Beginners Guide To Making Beef Tallow

Рет қаралды 86,051

Жыл бұрын

In this video, I will show you how to make beef tallow at home. I also include two recipes for cooking with beef tallow. This procedure works for people trying to use a natural form of fat in their cooking. Beef tallow has been used as a cooking fat since the beginning of civilization. It has recently has undergone a resurgence in popularity due to the Paleo and Carnivore Diet trends.
Please use this recipe and let me know in the comments how it went and if you liked the additional recipes. Also, what are your favorite uses for beef tallow?
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Products Used in This video
6 Inch Boning Knife: www.amazon.com/dp/B0000CF94L/r...
Black Disposable Gloves: www.amazon.com/dp/B09KXSXH4C/r...

Пікірлер: 166

@knightdive1 3 ай бұрын

Put the tallow in a large jar/jars and put them in the fridge upside down. When the tallow is solidified the water will be next to the lid and you just pour it out

@barryc9115 Жыл бұрын

What people fail to realize is that these natural fats are actually healthier than vegetable oils. This and bacon grease sit next to my stove at all times.

@Stickyickygnar 2 ай бұрын

Ya but it's cause they've been tricked

@johnm.3279 3 ай бұрын

I've started rendering my own tallow. Instead of keeping it in a jar, I pour it into ice trays and put it in the refrigerator. Then whenever I need it, I just pop out a few of the cubes and throw them in the pan.

@fcat2148 Жыл бұрын

You should try boiling the potatoes with a bit of vinegar. The vinegar prevents the breakdown of pectin in the potato which stops them from going mushy, while only slowing the breakdown of the starches a bit. You add a tablespoon or two of vinegar (and salt for flavour) to a pot of boiling potatoes and boil them for about 20-30 minutes per inch of thickness. Then you take them out and can fry them afterwards and they don't breakdown or lose their shape at all but they're still thoroughly cooked.

@cameronmccoy5051 11 ай бұрын

That is interesting because I often put a bit of baking soda (maybe 1/4tsp per gallon of water) in with my potatoes to intentionally break down the surface. When I fry them after it is almost like a breading on the surface. Gives it a nice crust.

@fcat2148 11 ай бұрын

@@cameronmccoy5051 i suppose its a matter of taste. i can definitely see how that would be tasty, plenty of surface area to soak oil and brown up. personally i dont like when the inside of the potatoes feels like mashed potatoes, id rather it be firm still.

@cameronmccoy5051 11 ай бұрын

@@fcat2148 for me it depends on what I'm making. As for the firmness, that is more a result of doneness. If they're mushy you're over-cooking them. The only other thing I would say is you may be better served by using a different potato. It's been a whole Lotta years since I learned all of this, so I dont remember the science, but red potatoes have a different starch composition (i want to say more amylopectin and less amylose?) So they stay firmer, whereas burbank/Idaho potatoes have the opposite composition and go from undercooked to done to waterlogged really quickly if you're not careful, but they are more fluffy and soft. Yukon gold are sort of in the middle. This isn't just for your benefit BTW. If you have your preferences nailed down, you do what works for you. But if you wanted to try new things, or for others who read this, I found your mention of the vinegar useful, so I wanted to add to it. Cheers

@dale1956ties 5 ай бұрын

Thanks for tip. I'm gonna try this for sure.

@eternalbleedingheart Жыл бұрын

My father in law made his own tallow and injected it into the Christmas prime rib which was then smoked and rotisseried. Best prime rib I've ever had.

@lifeofsmac5259 Жыл бұрын

Making tallow in the crockpot is the easiest way imo. I throw it in there while I’m doing other things. I come back and check on it every once in a while. It really doesn’t take that long. Also, I tallow absolutely everything that I can replace with tallow. I fry my foods in it. I do not fry in any kind of vegetable oil ever. One of the few things that I do not replace with tallow is butter for my toast.😂

@lettus143 Жыл бұрын

Do you add water, to your crock pot like he did? Thanks in advance

@lifeofsmac5259 Жыл бұрын

@@lettus143 no, I do not. I put it on low. You could probably even do it on warm, depending on how hot your crockpot runs.

@yankeejade Жыл бұрын

Approximately how long on low?

@lifeofsmac5259 Жыл бұрын

@@yankeejade you just have to check it every 15-20 minutes, stir it and you’ll see when it’s fully melted.

@yankeejade Жыл бұрын

@@lifeofsmac5259 Thank you!

