How to Render Tallow (Beef Fat)

The Domestic Man

NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.

Animal fat gets a bad rap this days, mostly because we’re scared of those totally-dangerous saturated fats. The old fast food joints used to cook their fries in lard (rendered pork far) or tallow (rendered beef fat, also known as suet) until the low-fat craze of the 70s forced everyone to use vegetable shortening (and their lovely, cancer-causing trans fats). I’ve looked around for animal fats to use in cooking but all I’ve found is partially-hydrogenated lard, and I’ve come to learn that the hydrogenation process, while useful because it allows for the lard to be kept at room temperature, also has trans fats. While we’re still searching for pork fat to render lard, our local Whole Foods has been more than happy to set beef fat aside for us as they trim their cuts…

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