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🔵 How To Render Beef Fat – Beef Tallow


hey everyone welcome back today I am
rendering beef fat so that I can have it for cooking for deep-frying for
just frying in general I really like beef fat for certain things and I know
that some people are immediately going to start start saying oh he’s he’s
rendering tallow sort of maybe not really if you take a look the fat that
I’ve got here still has meat attached so this is muscle fat these are trimmings
that the butcher has taken off of roasts and steaks and stuff like that so
not technically fully considered tallow in today’s world tallow sort of has just
come to mean rendered beef fat traditionally tallow was only rendered
beef fat from internal fat the fat that lines the inside of the animal and hangs
around the kidneys and the liver and that sort of thing
and that fat has no no meat associated with it no musculature in it and it has
a slightly different chemical compound so at room temperature it is hard like
really hard and that’s the kind of fat if you are looking to make soap or
candles or something like that you want the internal fat if you are just
rendering out fat in order to cook with it muscle fat is far easier to get and
works just as well there are some people who say that because of the the
different chemical structure the internal fat is healthier I don’t know I
don’t really you know I sort of believe it but at the same time I sort of don’t
so what I’m doing here is I’m just I’m just chopping it up I’m trimming out as
much of the muscle as I possibly can and you don’t need to be terribly fanatical
about it if some of the muscle gets into the pot
gonna be completely fine and I know that a lot of the tutorials tell you to put
this into a lot of the tutorials tell you that you have to take all the muscle
off I’m I’m not going to say that because I don’t believe it
and most of the tutorials tell you to put it into a food processor and chop it
as finely as possible again I think that’s a waste of time right so I’m just
about there it’s all it’s all trimmed up got it in the pot now at this point have
your oven on preheating you want a low oven somewhere between 225 and 250
degrees Fahrenheit at that temperature the fat will render out over the course
of depending on how much you’ve got four or five hours and a lot of tutorials
tell you to put water in the bottom of the pot because people are afraid of it
burning if it’s burning your oven is too hot there’s no other way to say it
225 to 250 and it will not burn the fat will just render out and you know I’m
gonna put this in and I’m gonna check it probably in about an hour and and give
it a stir so this is what it looks like after about an hour and a half in the
oven you can see that a lot of fat has already rendered out now you could use a
scoop and take some of that fat off already if you wanted to scoop it out I
really have no need I’m just gonna let it go probably another hour and a half
to two hours so I think this smells absolutely
fantastic beef fat wonderful so the next thing to do is strain it out pretty
straightforward strainer over a big dish and you pour the fat out now that’s quite a bit of beef fat
there’s probably still more in here we’ve been five or six hours I might put
it back in the oven and see if I can get just a little bit more this will harden
to about the consistency of butter at room temperature and so you can either
keep it at room temperature my grandmother just kept it in a jar on on
the counter never lasted long enough that would ever go bad if you’re not
going to use it very often keep it in the fridge keep it in the fridge for
five or six months or you could freeze it and pretty much keep it a year or
more it’ll start to taste bad but not because it’s gone bad but because it’ll
start to taste like the freezer so this is fantastic for french fries it’s
fantastic for Yorkshire puddings all kinds of things we just did a beef
brisket braised and beef fat for tacos absolutely amazing so take a look
through the rest of our channel to where we use this we’re gonna do a steak frite
coming up done in this beef fat stay tuned thanks for stopping by you

Randall Smitham

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59 COMMENTS

  1. Glen & Friends Cooking Posted on July 4, 2018 at 12:43 pm

    Thanks for watching. If you liked it – subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. Even if you didn't like it – subscribe and hit that bell button so you'll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^

    Reply
  2. acoow Posted on July 4, 2018 at 2:25 pm

    I've never rendered that much fat before. However, whenever we have steak, I will trim most of the fat before cooking it and then put the fat in a cast iron skillet on a very lower burner for a few hours. I'll get enough fat to fry eggs for the next few days.

    Now that I know a way to do a large batch, maybe I'll try making a bunch.