@smirking8457 Жыл бұрын

Tallow and Lard makes for great pastry crusts. Seriously, give it a try and you’ll be blown away

@Flyboikev Жыл бұрын

Just bought a primal cut from Costco. Great timing on how to make beef tallow!

@ButcherWizard Жыл бұрын

Awesome. Good luck with your steak project. Once you cut your own steaks a couple of times you will never go back to pre cuts. Thanks for watching.

@silvafacundo Жыл бұрын

In Argentina we fried empanadas in beef tallow...delicious! I'm glad is making a comeback!

@jjuarez83 4 ай бұрын

I have a local market that sells beef fat a $0.99 lbs. I don't have a grinder but here is another reason to move it up on the list of things I want.

@begoodbebetterbeblessedix3766 Жыл бұрын

Beef tallow I WAS using to make for the bird seed suet. Not now! My next meal is sure gonna be more interesting and exciting. Thank you for sharing this!

@ButcherWizard Жыл бұрын

Like I said in the video, tallow has a lot of uses in and out of the kitchen. Thanks for watching.

@Smileypb666 Жыл бұрын

Been cooking with beef tallow for about half a year now, I've noticed that it gives the food a clean flavor. Most other fats, even if they're neutral, still give a different finish of flavor.

@jennyl3475 Жыл бұрын

I learned a lot from watching this channel. Also, to get a faster char on the brussel sprouts, you can preheat the sheet tray so they sizzle when they hit the tray.

@ButcherWizard Жыл бұрын

Thanks for watching

@CNile-se9xw Жыл бұрын

I love this channel. This vid takes me back to my youth (60+ years ago) in Australia, where we kids made "Depression Sandwiches" which were heavy helpings of beef tallow on fresh bread with pepper & salt. My wife is Aussie-born from European stock & she fondly remembers them too. We drank Adelaide's untreated tap water, played in the dirt, and rain & ate disgusting kids, but we were all healthy & robust. If we cut or grazed ourselves, we licked the wound & got on with it. In my entire school & work time, there was only 1 school kid who had asthma. He played hockey & was one of the best players & he hated being dragged off when it got the better of him. How things have changed. 😞

@ButcherWizard Жыл бұрын

Thanks for watching

@dann1825 Жыл бұрын

Shelf life and/or storage recommendations?

@chrisjohnson9542 Жыл бұрын

I live in California and eat a lot of tri-tip. I always save the trimmings and make tallow. I use it instead of butter for cook and even baking. Beef tallow cookies anyone?

@Technoanima 3 ай бұрын

Yes, please. Traditional Chinese baking uses pork fat as a coat and thus can withstand higher baking temps.

@ronaldbell190 Жыл бұрын

After cooking and creating the tallow how do you store it safely?

@briangregus5225 Жыл бұрын

Just wanted to mention in the past searching how to butcher specific sections of meat and you never popped up in the results. Last night this channel randomly popped in my feed and I couldn’t help watch several videos. Keep ‘em coming!

@ButcherWizard Жыл бұрын

Thanks for watching. My channel is relatively new but there are a lot more butchery videos coming.

@MtRainierSunrise Жыл бұрын

I'm new to your channel. I like that you keep your videos short and to the point. There's one thing I would like to know, is beef tallow liquid at room temperature or do I need to heat it to pour as you do in the video? Edit: I should add that your videos are also very informative, not just short. I'm going to try cutting my own steaks from your other video and use the trimmings for this.

@ButcherWizard Жыл бұрын

Thanks for watching. The beef tallow is solid when it gets cold. You will need to heat it up to get it to pour out of the jar. If you are using a jar like I did, you can just put the whole jar uncovered in a small pot of simmering water. That should do the trick.

@mrazdiamond Жыл бұрын

I never thought about grinding the fat! However I love to put on the smoker to infuse that extra flavor.

@dizziechef9502 Жыл бұрын

I make chicken broth with my collection of chkn scraps, carcass , skin, fat. After broth is made I put in fridge then scrape out the fat off the top. I use it for cooking. Delicious. I’ll try to get beef for tallow .

@leescooking Жыл бұрын

Tallow is so great for cooking. I love it. OMG the best fries I've ever eaten were deep fried in tallow. There's a Tasmanian company in Australia called "Tassie Tallow" who sell grass fed tallow direct from their farm, they also sell lamb and beef drippings. They are going so well. Great video.

@d1950l1941 11 ай бұрын

You got my drool going on here! Gonna all of these recipes. Thanks, you are terrific and I really have learned a lot from your videos.

