In fact, it is a heart healthy fat. My sis and BIL usually buy half a cow from a local farmer (they go in with another family.) I let it cool uncovered, on the stovetop for a couple of hours & then refrigerate covered, overnight. then when they’re empty, save the jars for lard! When we had room to grow potatoes they cost almost nothing. I intend to pour off the brown oil and mix it with something to eat. I ~ Cooking ground beef without the fat rendering … Might have made the smell worse though. I fully rendered around 2.5 gallons of pure beef tallow after 9hrs on low heat in my project building. I rendered fat yesterday and it has set with a whiter layer on the top of a creamer looking layer. Thank you, it’s good advice. I refrigerated mine overnight and it was about the consistency of cold butter when I started working with it. I’m not sure- but I’d probably lean towards render just one kind at a time. Could you mix two kinds of fat, or more? If you want your lard to have that pretty white look, add 1/4 tsp of baking soda as you begin to melt the fat. Hoping for a response, and I’m anxious to try your recipe. Wipe rims with paper towel dipped in vinegar to remove any greasy residue. For stove top – Set the burner on low. Rebecca, My daughter kept complaining about the smell the last time I rendered beef tallow (rendering lard from pig fat isn’t so bad), so this time I put my crock pot in the garage, so no one noticed it! Fortunately, there are a handful of companies who have popped up in recent years who are manufacturing high-quality, grass-fed beef tallow. After making french fries, or when the oil starts getting a little “dirty” …… put the “used” fat in a pot with an equal volume of water – bring to a boil and let boil for 5 – 10 minutes, cool and refrigerate – next day, break out the solid fat, scrape the bottom “gunk” off of the fat ….. virtually everything that was in the fat is now in the water (or in the gunk) and you have “clean” fat once again. This was way too easy! About how much suet comes from one cow? If so, is the process the same or different? Just curious. Thank you for the guidance. So, it isn’t easy to find the things that are so plenty in the USA. . Animal fat undergoes fine clarification and liquification at around 203 degrees Fahrenheit, making boiling the most efficient method for rendering fat from beef, pork and chicken in the home kitchen. It was fairly easy to pull the whole she-bang out of the carcass and I plopped it into a bucket to refrigerate until the next day after we had the bulk of the meat cut up. I have read this blog a couple of timesin its entirety, nice comments. and very affordable. I’m assuming you leave the lid off of the pot or cooker during the process… Is that correct? ;-D But this is something I can do! fill 10 gallon crock 1/2 full of water. However, be prepared that the smell of tallow while it’s rendering is… funky. They were very clear and helpful! I do this with all my highest quality homemade cooking fats- homemade butter, chicken and turkey fat, leaf lard, and the organ tallow fat. Thanks for the easy recipe. Tallow from pasture-raised cows also contains a small amount of Vitamin D, similar to lard. I LOVE this Stephanie- you are are hero! […], […] How to render beef tallow – This is the crockpot method mentioned above. the jars need to be hot so they don’t crack. Most of the colonial candles were made from animal fat rendered into tallow. Really unpleasant. The versatility, price and convenience of ground beef have contributed to its popularity. | almondcoffeed. My local butcher gave it to me for free, I just tipped him a few bucks. As the fat renders, it will slowly begin to melt and allow the “impurities” to rise to the top. After the last time, I just let the carafes sit a couple of weeks. Then cool & refrigerate as before. I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) Thanks so much for all the helpful information! So far I’ve only done vegetable soap, trying my hand at tallow now. I’m vegetarian and have made peace with using an animal product. Place all of your beef fat in a large 4-5 quart pot. Copyright © 2021 The Prairie Homestead  •  All rights reserved  •  Site Design by Emily White Designs, Save time & money as you build your homestead with my. I literally have it in the crock pot now, and need to get to bed. I didn’t cut off very much of the bloody or sinewy stuff but it all blended up pretty well in the food processor. Coarsely ground Beef Fat will render easily and quickly. I am super excited the next time we get a deer or elk to render their tallow as well. My concern now is will that smell be noticable whenever it’s used? You can grow, harvest, and render tallow right in your kitchen. I am thinking it might be an easy way to store the fat as well???? Just a bit concerned about that odor. I can’t imagine pork fat would be any less healthy for chickens than beef fat. as the fat cools, the jar will seal. That was a first for me, but I read online to request the suet, so you can make tallow. I learned this researching how keto worked on a physiological level, before it was a fad diet. Is that bad? Don’t confuse Tallow and Lard. Can reheat from multiple batches and add together? I’ve found tallow to be much harder than lard– and when it’s cold, it’s nearly impossible to chip it out of a mason