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Pure white rendered fat in mason jars showing how to make beef tallow using the osmotic purge and double render method.

How To Make Beef Tallow

Rebecca Blumer
Turn inexpensive butcher trimmings into liquid gold with this simple slow cooker method. Learn how to make beef tallow that sets up snow-white and completely odorless, perfect for high-heat cooking, flaky baking, and even skincare.
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Soaking time 2 hours
Total Time 8 hours 30 minutes
Course Condiment, Staple
Cuisine American
Servings 32 tablespoons
Calories 115 kcal

Equipment

  • Slow cooker
  • Fine mesh strainer
  • Ultra-fine cotton cheesecloth
  • Wide-mouth mason jars
  • Flexible silicone bowl

Ingredients
 

  • 3 pounds beef fat, trimmed of muscle and meat

Instructions
 

Prep and Purge

  • Cut the beef fat while it is semi-frozen, it should feel stiff but still sliceable. Chop it small, or run it through a meat grinder, then soak it in ice water mixed with 1 tablespoon of coarse salt for 2 hours until the water looks a little cloudy.
  • Drain thoroughly and let it sit in the strainer for a few minutes. You want the pieces to feel cold and clean, not dripping, because excess water slows rendering and can cause sputtering later.

Slow Cooker Rendering on LOW

  • Put the chopped fat into a slow cooker set to LOW, and keep the lid OFF the whole time so moisture can escape instead of raining back down as condensation.
  • Let it gently simmer, never boil, for roughly 6 to 8 hours, stirring occasionally so nothing sticks and scorches along the sides.
  • Stop when at least half the pieces have browned and sink under a pool of clear liquid fat. Pushing it too far can turn the whole batch darker and give it a borderline burnt flavor.

Strain, Then Cool Into a Block

  • Set a fine mesh strainer over a large glass bowl, then line it with ultra-fine cotton cheesecloth. Pour or ladle the hot liquid through slowly to filter out impurities.
  • Let it drain until the stream slows to a drip. When it is cool enough to handle, squeeze the cheesecloth to coax out the last bit of fat, then set the crispy cracklings aside.

Double Render and Jar

  • Let the strained tallow cool in a flexible silicone bowl until it becomes a solid block. Flip it out, then scrape off the bottom layer of grey impurities until the underside looks completely clean and pale.
  • Melt that cleaned block one final time for 15 minutes, just long enough to flash off any microscopic moisture. Pour into wide-mouth mason jars, and let the jars cool completely before you screw on the lids.

Notes

Trimming Tip: Always chop the fat while it is semi-frozen to get neat, even slices that will render at the exact same pace.
Temperature Control: Keep the slow cooker on LOW and leave the lid off entirely so trapped condensation does not drip back into the fat, which can invite mold later.
Straining Advice: Use ultra-fine cotton cheesecloth instead of a standard strainer to catch the microscopic meat proteins that act as sneaky spoilers.
Storage Guidelines: Store the fully dried out tallow in clean jars in a cool, dark place. For maximum shelf life, keep it in the refrigerator for up to 3 months or freeze it for long-term use.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 115kcalFat: 13gSaturated Fat: 6.5gCholesterol: 14mg
Keyword beef tallow, how to make beef tallow, rendered fat, suet
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