Btw I didn’t food process it, just cut it in tiny chunks. Paper towels will absorb much of the fat from cooked ground beef. What is the ratio of actual lard you would get from the tallow? Also you could render it and soak bread cubes in it for the birds. I bought some from a guy I know at the farm market – it did have a rib in it – guess that was ok. Really messy work! Thanks for sharing this…now to find a butcher who has some suet for me. I have tasted a spoonful occasionally and it tastes as expected. Tallow is from BEEF. I ~ Cooking ground beef without the fat rendering … Hi! Hah – this post is brilliant. Good luck finding a butcher! melt 14 cups of grease/oil/drippings to 120 degrees. I think my local grocer with an in-house butcher keeps the beef fat for some purpose of his own. We have a small farm and have a pig butchered every few years, so I always have lots of lard. Although I think I am doing the cool in shallow pan idea and break up like bark. I put it on everyday. thanks! Place new lids in hot water and bring to a simmer, then keep the in the hot water. It consists of finely shredded raw potato, onion, and the crackins all rolled into risen bread dough, pinched shut, and baked as a loaf. I use an old hand-crank meat grinder to chop it up & 2 big stockpots to melt it down. Yes, I believe that any kind of suet will work. We buy 1/2 a grass fed, hormone/antibiotic free cow annually but I have never asked for the bones or fat…this year that will change on our next order! Can reheat from multiple batches and add together? I too was wondering about saving the leftover pieces from the rendered suet. I actually spent the week before Christmas rendering tallow (finishing just hours before we left for Grandma’s!) when the crisco can is full, i make soap. As the fat renders, it will lose volume. I’m learning how to render lard, tallow, and other old ways of eating that have been forsaken but are vitally needed. Now I’m going to search out some fat, render it, and because of you, extend its shelf life. I believe that the temp of the oil should be around 350 degrees- but I don’t have a frying thermometer, so I usually just throw a “test fry” in and wait until it starts sizzling. He said there wasn’t any of the tallow fat wrapped around the kidneys. It depends on how much kidney fat you have to start with. That may be one of my goals this year as well if I can get a hold of grass-fed beef and fat. (or have a super strong stomach!) I received 16 lbs of beef suet from a friend that works at a church. I have read this blog a couple of timesin its entirety, nice comments. Neither one is better or worse–just different. I have an intestinal reaction to ingesting beef and pork and have no interest in cooking or handling the fat just because the smell or thought of the smell is nauseating. They are SO good– enjoy! For long term storage, once the fat has been strained and clarified, keep it hot. Let the ground beef drain for five minutes after rinsing it. (Did you know that McDonald’s used to fry their French fries in tallow back in the day? You have inspired this city girl! And it’s one of those homestead skills I think everyone should have in their repertoire. US Wellness Meats also sells suet and tallow. After all, you end up cooking to death during the rendering process anyway. i save all the fat drippings from cooking, deglaze the pan with water, put it in the refrig. Just purchased some suet from the local butcher shop ($1.00 a pound, not bad I guess). I rendered tallow yesterday for the 1st time. Thank you for sharing your knowledge!! Unfortunately, I didn’t weigh out my suet as compared to my finished tallow, so I’m not sure what your final yield will be– kicking myself for forgetting that step! It was wonderful lanolin soap. Was I jipped out of my dollars or what ? My grandmother however had her lard on the other hand in glass jars, and she kept it in room temp. tia! 2. Might have made the smell worse though. I’ve never done poultry fat– sorry. I just posted my small batch tallow and lard soap recipes (in case you’re wondering what to do with all that lard other than making french fries) http://thecheerfulagrarian.blogspot.com/2012/02/small-batch-soap-making.html. Scoop the ground beef in small quantities and tap the spoon on the skillet to remove as much fat as possible. I also used pure fat no red meat or gristle ( I am a meat mrkt mngr easily ready to obtain). It has a cellophane-ish coating on it and feels kind of waxy. I did not heat until they turned crispy. Hahaha! Coarsely ground Beef Fat will render easily and quickly. Or pour into ice cube trays to freeze and dump out to store in large zip locks in the freezer- that way you’ve got 2 Tablespoon increments of tallow to use in recipes or whatever. 8. Thanks! I have a bunch of pork lard, wonder if I could use that instead? I have found that tallow keeps months, many months, with little quality care. It has a high smoke point and is more stable than processed vegetable oils. Or are there other steps? Removing fat can strip away seasonings you added when browning the beef, so you might need to add more once you’ve finished. I was frying chips with it but it developed a strong distinctive smell of cow manure. Would love to know how to make shampoo bars ! Im really interested in this and would love to give it a try. Great information. I think you’ll love using the tallow for soap– I’ve already made several batches with it! At a little country store. My sis and BIL usually buy half a cow from a local farmer (they go in with another family.) First time I got two pounds at a local butcher, thinking candles and birdseed cakes. […], […] you need to get hold of some suet/kidney/leaf fat from a butcher and render it out. I gain weight without any fat. I also bought some citronella oil and have used some, about 7 drops, and the sloppy candles sit. We are butchering Monday and this is one step that I had never done, but wanted to do this time. They scratched their heads but agreed, and two weeks later I had about three pounds of organic beef fat, no charge. Hi, I