank you Mark for your suggestion. Here is the recipe until then: 1.5 cups freshly ground Einkorn flour (not all-purpose) , 1/2 cup tallow, 1/2 teaspoon salt, and 4-5 tablespoons of ice water. Thanks for watching!
Hello! I found your channel while looking for information about purchasing a half beef. Lots of great information about it! I also want to render the fat for crusts and cooking. My question is when you add the water, I don't see you take it back out before you ladle it into the canning jars. I'm curious how that works out once it cools in the jars. Does it leave residual water?
Also, is the process different if I'm using trimmings? Do I need to store rendered suet from rendered trimmings?
Hello Hope, thank you for watching! I barely add any water if at all. The little bit I added evaporated out. Only add water if you are concerned about it scorching at the beginning of rendering. Yes, if you add water it will separate when the tallow cools. If I were you I would not add water but stir as it starts to render. This will make it simple for you. Thanks!
@@hope.s9947 I use the same process to render all the fat however the whitest and mildest comes from the kidney fat. I also keep the fat layer when making bone broth. Just chill your bone broth, take off the layer of fat and store in freezer until you have enough to clean. I put the fat and water in a saucepan and melt, then chill the pan and take off the fat layer and discard the water. I repeat this process until the fat is clean, maybe four times. Thanks
Would you show the process to pressure can the tallow. My freezer is full.
Thank you for watching! It is a great idea to make a video on how to can tallow.
Is beef tallow shelf stable?
If you have a basement or live in a cool climate then it will keep. My climate is very hot so I freeze my tallow just to be sure it keeps. It is important not to add any water when you are rendering tallow because moisture can cause mold. Also, pouring hot tallow into jars usually will seal the jar which is good. Thank you for watching!
The half beef we bought was grass fed and grain finished. Can I make tallow?
Yes, did you ask for the kidney fat or beef fat trimmings when you ordered your beef? I use all the fat off of bone broth or any beef dish for tallow. I never let any fat go to waste. Thank you for watching.
Will there be any water left?I don't want mine to spoil.
There should not be any water. If there is you will be able to see the tallow and water separation.
I just bought some tallow from, (thousand hills) out of Minnesota. Definitely has an odor. I didn't realize that it said to keep refrigerated and it doesn't say refrigerate after opening it just says keep refrigerated at all times and so I brought it home not realizing that and left it out in about a 79 degree apartment for 3 and 1/2 hours but then when I called the store they said it should be fine. When I looked it up on Google it said that tallow is fine at room temperature and can last three to six months at room temperature, or up to a year in the fridge. Do you think that 4 hours at 79 degree room temperature did anything bad to the tallow?
Hello Matthew, thank you for watching! It is very warm here in Texas and over 79 degrees a large part of the year. I leave my tallow out all the time and have some at room temperature on my counter now. It has been there for a couple of days and today's temperature was 85 degrees! Our tallow smells sweet and is very white. I do store jars of tallow in the freezer, then they go in and out of the refrigerator until I use up the jar. Keep in mind I make big batches. I hope this helps and I am happy you are using tallow. We use it daily around the farm.
@@texasfarmsteadliving-caren9517 yeah the Tello I got was from Thousand Hills out of Minnesota and it doesn't have a pleasant smell to it but it doesn't smell rancid either
@@texasfarmsteadliving-caren9517 I've heard that I can clarify it even more though so that it wouldn't have any smell at all do you know if that's true
Hi there....
Can you please guide me about containing the tallow after rendering?
Can I use a tin?
Can I use a plastic container?
Can it use a box that is not air tight? Just a lid will do?
Convinced to render the tallow but confused about a container.
HELP......‼️👀
I recommend storing tallow in glass jars or containers. Plastic and tin may leach into the tallow so glass is probably your best choice. Thank you for watching!
@@texasfarmsteadliving-caren9517 thanx....
One more thing to ask.
Does this tallow dissolve inside the body?
Or does it deposit in the intestines?
I just wanna knowbits behaviour after consumption .
Please reply me
Put your frozen/cold fat thru a meat grinder. Easy and fast.
Great tip! Thank you for sharing.
Thanks for the instructional video. My tallow leaves a waxy texture on my lips or mouth after I fry it. Kindly assist.
Thank you for watching. Sorry I am not familiar with your issue.
Hi, why do we have to cut it up first?
Hello Montana Sky! Thank you for watching! The reason to cut the fat up into similar sizes is so the pieces will render at the same rate. Rendering fat at a consistent rate will help prevent scorching and you will have a whiter tallow. Hope this helps.
I do a Dutch oven in the oven at 220 Degrees and let it run.
Thank you Mark for sharing your method and thank you for watching!
You prefer beef tallow over lard, or is it just for certain things? Do you render your lard the same way?
We prefer beef tallow most definitely. Yes, we render lard the same way. Thank you for watching!
This is my second time rendering Beef fat into Tallow. The 1st time I got a Soft very Smooth Tallow that I could use for Skin Moisturizer and it penetrated fast and my skin on my face and body felt soft and hydrated and no greasy look at all.
This second Beef fat that I got from a different butcher, and it looks beautiful, but the finished Tallow is rock hard, GRAINY, and when you taste it raw in its finished state it has a very hard thick lard texture to it that doesn't even melt good on the tongue. Grainy hard and very thick feeling. Do you have any idea what is wrong wirh it, ir how I can get it into a softer less Grainy thick stage and into the softer feel. I want to use this for my Moisturizer too. Thank you for any help with this.