🔵 How To Render Beef Fat – Beef Tallow


hey everyone welcome back today I am
rendering beef fat so that I can
have it for cooking for deep-frying for
just frying in general I really like
beef fat for certain things and I know
that some people are immediately going
to start start saying oh he’s he’s
rendering tallow sort of maybe not
really if you take a look the fat that
I’ve got here still has meat attached so
this is muscle fat these are trimmings
that the butcher has taken off of roasts
and steaks and stuff like that so
not technically fully considered tallow
in today’s world tallow sort of has just
come to mean rendered beef fat
traditionally tallow was only rendered
beef fat from internal fat the fat that
lines the inside of the animal and hangs
around the kidneys and the liver and
that sort of thing
and that fat has no no meat associated
with it no musculature in it and it has
a slightly different chemical compound
so at room temperature it is hard like
really hard and that’s the kind of fat
if you are looking to make soap or
candles or something like that you want
the internal fat if you are just
rendering out fat in order to cook with
it muscle fat is far easier to get and
works just as well there are some people
who say that because of the the
different chemical structure the
internal fat is healthier I don’t know I
don’t really you know I sort of believe
it but at the same time I sort of don’t
so what I’m doing here is I’m just I’m
just chopping it up I’m trimming out as
much of the muscle as I possibly can and
you don’t need to be terribly fanatical
about it if some of the muscle gets into
the pot
gonna be completely fine and I know that
a lot of the tutorials tell you to put
this into a lot of the tutorials tell
you that you have to take all the muscle
off I’m I’m not going to say that
because I don’t believe it
and most of the tutorials tell you to
put it into a food processor and chop it
as finely as possible again I think
that’s a waste of time right so I’m just
about there it’s all it’s all trimmed up
got it in the pot now at this point have
your oven on preheating you want a low
oven somewhere between 225 and 250
degrees Fahrenheit at that temperature
the fat will render out over the course
of depending on how much you’ve got four
or five hours and a lot of tutorials
tell you to put water in the bottom of
the pot because people are afraid of it
burning if it’s burning your oven is too
hot there’s no other way to say it
225 to 250 and it will not burn the fat
will just render out and you know I’m
gonna put this in and I’m gonna check it
probably in about an hour and and give
it a stir so this is what it looks like
after about an hour and a half in the
oven you can see that a lot of fat has
already rendered out now you could use a
scoop and take some of that fat off
already if you wanted to scoop it out I
really have no need I’m just gonna let
it go probably another hour and a half
to two hours
so I think this smells absolutely
fantastic beef fat wonderful so the next
thing to do is strain it out pretty
straightforward strainer over a big dish
and you pour the fat out
now that’s quite a bit of beef fat
there’s probably still more in here
we’ve been five or six hours I might put
it back in the oven and see if I can get
just a little bit more this will harden
to about the consistency of butter at
room temperature and so you can either
keep it at room temperature my
grandmother just kept it in a jar on on
the counter never lasted long enough
that would ever go bad if you’re not
going to use it very often keep it in
the fridge keep it in the fridge for
five or six months or you could freeze
it and pretty much keep it a year or
more it’ll start to taste bad but not
because it’s gone bad but because it’ll
start to taste like the freezer so this
is fantastic for french fries it’s
fantastic for Yorkshire puddings all
kinds of things we just did a beef
brisket braised and beef fat for tacos
absolutely amazing so take a look
through the rest of our channel to where
we use this we’re gonna do a steak frite
coming up done in this beef fat
stay tuned thanks for stopping by
you

59 thoughts on “🔵 How To Render Beef Fat – Beef Tallow

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  • I've never rendered that much fat before. However, whenever we have steak, I will trim most of the fat before cooking it and then put the fat in a cast iron skillet on a very lower burner for a few hours. I'll get enough fat to fry eggs for the next few days.

    Now that I know a way to do a large batch, maybe I'll try making a bunch.

  • Thanks! Is it supposed to get that dark. Your hardened tallow is lighter in color. Just wondered if it lightens up after cooled.

  • Hello Glen, I am hopeful you can help me with my question. I cooked ground beef in my pressure cooker (added 1 cup of water) and poured the liquid into a bowl after it was done cooking. I had planned to toss the liquid (fat) the next day after it cooled. The next morning, I scrapped away the top layer of fat for the trash and below that was a jello like consistency substance. I was puzzled as to why the liquid turned to jello. Before I toss that as well, what is it and could it be used to make soups? Since the fat rose to the top, would it be considered low or fat free? Thank you for any help you can offer.