rendered some tallow the other day and it does not solidify.. Kind of separates with an oil on top and fatty substance on the bottom, but is all liquid… I read somewhere that maybe the heat was not high enough. Thanks so much for all the helpful information! Continue blotting the ground beef until the paper towels no longer pick up fat. The last time I lifted the lid to check it, it smoked a little and after straining it the color leaned a little more to the light brown side. I’ve asked for the fat before, but I never really get very much. I thought back when we was children my mom would grease our face and legs with it so that’s what I’m thinking about doing. Just wondering here. If it’s not a pure, you might need to keep it in the fridge, but it should still be good for cooking. I suggest trying Ancestral Supplements Beef Tallow or Epic Grassfed Tallow. We tried the jar method as you requested and it is a little hard for me. Per capita beef consumption in the United States in 2003 was roughly 64.9 pounds, and a majority of that was ground beef. Dairy cows, like Jerseys and Guernseys, have bright yellow fat.). Our neighbor, who is a butcher, just processed a buck last week in their garage so I couldn’t wait to ask him for the tallow. The bear dressed out at about 300 lbs and I got maybe 30 lbs of fat out of it. A great big howdy and hello from the banks of Blair’s Creek, MO. I love it. I ended up here because I was mad about paying for the fat and wanted to put it to use. I rendered some about a week-and-a-half ago, and I was wondering how come mine isn’t hard like everyone elses. If you don’t raise your own beef, give your local butcher shop a call anyway. Try it sometime. Max Falkowitz 10:17 PM on 10/4/2009 Freeze chunks for a suet feeder, or mince and freeze and add to whatever feeder will have big enough openings for it – or toss on the ground with bird seed. Thanks for the great information. [Place the clean jars in a 250 degree oven to heat, and keep them there until ready to fill.] A 3-ounce serving of 70-percent ground beef has 230 calories. Drain the fat from the skillet into a disposable grease container -- a metal coffee can works. You mean mix them for the rendering process? We smoked a very fatty brisket and I don’t want to waste. Could this tallow be used in the making of candles or soap? It should be ok– as long as it doesn’t smell nasty or burnt. I do this when I make butter, since the ice cubes are each 2 Tblspoons- nice for using in recipes or for sauteing or frying. Yes! I thank God for you and your site. It has a cellophane-ish coating on it and feels kind of waxy. Begin melting it at very low heat. Yes– you can render down the fat trimmed from meat. I have read tallow stinks(grass fed) .but if its hung for 3wks then it dont.do u believe this is true? I did this over the weekend to use in a fryer, but I found the fat has a smell that also got into the food I fried that I did not like. I’ve got a question, the answer to which might help Sir Bob, here. Hi Annette, I think as long as you let it render all the impurities out, it will still keep as long as other tallow would. I've never found it to be useful for anything, really. So you can get fat as a byproduct when buying certain cuts of beef. To avoid burning yourself, allow the ground beef to cool for at least five minutes on a … Also, while this is late to the game, I might remind most of you southerners, and those of us from Texas, cracklins’ used to always be put into cornbread, etc. Thx! Yay! Just a bit concerned about that odor. University of Wisconsin Extension: Food Safety and Health: Reducing Fat in Cooked Ground Beef, United States Department of Agriculture: National Nutrient Database for Standard Reference: Beef, ground, 70% lean meat / 30% fat, raw, United States Department of Agriculture: National Nutrient Database for Standard Reference: Beef, ground, 95% lean meat / 5% fat, crumbles, cooked, pan-browned, United States Department of Agriculture: National Nutrient Database for Standard Reference: Beef, ground, 70% lean meat / 30% fat, crumbles, cooked, pan-browned, How to Cook Healthy Pork Tenderloin Chops. 3. I did have to cut the kidneys out of the middle of the fat mass, but the rest of the trimming was minimal. The Prairie Homestead has a good tutorial on rendering tallow. If you are butchering yourself, you’ll find the leaf fat in a big mass around the kidneys. With utmost respect… How many of You whom commented in 2012 are at par average health at best Or as otherwise within i rest my case. Definitely low- I think high would scald it. Poured at this temp into Mason jars, the lids will seal snugly, as if they had been processed. You are just amazing, thank you for sharing. What are some uses for the solid pieces you strain off at the end? This time it came out just as crumbly and almost like soft butter at room temperature. As evidence of this, Native Americans used rendered suet as one of the main components (together with dehydrated lean meat) of their winter food, pemmican, which is said to store safely for 20 years or more. The leaf fat has a weird sort of “cellophane” wrapping around it. I didn’t process mine- it should last just fine in the fridge or freezer without doing that. I’ve just started keeping bacon fat and I’m very happy with the results. You made it so easy. A few years ago I would have thought you were nuts because I believed that fat was bad for you. It should be a translucent yellow color. Suet cakes for the birds have to stand up to the weather. My momma LOVED cracklins’, and did not consider them the same as the porkskin snacks you get in a bag these days. Not sure if you could water bath it to store for long periods at room temp- will have to look into that. YES! Any ideas or help would be appreciated. It’s kinda fun, too. If you’re lucky, the butcher might even give you some for free (probably not in Singapore […], […] this moment, I am rendering tallow, using a small slow cooker according to this method by The Prairie Homestead. 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