Beginners Guide To Making Beef Tallow
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- เผยแพร่เมื่อ 12 ม.ค. 2023
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In this video, I will show you how to make beef tallow at home. I also include two recipes for cooking with beef tallow. This procedure works for people trying to use a natural form of fat in their cooking. Beef tallow has been used as a cooking fat since the beginning of civilization. It has recently has undergone a resurgence in popularity due to the Paleo and Carnivore Diet trends.
Please use this recipe and let me know in the comments how it went and if you liked the additional recipes. Also, what are your favorite uses for beef tallow?
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Put the tallow in a large jar/jars and put them in the fridge upside down. When the tallow is solidified the water will be next to the lid and you just pour it out
What people fail to realize is that these natural fats are actually healthier than vegetable oils. This and bacon grease sit next to my stove at all times.
Ya but it's cause they've been tricked
Healthier in what way? It's important not to generalize either here because "Vegetable Oil" is an enormous category.
@@Nanamowa yea, but generally, veg oil is extremely processed in heat, otherwise you will get reddish murky oil, that still usable and healtier but have different aroma and have not the best aesthetic
My father in law made his own tallow and injected it into the Christmas prime rib which was then smoked and rotisseried. Best prime rib I've ever had.
You should try boiling the potatoes with a bit of vinegar. The vinegar prevents the breakdown of pectin in the potato which stops them from going mushy, while only slowing the breakdown of the starches a bit. You add a tablespoon or two of vinegar (and salt for flavour) to a pot of boiling potatoes and boil them for about 20-30 minutes per inch of thickness. Then you take them out and can fry them afterwards and they don't breakdown or lose their shape at all but they're still thoroughly cooked.
That is interesting because I often put a bit of baking soda (maybe 1/4tsp per gallon of water) in with my potatoes to intentionally break down the surface. When I fry them after it is almost like a breading on the surface. Gives it a nice crust.
@@cameronmccoy5051 i suppose its a matter of taste. i can definitely see how that would be tasty, plenty of surface area to soak oil and brown up. personally i dont like when the inside of the potatoes feels like mashed potatoes, id rather it be firm still.
@@fcat2148 for me it depends on what I'm making. As for the firmness, that is more a result of doneness. If they're mushy you're over-cooking them. The only other thing I would say is you may be better served by using a different potato. It's been a whole Lotta years since I learned all of this, so I dont remember the science, but red potatoes have a different starch composition (i want to say more amylopectin and less amylose?) So they stay firmer, whereas burbank/Idaho potatoes have the opposite composition and go from undercooked to done to waterlogged really quickly if you're not careful, but they are more fluffy and soft. Yukon gold are sort of in the middle.
This isn't just for your benefit BTW. If you have your preferences nailed down, you do what works for you. But if you wanted to try new things, or for others who read this, I found your mention of the vinegar useful, so I wanted to add to it.
Cheers
Thanks for tip. I'm gonna try this for sure.
Tallow and Lard makes for great pastry crusts. Seriously, give it a try and you’ll be blown away
I've started rendering my own tallow. Instead of keeping it in a jar, I pour it into ice trays and put it in the refrigerator. Then whenever I need it, I just pop out a few of the cubes and throw them in the pan.
Just bought a primal cut from Costco. Great timing on how to make beef tallow!
Awesome. Good luck with your steak project. Once you cut your own steaks a couple of times you will never go back to pre cuts. Thanks for watching.
Making tallow in the crockpot is the easiest way imo. I throw it in there while I’m doing other things. I come back and check on it every once in a while. It really doesn’t take that long. Also, I tallow absolutely everything that I can replace with tallow. I fry my foods in it. I do not fry in any kind of vegetable oil ever. One of the few things that I do not replace with tallow is butter for my toast.😂
Do you add water, to your crock pot like he did? Thanks in advance
@@lettus143 no, I do not. I put it on low. You could probably even do it on warm, depending on how hot your crockpot runs.
Approximately how long on low?
@@yankeejade you just have to check it every 15-20 minutes, stir it and you’ll see when it’s fully melted.
@@lifeofsmac5259 Thank you!