@pamnorwood3654 Жыл бұрын

My grandmother put it on her face, neck, arms, and hands. She had beautiful skin in her 90s. A young person couldn’t do that without breaking out, but as you age, you lose those natural oils. I make my own bone both and skim the fat when it’s done and save it separately. I keep some in the fridge for immediate use and freeze the rest in ice cube treys so I can remove however much I need.

@JazzyMamaInAK Жыл бұрын

I use it on my hands and planning to make body butter when I re-render to get it cleaner. I get trimmings from the store every week so I have plenty.

@dennymiser6333 Жыл бұрын

I use beef tallow for my brisket when wrapping.

@ButcherWizard Жыл бұрын

That is a great trick. I saw that a lot of the best bbq restaurants do that as well. Thanks for watching.

@MichaelEndsley Ай бұрын

I'm all about the meat, but recently I learned to do smoked Ratatouille (pure veggie w/cheese) in cast iron on the Weber kettle, and my god I never thought I could love vegetables this much. Absolutely everyone must try this.

@infantryshooter Жыл бұрын

Awesome work! Beef fat is part of the cow and should be used for something. Looks great, thanks! And thanks for not going into pedantic instructions like so many cooking channels; the concept is sufficient.

@donnabernskoetter1931 Ай бұрын

Love the vegetable recipes!!

@TheBougieHomesteader Жыл бұрын

You make it look so simple! I will definitely try it.

@faethore8541 7 ай бұрын

If you have a pellet smoker (probably work with any smoker) try rendering your ground fat in the smoker at about 200 - 225 degrees in the smoker. The smoked tallow makes the best roast potatoes or fries you've ever had. It also takes Iron skillet burgers to the next level. My pantry always has a couple jars of both smoked and unsmoked tallow in it.

@chackomc 11 сағат бұрын

Cling wrap to collect potato skin is genius.

@mattvivid3381 Жыл бұрын

Glad to be here at the premiere of a new upload. I'm excited to see the growth of this channel.

@ButcherWizard Жыл бұрын

Thank you for being here and sharing your experience. There are many more videos coming. Thanks for watching.

@peetsnort Жыл бұрын

My mother used to have a big square crockery container next to the stove. Until the margarine militants convince her that fat is bad. I have banned seed oils from my diet and cook in lard with a little olive oil. I have lost my belly fat and will be 64 this year and my cholesterol is fine. I just eat less because I get satiated sooner

@alert1006 3 ай бұрын

I wish you had shown how you know when the water is fully cooked (gone). Thank you for all this good information you share.

@carfvallrightsreservedwith6649 Жыл бұрын

I use a roaster for both lard (pork fat) & tallow (beef suet) making. I only put a cup or two of water in it to get things started (to keep from burning). Once the rendering begins there's no need for the water. 2 quarts water (IMO/experience) is more than necessary.

@elizabethbuikema5640 Жыл бұрын

I always learn from each of your videos. Thanks!

@ButcherWizard Жыл бұрын

Thanks for watching

@zone4garlicfarm 2 ай бұрын

This is good info for anyone who breaks down subprimal cuts. There's more to those big pieces of meat than just steaks.

@evanbuhr534 Жыл бұрын

How do you know when the water is boiled out?

@braddoty55 9 ай бұрын

Veggies don't have to taste bad. 😂 Don't tell anyone, but I took some cauliflower florets & marinaded them in a carne asada style. Then when no one was looking, tossed them on the grill to sear them. Tasted great & didn't get caught putting cauliflower on the BBQ.

@jademcgood4314 8 ай бұрын

I haven't seen this since I was a kid thank u for posting

@JamieR 21 күн бұрын

Thanks for making these videos! Very helpful as I'm getting into carnivore short term to heal my body. Depending on where you live, it can be tricky to get high fat cuts here in Norway, unless you go to the farmers. Went to the butcher, paid $10 pr 2.2 pound of pure fat. Not too bad if you compare it to the cost of 1 small bottle of vegetable oil (cold pressed urefine hemp / canola / lin etc) from the health store (about $27 250-500ml). Interested to see how I'll feel once I cut out the veggie oils.

@figuwx6284 Жыл бұрын

Would love to see the potato instruction as those look very nice!

@jleetxgirl 2 ай бұрын

In the mid sixties, when Ore-Ida frozen French fries got to the grocery stores, I bought a bag, read the label and saw they were coated in beef tallow. You put them on a baking sheet and they were the best crispy crunchy Krinkle Kut fries you EVER ate. So sad they don’t use tallow anymore. Buy I do!

