Rendering Tallow [ Beef Fat / Suet ]: When, Why, & How

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Rendering Tallow [ Beef Fat / Suet ]: When, Why, & How
« on: January 15, 2009, 01:28:34 PM » by Yooper

Thanks for this link http://nourishedmagazine.com.au/blog/articles/how-to-render-and-store-traditional-animal-fats, boysmama...reading it now.

Tallow

Suet is the fat from around the internal organs of a cow. It has nutritive properties that encouraged ancient peoples to prize it for fertility. It is used in foods such as Pemmican. The Fat from the rest of the beast is simply called tallow and is great for deep frying as it’s high saturated fat content makes it very stable.

Cut fat into small pieces. Render with or without added water. Since tallow has more saturated fat, you are less likely to burn it if not using water but cook on low heat and watch the process, it burns pretty quickly.

Tips

* You can cut the fat into strips and store in the freezer before you render.
* When rendering large amounts of fat, use a meat grinder, the minced fat will render quicker. Grind frozen fat or it will melt in the machine.
* Pre-measure the rendered fat you store in the freezer in 1/4 cup sized blocks so you know how much you have for a recipe.
* If you don’t want your house to smell like grease, render on a portable element or barbeque (with an extra element) outside.

THANKS!

« Last Edit: February 27, 2009, 10:28:07 AM by healthybratt »
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Re: Rendering Tallow [ Beef Fat / Suet ]: When, Why, & How
« Reply #1 on: March 19, 2009, 07:14:15 PM » by Yooper

Anyone else render beef tallow/suet?

http://www.christianhomekeeper.com/tallow.html

How to Render Beef Tallow or Lard for Baking or Soap Making

Rendering is the process of separating animal fat from debris and water so that it can be used in baking or soap making.

It is best to render small amounts of fat at a time in the kitchen. This process can be used for rendering 5 pounds of either lard (pig fat) or tallow (beef or sheep).

Place the fat in a large pot (stainless steel works best) and melt slowly to avoid burning, allowing about 30 - 60 minutes to heat. Slow is best, don't hurry or you may burn it.

Stir melting fat occasionally.

Cool the fat slightly and carefully run through a metal sieve to remove debris.

To the cooled fat, add twice as much cold water. Example: If you have 2 cups of melted fat, you would add 4 cups cold water.

Return to the heat, covered, and slowly boil it for 4 hours.

Cool again and strain through the sieve into a large ceramic, metal or plastic bowl.
Refrigerate over night. The cooked fat will have settled into two or three layers.

Invert fat and unmold into a plate in the SINK. On the inverted top will be two layers. One gelatinous and one grainy. Scrape these off leaving the pure tallow on the bottom.

Wrap in plastic or store in rigid plastic containers in the refrigerator until used.

Another link:
http://blog.cooklikeyourgrandmother.com/2008/04/how-to-cook-with-beef-tallow.html

« Last Edit: March 19, 2009, 07:16:22 PM by Yooper »
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Re: Rendering Tallow [ Beef Fat / Suet ]: When, Why, & How
« Reply #2 on: March 20, 2009, 04:23:34 PM » by daisey

I would like to know where a person can get tallow to render. Every butcher that I have talked to says the beef are so lean they don't get enough and they like to save it to add to the ground beef. Anybody have any suggestions?

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Re: Rendering Tallow [ Beef Fat / Suet ]: When, Why, & How
« Reply #3 on: March 20, 2009, 05:36:47 PM » by Yooper

We got ours from our cow that was butchered. Not sure if we got some from the other cows being butchered or not, but we have a huge chunk of it in our freezer.

Our ground beef IS pretty lean...

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Re: Rendering Tallow [ Beef Fat / Suet ]: When, Why, & How
« Reply #4 on: March 21, 2009, 08:11:48 PM » by blessedmama

OK gals this is how I have rendered my tallow and what I would do different next time. I took the tallow that I got when we ordered a side of beef and it was frozen in chunks. I place them in my roasting pan on 200 degrees for quite some time. Then I strained the liquid thru cheesecloth into quart jars, processed the lids and placed the warm jars with lid and rings back into the oven for 20-25 mins @ 200 degrees.

What I would do next time is run the chunks of tallow thru my meat grinder attachment for the Bosch to grind it up small (less waste more tallow) and then slowly render into liquid in the oven and then process in the jars.

To find tallow I would ask someone who grows their own beef, most people don't want theirs. HTH

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