Been cooking with beef tallow for about half a year now, I've noticed that it gives the food a clean flavor. Most other fats, even if they're neutral, still give a different finish of flavor.
In Argentina we fried empanadas in beef tallow...delicious! I'm glad is making a comeback!
Beef tallow I WAS using to make for the bird seed suet. Not now! My next meal is sure gonna be more interesting and exciting. Thank you for sharing this!
Like I said in the video, tallow has a lot of uses in and out of the kitchen. Thanks for watching.
I have a local market that sells beef fat a $0.99 lbs. I don't have a grinder but here is another reason to move it up on the list of things I want.
I learned a lot from watching this channel. Also, to get a faster char on the brussel sprouts, you can preheat the sheet tray so they sizzle when they hit the tray.
Thanks for watching
Shelf life and/or storage recommendations?
I never thought about grinding the fat! However I love to put on the smoker to infuse that extra flavor.
Tallow is so great for cooking. I love it. OMG the best fries I've ever eaten were deep fried in tallow. There's a Tasmanian company in Australia called "Tassie Tallow" who sell grass fed tallow direct from their farm, they also sell lamb and beef drippings. They are going so well. Great video.
I'm new to your channel. I like that you keep your videos short and to the point. There's one thing I would like to know, is beef tallow liquid at room temperature or do I need to heat it to pour as you do in the video?
Edit: I should add that your videos are also very informative, not just short. I'm going to try cutting my own steaks from your other video and use the trimmings for this.
Thanks for watching.
The beef tallow is solid when it gets cold.
You will need to heat it up to get it to pour out of the jar. If you are using a jar like I did, you can just put the whole jar uncovered in a small pot of simmering water. That should do the trick.
I make chicken broth with my collection of chkn scraps, carcass , skin, fat. After broth is made I put in fridge then scrape out the fat off the top. I use it for cooking. Delicious. I’ll try to get beef for tallow .
Just wanted to mention in the past searching how to butcher specific sections of meat and you never popped up in the results. Last night this channel randomly popped in my feed and I couldn’t help watch several videos. Keep ‘em coming!
Thanks for watching. My channel is relatively new but there are a lot more butchery videos coming.
You got my drool going on here! Gonna all of these recipes. Thanks, you are terrific and I really have learned a lot from your videos.
I live in California and eat a lot of tri-tip. I always save the trimmings and make tallow. I use it instead of butter for cook and even baking. Beef tallow cookies anyone?
Yes, please.
Traditional Chinese baking uses pork fat as a coat and thus can withstand higher baking temps.
My grandmother put it on her face, neck, arms, and hands. She had beautiful skin in her 90s. A young person couldn’t do that without breaking out, but as you age, you lose those natural oils. I make my own bone both and skim the fat when it’s done and save it separately. I keep some in the fridge for immediate use and freeze the rest in ice cube treys so I can remove however much I need.
I use it on my hands and planning to make body butter when I re-render to get it cleaner. I get trimmings from the store every week so I have plenty.
I love this channel.
This vid takes me back to my youth (60+ years ago) in Australia, where we kids made "Depression Sandwiches" which were heavy helpings of beef tallow on fresh bread with pepper & salt.
My wife is Aussie-born from European stock & she fondly remembers them too.
We drank Adelaide's untreated tap water, played in the dirt, and rain & ate disgusting kids, but we were all healthy & robust.
If we cut or grazed ourselves, we licked the wound & got on with it.
In my entire school & work time, there was only 1 school kid who had asthma. He played hockey & was one of the best players & he hated being dragged off when it got the better of him.
How things have changed. 😞
Thanks for watching
Awesome work! Beef fat is part of the cow and should be used for something. Looks great, thanks! And thanks for not going into pedantic instructions like so many cooking channels; the concept is sufficient.
You make it look so simple! I will definitely try it.
Love the vegetable recipes!!
Glad to be here at the premiere of a new upload. I'm excited to see the growth of this channel.
Thank you for being here and sharing your experience. There are many more videos coming. Thanks for watching.
I use beef tallow for my brisket when wrapping.
That is a great trick. I saw that a lot of the best bbq restaurants do that as well.
Thanks for watching.
Would love to see the potato instruction as those look very nice!
