Beef Tallow - High heat cooking oil
“In my day—they called that lard.” – My mother
This is so simple I almost feel silly writing it. But if there’s one thing I’ve learned in 20 years in the food industry, it’s that what feels like a “staple” to me isn’t always second nature to everyone else. And that’s exactly why I started this space—to share simple, delicious food for anyone, at any skill level.
So here it is: how to make your own beef tallow at home. It’s perfect for high-heat cooking, a great way to reduce food waste, and an easy addition to a well-stocked pantry. (Maybe not your skincare routine—but hey, it’s a start.)
Recipe
Start with 1–4 cups of beef fat trimmings. Go through and remove any red meat, leaving only the white and cream-colored pieces.
Add the fat to a slow cooker with a small splash of water (30 ml or less), and set it to low. Let it render slowly—this can take anywhere from 12 to 24 hours, depending on how pure you want the final product.
You’ll know it’s ready when the fat pieces have shriveled (almost like raisins) and there’s more liquid than solid in the pot.
Strain well. I like to use a combination of a flour sifter, cheesecloth, or even a coffee filter to get it really clean.
Now—this part matters. Pour the strained liquid into a glass container (mason jars are my go-to), seal it tightly, and place it in the fridge upside down. As it cools, the fat and any remaining water will separate, with the water pulling down any leftover proteins.
After about 2 hours, the tallow will be firm and white (similar to coconut oil). Discard the water from the jar (easily done if you stored it upside down, as the fat will do on top), and wipe away any residue with a clean paper towel.
Store your finished tallow in the fridge for 6+ months.
Perfect for frying, flaky pie crusts, and my personal favourite—Yorkshire puddings.
