• If your beef fat is frozen, you’ll want to let it defrost completely before starting.
• Cut the beef fat into roughly one inch chunks and put it in a large stock pot. You can see that my beef fat has a lot of meat still on it because it came from the muscle portions of the cow rather than around the internal organs.
• Put the pot on the stovetop and cover it. Turn it on low.
• Let your beef fat heat for several hours. If it starts to bubble, you’ll need to turn the heat down so you don’t burn it. It took about 4 hours for my beef to render. Stir your pot periodically so that it doesn’t stick to the bottom or burn, which would give it an off flavor.
• You’ll know the tallow is ready when most of the fat has melted through
• Scoop out any large chunks. Your tallow should be a rich golden color and smell delicious!
• Strain your melted beef fat through a mesh strainer or even a coffee filter. Using a coffee filter takes a little bit longer and you may want to keep your pot on the stove so the tallow stays warm and melted. I went through several coffee filters for this much tallow.
• Store your tallow in a mason jar. You can keep it in your fridge for up to a year or even longer if you store it in the fridge or freezer.

Alternative Method

• You can render your beef fat in the oven. Place it in a dutch oven in your oven at 225 degrees Fahrenheit. Stir it and check on it occasionally. It will take at least 5 or 6 hours using this method. You could also put your beef fat in the crock pot and allow it to heat. It will take at least 5 or 6 hours in the crockpot, as well.

Storage and Shelf-Life

• Beef tallow is a shelf stable, nutrient dense food. It typically does not get rancid but may oxidize over time. Tallow rendered from suet will be harder at room temperature, which makes it more suitable for crafting into candles and cosmetics. Tallow rendered from muscle fat will be a little softer at room temperature, like butter.