I use a roaster for both lard (pork fat) & tallow (beef suet) making. I only put a cup or two of water in it to get things started (to keep from burning). Once the rendering begins there's no need for the water. 2 quarts water (IMO/experience) is more than necessary.
I always learn from each of your videos. Thanks!
Thanks for watching
After cooking and creating the tallow how do you store it safely?
If you have a pellet smoker (probably work with any smoker) try rendering your ground fat in the smoker at about 200 - 225 degrees in the smoker. The smoked tallow makes the best roast potatoes or fries you've ever had. It also takes Iron skillet burgers to the next level. My pantry always has a couple jars of both smoked and unsmoked tallow in it.
I haven't seen this since I was a kid thank u for posting
I wish you had shown how you know when the water is fully cooked (gone). Thank you for all this good information you share.
Love this channel!!! Hope you post again soon! I’m headed to the grocery store today to buy a cow hahaha
I'm all about the meat, but recently I learned to do smoked Ratatouille (pure veggie w/cheese) in cast iron on the Weber kettle, and my god I never thought I could love vegetables this much. Absolutely everyone must try this.
Please keep making videos. I love it.
Oh my gosh Thank you for this video! I've been wanting to make tallow for along time, now thanks to you I can. :)
BTW, What meat grinder do you use?
Right now I am trying one out from meat your maker.com. I am testing out a few different ones so I can make the best Recommendation. So far, I like this one. It is powerful and gets the job done.
Thanks for watching
If you smoke a brisket, all the pre-trimmings, you get a ton of fat to render as well.
Thanks!
So excited to make my own tallow… I will use it for cooking first and foremost but I’m going whip some for lotion and I’ll have to try a candle too 😊
Veggies don't have to taste bad. 😂
Don't tell anyone, but I took some cauliflower florets & marinaded them in a carne asada style. Then when no one was looking, tossed them on the grill to sear them. Tasted great & didn't get caught putting cauliflower on the BBQ.
I love your channel =)
This is good info for anyone who breaks down subprimal cuts. There's more to those big pieces of meat than just steaks.
You're the man. Thank you
What is the brand of glaze you used on the sprouts? It looks DELICIOUS.
I love this video! I want to bake the potato skins like you did the Brussels. 🤤
Just found your channel Brad-love it-thanks. How long will this keep? Do you freeze it or refrig.?
I put mine in the refrigerator and it is still good from 6 months ago.
Thanks for making these videos! Very helpful as I'm getting into carnivore short term to heal my body.
Depending on where you live, it can be tricky to get high fat cuts here in Norway, unless you go to the farmers. Went to the butcher, paid $10 pr 2.2 pound of pure fat. Not too bad if you compare it to the cost of 1 small bottle of vegetable oil (cold pressed urefine hemp / canola / lin etc) from the health store (about $27 250-500ml). Interested to see how I'll feel once I cut out the veggie oils.
My mother used to have a big square crockery container next to the stove.
Until the margarine militants convince her that fat is bad.
I have banned seed oils from my diet and cook in lard with a little olive oil.
I have lost my belly fat and will be 64 this year and my cholesterol is fine.
I just eat less because I get satiated sooner
How do you know when the water is boiled out?
Why did you peel the potatoes? I prefer them with the skins still on.
Thank you for this video. May I ask what is the purpose of adding water to tallow when you are cooking it? Would you be able to omit water and fry tallow on low temp?
In the mid sixties, when Ore-Ida frozen French fries got to the grocery stores, I bought a bag, read the label and saw they were coated in beef tallow. You put them on a baking sheet and they were the best crispy crunchy Krinkle Kut fries you EVER ate.
So sad they don’t use tallow anymore. Buy I do!
PS you cooked potatoes at the end which is a vegetable. So the score tied 2-2.
Potatoes are a starch, not a veggie.
Yes I was raised with a fat drippings can that was kept at the back of the stove top on a shelf. We never had any " sicknesses " caused by that yummy oil mix. I an starting to collect fat in my freezer to render. Mmm I remember that taste.
Yummy for fries as well 😍
Might actually buy some brussel sprouts
how do you store the Talo and how long will it keep?
