You’re about to turn raw, humble beef fat into liquid gold. No gimmicks. Just heat, patience, and power.

Get:

  • Beef fat (ask a butcher for suet if you can—cleaner, milder)
  • Big pot or slow cooker
  • Fine strainer + cheesecloth (or coffee filters)
  • Jar(s)

Steps:

  1. Chop it small. Smaller pieces render faster. (You can also partially freeze and dice.)
  2. Low heat, always.
    • Pot: lowest possible flame
    • Slow cooker: low
      Add a tiny splash of water (optional) to prevent early sticking.
  4. Let it melt and bubble slowly. Stir occasionally. You’re rendering—NOT frying.
  5. Wait for “cracklings.” When most fat is liquid and the solid bits turn golden and sink, you’re close.
  6. Strain. Pour through a strainer lined with cheesecloth into jars. (Careful—hot.)
  7. Cool and cap. It’ll go from clear/golden to creamy/white as it sets.

Storage:

  • Counter: usually fine for a while if kept clean/dry
  • Fridge: months
  • Freezer: basically forever

Power tips:

  • Don’t rush heat (high heat makes it smell beefier and can darken it).
  • For the cleanest tallow: render suet, strain twice, and keep water out.
  • Cracklings = bonus snack (salt them) or dog treat.

If you tell me whether you want it for cooking, skin, or candles/soap, I’ll give you the exact best method for that use.