How Do You Make Beef Tallow From Beef Fat? Easy Guide

Ever looked at leftover beef fat and wondered if it was worth saving?

Turns out, it absolutely is.

Beef tallow is one of those forgotten kitchen staples that your great-grandparents probably used all the time.

And making it from beef fat? Way easier than you’d think.

No fancy machines, no complicated steps—just a little time, heat, and patience.

Let’s walk through how you can turn simple beef trimmings into something seriously useful (and kinda magical).

What Is Beef Tallow and Why Bother Making It?

So, beef tallow is what you get when you slowly melt down raw beef fat.

It separates the clean, golden oil from the tough bits.

You’re basically filtering out the good stuff.

And the result?

A smooth, shelf-stable fat that’s been used for cooking, healing, and more for centuries.

You can use it to fry up crispy potatoes or whip up a balm for dry hands.

It's one of those old-school fats that just works.

Plus, it's packed with vitamins like A and K2—stuff your body actually needs (1).

At Wild Foods, we talk a lot about going back to basics.

Tallow is that. It’s pure. It’s real.

And it reconnects you with food the way nature meant it to be.

How Do You Make Beef Tallow From Beef Fat?

Okay, so here’s the deal.

Rendering fat is just a fancy word for melting it slowly to get the oil out.

That’s it. No additives. No preservatives.

Just beef fat and a little heat.

Here’s what you’ll want on hand:

• Raw beef fat (ask your butcher for suet or trimmings)
• A good knife
• Heavy pot or slow cooker
• Cheesecloth or fine strainer
• Glass jars

Once you’ve got your supplies, pick your method.

Each one works great—it’s really just about what fits your schedule best.

Method 1: Stove-Top Rendering

This one’s hands-on, but it gives you control.

First, chop the fat into small pieces. The smaller, the better—it melts faster that way.

Toss it in a pot and turn the heat to low. Seriously, low. You don’t want it to fry or burn. Stir now and then.

After a while, the fat starts to melt and the solid bits turn crispy.

When most of the fat is liquid, strain it into a jar. Let it cool. That’s it. You’ve got fresh, homemade tallow.

Method 2: Oven Rendering

This is more set-it-and-forget-it.

Preheat your oven to around 250°F.

Put the chopped fat in a baking dish and slide it in.

Give it a stir every now and then—just to keep things even.

After a few hours, it’ll be melted down and ready to strain.

Let it cool in a jar, and you’re good to go. Easy, right?

Method 3: Slow Cooker Method

If you’ve got a slow cooker, this one’s gold.

Chop the fat, toss it in, and set it to low.

Walk away. Come back in 6–8 hours to golden, melted fat.

Strain and store just like the others.

It’s great for busy days when you’re doing other stuff around the house.

How Much Fat Do You Need?

Here’s a rough guide: 1 pound of beef fat gives you about 12–14 ounces of tallow.

So if you’ve got a couple of pounds, you’ll end up with a decent stash.

Suet (fat from around the kidneys) tends to give the cleanest tallow.

Try to source from grass-fed cows if you can.

Better fat = better tallow (2).

And it supports small farms, which we’re all about at Wild Foods.

What Can You Use Beef Tallow For?

More than you think.

Tallow’s great for:

• Cooking: High smoke point, rich flavor, perfect for searing (3).
• Skincare: Works like a dream on dry, irritated skin (4).
• Soap Making: Traditional soap makers swear by it.
• Seasoning Cast Iron: Keeps pans smooth and non-stick.

Some folks even use it for homemade candles.

At Wild Foods, we love mixing it with essential oils for simple DIY balms.

Try it sometime—your skin will thank you.

Is Tallow Actually Healthy?

Yes—despite what some outdated health advice might’ve said.

When it’s from clean, grass-fed cows, tallow is loaded with nutrients (5).

You get vitamin A, D, and K2, all of which support your skin, bones, and immune system.

It’s also stable, meaning it won’t go bad quickly like vegetable oils.

Your great-grandma used it for a reason.

We’re just rediscovering what she already knew.

And honestly?

It’s time we stop fearing fat and start using the right kinds again.

Making tallow at home isn’t just a recipe—it’s a step back toward something real.

It’s about using the whole animal.

It’s about choosing food that fuels your body and respects the earth.

And it’s about getting a little more hands-on in your kitchen.

There’s something grounding about it.

Like chopping wood or baking bread.

Simple, satisfying, and real.

If you’re looking to rewild your diet, start here.

Render some tallow. Cook with it. Feel the difference.

And if you need clean, trustworthy fats to work with, Wild Foods has you covered.

💫 Nature’s Moisturizer is Back – Rediscover the balm that does it all. Wild Beef Tallow awaits. 💫

FAQs about Beef Tallow

How do I turn beef fat into tallow at home?

Chop the fat, heat it low and slow, strain out the solids, and let it cool into a clean, shelf-stable fat.

Is beef fat the same as tallow?

Not quite. Beef fat is raw; tallow is what you get after you render and purify it.

What’s the best way to render beef fat?

Use a slow cooker if you want convenience. Stovetop gives you more control. The oven works too.

Why should I use beef tallow?

It’s nutrient-rich, stable at high heat, and works for everything from cooking to skincare.

How long will homemade tallow last?

In a sealed jar, it lasts months at room temperature and over a year in the fridge or freezer.

Related Studies

1. Title: What is beef tallow? Is it good for me?

This Mayo Clinic Press article highlights that beef tallow contains not only saturated fats but also beneficial monounsaturated and polyunsaturated fats, including conjugated linoleic acid (CLA), and is a source of fat-soluble vitamins such as A, D, E, and K.

Link: https://mcpress.mayoclinic.org/nutrition-fitness/what-is-beef-tallow-is-it-good-for-me/

2. Title: Does Beef Tallow Go Bad? Shelf Life & Storage

This article explains that beef tallow can last up to a year at room temperature in a cool, dark place, and even longer when refrigerated or frozen, due to its stability and resistance to spoilage.

Link: https://skyandsol.co/blogs/blog/does-beef-tallow-go-bad

3. Title: Beef Tallow: Uses and Benefits

This WebMD article notes that beef tallow has a high smoke point—nearly 480°F—making it ideal for frying and searing without breaking down or producing harmful byproducts.

Link: https://www.webmd.com/beauty/beef-tallow

4. Title: Tallow, Rendered Animal Fat, and Its Biocompatibility With Skin

This peer-reviewed study found that tallow, when applied to the skin, provides significant moisturizing effects and supports the skin barrier, making it biocompatible and beneficial for skin health.

Link: https://pubmed.ncbi.nlm.nih.gov/38910727/

5. Title: Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Health Implications

This review summarizes that grass-fed beef tallow contains higher levels of omega-3 fatty acids and a more favorable omega-6 to omega-3 ratio compared to grain-fed, offering potential health benefits.

Link: https://pmc.ncbi.nlm.nih.gov/articles/PMC8728510/