Beef Fat

How to Turn Beef Fat into Tallow (Slow Cooker Method)

Rendering your own tallow is about as old-school and satisfying as it gets. All you need is some clean beef fat (like the kind we sell from our grass-fed, grass-finished cattle), a slow cooker, and a little time. Here's how to do it:

What You’ll Need:

• 2 to 5 lbs of beef fat (suet or trimmed fat)

• Slow cooker

• Fine mesh strainer or cheesecloth

• Clean jars for storage (wide-mouth mason jars work great)

Instructions:

1. Chop the Fat:
   Start by cutting your beef fat into small chunks—around 1-inch pieces. The smaller the better, as it helps the fat render more evenly and faster.

2. Load the Slow Cooker:
   Toss the chopped fat into your slow cooker. No water needed. Set it to low.

3. Let It Render (Low & Slow):
   Since the rendering creates a strong smell, we recommend doing this step outside or in a garage. Let the fat cook for 6–8 hours on low with the lid off. Stir occasionally to prevent sticking and help things along. You’ll see the fat start to melt down into golden liquid.

4. Strain It Out:
   Once most of the solids (cracklings) are floating and the liquid is a clear golden color, it’s done. Carefully pour it through a cheesecloth-lined strainer into your jars to remove any bits.

5. Cool & Store:
   Let the jars cool at room temp, then pop them in the fridge. The tallow will solidify into a creamy white fat that’ll last for months in the fridge or even longer in the freezer.

Use It For:
Roasting veggies, frying potatoes, searing meat, making biscuits, greasing cast iron—you name it. High smoke point, clean flavor, and full of good-for-you fats.

You’ll be surprised how often you reach for it. Just like Grandma did.