06/09/2026
**MAKE IT MONDAY**
There’s nothing like getting your freezer restocked with half a cow to remind you that you have beef fat to process into tallow 😆🤭 Gotta free up that freezer space and render it down! Join me for Make It Monday as we get this simple homestead staple out of our freezer & onto our pantry shelf!
Beef tallow is rendered down beef fat. In this form it’s useable for everything from cooking to frying (it has a high smoke point of about 400 degrees F…& local Overlook Produce, Bakery & Deli makes the best fries in tallow too!) to soapmaking to cosmetics (super moisturizing - you can use straight on your skin!) to wood or cast iron conditioning & more!
Here’s how to make it…
Start by purchasing good quality beef fat, such as from our local Sunrise Farms, Inc., or ask your beef processor to save the fat from your cow during processing. Slice up into small cubes approximately 1”x1” (ish!). (Remember the smaller you cut them the faster it’ll cook.). Try to cut off as much of the red meat as possible to lessen the “burger” or ‘meat” taste in the finished product. Add to a pot and cook on lowest temp until your fat turns to liquid and you’re left with only hard, brown crunchy bits. Ladle the liquid through a cheesecloth into your glass jars to sift out any remaining bits. Let it cool and add an air tight lid. Store at room temperature up to 12 months until ready to use. Storing in the refrigerator or freezer can prolong shelf life.
Learn more about beef fat with Dr. Berg: https://www.drberg.com/blog/5-ways-tallow-or-beef-fat-can-help-you-lose-weight