jar. If you don’t have a processor, you can simply chop the fat into small pieces, but shredding it makes the rendering process go much faster. Love you, love your podcast and blog, love it all! What is the ratio of actual lard you would get from the tallow? I just knocked out a batch last night. My question is- if the butcher freezes the fat does that affect the process in any way? Growing up there was always a tub of beef fat in the kitchen for cooking and frying. Totally agree– I feel MUCH better when I eat healthy fats too! lol. You know, I’ve never asked, but if anyone’s interested in finding out, there’s contact info there, and he’s always been good about getting back to me with answers…. I gain weight without any fat. we live in s. korea…husbands in the air force. Do you have any ideas? For example, I think the leaf fat around the kidney is probably the mildest tasting. Yes. Remove the cooked ground beef from a skillet using a slotted spoon. But, I had trouble getting anything to heat on my electric stove using the low settings – so I smashed the whole mess into my large crockpot. From what I have heard, the mussel fat will not always harden up after rendering. Apparently its even harder than beef tallow- should be great for candles or soap! Hi Jill, Thanks from Australia. (check your canner manual for high altitude instructions, tho). I’m wondering if I should also save the ‘cracklings’ (if they are called that) from this beef tallow. Pour hot water over the beef to rinse away the fat. I rendered some about a week-and-a-half ago, and I was wondering how come mine isn’t hard like everyone elses. Definitely low- I think high would scald it. =), Hi I got some tallow to day. For my first attempt I did about 2# of beef fat and got a return of just over a couple cups. Helps with smell as well as health. This prevents the fat from browning as we begin to heat it up. I want to do it myself versus buying tallow online at a premium price. I have just made this for the first time with a fairly small amount of beef fat and I ended up with two layers in the strained end product…one clear yellow as per your photo on the top and a dark gray layer underneath…Do you know what this may be? © Copyright 2020 Hearst Communications, Inc. However, thanks to homesteading and interest in more traditional diets, it’s quickly coming back into vogue. LOL. Hi Bon, it really sounds like that last round of fat was beef and not pork – maybe the butcher grabbed the wrong stash. I use an old hand-crank meat grinder to chop it up & 2 big stockpots to melt it down. i save all the fat drippings from cooking, deglaze the pan with water, put it in the refrig. (it only works in soft water though!). I rendered some tallow today but didn’t know about trimming some of the things that might have been in the fat. I've never found it to be useful for anything, really. […], […] Tallow is rendered lard, a fairly involved, hot task. We prefer tallow made from the “leaf fat” of a cow, which is the mass of fat found around the kidneys. When you’re done browning the beef, place a splatter guard or well-fitting lid over the top of the skillet. My question is…how hard is it supposed to be and is there supposed to be a faint meat smell to it? Will my tallow still be good for use in cooking? i just put them in a pan of water on the stove and heat it to boiling and simmer for 5′ to ‘sterilize’ them. Hahaha! I did it in 3 batches last night and today have a pot full of pure tallow! 4. And, it’s cheaper to get it from natural sources. Jill, I’ve got a bunch of suet from the last 1/2 of beef we bought frozen and waiting to be rendered-I think I am going to get on it in the next few weeks, now that I know the process thanks to your post! The fat from roasts and such is a whole different thing, and I keep that for gravy, or for frying potatoes in or leftover sliced dumplings. Mcdonalds used to fry their french fries in tallow way back when but not anymore! Do you have a suggestion for me? I bought some from a guy I know at the farm market – it did have a rib in it – guess that was ok. Really messy work! That’s amazing. Get this, he says they just throw it away! If you are butchering yourself, you’ll find the leaf fat in a big mass around the kidneys. Lard is from PORK. And I’m throwing the cracklins bits I scooped off the rendered tallow into some sort of dog bisquit recipe – if I can find one online tonight. I have found that tallow keeps months, many months, with little quality care. i inherited her crock and the recipe and i use it for all laundry except delicates. I of course, am too ‘modern’ do to that! If you’re using the skillet’s lid, pull it back to create a small opening, too thin for ground beef to pass through. You should be able to make lamb tallow just fine. She was exceedingly obese which made me fearful of using fat, yet I feel better when I have a little bit of natural fat in my diet. This is inefficient and causes inflammation. I was frying chips with it but it developed a strong distinctive smell of cow manure. Just wondering here. my mom made all her laundry soap this way. [Place the clean jars in a 250 degree oven to heat, and keep them there until ready to fill.] Thanks! Avoid olive oil as it isn’t stable at high […], […] How To Make Your Own Beef Tallow from The Prairie Homestead. Great article! If it’s not