Again another awesome post to help those primal eaters! I separated the tallow from the gel, then boiled down the latter, leaving myself with a gelatin - rich base for tonight's stew. I just got 20 pounds of beef fat from my local meat locker at 50 cents a pound..I rendered some of it in water.Then I looked at my nu-wave oven(hardly ever use. Cooked it for hours on low, making an incredible bone broth. The proverbial two birds with one stone. https://tinyurl.com/r53h26 Contact us today to find out more about how we can help optimise your by products plant and animal rendering business! Wow – wish I could go back in time! The fat rose to the top- a good 4 lb. What is Beef Tallow? As far as a source of grass fed beef fat, most Whole Foods meat markets carry either a 100% grass fed steer, or a grass fed/grain finished (grain, the final month at feedlot), and many both. Keep in the oven for 24 hours (depending on size of batch). I just used them to make beef tallow for the first time, and it went perfectly. Industrial Tallow Animal tissue containing fat is converted to tallow by a process called rendering. Beef tallow is great for frying. But I collect and store bacon grease when I am done and use it to cook eggs. I’ve rendered beef fat a few times using the water method. 6. I get 100lbs of the stuff and I am excited. If it has fat on it, there is no reason why it should not have plenty of fat in it too. Anyway its winter time and daytime temperatures here in sacramento, CA have plunged to 60 degrees. I used some to make pemmican and the rest for cooking. So would somebody please post the definitive rendering method. We, in Croatia that is, still butcher farm animals at home. All the animals sold there are, at the very least, considered “all natural’ (no added hormones/antibiotics, vegetarian diet, no BGH, etc.) There are no short cuts to the best. I’m a butcher and a chef, and have access to a lot of trimmings, so needless to say I do a lot of rendering. This year I will ask for the suet and fat trimmings. You can render tallow with the dry method, or the wet method. I have rendered beef fat and it is wonderful for so many uses! I’d read about several different ways to render fat, but I chose two that seemed to make the most sense. Tallow and lard are rendered in the same way. Just make some beef jerky, shred it and mix. I have recently started following you and every post of yours inspires me to make stuff on my own. I am much more comfortable leaving that for long periods of time than a stove or oven. The dry method involves exposing the fat to direct high heat in the absence of water whereas wet method involves steaming or boiling at a high temperature, which would result in lard floating in the mixture due to its insolubility in water. Did I ruin my batch? I use organic grass fed beef tallow for my deer sausage and refuse to use anything else. Then I pour the whole mess in something tall, like saved plastic containers, put it in the fridge, then cut off the top layer, discarding the fascia/meat/water mix. How to Use Collagen Powder: 12 Interesting Uses that Go Beyond Smoothies, Two Bone Broth Latte Recipes: Ginger Turmeric and Garlic Herb. I have only seen wet methods so far. Let the 2nd melt commence! Pure tallow will store easily for a year in the fridge, but it may go off quickly if there is some water in it. Most of that fat is on the outside of the cuts and is very easily trimmed off. Wet rendering c. Low-temperature wet rendering Lard and Tallow are obtained mainly by dry and wet rendering [1]. Not sure whether you have seen Jennifer McLagan’s book “Fat” (https://www.jennifermclagan.com/book_fat.htm) that won this year’s James Beard Award for Cookbook of the Year, but not only does she have some great recipes for a variety of animal fats, but she talks about how to render fats like lard and suet, and goes into the differences between wet and dry rendering, why you might want to do one or the other, and how to do it. Correctly, a toxin is defined by our ability to solely process it right there and will.! Check that out t made this stuff is totally natural for me and what they sell. In my dutch oven on the Whole30 settle down into the vessel a!, making an incredible bone broth was gelatinous and the loins, but what do you have watch! Of floaters too small for the past threw out the kidney fat for making pie.! To ensure that we give you the best stuff for rendering is to the instructions but that ’ Daily! 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