How to Make Beef Tallow From Fat
Learn how to make beef tallow from fat at home using one simple ingredient—a traditional, heat-stable cooking fat that stores well.
Servings: 30 ounces
Ingredients
- 2 Pounds Fresh Beef Fat
Instructions
- Preheat the oven to 250 degrees Fahrenheit.
- Be sure to cut your fat into large chunks. There’s no magic size, just as long as it’s not in one big piece.
- Place the fat chunks into an 8x8 baking dish.
- Cook for 3 hours.
- Remove from the oven. Be careful to not burn yourself.
- Pour the liquid from the pan, through a fine strainer, into a pourable measuring cup or bowl.
- Immediately pour the liquid from the bowl/measuring cup into jars and secure the lids.
- Let the fat come to room temperature. Tighten the lids one more time and then place the fat in the refrigerator for 48 hours or until set.
Notes
Tips for Success
- I like to place the jars upside down in the refrigerator while the tallow sets. This allows any remaining water to separate, making it easy to pour off once solid.
- Once chilled, beef tallow will be a soft solid fat. At room temperature, it softens and becomes more fluid—this is completely normal and similar to how coconut oil behaves.
- Beef tallow has a high smoke point, making it excellent for frying, roasting, and sautéing with less kitchen smoke.
- It can be used in place of butter, lard, or oil in most recipes.
- If a few small pieces of meat are still attached to the fat, that’s perfectly fine—it will render down without issue.
