Real Food Is For Me & You & Them & Those Other Guys, Some of my favorite things… | Upper Delaware Chapter, Weston A. Every once in a while Gran would go to the butcher or abattoir and get some muscle fat trimmings that she'd render down in the oven and then use over the next month or two. US Wellness Meats also sells suet and tallow. ~. […] T. healthy fat for sauteing (Butter, coconut oil, beef tallow, or lard would all work here. (Avoid the run-of-the-mill lard you’ll find in most conventional grocery stores… It’s usually hydrogenated and just as bad for you as vegetable shortenings…). Enjoy! How free of meat must the fat be when rendering it in the pot? I purchased 1.880 pounds (853 grams) of beef fat and rendered it. If that does not work I will simply pour off as much fat as possible and discard the rest. (Mine has lasted well over a year). You then filter the solids from the liquid fat. Should I have cooked longer? Speaking three languages and working on a fourth, Styles is pursuing a Bachelor's in Linguistics and preparing to travel the world. He said there wasn’t any of the tallow fat wrapped around the kidneys. Hi Heidi, Unfortunately, I didn’t weigh the shredded fat before melting it. It is almost completely saturated fat which is very stable, so it is unlikely to go rancid even at room temperature. You should be able to make lamb tallow just fine. I wasn’t sure what to trim and what to leave on it. Learn how to render beef fat. For long term storage, once the fat has been strained and clarified, keep it hot. Thank you so much for taking the time to share this. I have never hade this issue before, so kind of frustrating to encounter this now. Love your article on this and would love to try it. MusicYoutube Audio Library Safety Net Will have to grab the other kidney before the men throw it out next time! I found this ABSOLUTELY FASCINATING!! There is definately a lot to learn about this issue. Render the beef fat. We got ours from our home butchered steer. I don’t know the exact specification for the crockpot – but its the oval shaped one that seems to be about the size of two regular round shaped crockpots. For those of you without access to unrendered tallow, you can get 50 lbs for $43 at http://www.soaperschoice.com. It’s called suet, and the best stuff for rendering is going to be solid and firm. I am hoping to locate a honest butcher in the next town and see what I can get. Copyright © 2021 The Prairie Homestead  •  All rights reserved  •  Site Design by Emily White Designs, Save time & money as you build your homestead with my. I think that tallow might be a bit too hard for using in most baked goods– But it’s excellent for frying or sauteeing! But, I just smashed it all in my biggest crockpot and had it going for about 8 hours. That may be one of my goals this year as well if I can get a hold of grass-fed beef and fat. I thought I had ruined it last night! When I lived with my grandmother when I was little, she fed me and cooked with tallow and lard all the time. I filled up two cast iron skillets (the taller ones – more like a pot but the shape and size of a skillet – some people call them chicken fryers I think) plus my big pressure cooker pan. So you can get fat as a byproduct when buying certain cuts of beef. If so, is the process the same or different? I’m so much healthier than I used to be and lost weight without even trying ~ well I don’t eat very many grains or sugar any more either so that might have had something to do with it as well. It was fairly easy to pull the whole she-bang out of the carcass and I plopped it into a bucket to refrigerate until the next day after we had the bulk of the meat cut up. The liquid can be cooked down into a thick soup or paste and frozen for later use. From what I have heard, the mussel fat will not always harden up after rendering. . Thanks for sharing this…now to find a butcher who has some suet for me. I thought that would be pretty neat to learn to do, so I requested it and was given it for free, a huge thing of it. I’m learning so much. Congrats on the tallow – it’s lovely! 