How To Render Beef Fat?

Use extra fat trimmings from a brisket or other parts of the cow to make your own beef tallow. The beef tallow is a fantastic oil or butter substitute that tastes absolutely delicious. If you keep reading, I’ll demonstrate how to make beef tallow in your own kitchen. It’s quite simple to do.

Rendering your own fat at home is a great way to get the most from your meat purchases. Even better – use that tallow and lard to cook up some delicious dishes.

It’s not your imagination that the McDonald’s fries from your youth taste so much better than the current versions; they are different now from how they were then. They used to fry in tallow back then, which unquestionably increased the flavor of those golden strands.

Now, I’m not here to discuss how using tallow and lard is good for your health. Numerous mom blogs offer information on oleic acids and vitamins. However, here are some reasons I make my own lard at home and why you should, too.

1) It’s a frugal use of fat you’ve already purchased. You paid for that brisket, fat and all.

2) Using as much of the animal as possible when eating meat is a responsible strategy.

3) IT IMPROVES THE FLAVOR OF EVERYTHING YOU COOK OR FRY IN IT.

Why do you render fat?

Since fat is the primary means by which meat imparts flavor, it should come as no surprise that pure fat that has been melted down makes a delicious oil substitute. Rendering is essentially the breakdown and melting of animal fats. When the fat cools, it is strained to remove any impurities after melting, leaving you with a paste-like substance.

What’s the difference between lard and tallow?

The difference between lard and tallow is a simple one. While both lard and tallow are made from animal fats, lard is made from pork fat and tallow is made from beef fat.

What happens if i don’t render fat slowly?

Many people will tell you that properly rendering fat takes HOURS and HOURS. And it does… sort of. It does take some time, but there are quicker alternatives. My method takes about 2 hours all up. The quality of the finished product makes up the majority of the time difference.

Your finished fat will be whiter and have a more neutral smell if you melt the fat over VERY low heat for 6 or 8 hours. If you cook it more quickly, the fat might turn brown. This gives the finished product a slightly more animal-like odor and yellower color. Even though my speedy version only lasts 2-3 months in the fridge, the slow version is slightly purer and will last you a little bit longer.

Only when making baked goods like pie crusts, pastry, or even biscuits do you actually need snow white fat. It’s not really a problem if it has some flavor because I use the majority of my fat as a flavor base in savory dishes.

What can I cook with lard or tallow?

The most decadent and crispy roast potatoes you can imagine. Use it as a fat to make incredibly flaky biscuits, cook steak in it for these beef chicharrones, or even use it to make caramels out of pork or duck fat.

In fact, you can use tallow to make your own body butter, which is fantastic for your skin. Or, if you want to keep things simple, just substitute the fat for conventional cooking oils.

What equipment do i need to render fat?

muslin (I actually use reusable wipes you can buy at the grocery store! ), a sieve or strainer, a deep saucepan or stock pot, and a storage jar. You can also use your slow cooker or Instant Pot on the low setting, but it will take a while. I prefer a saucepan because I find it to be much easier to remove liquid-lava hot fat from a slow cooker.

Step by step photos – recipe instructions below:

How To Render Beef Fat?

how to render fat and make your own tallow

  • Author: Jess Pryles

2–5 lb Beef or Pork fat

  • Cut your fat into chunks no bigger than 1 inch to make it melt more easily. 5 inches.
  • Put the fat first in the pan, then add just enough water to the pan to cover the bottom by about half an inch.
  • Turn the heat down to low after placing the pan over a medium flame and waiting for the water to begin to boil.
  • Stirring occasionally, cook gently for 1-2 hours until the majority of the fat has rendered. It should be a translucent yellow color. Even though it may appear attractive, if it begins to turn brown, your temperature is too high.
  • Because the meat and silverskin are still attached to the fat, it will never completely turn to liquid, leaving you with floating, crisp-appearing pieces. Approach at your own risk; the beef ones taste somewhat like ear wax, but the pork ones are delicious.
  • Be careful handling the fat at this point because it is searing hot. Set up the sieve over a heat-resistant bowl and line it with the muslin or other straining material. Put the pan back on a heat-resistant surface and carefully pour the rendered fat through the sieve. Discard the muslin. In case you need to strain it twice, I prefer to pour it into a bowl first before transferring it to a jar.
  • Pour the bowl’s contents into a clean jar after 10 to 15 minutes; the mixture will still be hot and quickly heat the glass. For up to three months, seal the container and keep it in the fridge.

How to Render Beef Fat

FAQ

How do you render beef fat at home?

Place all of the fat pieces in a stockpot and top with water to cover the fat. For a few hours, simmer the fat on low heat until it begins to shrivel. Stir it around every 20 minutes or so.

Do you add water when rendering beef fat?

Rendering can be done using either dry heat or wet heat. When you use dry heat, you are only using the fat to cook; wet heat also uses a small amount of water. With either approach, you can utilize a crock pot, a stovetop, or an oven. The fat is slowly heated until it melts, and any impurities from the cooking process are then removed.

How do you render fat out of meat?

The difference is a matter of sourcing. Lard is rendered pork fat, whereas tallow is rendered beef fat.

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