How to render beef suet: Learn the easy process to turn beef suet into versatile tallow for cooking, candle making, soap, and skincare projects.

how to render beef suet and make into tallow — Screenshot

One of the biggest kitchen projects I’ve been undertaking this year is rendering beef suet into tallow. We were gifted a bunch of beef suet during the winter months, but since I was so busy with our newborn son, I stuffed our freezers full and decided to deal with it later. Well, “later” has come. Earlier this year I learned how to render beef suet, and I am now rendering pretty large amounts of suet into tallow every week, in preparation for all the beef tallow projects I am planning on undertaking this winter (hello tallow candles, tallow soap and of course all the tallow skincare products!). Rendering suet does take a bit of work, but it is not complicated, and the finished product is definitely worth the effort.

Why Use Tallow?

Using tallow offers numerous benefits, making it a valuable addition to your kitchen and home. It has a high smoke point, making it ideal for high-heat cooking methods like frying and roasting, and is nutrient-dense, particularly when sourced from grass-fed cows, providing vitamins A, D, E, and K, as well as CLA and omega-3 fatty acids.

Tallow is stable and long-lasting, versatile for use in cooking, baking, and making candles, soap, and skincare products. It is economical, utilizing the whole animal and reducing grocery costs, and connects with traditional diets and cooking practices. Tallow enhances the flavor of foods, is a healthier alternative to processed fats, supports sustainability by reducing waste, and is beneficial for skin and hair care due to its moisturizing properties.

Ways to Use Beef Tallow

One of the things I like the most about beef tallow is how versatile it is. From cooking, to skin care to candles – the list of things you can make using beef tallow appears to be endless. I have by no means tried all of the DIYs listed below, but those are all the things I am planning on making when the season slows down, temperatures cool, and we are once again spending more time indoors.

Cooking and Baking:
- Frying: Perfect for frying foods like french fries, chicken, and donuts due to its high smoke point.
- Roasting: Ideal for roasting vegetables, meats, and potatoes, adding a rich flavor.
- Baking: Can be used in pie crusts, biscuits, and other baked goods for a flaky texture.
- Sautéing: Great for sautéing vegetables and meats.
- Gravy and Sauces: Use tallow as a base for gravies and sauces.
Skincare Products:
- Tallow Balm: Moisturizing and nourishing balm for dry or irritated skin.
- Lotion Bars: Solid bars that melt with body heat, providing moisture and hydration.
- Soap: Homemade soap with a creamy lather and moisturizing properties.
- Lip Balm: Hydrating and protective lip balm.
Candles:
- Tallow Candles: Natural, long-burning candles with a traditional touch.
Pet Food:
- Pet Treats: Homemade treats for dogs and cats, adding nutrition and flavor.
Bird Feeders:
- Suet Cakes: Nutrient-dense food for birds, especially in winter.
Hair Care:
- Hair Pomade: Natural pomade for styling and conditioning hair.
Healing Salves:
- Salves: Combined with herbs and essential oils for soothing and healing skin ailments.
Household Uses:
- Leather Conditioner: Condition and protect leather goods like shoes, bags, and furniture.
- Wood Polish: Polish and protect wooden furniture and utensils.

Why You’ll Love Learning How to Render Beef Suet

Cost efficient: If you can get your hands on some beef suet (in my case, it was completely free!) rendering your own tallow is an extremely cost-efficient way to make all the beef tallow products your heart desires.
Easy: While it does take several different steps, the rendering process is not complicated.
Quality: My rendering your own tallow, you get to determine the quality of beef suet you use, as well as ingredients used in every step of the process.

What You’ll Need

beef suet
water
salt

Tools

large pot
metal mesh strainer
cheese cloth
large metal bowl
freezer bags

Instructions

Prep the suet: Cut your pieces of suet into small cubes. Discard any impurities or pieces of meat that may still be attached to the suet.
Add all your cut up fat trimmings into a large pot.
Pour filtered water over the suet. The amount depends on the amount of fat you’re rendering, as well as the size of the pot. The water level should come up about 1/4 of the way up in the pot.
Add about 2tbs of salt, and mix everything thoroughly.
Bring to a simmer, then turn heat down. You want the mixture to be hot and simmering lightly, but not actively boiling.
Leave on light simmer for 4-8hours, until most of the fat melts.
Extract any unmelted chunks with a slotted spoon. Then, pour the tallow into a metal strainer lined with a cheese cloth, on top of a large metal bowl.
Allow to strain through. Then, cover the metal bowl with plastic wrap and set it the fridge to harden up, for about 5 hours.
When hard, press on the sides of the metal bowl and the top layer of rendered tallow will pop up in a single piece. Discard any water & impurities left below.
Add tallow to a large pot, cover with filtered water and repeat the entire process again for second rendering.
Once done, your tallow should be white and odorless. If not, repeat the process one more time.
Place in an airtight container or ziplock bags until you’re ready to use the tallow for cooking or other DIY projects.

