The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. Rendering can be carried out on an industrial, farm, or kitchen scale. Strain pot contents through colander into large pot. It is inevitable that some fat sections will be marbled with meat and that is OK. Any meat that goes with the fat to render will turn into "cracklins" (similar to pork rinds/chicharron). Beef fat — Yorkshire pudding. Strain the skin and any bits in the pan through a cloth and sieve into a clean bowl. Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. It can also be applied to non-animal products that are rendered down … Step 1: Trim Your Fat. First and foremost, roasted potatoes. Fat from grass fed lambs raised on pasture tastes clean and pure when rendered with none of the gamely aftertaste often associated with lamb fat. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Join the discussion today. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. Place your roasting pan, uncovered, in an oven set at 250⁰ F. After 30 minutes in the oven, stir. Wipe out the pan, return the fat, and bring to a medium boil for a few minutes to cook off any remaining water. Read the Cooking with lamb fat discussion from the Chowhound Home Cooking food community. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. You want to try and cut only sections of fat from the meat. Stir again after 45 minutes, and once every hour thereafter. Pre-heat oven to 220°. Eventually your tallow will begin to darken. Where to buy beef fat to render into tallow. Leave pot in oven for 24 hrs at 220°. If you are seeking an excellent rendering fat from muscle meat try our lamb fat. I rendered the fat, which basically involves heating it to melting point and then filtering it through sieves that get finer and finer and then adding water (don't boil the fat or adding water will make it explode) and leaving the fat to set - on top of the water. Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. https://joybileefarm.com/easy-guide-to-render-fat-into-tallow Bring to a gentle simmer and cook until all the water has evaporated. After 24 hours (or so,) fat will be pulled away from meat and cracklin’s, and liquified. Bacon fat — pretty darn near anything, but especially in cornbread. That will give you the highest nutrient content in the finished tallow. The carcass can then be reserved for making stock. One the the many benefits of making your own meat stocks is all the wonderful Close oven door. 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