@Sweetest_of_Seven 8 ай бұрын

So excited to make my own tallow… I will use it for cooking first and foremost but I’m going whip some for lotion and I’ll have to try a candle too 😊

@thetotalsalesguy9139 Жыл бұрын

If you smoke a brisket, all the pre-trimmings, you get a ton of fat to render as well.

@carlyhagerr Жыл бұрын

Love this channel!!! Hope you post again soon! I’m headed to the grocery store today to buy a cow hahaha

@sct6168 Жыл бұрын

Oh my gosh Thank you for this video! I've been wanting to make tallow for along time, now thanks to you I can. :) BTW, What meat grinder do you use?

@ButcherWizard Жыл бұрын

Right now I am trying one out from meat your maker.com. I am testing out a few different ones so I can make the best Recommendation. So far, I like this one. It is powerful and gets the job done. Thanks for watching

@searchbar83 Жыл бұрын

Please keep making videos. I love it.

@dienekes4364 Жыл бұрын

Why did you peel the potatoes? I prefer them with the skins still on.

@SarahJo-Obsidian 6 ай бұрын

Thanks!

@stevejohnston1272 9 ай бұрын

Just found your channel Brad-love it-thanks. How long will this keep? Do you freeze it or refrig.?

@ButcherWizard 9 ай бұрын

I put mine in the refrigerator and it is still good from 6 months ago.

@CLFS 17 күн бұрын

Fred potato skins are a fantastic snack there crispy like a potato chip

@TheDerangedBlood 10 ай бұрын

What is the brand of glaze you used on the sprouts? It looks DELICIOUS.

@ivangomez5422 6 ай бұрын

3:26 "it's not like a beef flavor, it's a different, it's more like a mommy, oh there's something else going on here" 😂

@majdabratusa3370 2 ай бұрын

Thank you for this video. May I ask what is the purpose of adding water to tallow when you are cooking it? Would you be able to omit water and fry tallow on low temp?

@sherriccalewis337 Жыл бұрын

I love this video! I want to bake the potato skins like you did the Brussels. 🤤

@luke928 Жыл бұрын

You're the man. Thank you

@garyanderson911 10 ай бұрын

how do you store the Talo and how long will it keep?

@minimecfcom Жыл бұрын

What the brand of meat grinder are you using?

@laura18093 6 ай бұрын

Yes I was raised with a fat drippings can that was kept at the back of the stove top on a shelf. We never had any " sicknesses " caused by that yummy oil mix. I an starting to collect fat in my freezer to render. Mmm I remember that taste.

@MichaelEndsley Ай бұрын

Cool that your Costco puts the primal cuts out in the open. I have to specifically ask for them all at my store. They have them in the back, like a secret >_>

@lvt5573 7 күн бұрын

What did you do with the ground fat after the liquid tallow was strained off?

@MoonMoney97 7 ай бұрын

Do you make soap and detergent too?

@miguelcallejas5323 7 күн бұрын

Is there a difference between boiling it or making it in the oven?

@DianeWilliams 5 ай бұрын

I've been getting my beef from a farm and they send it off site for butchering, so there's not much fat. However, if I can gather enough, can I process it in a vitamix or food processor? BTW, thanks for all you do!

@soprotv3390 Жыл бұрын

Might actually buy some brussel sprouts

@robins1016 Жыл бұрын

How do you store it.

@HassanAli-ro5ww 4 ай бұрын

Can we use this beef talow to form beef balm

@andrewmaughan1205 Жыл бұрын

I'm new to the channel and I'm curious about something. In this video, we see you peel the potatoes & then move away the skins. Is it possible to fry the potato skins in beef tallow the way you can with other oils? I ask due to my ignorance of the burn point of tallow vs other cooking oils.

@ButcherWizard Жыл бұрын

You can definitely fry things in beef tallow. It has a pretty high smoke point.

@yankeejade Жыл бұрын

Yummy for fries as well 😍

@lisabergeron1984 Ай бұрын

What is the recipe for a small jar? I don’t want to make a big batch

@TheRealCHIMShady 11 ай бұрын

Seed oil fiends hate this one simple trick

@1erinjames Жыл бұрын

I'm gona have to make beef tallow!! Thank you :)

@1erinjames Жыл бұрын

One question....how long does it last? Should it be refrigerated? Does it have to be canned?

@ButcherWizard Жыл бұрын

I just used a jar and I didn’t can it. The tallow will last 3 months or more in the refrigerator.

