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How to Dry Render Beef Suet

How to Dry Render Beef Suet

If I am going to use my tallow for savory cooking, I prefer the dry rendering method because it adds a bit of flavor and is much faster. After rendering, I pour the tallow into an ice cube tray. Once solidified, I transfer the cubes to a container for freezer storage. These cubes are perfect for tossing in a cast iron pan quickly sear a steak or use in place of other cooking oil. There's no need to worry about contaminating a jar with a knife or spoon, and it's incredibly convenient.



You will need approx 3-5lbs of Beef Suet. 


  1. Trim any meat, blood, or connective tissue off the beef fat and cut your suet into small, even-sized cubes. Place your cubed suet in a dutch oven or large pan.
  2. Set your stove to low heat. It's crucial to use low heat to avoid burning the fat.
  3. Allow the fat to slowly melt and render down. This can take and hour or so depending on the quantity and size of the fat cubes.
  4. Stir occasionally, ensuring that the fat is melting evenly and not sticking to the bottom of the pot.
  5. If the fat starts to smoke or brown, reduce the heat immediately.
  6. Once the fat has fully melted, and there are crispy bits (cracklings) floating, remove the pot from the heat.
  7. Place the fine mesh strainer and/or cheesecloth over the bowl or container.

  8. Carefully pour the melted fat through the strainer or cheesecloth to remove the solids. 

  9. Then pour your tallow into heat safe ice cuber tray and place it in the freezer until it has set.

  10. Once solid remove cubes from the tray and place in a container for storage!

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