How to Make Beef Tallow

🧂 Ingredients

• 3 pounds beef fat (grass-fed beef)

  trimmed

Instructions

• 1 Trim off the meaty bits and gristle from the fat.
• 2 Freeze the fat for 30-60 minutes. If the fat has already been frozen, skip this
  step.
• 3 Chop into smaller chunks and add them to your food processor, pulse until it
  takes on the appearance of crumbled feta.
• 4 Place the fat inside your slow-cooker (crockpot), secure the lid, and set it on
  low. Cook for 4-5 hours.
• 5 During the end stages, the impurities will rise to the top. Once liquid beneath
  the impurities looks clear, your tallow is done.
• 6 Strain the melted fat into a large bowl using a fine-mesh strainer.
• 7 Now, place a cheesecloth (or coffee filters) over your mason jar. Pour the
  tallow into the jar. Repeat process with subsequent jars.
• 8 Use immediately, or allow the jars to cool. It will turn whitish-yellow color as
  it cools.
• 9 Store at room temperature on your countertop or pantry for several days, or
  place it into your refrigerator for 8-10 weeks.

Nutrition Info