Cool that your Costco puts the primal cuts out in the open. I have to specifically ask for them all at my store. They have them in the back, like a secret >_>
Fred potato skins are a fantastic snack there crispy like a potato chip
We make bone broth and skim the talo that forms on the top.
I've been getting my beef from a farm and they send it off site for butchering, so there's not much fat. However, if I can gather enough, can I process it in a vitamix or food processor? BTW, thanks for all you do!
Seed oil fiends hate this one simple trick
What the brand of meat grinder are you using?
Super!!!!!!
Is there a difference between boiling it or making it in the oven?
What did you do with the ground fat after the liquid tallow was strained off?
I'm new to the channel and I'm curious about something. In this video, we see you peel the potatoes & then move away the skins. Is it possible to fry the potato skins in beef tallow the way you can with other oils? I ask due to my ignorance of the burn point of tallow vs other cooking oils.
You can definitely fry things in beef tallow. It has a pretty high smoke point.
I'm gona have to make beef tallow!! Thank you :)
One question....how long does it last? Should it be refrigerated? Does it have to be canned?
I just used a jar and I didn’t can it. The tallow will last 3 months or more in the refrigerator.
@@ButcherWizard thank you!!
Where can i find the beef fat. I love it❤
Can we use this beef talow to form beef balm
I've kind of been doing this for years... whenever I bake meat I put the vegetables right in the dish so they soak up all that juice.
How do you store it.
Do you make soap and detergent too?
What is the recipe for a small jar? I don’t want to make a big batch
Tallow is great for skin care, I pay $15 a tube for tallow balm
Fry or bake the potato skin in your tallow…yum
Can you show us how to make pork lard?
Cling wrap to collect potato skin is genius.
Fry the potato skins with the tallow.
How many quarts did you get out of this harvest?
got me hooked brother
Thanks for watching
if you put it in a mason upsidedown all the water will go to the side with the lid, then you can just pour it out.
I was making tallow for the first time in my crock pot. After about 6 hrs I opened the lid to stir and it exploded everywhere. Meet pieces and grease went all over everything. Any idea why that happened. Now I’m afraid to try it again.
Does your beef tallow smell like anything? Mine came out smelly slightly like beef. Is this normal?
How do you know that all the water is evaporated
3:26 "it's not like a beef flavor, it's a different, it's more like a mommy, oh there's something else going on here" 😂
How long does Tallow stay for, what storing conditions are best
Tallow doesn't go rancid like other oils. It can last over a year at room temp. Even longer if refrigerated or frozen.
Can this beef fat be cut up in a food processor? Aside from not having the kitchen storage space for a lot of one-off gadgets, purchasing a meat grinder at $100-$400 rather eliminates any savings from cutting up my own meat.
Yes. Any way to make pieces of fat as small as possible. It renders better that way.
Sometimes your local store sells it already ground (my Safeway/Carrs does; chunks or ground same price), but you don't get cracklings to snack on from the ground 😉
@@JazzyMamaInAK Thanks for that, from Wasilla! I haven't been into Carr's in a long time so I didn't know.
@@scottg5588 It may not be out on the shelf but ask the butcher; I usually call ahead and they will set it aside for me
I actually like sprouts, you don’t have to be unkind to them !
I like them too. I am just trying to make them better. Thanks for watching.
In their early years of being in business, McDonalds used tallow to deep fry their french fries. After society discovered this and thought that was "unhealthy", McDonalds stopped using tallow.
Didn't McDonalds and the rest cook their fry's in beef fat?
I can remember a time when people were saying it was unhealthy so not long after that McDonald's and KFC started using other oils to fry in and the French fries and kfc chicken never tasted good again, they ruined a good tasting product because of a few nay sayers. Kfc was really great at one time.
Yeap sadly it was actually healthy and the powers that be were pushing seed oils on the masses and they fell for it. Now its literally killing everyone.
Does it matter which part of cow the fat is from?
Comments here got me hungry. Thanks people 🙏
You made me hungry at 9:00 am :)
We cannot let the vegetables win
Lol! Fucken Carl!
Why did you use plastic wrap for the potato skins that's my biggest question for this video
Easy clean up
Cool, now I have a way to make pemmican