WHAT IS TALLOW?
Tallow is rendered beef fat. Before unhealthy vegetable oils took over our kitchens, tallow was often used for frying because it’s remarkably stable at high temperatures. In addition, it contains several components that are thought to be beneficial, such as . . .
Conjugated linoelic acid (CLA) – Studies suggest that CLA may assist with fat loss, help regulate the immune system, and promote heart health. (source 1, source 2)
Vitamin K2 – This is the elusive “X Factor” studied by Weston A. Price, DDS. It is thought to promote bone health, heart health and optimal brain function.
Omega 3 fatty acids – According to the Mayo Clinic, studies suggest the omega 3 fatty acids may benefit the heart, cognitive function, and joint function among many other things. You can read their full analysis here.
1. Cut or grind the fat into small pieces.
2. Place fat in a pot with colander (or a pot with a veggie steamer inside)
3. Place pot in an oven heated to 220F
Over time, the tallow will melt and drip down to the bottom of the pot, while the bits that are not fat will stay on top of the colander. Mash/stir occasionally to keep the suet from burning. The process is complete when all that is left on top is connective tissue that won’t melt. It can take several hours depending on how much you are rendering.
Remove the colander and strain the liquid fat that has dripped into the bottom of the pot through cheesecloth or an unbleached coffee filter. Transfer the tallow to a jar for storage. Pure tallow can be stored at room temperature for about a month, or in the fridge for several months. It can also be stored in the freezer for over a year.