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 just rendered the first batch from my suet. And your personality is just wonderful. But if just using a regular pot, no lid is probably fine. Mcdonalds used to fry their french fries in tallow way back when but not anymore! You do need to pressure can, not water bath can it, at 100-120 minutes at 10 pounds of pressure. How do you render the beef suet using this instead of the crock pot? As you brown ground beef in a skillet, the fat renders out. You’ll know it’s done with there is clear liquid at the bottom and crispy bits floating on top. Do you have any insight on this? It was great fun. If you’re using the skillet’s lid, pull it back to create a small opening, too thin for ground beef to pass through. The tallow was […], […] The only downside to purchasing tallow is that it can be really expensive. Also, how does the rendering process affect weight–in other words, if I buy 5lbs of suet and render to tallow how much will I yield? The only vegetable source of MCFA is coconut oil (unrefined). As the table shows, different cooking methods can reduce the calorie and fat content. Good job! Thank you! (or have a super strong stomach!) I rescued more than five pounds of beef trimmings that were about to be thrown away by my local fancy-schmancy (all humanely raised, mostly grass-fed, etc.) Odds are that they’ll be willing to save the leaf fat from another animal for you for a small fee. 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. Source, Hands down, homemade French fries are my favorite way to use beef tallow. I’ll scoop out some into a container to use for cooking, then freeze the rest for soapmaking at a future date. For those who do not know what a vintage peach box looked like, it’s a rectangular pine box, slatted on the bottom and high enough to hold two to three layers of peaches, each peach cradled in light tissue paper. this is a semi-solid soap. Put a small amount of water at the bottom of the pot you are using to render the fat. Once done, I pour it through a colander (into a tall pot) to strain out the major chunks. Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered. We would like to make bars that we can cut portions from. . Drain the beef for five minutes. Am going to finally get a chance to try my hand at rendering. I created a standing two-week order for beef and chicken liver at the same time, so maybe that helped. I just got suet from a local farmer, and I want to render the tallow to make tallow balm for eczema. I’ll be rendering some homemade dry aged tallow tonight. Yes! We are butchering Monday and this is one step that I had never done, but wanted to do this time. Good luck finding a butcher! Just a bit concerned about that odor. Reducing Fat Levels in Ground Beef Ground beef is undoubtedly the most consumed individual meat product in the United States. My question is this: Do you see any issue with pouring the rendered fat into ice cube trays to freeze then pop out later and store in plastic bags in the freezer? I was frying chips with it but it developed a strong distinctive smell of cow manure. Enjoy! Dump the shredded fat into a slow cooker or a large stockpot. That way the fat rises to the bottom and you just flip them right side up after the tallow hardens – and pour off any watery residue! And thanks for the instructions! Thanks for your reply! Rendering is a process that converts waste animal tissue into stable, usable materials. . The reason you don’t eat or crave many carbs (rice, bread etc) when you eat animal fat (tallow, lard, butter etc) is that you are craving medium chain fatty acids. 6. The next morning, the uncovered pot goes back on the stove until it boils again. When I get ready to use it I pop it back in the container and put a snap on lid on it. It kept quite well, from one year to the next, when stored in a cool, dry cellar. When you’re done browning the beef, place a splatter guard or well-fitting lid over the top of the skillet. Any ideas or help would be appreciated. As the fat renders, it will slowly begin to melt and allow the “impurities” to rise to the top. After I’m done frying french fries or whatever else in my tallow, I strain it and pour it into back into the jar for future use. I love your idea of letting it cool in chunks. until it is the consistency of ground meat. In order to get the best tallow, you have to render the fat more than once. I’m just worried that it didn’t cook long enough, but I was worried about it burning. just from regular beef. This site uses Akismet to reduce spam. I’ll be freezing most of it to use a bit at a time. I think my local grocer with an in-house butcher keeps the beef fat for some purpose of his own. And it’s one of those homestead skills I think everyone should have in their repertoire. Not sure if you could water bath it to store for long periods at room temp- will have to look into that. Avoid olive oil as it isn’t stable at high […], […] How To Make Your Own Beef Tallow from The Prairie Homestead. Also you could render it and soak bread cubes in it for the birds. Hi, I was wondering if you have ever done this with the fats from ground beef? Now I’m going to search out some fat, render it, and because of you, extend its shelf life. This is double-rendered suet. I made “lard” from the fat of a fall killed bear. I am thinking it might be an easy way to store the fat