    Reply
  3. G Hossain Posted on July 6, 2018 at 9:00 am

    great video. Very informative and smart video.

    Reply
  4. bevan lim Posted on August 16, 2018 at 10:35 am

    Hi how many KG of fats was that to get that about of oil?

    Reply
  5. Mr. Sage Posted on September 5, 2018 at 1:46 pm

    Amazing…. Worked great!

    Reply
  6. Martha Lucia Posted on September 17, 2018 at 8:21 pm

    Thanks! Is it supposed to get that dark. Your hardened tallow is lighter in color. Just wondered if it lightens up after cooled.

    Reply
  7. gaurd3 Posted on October 12, 2018 at 9:45 pm

    KISS.. Keep it simple stupid

    Reply
  8. Mohamed Mueen Posted on October 26, 2018 at 8:34 am

    Is that healthy?

    Reply
  9. Barbara K Posted on November 5, 2018 at 5:37 pm

    Hello Glen, I am hopeful you can help me with my question. I cooked ground beef in my pressure cooker (added 1 cup of water) and poured the liquid into a bowl after it was done cooking. I had planned to toss the liquid (fat) the next day after it cooled. The next morning, I scrapped away the top layer of fat for the trash and below that was a jello like consistency substance. I was puzzled as to why the liquid turned to jello. Before I toss that as well, what is it and could it be used to make soups? Since the fat rose to the top, would it be considered low or fat free? Thank you for any help you can offer.

    Reply
  10. Host LM Posted on November 11, 2018 at 2:21 am

    The best for frying fish and chips, also the traditional method

    Reply
  11. Jamie Atkinson Posted on November 12, 2018 at 10:19 pm

    what do you do with the fried fat bits afterwards? Is it edible sort of like pork rinds?

    Reply
  12. Fitri Annisa Posted on November 13, 2018 at 11:23 am

    I like beef fat

    Reply
  13. d1st4rbed Posted on November 19, 2018 at 7:46 pm

    how long can the fat last how many months?

    Reply
  14. Stupid Wifi Posted on November 23, 2018 at 10:12 am

    Such a clear explanation. I loved it. Just what I needed as have a bagful of fat from my butcher!

    Reply
  15. Iwatcher Posted on November 30, 2018 at 4:32 am

    Where can you get beef fat?

    Reply
  16. M G Posted on December 10, 2018 at 6:40 am

    Great video, straight to the point, plain and simple. Just made my first grass fed beef tallow and it's wonderful. Cooked @ 230F for a bit over 6 hours. I've seen several tutorials but decided to go with yours. Happy with the result. Thank you for sharing!

    Reply
  17. Harmonious Vibe Posted on December 14, 2018 at 1:21 am

    I'm a vegetarian who's interested in making beef tallow for Suet so I can hopefully attract a huge, gorgeous Pileated Woodpecker that I've see in the top of several trees in my backyard and I hope to coax him a little closer. Thanks a bunch!

    Reply
  18. vinstinct Posted on January 5, 2019 at 9:18 pm

    Thank you for the tutorial. Are you Canadian by chance? I notice every time you say "out" in the video.

    Reply
  19. ImpactoDelSur Enterprise Posted on January 10, 2019 at 3:52 pm

    Once you go animal fat you'll realize it's the most exquisite form of oil.

    Reply
  20. Rana Irfan Posted on January 21, 2019 at 8:39 pm

    Sir please tell me how to get rid of the tallow smell

    Reply
  21. Sandy Peterson Posted on January 23, 2019 at 9:22 pm

    Why doesn’t all the fat render down and what do you do with the left over un-rendered fat?