@1erinjames Жыл бұрын

@@ButcherWizard thank you!!

@MoonMoney97 7 ай бұрын

How many quarts did you get out of this harvest?

@chrisjohnson9542 Жыл бұрын

PS you cooked potatoes at the end which is a vegetable. So the score tied 2-2.

@TurboGTO288 8 ай бұрын

Potatoes are a starch, not a veggie.

@howardjohnson2138 Жыл бұрын

Super!!!!!!

@johntatman9168 Жыл бұрын

We make bone broth and skim the talo that forms on the top.

@travisbrennan90 3 ай бұрын

if you put it in a mason upsidedown all the water will go to the side with the lid, then you can just pour it out.

@TinaLy-gf3bh 7 ай бұрын

Where can i find the beef fat. I love it❤

@lucyfuir6386 Жыл бұрын

I've kind of been doing this for years... whenever I bake meat I put the vegetables right in the dish so they soak up all that juice.

@deanwinchester2253 Жыл бұрын

got me hooked brother

@ButcherWizard Жыл бұрын

Thanks for watching

@eleganceevolved8328 Ай бұрын

Can you show us how to make pork lard?

@Nathan-wn5mc 7 ай бұрын

Does your beef tallow smell like anything? Mine came out smelly slightly like beef. Is this normal?

@reb4898 Жыл бұрын

Fry or bake the potato skin in your tallow…yum

@wyominghome4857 Жыл бұрын

Can this beef fat be cut up in a food processor? Aside from not having the kitchen storage space for a lot of one-off gadgets, purchasing a meat grinder at $100-$400 rather eliminates any savings from cutting up my own meat.

@ButcherWizard Жыл бұрын

Yes. Any way to make pieces of fat as small as possible. It renders better that way.

@JazzyMamaInAK Жыл бұрын

Sometimes your local store sells it already ground (my Safeway/Carrs does; chunks or ground same price), but you don't get cracklings to snack on from the ground 😉

@scottg5588 Жыл бұрын

@@JazzyMamaInAK Thanks for that, from Wasilla! I haven't been into Carr's in a long time so I didn't know.

@JazzyMamaInAK Жыл бұрын

@@scottg5588 It may not be out on the shelf but ask the butcher; I usually call ahead and they will set it aside for me

@TechPro360 2 ай бұрын

I was making tallow for the first time in my crock pot. After about 6 hrs I opened the lid to stir and it exploded everywhere. Meet pieces and grease went all over everything. Any idea why that happened. Now I’m afraid to try it again.

@kingsavage2272 10 ай бұрын

How long does Tallow stay for, what storing conditions are best

@johnm.3279 3 ай бұрын

Tallow doesn't go rancid like other oils. It can last over a year at room temp. Even longer if refrigerated or frozen.

@SoBayK80 Жыл бұрын

Tallow is great for skin care, I pay $15 a tube for tallow balm

@ElmerOmero14 Жыл бұрын

Lol! Fucken Carl!

@Garth2011 3 ай бұрын

In their early years of being in business, McDonalds used tallow to deep fry their french fries. After society discovered this and thought that was "unhealthy", McDonalds stopped using tallow.

@allbionics Жыл бұрын

You made me hungry at 9:00 am :)

@relivec Ай бұрын

Does it matter which part of cow the fat is from?

@CrimeVid Жыл бұрын

I actually like sprouts, you don’t have to be unkind to them !

@ButcherWizard Жыл бұрын

I like them too. I am just trying to make them better. Thanks for watching.

@tomevans4402 3 ай бұрын

Comments here got me hungry. Thanks people 🙏

@duckielouise 3 ай бұрын

We cannot let the vegetables win

@rhircyn Ай бұрын

Cool, now I have a way to make pemmican

@joshuah2521 Жыл бұрын

Why did you use plastic wrap for the potato skins that's my biggest question for this video

@ButcherWizard Жыл бұрын

Easy clean up

@professorbland 3 ай бұрын

you will never need cooking oil again

@ForgetU 11 ай бұрын

Didn't McDonalds and the rest cook their fry's in beef fat?

@lamm1437 11 ай бұрын

I can remember a time when people were saying it was unhealthy so not long after that McDonald's and KFC started using other oils to fry in and the French fries and kfc chicken never tasted good again, they ruined a good tasting product because of a few nay sayers. Kfc was really great at one time.

@ErrorInvalidName 9 ай бұрын

Yeap sadly it was actually healthy and the powers that be were pushing seed oils on the masses and they fell for it. Now its literally killing everyone.