Leaf fat produces a cleaner, milder tasting tallow. We have a small farm and have a pig butchered every few years, so I always have lots of lard. Tallow is an excellent source of niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium and riboflavin – If you get queasy looking at fat, you may not want to go here. Could this tallow be used in the making of candles or soap? The looks on coworker faces when I tell them I rendered lard over the weekend… Priceless. My concern now is will that smell be noticable whenever it’s used? Occasionally an individual rancher will purchase organic feed but the process of digesting grain diminishes the amount of nutrients in the beef, like Omega 3 and vitamin D3. Now that we just had a cow butchered I am rendering lots of suet for future candlemaking. Per capita beef consumption in the United States in 2003 was roughly 64.9 pounds, and a majority of that was ground beef. You know them from just about every southern show on TV. A variety of animal fats and coconut oil mean that you will get all the fat soluble vitamins and a nice dose of b12. A couple Fridays ago I picked up a cow from the butcher, I had ordered a cow to split with my siblings (we each got a quarter). I'm in the process of rendering it, but I don't have any good ideas what to do with beef fat (as opposed to pork fat). I could not imagine having morning sickness and smelling that… you must be so strong!!! Best Wishes and Happy Homesteading ! Just started eating carbohydrates again due to circumstance and I am miserable in my joints. 7. Rendered beef or sheep fat is called tallow. This is probably a silly question, but can you make tallow from cooked fat, or does it have to be raw? I thought I had ruined it last night! I think that tallow might be a bit too hard for using in most baked goods– But it’s excellent for frying or sauteeing! I cooked in the crockpot and the fat floated to the top, and even got crispy. Do you think the warm setting with the lid on or the low setting with the lid off would be better? Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Thanks for the easy recipe. Do you have any insight on this? 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.) It’s runny and grainy. It is kind of hard to get it out of the jar when it’s cold! If you’re using the skillet’s lid, pull it back to create a small opening, too thin for ground beef to pass through. I’d have to find a butcher and not sure how much to ask for. Rendering is a process that converts waste animal tissue into stable, usable materials. thanks! Do you know why this happened? This way you can keep it at room temps with the rest of your canned items. Add hot lid, and sealing ring, tighten down ring and set aside to cool. It still had that smell a bit even after turning a nice white color. . My Mom grew up in a big German family and learned to butcher, make sausage, and render lard. As the fat renders, it will slowly begin to melt and allow the “impurities” to rise to the top. MusicYoutube Audio Library Safety Net (Your fat most likely will not be this yellow. You want to remove all of the “floaties”, so you will definitely need something more than a colander here (although you may want to place your cheesecloth inside a colander to make the straining easier). In order to get the best tallow, you have to render the fat more than once. Then I can break it up like almond bark and put it in bags in the fridge/freezer. Rendered suet, assuming you’ve successfully driven all the water out of it, should last at room temperature basically indefinitely. Thank you so much for taking the time to share this. Chop up the pork fat into cubes no larger than 1 inch and place it in a large pot on the stove. I discovered that what I thought was beef suet was pork fat. It has a high smoke point and is more stable than processed vegetable oils. Despite all their different names – the process is the same no matter what fat you use. We really only eat venison. Your body has a backup plan, when you don’t eat animal fats you can manufacture them from carbs. What the heck, how hard could it be to render? Note: Make sure all the water is cooked out of your fat tho because it can cause it to go rancid over time. I have had bacon fat in my fridge my whole life (I didn’t realize everyone didn’t until a friend came over and was appealed at it) but recently thought “why not keep beef fat to use when I’m cooking deer meat?” (Which I’m sure you know is VERY lean.) This is inefficient and causes inflammation. Thx! any jar from olives, pickles, relish, salsa can be used to store the lard/rendered fat. Online mutton shopping is really good.I always shop mutton online because it save my time and money.I always shop from eZeelo.com and it is good. Shake the skillet lightly to help the fat drain until no more drips from the beef. parchment paper? I have a candle post coming tomorrow–and a soap post coming soon! Hope you find a good butcher! I’m wondering if I should also save the ‘cracklings’ (if they are called that) from this beef tallow. It is wonderful to fry chicken in and to pop popcorn! there is a little island of beef in a pool of fat. What can be done with the cooled grease? When you’re done browning the beef, place a splatter guard or well-fitting lid over the top of the skillet. Keep on rocking ? 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? Can the crispies from the tallow be used the same way? add 26 oz of lye. Beef tallow is great whipped and essential oils of your choose for your skin. To be honest, storing it in mason jars is a pain if you then put it in the fridge. I’m wondering if it would be different if it were a doe? Render beef tallow is on my list of things to do too. Any tips for making french fries with this? I suppose the long cook time is to evaporate all that water. Odds are that they’ll be willing to save the leaf fat from another animal for you for a small fee. Now that it has solidified, it is a nice creamy color. As the fat renders, it will lose volume. I recently tried using Crisco but the result was way too soft. I’m assuming that they will. Good job! Can I substitute lard or can I purchase tallow? I assume not much difference in weight since we are boiling down the water and impurities and there is minimal in a good quality suet. Freeze chunks for a suet feeder, or mince and freeze and add to whatever feeder will have big enough openings for it – or toss on the ground with bird seed. Every once in a while Gran would go to the butcher or abattoir and get some muscle fat trimmings that she'd render down in the oven and then use over the next month or two. this is how i render my fat- tell me if this is right. (Picture from Google Images) […], […] kidney fat searches https://www.theprairiehomestead.com/2012/02/how-to-render-beef-tallow.html The […]. Poured at this temp into Mason jars, the lids will seal snugly, as if they had been processed. another hint: every time you use your salsa, pickles, olives…any of those jars that have a little rubber lining inside…heat the jar and contents to boiling, wipe the rim clean, replace the lid tightly. A great big howdy and hello from the banks of Blair’s Creek, MO. Store sealed jars in cool, dry, dark space. Also you could render it and soak bread cubes in it for the birds. 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. Is there any law against giving it away? I too was wondering about saving the leftover pieces from the rendered suet. So, it is grass-fed for the most part :o). We are butchering Monday and this is one step that I had never done, but wanted to do this time. After straining out the craklins I only ended up with 3 jars of tallow. I can’t imagine wasting that. I’m going to ask for this fat with the next cow we buy. This time I purchased fat from the local grocery – muscle fat again. I just did a 5 gallon stock pot full of tallow almost filled to the brim. Thanks for the great information. I grew up on farm where we raised our own meats, and we rendered both tallow and lard every year, and this is how we prepared it. 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! 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