FAQ

Leaf fat from a grass-fed cow is ideal for rendering, as it produces a high-quality, clean tallow. You can get it from a local butcher or butcher shop.

Yes, you can render other animal fats like pork fat, but the process and final product will differ slightly. Beef suet is preferred for its high smoke point and versatility.

Cut the raw suet into small chunks or use a food processor to break it down. Remove any large pieces of meat and connective tissue for a cleaner rendered fat.

Render the suet over very low heat, just enough to see small bubbles forming. Avoid high heat to prevent burning the fat and producing a beef smell.

Yes, you can use an Instant Pot on the slow cooker setting for rendering suet. This is an easy way to maintain a consistent low temperature.

The total cook time can vary, but it usually takes several hours for the fat to render completely. Patience is key for the best tallow.

Strain the rendered fat through a coffee filter or cheesecloth to remove browned bits and leftover bits, leaving you with a clean final product.

Yes, rendered beef fat, or tallow, is excellent for savory cooking, deep frying, and making french fries due to its high smoke point.

Tallow can be used for cooking, making tallow balm, suet cakes for birds, and various DIY projects like candles and soap.

Yes, you can use the dry rendering method on the stove top or in a Dutch oven. Both methods involve slow cooking at low temperatures.

The fat is fully rendered when the liquid fat is clear, and the fat pieces have shrunk and turned crispy. You will also notice fewer small bubbles.

Rendered suet from grass-fed beef is considered a traditional fat with various health benefits, making it a healthy fat option for cooking.

Tips on How to Render Beef Suet

1. Start with Cold Suet:

Keep the suet cold or partially frozen rather than room temperature, to make it easier to handle and cut into smaller pieces.

2. Remove Any Meat and Connective Tissue: Can I use other animal fats for rendering?

Trim off any meat, blood spots, and connective tissue from the suet to ensure a clean, pure tallow.

3. Cut into Small Pieces or Grind:

Cut the suet into small pieces or use a meat grinder to break it down. Smaller pieces render more efficiently.

4. Use Low Heat:

Render the suet over low heat to prevent burning and ensure a smooth, clean tallow. A slow cooker or a heavy-bottomed pot on the stovetop works well.

5. Add Water Initially:

Add a small amount of water to the pot at the beginning of the rendering process to prevent the suet from burning before it starts to melt.

6. Stir Occasionally:

Stir the suet occasionally to help it melt evenly and to prevent sticking or burning on the bottom of the pot.

7. Strain Thoroughly:

Once the suet has completely melted, strain the liquid tallow through a fine mesh strainer or cheesecloth to remove any remaining solids.

8.Store Properly:

Pour the strained tallow into clean, dry jars or containers and let it cool completely before sealing. Store in the refrigerator or a cool, dark place.

9. Use for Various Projects:

Rendered tallow can be used for cooking, making candles, soap, and skincare products. Be sure to keep it pure if you plan to use it for skincare.

10. Work in Batches:

If you have a large amount of suet, work in batches to avoid overcrowding the pot, which can prevent even rendering.

11. Keep an Eye on Temperature:

Maintain a steady, low temperature throughout the process to ensure the tallow doesn’t scorch and retains its quality.

Storage

Method: Store the tallow in airtight containers or jars in the refrigerator.
Duration: Can last up to a year or more.
Best For: Longer shelf life and maintaining freshness.

Method: Pour the cooled tallow into ice cube trays, freeze until solid, then transfer to freezer-safe bags or containers.
Duration: Can last for several years.
Best For: Long-term storage and easy portioning for future use.

Method: Use a vacuum sealer to remove air and seal the tallow in vacuum bags.
Duration: Can last up to several years if kept in the freezer.
Best For: Maximum shelf life and prevention of freezer burn.