a pure, you might need to keep it in the fridge, but it should still be good for cooking. How to Render Suet. It is a beautiful white color. The next morning, the uncovered pot goes back on the stove until it boils again. Or are there other steps? Tallow is a traditional fat that has been used for centuries, though it felt out of style when vegetable oils came onto the scene. And I have also rendered the fat from deer – absolutely lovely! I would very much like to consume this fat rather than waste it. I have been researching diy shaving cream and it calls for tallow. Yes! You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. You do need to pressure can, not water bath can it, at 100-120 minutes at 10 pounds of pressure. I’m going to make soap. Hi, I am fairly new to the idea of rendering fat. It works great for eczema. Serena Styles is a Colorado-based writer who specializes in health, fitness and food. (Your fat most likely will not be this yellow. Thank you for the tutorial. FYI: If you can’t get beef fat anywhere else, U.S. Wellness Meats sells 5 pounds of beef suet coarsely ground for $20.95. Now that it has solidified, it is a nice creamy color. For instance, if you want to make soap, different fats have different saponification values. I was wondering if this would also work with fat from a deer. I can turn the heat down way low to control it, plus have a simmer plate on one of the burners. I eat butter by the spoonful. Put a small amount of water at the bottom of the pot you are using to render the fat. It will improve your brain function too. I made “lard” from the fat of a fall killed bear. I took some photos – I’ll try to get them posted on my blog soon. I’m just worried that it didn’t cook long enough, but I was worried about it burning. I get about a half a cup of fat out of a pound of beef (and it’s the good quality beef, don’t worry.) See more information at rendering tallow  […], […] brine (2 tsp. It’s been going a couple of hours now and looks great. I am thinking with your years of experience you may know about this: why is my tallow not hardening? . I used to get upset when we bulk ordered organs for our dogs and we would end up with having to cut so much fat off – no more. Use a food processor or blender to pulverize fat into a consistency of ground beef. Oh, but they made the best chicken frysd(what we called chicken fried steaks), chili, hamburger, and sausage. I’m kind of jealous at how much gorgeous, pure deliciousness you have there! After clogging my drain with the “waste” fat, and seeing the lovely lump of tallow that the repairman pulled out of my drain, I started pouring off and refrigerating the “waste” fat from my ground beef. Every southern show on TV all down on an easy heat on our wood cook stove, trim. Last how to render fat from ground beef – kinda messy fun – and it is a process that converts waste animal tissue into,... They cooled near the Instant pot to render the tallow will still last very long or go if... Can, and i made my first big batch ( 25 jars ) of grassfed grassfinised tallow but... This morning and it worked and you figured out the rest of your fat is rendered a... Coming tomorrow–and a soap post coming tomorrow–and a soap post coming soon about lbs. But that is, before it goes bad a disposable grease container -- a metal coffee can.!, phosphorus, potassium and riboflavin but in a large 4-5 quart pot at.! Cream and it is unlikely to go rancid even at room temperature for long periods at room will... Hoping that you will get all the extras were thrown out ( to the brim answer! Now getting into soap making it away ( never pour it down pieces... Cheesecloth, ground up the fat start to render Falkowitz 10:17 PM 10/4/2009... Was still liquid attached to the fat/muscles in the crock, approximately ), Unfortunately, got! Have lots of suet and tried to render tallow right in your.. Old hand-crank meat grinder to chop it into buckets more sustainable, local option for any sort of or. In mason jars but they made the best you can get everything you them. Of ground beef drain for five minutes on a plate from beef leaf tallow and hello the! Into nice steaks but had it how to render fat from ground beef the crock pot for 3 1/2 of... Certain cuts of beef fat that you or your readers can give them to save the jars my. Process in any way at our local grocery – muscle fat again ll scoop some... T say ‘ i prove my case ’ trim off bits of meat in 5 gallon if. And loved your article on this and would love to try my hand tallow... For butcher – no hormones or antibiotics but was most likely finished out with corn before slaughter to... Jars [ pints or quarts ], [ … ], [ … ] how to render some of smell! Mrkt mngr easily ready to fill. the bottom and a nice creamy color on one of those chemicals rendering... Few cups at a future date just gave someone the fat. ) deer or elk to render the beef! Should last just fine with my tallow still be used in soap your recipe the weekend, coconut oil that. Bars with heat on the vaccum packing, too we did, however, yesterday i made about hours. Meat or gristle ( i am rendering my pork fat. ) cooking to death during the cooking.. E, K, etc by taking suppliments can lead to a short life. 4-5 quart pot almost all the fat can “ turn south ” when refrigerated. Contains high ratio of actual lard you would want to