Rendering beef kidney fat (suet) into pure, creamy tallow is a simple process that results in versatile and long-lasting cooking fat. Tallow is perfect for frying, baking, and even skincare applications. Follow these steps to ensure a smooth, high-quality result!
What You’ll Need:
✔ Beef kidney fat (suet) – Trimmed of any excess meat or connective tissue
✔ Sharp knife or food processor – For chopping or grinding the fat
✔ Stainless Steel pot or slow cooker
✔ Water – To prevent scorching
✔ Cheesecloth or fine mesh sieve – For straining impurities
✔ Baking soda (optional) – Helps reduce beef smell
✔ Glass jars or storage containers
Step-by-Step Guide to Rendering Tallow
1. Chop the Fat
To help the fat render evenly and quickly, cut it into small chunks no larger than 1.5 inches. You can also grind the fat in a food processor for a faster rendering process.
2. Start Cooking
Place the chopped fat into your pan and add enough water to cover the bottom (about ½ inch deep). This helps prevent the fat from scorching.
3. Heat Slowly
Set the pan over medium heat until the water starts to simmer, then reduce the heat to low. The goal is a slow and gentle rendering process to avoid burning the fat.
4. Simmer for 1-2 Hours
Let the fat cook down for 1-2 hours, stirring occasionally. It should turn into a clear, translucent yellow liquid. If the fat starts turning brown, your heat is too high.
5. Remove the Cracklings
Some solid bits (silverskin, meat, or gristle) will remain and won’t fully melt. These will turn into crispy pieces floating in the liquid fat. Beef cracklings don’t taste great , so you can discard them or use them as animal feed or salad toppings.
6. Strain the Rendered Fat
Carefully pour the hot fat through a cheesecloth-lined sieve into a heatproof bowl. This removes any remaining impurities. If needed, strain it twice for extra purity.
7. Purify the Tallow (Optional but Recommended)
For a creamy and smooth texture, place the rendered fat in a large stainless steel bowl with water and let it harden. Once solid, lift it out and scrape off any discolored portions from the bottom and render again.
For extra refinement, re-render the fat 2-4 times by melting it down again and adding ½ to 1 cup of baking soda each time. If your tallow is crumbly instead of creamy, re-render until the finished tallow is creamy.
8. Store Your Tallow
Once the texture is smooth and creamy, melt the fat and pour it into clean glass jars. Be cautious, as it will still be very hot!
- Refrigerate for up to 3 months
- Freeze for longer storage
- Can the tallow for long-term preservation