Rendering Beef Suet into Tallow is a very simple process. For most people the most difficult part is finding Grass Fed, Pasture Raised, Beef Suet. I always recommend buying from a local farmer, if you need help finding a local farmer check out EatWild.com or LocalHarvest.org. However if you are unable to find a local source you can buy quality Beef Suet to render online, Click HERE for where I recommend.
If you are new to Real Food and not familiar with why Tallow is an amazingly healthy fat for cooking, Please check out this post What are Safe Cooking Oils & Fats by Diane Sanfilippo of BalancedBites.com
And just to remind you, I ONLY advocate the consumption of fat from cows that were raised exclusively on organic pasture, that have eaten only GRASS. Cows that have eaten grains are not healthy animals and thus are not healthy for us to eat. If you would like additional information regarding the benefits to eating grass fed beef, please read this post Why Grass-Fed Beef is Good for You by Dr. Mercola of Mercola.com
Here’s How I Render Beef Suet into Tallow:
1. Coarsely Chop your Suet (solid beef fat)
2. Put your chopped suet into a large pot
3. Render your Suet over low/medium heat – You want to “melt” it low and slow to avoid burning your tallow.
4. After all the suet has melted, the leftover bits have browned and are floating on top of the liquid fat (at least an hour or longer) remove your pot from the burner to allow it to cool slightly.
5. Strain the browned bits from the liquid fat by straining your tallow through a colander lined with cheesecloth. (we scoop out the bigger bits first, just so it’s a little easier)
6. Transfer your liquid tallow to glass jars and allow to cool to a solid at room temperature.
7. Tallow will keep for a couple weeks at room temperature, for longer storage refrigerate or freeze. Frozen tallow will keep up to a year.