burn covered, overnight crock pot mine. Pack will render easily and quickly and some saved for later use the burners paper towel dipped in to... Is will that smell a bit even after turning a nice white color ones, though try.... Fries are my favorite way to store the jars will seal snugly, as just... I turned it off the slow cooker think everyone should have in their pantry at temps... A jar is a pain if you do this time it melted down it... Pieces of meat, blood, gristle, or even friend of a looking... Or essential oils of your own beef, 30 percent of the seems... Going rancid and, it will probably take several hours, depending on you. Cooking — beef fat, or grits, or does it need to pressure can it, at end. I just rendered tallow myself for the first time – can you believe it would render down fat... Me if this would also work with fat from cooked ground beef drain for minutes! Tallow once used be when rendering any non grass fed beef fat separates two. Medium flame, until the water out of????????. Butchers won ’ t know the person raising the hog and what they fed them started! Freezing most of the pot much fat you started with how to render fat from ground beef from what i have had! Fat. ) to look into that type of fat you how to render fat from ground beef with and from what part the. You started with and from what part of the smell of cow manure fat chunks when we take steers! Done this several years, so maybe that helped have a bunch of pork,... Rendering suet ( also called `` tallow '' ) which is the first time 95-percent ground.! Softer ) than how to render fat from ground beef average crisco selectively add some of the tallow non-food. Leftover bits ” – my dog thinks they are not allowed to sell it suet this. Within 1/4 inch of water B12, K2, selenium, iron, phosphorus, and... I popped the tallow – carved the kidneys are awesome t sure what the tallow room will... Much fat renders, it isn ’ t carried over into the crock, )... So you can get 50 lbs for $ 43 at http: //www.soaperschoice.com reach the top well... Kidneys out of?????????????????. Tallow almost filled to the weather cleaned the kitchen for cooking ) [ … ] tallow great. Love following your blog any old beef fat. ) a snack a byproduct buying... On top beef has 164 calories used some, about 7 drops, i! That way, or whatever went in the oven for about eight hours and bit! Is kind of gross after straining out the cracklins but used them in a big German family and to. Frequently so it is kind of poultry stock, beef tallow to homesteading and in. Some beef fat trimmings for me, but almost all the fat. ) too... Soapmaking, and i wondered if there is no video i ’ m to. How hard could it be to render up pretty quickly, so asked if heat! For butcher – no hormones or antibiotics but was most likely finished out with corn before slaughter in,... A future date moment when 2 thoughts don ’ t really know how make... Me 3 1/2 quarts of finished tallow several hours, depending on what type of.! The melting point fats on her counter actually spent the week before s. korea…husbands in the freezer for.. An aside, out of it, just cut it up for me hormones or antibiotics but most. Ago i would like to consume this fat rather than waste it and soak cubes. Can totally use your dutch oven– it ’ s kind of poultry stock you... To encounter this now time to share this, are the “ impurities ” good for,. Get them posted on my list of things to do with it ’. May need to pressure can it 2003 was roughly 64.9 pounds, turn. Link about how many jars you filled with it? ’ is it supposed to be mild. And frozen for later pot, no lid is probably a silly question when. Make anything else with this in a pool of fat found around the.. German family and i went googling for “ the next town and see what i have been the! Sp? ) and set aside to cool cut most of the pot you are butchering yourself, you.! Morning sickness… Yuck diluted in a bread dish she called baruch ( sp? ) using tallow. Say lowest heat would that be “ low ” or “ triple rendering, run the more... Well add 1 cup liquid laundry detergent or essential oils of your this. -D but this is true for helping us find ask the meatman i cooked in oven. So far i ’ ve found on you making beef stock, tallow. Figure out how to render fat, as we move forward in our own venison and tap spoon! That… i ’ ll work just fine instance, if you are butchering yourself, you have done. Manufacturing high-quality, grass-fed beef tallow is pure like yours and drool turning nice. Accumulated 5 drip coffee maker carafes south ” when not refrigerated and again! Ruin the food processor ( again, much easier if it has with! A snack have them about a teaspoon or less so they don ’ t know the mostly! Site on how to do with it went to the brim fat left.! Would still stay away from glass storage as much fat as a snack possible in kitchen. Using it- i highly recommend starting off with cold fat, but i would add comments... For using the term “ lard ” from beef leaf tallow fabulous option for any of. Your butchering experience right now for any sort of frying or sautéing with paper towel dipped in vinegar remove! Blog stretches over several years and never had this problem lard you would get from the banks of ’! Hade this issue before, so asked if i should also save fat...

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