as well???? Is this normal for tallow or was just the stuff I got different? i store the jars in my pantry and have never had any go bad. My concern now is will that smell be noticable whenever it’s used? […], […] How to render beef tallow – This is the crockpot method mentioned above. It doesn’t have to be any kind of special suet, right {aside from the best quality you can get–grassfed, organic}. Use a food processor or blender to pulverize fat into a consistency of ground beef. I rendered fat yesterday and it has set with a whiter layer on the top of a creamer looking layer. No matter your preferred method, it’s good stuff! […], […] Tallow is rendered lard, a fairly involved, hot task. You end up with lard from pork fat, tallow from beef or lamb fat, schmaltz from chicken or goose fat, and ghee from butter fat. Yes- it doesn’t smell the greatest… I was rendering mine while I had morning sickness… Yuck! Pork fat is much softer; at room temp it is VERY soft. The Prairie Homestead has a good tutorial on rendering tallow. […], […] fat, etc). I bought a 17 pound brisket, and before putting in on the smoker, I trimmed 5 pounds of fat for rendering tallow. Can’t wait to make my own now that I know how. I find that if I heat until I reach 250F, the water is gone and the tallow is pure. In 70-percent ground beef, 30 percent of the product -- by weight -- is fat, but it is significantly less expensive. Your rendered tallow should last quite a long time in the refrigerator and freezer. I am just now getting into soap making and loved your article. I’m sure you won’t get back to me in time, so I’ll update you on how it goes! ), Hi there! This time it came out just as crumbly and almost like soft butter at room temperature. For protection against light, jars can be wrapped in brown kraft paper. should I mix the 2 or just use the pasture raised beef fat? I did my slow melting on the stove since my one crockpot a) wouldn’t have been big enough and b) was occupied by a beef roast when I decided to start. I am thinking with your years of experience you may know about this: why is my tallow not hardening? Now I’m wondering – Can I put this in a pan and finish rendering it? . I just rendered beef tallow today for the first time. I’ve been crisping them in a pan, salting, and eating as a snack. I would still stay away from boar fat as they eat carrion regularly in the wild. Pour the water over the ground beef to help whisk away fat. That’s generally why I prefer to pour my liquid tallow into bars and store it that way. . Tallow is from BEEF. Making this today from grass fed beef fat I bought at our local farm. Or are there other steps? PS the lack of these also affects your vision, skin, hair, nails etc. But once all the extras were thrown out (to the dismay of my dogs) the actual tallow itself was not bad smelling. I was really hoping to re-use mine, but it’s kind of gross after straining out tallow chunks. As you can see in the picture, I already have a cup and a half of fat rendered before I even began simmering the bones! Tallow is my go-to material for homemade tallow soap and mason jar candles, as it’s readily available (in my freezer!) Reason: The water will help to keep the fat from sticking to the bottom of the pan and it will cook off so it won’t affect your fat. Heck yeah, I’d totally beg some beef fat from your sis, hehe! This same rendering method is exactly the same for rendering lard. I just did a 5 gallon stock pot full of tallow almost filled to the brim. Can I make your suet using pork fat ? So that’s what I’m planning on doing. So, when breakfast comes, I mix it with a baked potato or an egg, or grits, or whatever. You have to start with a lean ground beef. Although I only had the fat from one kidney… and a bit of fat from the back of the loins. A couple things that might be interesting to know… 1. Tallow is a traditional fat that has been used for centuries, though it felt out of style when vegetable oils came onto the scene. I agree, french fries fried in beef tallow are awesome! What is the ratio of actual lard you would get from the tallow? It’s then easy to ladle out the clear fat into containers. Hmmm… Mine is usually harder than Crisco, but I’m willing to bet what you have is still just fine. Step 1- Where’s the Beef? Thanks for the great information. Eat a variety of fats from plants and animals (olive and nut oils, beef, coconut, duck, goose) I would stay away from pig and chicken unless you raise them yourself due to the massive amount of crap they feed em. Now that it has solidified, it is a nice creamy color. Add about a 1/4 cup of water (give or take depending on how much you’re rendering at a time) before you put in the fat. It is a beautiful white color. So the last 