    Reply
  22. Mike Rophone Posted on February 3, 2019 at 4:18 am

    Fry up a batch of heart disease

    Reply
  23. phlarrdboi Posted on February 17, 2019 at 11:50 pm

    This guy is a giant buzzkill. Can't watch

    Reply
  24. Mariuta Nicolae Posted on February 18, 2019 at 2:42 pm

    Have you tried to make beef rinds out of the leftover fat pieces? Do they taste good? They should be gorgeous with those bits of meat in them…

    Reply
  25. joseph charter Posted on February 24, 2019 at 6:33 pm

    I have some questions concerning fats for weight lifting. Please message me

    Reply
  26. Annette Irish-Frederick Posted on March 19, 2019 at 12:46 pm

    Hi Glen, I've only rendered internal organ fat (surrounding kidneys) and it really helps me digest my food like a great probiotic would, but better. For instance, chicken or meat (usually mostly eat chicken), when I have eaten them in the past, usually takes me a whole day to visit the bathroom, but when I use kidney fat that time is quartered. Just some food for thought, and yes, I FEEL GOOD on the energy I get, not weighed down or sleep. Thanks for your most informative video.

    Reply
  27. janet baca Posted on March 22, 2019 at 4:08 am

    I made my first batch of beef Tallow tonight using your recipe step by step it cake out perfect. Thank you.

    Reply
  28. jim white Posted on March 29, 2019 at 5:12 am

    I am a Canadian Cree Metis. We do exactly this but leave a bit of the meat on. We render as much fat as possible. The remaing chunks iadd salt and eat some of them. I also take some and place in between two slices of bannock. In cree we call the remaining Indian Popcorn, somecall them cracklins i say delish. Oh my arteries i am so sorry stop squealing lol

    Reply
  29. vegans are idiots Posted on March 31, 2019 at 3:27 am

    what do you do with the bits and pieces of the unmelted fat? Can you render it completely or will it become crisps?

    Reply
  30. alii mahmoudi Posted on April 7, 2019 at 1:57 pm

    I'm about to open a potato fries in my country, but beef oil seems to hard to find and it tooks long time process i think. So Is it good if i mix that animal oil with palm oil to fries a potato? Answer please

    Reply
  31. Noface :3™ ► Tutoriais & Gameplays Posted on April 27, 2019 at 12:19 pm

    Where I am from we use a lot of internal fat to cook. We can even buy it at the supermarket because it is really common and a tradition. Here we only use muscular fat for one dish that is called "torresmos". "Torresmos" are the bits of meat that are atached to the muscle fat, we render the fat and then eat them.

    Reply
  32. Kenny Roberts Posted on April 28, 2019 at 11:52 am

    Traditionally, Scottish fish and chips only use beef fat. My Grandfather had a fish and chips shoppe and it was very interesting. A lot of UK people came in to try it for authenticity, and most said it was just as good or better than back home. The beef fat was the secret.

    Reply
  33. Halby G Posted on May 9, 2019 at 4:46 am

    Question: can I do this in a slow cooker? I think low is about 200° while medium is about 250°.

    Reply
  34. Sheriff Industries Posted on May 11, 2019 at 9:51 pm

    Is this better than the likes of sunflower/linseed oil? It probably adds a whole new level of flavour to dishes.

    Reply
  35. Jonathan Moore Posted on May 12, 2019 at 11:53 pm

    What do you think about saving the oil from browning ground meat?

    Reply
  36. SMRITI GARG Posted on May 17, 2019 at 12:31 pm

    how long it will stay good without refrigeration considering room temperature around 35-42 degree celcius

    Reply
  37. SMRITI GARG Posted on May 19, 2019 at 7:57 am

    considering that I'm a student and don't have a fridge or oven. well I do have an induction and a pressure cooker, need some guidelines on how to do this and still be able to use it for a long period as the room temperature here is around 40-degree Celsius generally.

    Reply
  38. Ayrad160 Posted on May 21, 2019 at 12:07 am

    I came here because FUCK VEGETABLE OILS , thank you for the video .

    Reply
  39. bebox7 Posted on May 22, 2019 at 11:33 am

    Really enjoying your videos- only came across them accidentally and was amazed that I hadn’t heard of your channel before. I just wanted to ask if the beef fat can be re-used or is it one shot only? Say if you do chips can you strain it and use it again?

    Reply
  40. Nancy Caffee Posted on May 24, 2019 at 11:55 pm

    Are you not describing suet as it is hard at room temperature and is the internal organ fat.