Method: Store small amounts of tallow in smaller jars or containers for easy daily access.
Duration: Follow the storage guidelines for room temperature or refrigeration based on your needs.
Best For: Convenience and minimizing exposure to air and contaminants.

Method: Regardless of storage method, always label and date your containers to keep track of freshness and use older tallow first.
Best For: Efficient rotation and ensuring you use the freshest tallow.

How to Render Beef Suet and make into Tallow

How to render beef suet: Learn the easy process to turn beef suet into versatile tallow for cooking, candle making, soap, and skincare projects.

Ingredients

beef suet
water
salt

Instructions

Prep the suet: Cut your pieces of suet into small cubes. Discard any impurities or pieces of meat that may still be attached to the suet.
Add all your cut up fat trimmings into a large pot.
Pour filtered water over the suet. The amount depends on the amount of fat you're rendering, as well as the size of the pot. The water level should come up about 1/4 of the way up in the pot.
Add about 2tbs of salt, and mix everything thoroughly.
Bring to a simmer, then turn heat down. You want the mixture to be hot and simmering lightly, but not actively boiling.
Leave on light simmer for 4-8hours, until most of the fat melts.
Extract any unmelted chunks with a slotted spoon. Then, pour the tallow into a metal strainer lined with a cheese cloth, on top of a large metal bowl.
Allow to strain through. Then, cover the metal bowl with plastic wrap and set it the fridge to harden up, for about 5 hours.
When hard, press on the sides of the metal bowl and the top layer of rendered tallow will pop up in a single piece. Discard any water & impurities left below.
Add tallow to a large pot, cover with filtered water and repeat the entire process again for second rendering.
Once done, your tallow should be white and odorless. If not, repeat the process one more time.
Place in an airtight container or ziplock bags until you're ready to use the tallow for cooking or other DIY projects.

Notes

Tips

Start with Cold Suet: Keep the suet cold or partially frozen rather than room temperature, to make it easier to handle and cut into smaller pieces.
Remove Any Meat and Connective Tissue: Trim off any meat, blood spots, and connective tissue from the suet to ensure a clean, pure tallow.
Cut into Small Pieces or Grind: Cut the suet into small pieces or use a meat grinder to break it down. Smaller pieces render more efficiently.
Use Low Heat: Render the suet over low heat to prevent burning and ensure a smooth, clean tallow. A slow cooker or a heavy-bottomed pot on the stovetop works well.
Add Water Initially: Add a small amount of water to the pot at the beginning of the rendering process to prevent the suet from burning before it starts to melt.
Stir Occasionally: Stir the suet occasionally to help it melt evenly and to prevent sticking or burning on the bottom of the pot.
Strain Thoroughly: Once the suet has completely melted, strain the liquid tallow through a fine mesh strainer or cheesecloth to remove any remaining solids.
Store Properly: Pour the strained tallow into clean, dry jars or containers and let it cool completely before sealing. Store in the refrigerator or a cool, dark place.
Use for Various Projects: Rendered tallow can be used for cooking, making candles, soap, and skincare products. Be sure to keep it pure if you plan to use it for skincare.
Work in Batches: If you have a large amount of suet, work in batches to avoid overcrowding the pot, which can prevent even rendering.
Keep an Eye on Temperature: Maintain a steady, low temperature throughout the process to ensure the tallow doesn’t scorch and retains its quality.

Storage

Refrigeration:

Method: Store the tallow in airtight containers or jars in the refrigerator.
Duration: Can last up to a year or more.
Best For: Longer shelf life and maintaining freshness.

Freezing:

Method: Pour the cooled tallow into ice cube trays, freeze until solid, then transfer to freezer-safe bags or containers.
Duration: Can last for several years.
Best For: Long-term storage and easy portioning for future use.

Vacuum Sealing:

Method: Use a vacuum sealer to remove air and seal the tallow in vacuum bags.
Duration: Can last up to several years if kept in the freezer.
Best For: Maximum shelf life and prevention of freezer burn.

Portioning for Daily Use:

Method: Store small amounts of tallow in smaller jars or containers for easy daily access.
Duration: Follow the storage guidelines for room temperature or refrigeration based on your needs.
Best For: Convenience and minimizing exposure to air and contaminants.

Labeling and Dating:

Method: Regardless of storage method, always label and date your containers to keep track of freshness and use older tallow first.
Best For: Efficient rotation and ensuring you use the freshest tallow.