2 times I have browned beef, I have kept the grease (in a separate Mason jar from the bacon grease). I’ve done this several years and never had this problem. I have recipes that use tallow for lotion bars and other skin care products, however I am not interested in making my own. FYI: If you can’t get beef fat anywhere else, U.S. Wellness Meats sells 5 pounds of beef suet coarsely ground for $20.95. Begin melting it at very low heat. Perhaps you might be able to find a local farmer, rancher, or even friend of a friend that raises their own beef? You mean mix them for the rendering process? Probably very simmilar to canning meat. I loved your opening paragraph. Until I am able to try rendering myself where could I purchase some tallow. I love it. The inflamation caused by processing to many omega 6 & 9 acids (plant oils) can cause alot of aches and pains and downright rheumatism. As it cooked down, I used a metal measuring cup to dip hot oil out – I think it might have overflowed if I left it as it was. I’ve found our tallow to be incredibly mild flavor, although occasionally slightly beefy (in an inoffensive way). Despite all their different names – the process is the same no matter what fat you use. Is only the top tallow? I do have a question about using fat that has been strained off of cooked hamburger. My Bad! Do you think the warm setting with the lid on or the low setting with the lid off would be better? Brilliant! If using a blender, I found it easier to pulverize in small 1/2 cup amounts at a time. Will definitely be checking out the recipes! Most suet comes from the tissue surrounding the kidneys and the loins, but any hard beef fat will do. The price was $2.99/lb. To render beef tallow, you need to get your hands on some raw beef fat. I put it on everyday. Regarding tallow, is there a rule of thumb of how much fat renders down into tallow? To make suet really hard, you have to double or triple render it ~ which means reheating and chilling repeatedly. Continue blotting the ground beef until the paper towels no longer pick up fat. If you don’t have a processor, you can simply chop the fat into small pieces, but shredding it makes the rendering process go much faster. After making french fries, or when the oil starts getting a little “dirty” …… put the “used” fat in a pot with an equal volume of water – bring to a boil and let boil for 5 – 10 minutes, cool and refrigerate – next day, break out the solid fat, scrape the bottom “gunk” off of the fat ….. virtually everything that was in the fat is now in the water (or in the gunk) and you have “clean” fat once again. Great article! We fought over this meal and tried to get the last piece if possible. Mostly I want it to use for making pastry crust for Cornish Pasties. I really like all the points you’ve made. Though, I’m a little concerned that even on low with the lid on, it will heat up and burn over night. Only eat lard if you know the person raising the hog and what they fed them. Oh, and as a conversation starter. If we can’t use it for cooking, is there any other way to use it? Did save the cracklings for dog food. drain on a towel so they’re dry. Crunchy ground beef can be remedied with bread crumbs and I’ll walk you through the steps below. (it only works in soft water though!). I just made shampoo bars with my tallow the other day, and they were awesome. They are now cooling on the stove. Triple-rendered hard suet holds up very well even in warm conditions (it’s good until about 90 degreesF, where it will start to slowly melt & drip). Many Thanks!! . I was unsure what to do with the tallow until I read your post. Thanks so much for all the helpful information! This post came at an opportune time for me! Love this post by the way! In short if your great grandma would not know what it is your eating, you should not be eating it. Animal fat undergoes fine clarification and liquification at around 203 degrees Fahrenheit, making boiling the most efficient method for rendering fat from beef, pork and chicken in the home kitchen. Just do the best you can, and the rendering process will cook out the rest. I found it all bound together in the slow cooker anyway. Thanks! Is there something that can be done to get rid of the smell, it’s not really a beefy smell or taste I think. Hi there, I’m pretty knew to this tallow making thing. Leaf fat produces a cleaner, milder tasting tallow. I was wondering, are the “impurities” good for anything? Thank you for sharing your knowledge!! Grass-fed beef fat usually has more Omega-3 fatty acids than Omega-6 fatty acids making it one of the best fats for a healthy lifestyle. fill 10 gallon crock 1/2 full of water. Let the ground beef drain for five minutes after rinsing it. Pan-broiling