    Reply
  41. pieman1019 Posted on June 5, 2019 at 3:49 am

    I have a few questions. The first being how do you obtain the trimmings? Can you just go to the butcher and order fat trimmings? Secondly does it expand when cooling or would it be safe to fill a Mason jar completely as oppose to possibly 75% and put it in the fridge

    Reply
  42. Robert Bell Posted on June 5, 2019 at 11:02 am

    I'm trying to ramp up the beefiness of burgers. Does this have a beef taste? would frying burgers in the fat or even adding it to the burger mix improve the beefiness of the burger?

    Reply
  43. vruho08 Posted on June 11, 2019 at 11:40 pm

    Seeing this video as a Spanish it's kinda weird, here in Spain we use only olive oil or sunflower oil and we are told that meat fat it's just bad for you and your body, Soo seeing this it's just odd

    Reply
  44. Lukas Posted on June 20, 2019 at 4:31 am

    How many times I can use it? How do you know that you need to change it?

    Great video, thanks for sharing.

    Reply
  45. Italia J.E Posted on June 23, 2019 at 1:27 am

    Thank you for sharing, Glen 👌👍🔥

    Reply
  46. Jade MoonRaven Posted on July 2, 2019 at 7:20 am

    Easiest method I've seen. Thanks!

    Reply
  47. Jade MoonRaven Posted on July 2, 2019 at 7:22 am

    Would fat rendered this way ( no water) make a good soap?

    Reply
  48. noj zednanreh Posted on July 19, 2019 at 2:33 am

    Are you professionally trained?

    Reply
  49. Antonio Innocente Posted on August 17, 2019 at 1:21 pm

    When I drain the fat from mince beef, there are two layers. The top layer is buttery and grainy like this, the bottom layer is transparency and like a gel. What is that?

    Reply
  50. frenchie girl in the usa Posted on August 22, 2019 at 12:09 pm

    I have a question I tried to get muscle fat but they don’t give the muscle fat, but they will give me other beef fat will that be ok

    Reply
  51. LSD-25AyahuascaDMT Posted on August 25, 2019 at 10:18 pm

    Needed to find a video about this as I use pure fat as a lubricant for old muzzle loading black powder guns. Was overjoyed to see the one I picked was one by you, who I already subscribe to. Thank you for your hard work my friend.

    Reply
  52. Anthony Mazza Posted on August 28, 2019 at 5:39 am

    I fucking hate you. You're the worst. I've never actually hated anyone like you, but like, fuck you man.

    Reply
  53. Jimmy Posted on September 11, 2019 at 11:26 pm

    It's so weird seeing North Americans render animal fat. Lard and Tallow is so incredibly easy and cheap to get in the UK. Many butchers will give it away to regular customers, others will charge you maybe £1 per kilo of fresh, rendered pork lard and maybe a bit extra for the same amount of Tallow.

    Reply
  54. Don’t-hate- Appreciate Posted on September 14, 2019 at 8:37 pm

    Just started carnivore but this thang is expensive lol does lard work

    Reply
  55. farmer strong Posted on September 30, 2019 at 7:18 pm

    Visceral fat is the word you were looking for..

    Reply
  56. anthony livesay Posted on October 2, 2019 at 1:56 am

    I will never throw away brisket fat trimmings again, Thank you so much for your tutorial.

    Reply
  57. Baby Shaya Posted on October 14, 2019 at 2:06 pm

    When you've rendered every bit of fat you can take all the pieces out and microwave it. You'll end up with at least 20% more pure fat.

    Reply
  58. Rose Pearl Posted on October 24, 2019 at 1:23 pm

    Melt it in the oven! Brilliant! I've been rendering chicken fat and lamb fat on the stove with a little water and it's good but a mess. Thanks for this! By the way we always ate the cracklin's – we called them greeves – either straight out of the pot with fresh sliced onion https://youtu.be/Jnq6cCSoIQg (3:30 – 4:40) or sprinkled on chopped liver… Yum.

    Reply
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