  • Great video, straight to the point, plain and simple. Just made my first grass fed beef tallow and it's wonderful. Cooked @ 230F for a bit over 6 hours. I've seen several tutorials but decided to go with yours. Happy with the result. Thank you for sharing!

  • I'm a vegetarian who's interested in making beef tallow for Suet so I can hopefully attract a huge, gorgeous Pileated Woodpecker that I've see in the top of several trees in my backyard and I hope to coax him a little closer. Thanks a bunch!

  • Have you tried to make beef rinds out of the leftover fat pieces? Do they taste good? They should be gorgeous with those bits of meat in them…

  • Hi Glen, I've only rendered internal organ fat (surrounding kidneys) and it really helps me digest my food like a great probiotic would, but better. For instance, chicken or meat (usually mostly eat chicken), when I have eaten them in the past, usually takes me a whole day to visit the bathroom, but when I use kidney fat that time is quartered. Just some food for thought, and yes, I FEEL GOOD on the energy I get, not weighed down or sleep. Thanks for your most informative video.

  • I am a Canadian Cree Metis. We do exactly this but leave a bit of the meat on. We render as much fat as possible. The remaing chunks iadd salt and eat some of them. I also take some and place in between two slices of bannock. In cree we call the remaining Indian Popcorn, somecall them cracklins i say delish. Oh my arteries i am so sorry stop squealing lol

  • what do you do with the bits and pieces of the unmelted fat? Can you render it completely or will it become crisps?

  • I'm about to open a potato fries in my country, but beef oil seems to hard to find and it tooks long time process i think. So Is it good if i mix that animal oil with palm oil to fries a potato? Answer please

  • Where I am from we use a lot of internal fat to cook. We can even buy it at the supermarket because it is really common and a tradition. Here we only use muscular fat for one dish that is called "torresmos". "Torresmos" are the bits of meat that are atached to the muscle fat, we render the fat and then eat them.

  • Traditionally, Scottish fish and chips only use beef fat. My Grandfather had a fish and chips shoppe and it was very interesting. A lot of UK people came in to try it for authenticity, and most said it was just as good or better than back home. The beef fat was the secret.

  • Is this better than the likes of sunflower/linseed oil? It probably adds a whole new level of flavour to dishes.

  • how long it will stay good without refrigeration considering room temperature around 35-42 degree celcius

  • considering that I'm a student and don't have a fridge or oven. well I do have an induction and a pressure cooker, need some guidelines on how to do this and still be able to use it for a long period as the room temperature here is around 40-degree Celsius generally.

  • Really enjoying your videos- only came across them accidentally and was amazed that I hadn’t heard of your channel before. I just wanted to ask if the beef fat can be re-used or is it one shot only? Say if you do chips can you strain it and use it again?

  • I have a few questions. The first being how do you obtain the trimmings? Can you just go to the butcher and order fat trimmings? Secondly does it expand when cooling or would it be safe to fill a Mason jar completely as oppose to possibly 75% and put it in the fridge

  • I'm trying to ramp up the beefiness of burgers. Does this have a beef taste? would frying burgers in the fat or even adding it to the burger mix improve the beefiness of the burger?

  • Seeing this video as a Spanish it's kinda weird, here in Spain we use only olive oil or sunflower oil and we are told that meat fat it's just bad for you and your body, Soo seeing this it's just odd

  • When I drain the fat from mince beef, there are two layers. The top layer is buttery and grainy like this, the bottom layer is transparency and like a gel. What is that?

  • I have a question I tried to get muscle fat but they don’t give the muscle fat, but they will give me other beef fat will that be ok

  • Needed to find a video about this as I use pure fat as a lubricant for old muzzle loading black powder guns. Was overjoyed to see the one I picked was one by you, who I already subscribe to. Thank you for your hard work my friend.

  • It's so weird seeing North Americans render animal fat. Lard and Tallow is so incredibly easy and cheap to get in the UK. Many butchers will give it away to regular customers, others will charge you maybe £1 per kilo of fresh, rendered pork lard and maybe a bit extra for the same amount of Tallow.

  • When you've rendered every bit of fat you can take all the pieces out and microwave it. You'll end up with at least 20% more pure fat.

  • Melt it in the oven! Brilliant! I've been rendering chicken fat and lamb fat on the stove with a little water and it's good but a mess. Thanks for this! By the way we always ate the cracklin's – we called them greeves – either straight out of the pot with fresh sliced onion https://youtu.be/Jnq6cCSoIQg (3:30 – 4:40) or sprinkled on chopped liver… Yum.

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