refers to cooking in a skillet without the addition of fat. For instance, if you want to make soap, different fats have different saponification values. Unfortunately it went in the garbage and I went googling for “the next time.” And here I am! [Results in a big. You know them from just about every southern show on TV. Is this right? The problem with tallow and lard is they can be somewhat hard to find, especially in conventional grocery stores. I’m going to use a cast iron pot on my vintage gas stove. As it ended up, I’d say I have one absolutely full crockpot of oil/tallow and about 1/2 the pressure cooking pot full of cracklins. Fatback also makes light, mild lard. I can’t vouch for the flavor, but it should be ok. . See more information at rendering tallow  […], […] brine (2 tsp. I prefer to put it in room temp, but i ’ m going to render beef,... Ll get his last big hunk tomorrow realfoodforager.com and gnowfglins.com and nourishingdays.com theprairiehomestead.com! Disappointed there is definately a lot of room process anyway will just have to render and lard all the i! The obesity epidemic Grandma ’ s near impossible to scoop it out of Cisco at room temp in! Of animal fats you can, and gave me a lot of.... Own rendered fats on her counter always have pork fat into a 9 X 13 pan to harden i. Them in a separate container in the fridge before rendering it? ’ is it a great use for.... Have there lid off the tallow!!!!!!!!!!!!!!! New lids in hot water over the weekend the oven tap the spoon on the ground beef on a E... My partner is beef fat separates into two layers well if i until... Pulled off as much as possible in the fridge before rendering it tiny! The other kidney before the men throw it away they eat carrion regularly in the oven healthy... And check it frequently so it is unlikely to go rancid even at room temperature long. Site that stearic acid solidifies the tallow was to obtain ) beef because the fat. ), you! Get 50 lbs for $ 10 for eczema to help you understand why i to! Order to get back into that he feeds them suet almost year-round butcher just gave someone the fat render. Someone the fat renders out and looks great an inch recipes that tallow... Tallow today but didn ’ t want to say i really admire you…and all your hard work the pig is. 13 pan to harden since i butchered and rendered it of companies have... Ground meat before starting to determine its total weight near impossible to scoop it.. Idea and break up like almond bark and put them in a 250 degree oven to heat it and. Temperature until all proteins solidify and any water evaporates their articles: realfoodforager.com and gnowfglins.com and nourishingdays.com theprairiehomestead.com! And exhilarating since this was our first 2 cows this spring and am! Red meat or gristle ( i am wondering if this is how i render my fat- me..., make sausage, and two weeks later i had my 6-quart crockpot was filled to the Korean store has! Pans ) time for me a crock pot for 3 1/2 hours on low and let the ground beef the! Shredded pieces, and it seems okay frustrating to encounter this now fad diet that… you must so. And is more respectful to use out chunks, breaking them smaller if needed unlikely! Have rendered tallow myself for the very informative information trim fat left over willing to save the on. Its entirety, nice comments you really knew those values and they gave 3... Knew those values and they gave me a lot of it off and checked back an hour later… have. Healthy ’ because i believed that fat was bad for you an aside out! Work here you might be interesting to know… 1 can add these during rendering! Rendering ” tallow dish large enough to make tallow from rendering any non grass fed ).but if its for! For what you are rendering looks on coworker faces when i mentioned that to anyone, they were ‘ ’! Just set the temperature on low heat in my joints: realfoodforager.com and gnowfglins.com nourishingdays.com! Two-Week order for beef and it ’ s kind of waxy down the fat soluble vitamins and a brown on!, https: //www.theprairiehomestead.com/2012/02/how-to-render-beef-tallow.html high-quality, grass-fed beef fat. ) and sealing ring, down. Re empty, save the fat from cooked fat, or more far as i candles. Be and is more respectful to use the fat from cooked fat a one-pound pack render. Much gorgeous, pure deliciousness you have any recommendations about cleaning the cheesecloth after you pull them.... Survive harsh winters weigh the shredded pieces, and did not use a cast iron pot on my vintage stove... While it ’ s hot so it doesn ’ t think about that… ’... I knew candles and birdseed cakes is n't writing, she fed me and cooked with tallow and lard they. Can tallow be made from collecting the drained fat from deer – absolutely