How to Make Beef Tallow at Home

Making beef tallow at home is one of those lost arts that’s simpler than it sounds—and totally worth it. When you render tallow yourself, you get a pure, clean cooking fat with no weird additives or industrial processing. It’s cheaper than buying it pre-made, you can control the quality, and you’re honoring the whole animal, nose-to-tail. Plus, homemade tallow is just flat-out better for everything from frying to BBQ to cast iron care.

If you’ve got a few hours and a little patience, you can turn simple beef fat into creamy, shelf-stable gold.

What You Need to Make Beef Tallow

Before you start, gather your tools:

• Raw Beef Fat (suet is best, but fat trimmings work too)
   
• Sharp Knife (or food processor)
   
• Slow Cooker, Dutch Oven, or Heavy Pot
   
• Fine Mesh Strainer or Cheesecloth
   
• Glass Jars or Airtight Containers for storage
   

Tip: Ask your local butcher for suet or beef fat trimmings. Sometimes they'll even give it away cheap or free because most people don't ask for it.

Step-by-Step: How to Render Beef Tallow

Step 1: Trim and Prep the Fat

Start by trimming any bits of meat or blood off the fat—this helps prevent your tallow from tasting “beefy” or going rancid too quickly. Chop the fat into small pieces, about the size of marbles or smaller. The smaller you cut it, the faster and more evenly it will render.

Shortcut: If you have a food processor, give the fat a few quick pulses until it’s crumbled into small pieces.

Step 2: Slow and Low Cooking

Toss the chopped fat into your slow cooker, Dutch oven, or heavy pot. Set it on low heat—you want to melt the fat gently, not fry it.

If you’re using a slow cooker, leave the lid off so moisture can escape. If you’re using a pot on the stove, keep the heat very low and stir occasionally to prevent any sticking.

Rendering usually takes about 4 to 6 hours. You’ll see the fat slowly turn into clear liquid, while little crispy bits (called “cracklings”) float to the top.

Step 3: Stir Occasionally

Check on your fat every hour or so. Give it a stir to make sure nothing’s burning at the bottom. Patience is key here—you want it all to melt without any browning.

If it starts smelling burnt or you see smoke, your heat’s too high. Turn it down.

Step 4: Strain the Liquid Gold

When most of the fat is liquid and the cracklings have browned lightly, it’s time to strain.

Place a fine mesh strainer or cheesecloth over a large glass jar. Carefully pour the hot fat through, filtering out the solids.

Pro tip: Do this while the fat is still warm—it gets harder to strain once it cools and thickens.

Step 5: Cool and Store

Let the strained tallow cool at room temperature. It will go from golden liquid to a creamy, off-white solid.

Once it’s cooled, seal the jar and store it:

• At room temperature for a few months
   
• In the fridge for up to a year
   
• In the freezer for even longer
   

Properly rendered and stored, tallow is shelf-stable and doesn’t spoil easily.

 

Common Mistakes to Avoid

Cranking the Heat:
High heat will burn the fat, giving it a nasty flavor and dark color. Always go low and slow.

Skipping the Straining:
If you leave little meat bits behind, they can spoil your tallow faster. Strain carefully.

Using Low-Quality Fat:
Suet (fat from around the kidneys) renders the cleanest, least “beefy” tallow. Other fat trimmings work but may have a stronger flavor.

Adding Water:
Don’t add water to the pot—it slows down the rendering and can make the tallow spoil.

 

How to Use Your Homemade Tallow

Now that you’ve got a jar of golden goodness, what can you do with it? (Spoiler: a lot.)

• Frying: Use it for the crispiest fries, chicken, and doughnuts.
   
• BBQ: Slather it on brisket or ribs to keep meat juicy during long smokes.
   
• Baking: Sub it in for butter or shortening for savory pies and biscuits.
   
• Cast Iron Care: Season your skillets naturally with tallow.
   
• DIY Projects: Make soaps, candles, or even skin balms.
   

(Need ideas? Check out our full guide on Ways to Use Beef Tallow.)

 

Is Homemade Tallow Shelf-Stable?

Yes. As long as you render it properly (no moisture, no bits left inside) and store it airtight, tallow stays good for months at room temperature.

For extra security, keep it in the fridge or freezer. Homemade tallow doesn’t spoil easily and doesn’t need any preservatives to stay fresh.

 

It’s Easier Than You Think

Rendering beef tallow at home is straightforward, cheap, and satisfying. With a little patience, you can create a clean, natural fat that’ll upgrade your cooking and care for your kitchen gear. Plus, you’re getting every bit of value out of the animal—a practice that respects the craft of real BBQ.

At Black’s BBQ, tallow isn’t just an ingredient. It’s tradition.

Ready to give it a try? Grab some beef fat, take it slow, and make something great.