How to make tallow.

If you are like us, we had no idea what to do with the beef fat that comes with the purchase of a whole or half cow. The idea of rendering fat into tallow sounded overwhelming and scary, or at the very least, something that would require many brain cells and time to learn this new skill. 

But I am here to tell you how amazingly simple it is, and how much you will enjoy it. Theres no going back.😉 Now, we can't get enough of it! 🫙🫙🫙

We use it to cook with, season our cast iron pans, make rediculously easy and beautiful candles, and we have a simple favorite hand cream recipe that we make and enjoy, especially during these dryer months. 

Grass-fed beef tallow is gold. 🥩✨

Here’s a clear, step-by-step way to make it at home, no fancy gear required. 

SET 1: Prep the Fat

What you need

• Grass-fed beef fat
• Sharp knife
• Large pot, or slow cooker
• Fine strainer or cheesecloth
• Heat-safe jars, lids, and rings

Steps

1. Trim (if needed): Cut away any meat, blood, or connective tissue you see. Pure fat = clean tallow.
2. Chop or grind: Dice into small pieces (½–1 inch).
   👉 Smaller pieces = faster, cleaner render.
3. (Optional but helpful) Chill or partially freeze the fat first—it’s much easier to cut.

SET 2: Render the Fat (Choose One Method)

Option A: Stovetop (fastest)

1. Add chopped fat to a heavy pot.
2. Turn heat to very low.
3. Stir occasionally as fat melts.
4. Continue until liquid fat is clear and the solids (cracklings) are golden, not brown.

⏱ Time: ~1–2 hours

Option B: Slow Cooker (most hands-off)

1. Add fat to slow cooker.
2. Set to LOW, lid slightly cracked.
3. Stir every 30–60 minutes.

⏱ Time: 4–6 hours

SET 3: Strain the Tallow

1. Line a strainer with cheesecloth or a coffee filter.
2. Carefully pour hot liquid fat through it into a clean container.
3. Leave cracklings behind (save them—great for dogs or snacks if salted).

👉 The liquid should be clear and golden.

SET 4: Purify (Optional but Recommended for Shelf Life)

If you want white, neutral-smelling tallow:

1. Put strained tallow back in the pot.
2. Add ½–1 cup water per quart of fat.
3. Simmer gently for 10–15 minutes.
4. Cool completely—fat hardens on top.
5. Lift off the solid tallow and discard the water.

This removes impurities and beefy smell.

SET 5: Store It

• Pour melted tallow into clean mason jars.
• Wipe rim of jars with vineger to remove all residue. 
• Tighten canning jar lids and rings. (finger-tip tight: not cranked down, not too loose).
• Let cool completely. Lids should seal.  

Shelf life

• Counter: 6–12 months
• Fridge: 1 year+
• Freezer: several years
• Properly rendered tallow is very stable.

We hope you find this helpful, and learn to love (and use!)

tallow as much a we do.