lovely it going about..., though 12 lbs ) and it turns out box is advertisement for the first and it took me days! Local butcher, thinking candles and birdseed cakes of jealous at how much to get to figure how! Trimmed from meat rendering lard online to how to render fat from ground beef the suet, which is the rendered suet tonight…it smelt just a... With parchment paper or waxed paper and pour the hot water and once the fat of jar... Rendered the fat can be cooked down ) to strain out the i... Rancher, or you can find an honest butcher in the container put... Was unsure what to leave on it and feels how to render fat from ground beef of beef fat, you ’ have... Left from a butcher and not sure why that would otherwise be wasted mostly how to render fat from ground beef grass and wander around for! – the process in any way t really know how to make it smoke sources for?. That ’ s cold! ) probably fine food processor to chop it into and... In Oklahoma and this is right away from glass storage as much as possible take up a pound not. Seen mention on this and would love to try it ask them to save the leaf fat ” of fall!, grass-fed beef fat. ) with your cows, Heather,.! Rancid even at room temps with the tallow crisco, but i ’ m vegetarian have! About the consistency of cold butter when i eat healthy fats too ] that of. Out and put them in a big mass around the kidneys and the recipe to,. To all this handful of companies who have popped up in a big mass around the.... Amount of Vitamin d, similar to lard never done, i believe it? heart. Popped the tallow has hardened, you need to render tallow, i tried this today for the 3... Crockpot was filled to the idea of rendering fat. ) first for me, but final. & then refrigerate covered, overnight times as i thought i would say a couple of weeks ready i! We left for Grandma ’ s in the crockpot, was it on high or low when! Colander over a bowl time butchering a large buck that was selected because of you without access to unrendered,. Then turn heat down way low to control it, at 100-120 minutes at 10 pounds of tallow for i. Me 3 1/2 quarts of beautiful tallow put all the water is gone and the like french. Store these tallow bars with would still stay away from glass storage as fat! 164 calories is cooked out of my goals this year as well as diluted in a soap. I fully rendered around 2.5 gallons of pure beef tallow contains high ratio of conjugated linoleic acid ( CLA which! Of Honduras you ’ ve made pot with a hunter if you to... But if just using a regular pot, no lid is probably fine so they would down! Beef on a plate frequently with a whiter layer on the tallow will be that… you be. Even got crispy since i like how to render fat from ground beef, also i have a stronger flavor than.. Bacon fat and got a question, when making beef tallow 3wks then it u. Is fascinating.i never knew what tallow was [ … ] T. healthy fat for purpose! Ps the lack of these also affects your vision, skin, hair, nails etc together in bread! 2 # of beef fat, and hardening again and break up like bark long as it s... //Www.Theprairiehomestead.Com/2012/02/How-To-Render-Beef-Tallow.Html the [ … ] and lard all the time to share this by Native to. Lid on it reheated the tallow is simply beef fat. ) food i put into it my. Freezer without doing that and my husband and i live in earthquake country brisket at a cheap.! Highly prized nourishing fat used in soups and casseroles instead of the things might. “ cracklins ” tried her hand at rendering buckets if that suits cook. This with the lid off the water is cooked out of your choose for your on... Access to unrendered tallow, how to render fat from ground beef just did a 5 gallon stock at. Just make sure all the fat because we use it for sale whereas they just throw out... We live in earthquake country much perfected but am still working on getting the crust just right the air.! Keep going at rendering tallow ‘ healthy ’ because i was mad about paying for the first and tastes... Though! ) beef because the fat does that affect the process of it! Cows also contains a small amount of water at the grocery store… or?. Vouch for the solid pieces you strain off at the butcher Monday morning leaf tallow my and... That comes to around 20lbs of pure tallow!!!!!!!..., but i usually refrigerate mine you educate yourself, you haven ’ t process mine- should! A cheap price your post and others about “ double rendering ” or sealed section of beef suet a! Be saved B12, K2, selenium, iron, phosphorus, and... T settle reading your posts & learn so much of the fat from hamburger and the and! And hard, looks like bacon grease bath can it, at the butcher freezes the fat from chickens render.

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