How to make Beef Tallow

Recently I discovered the benefits of using Beef Tallow, as compared to using Seed Oils, like Sunflower Oil or Corn Oil. The reason the Seed Oils are bad for you is because they are chemically processed. In most cases they also add a chemical solvent to increase shelf life. This process strips the seeds of their nutrients, and therefore offer no real health benefits.

Beef Tallow on the other hand is all natural, as it is only rendered beef fat, which is rich in lipids, fatty acids, and vitamins. It has been used for centuries in cooking, to make soaps and candles, and even in skin care. It’s making a comeback and gaining popularity with everyone from beauty influencers to cooks in the kitchen.

Today I show you how easy it is to make Beef Tallow yourself at home. I think once you experience the difference in the taste of foods you fry in Beef Tallow you will have a hard time using anything else. It is a perfect alternative to traditional oils you use for cooking.

Ingredients:

Beef Fat (often called Beef Suet)

Start buy buying some Beef trimmings or Suet from a local butcher or farm. Trim off and remove any meat stuck to it. Slice it down into smaller pieces, which will help the Beef trimmings render down.

Place the fat chunks in a Dutch oven, Slow cooker or pot. Bring to a simmer on low heat for three to four hours, stirring every hour. Check to make sure all the white pieces of fat have melted and separated from the beef trimmings.

Remove from heat. Strain the liquid with a fine-mesh strainer or cheesecloth. Store in a jar or airtight container. Your beef tallow will keep at room temperature for several months. You can also store it in the refrigerator or freezer for up to a year.

To watch me prepare some Beef Tallow simply watch my video below.