Making beef tallow isn’t exactly a difficult or skillful process. You are basically exposing solid fat to high temperatures to extract all of the fat in liquid form from the rest of the meat and muscle fibers. Then you pour off the liquid fat and save it for cooking. Beef tallow is an excellent fat, and has pearly, ivory-like texture at cold temperatures. Good for cooking vegetables and searing meats in which you want to impart the rich flavor of beef into the food. Mmm, mmm good.
In the following video, I do not cut the beef into smaller pieces, which would’ve cut down the cooking time and yielded a larger amount of fat. Probably a bad habit. But I got 2 cups of good-quality beef tallow nonetheless.
As an interesting factoid – beef tallow was the most frequently-used household fat in the early 20th century prior to the earliest documented cases of heart disease. So much for saturated fat clogging your arteries…
As the causation of heart disease science has evolved over the past couple decades, we now know that heart disease is a disease of inflammation, oxidative damage from free radicals, and certainly not a matter of having something we eat jump into our arteries for lack of a better place to go. What increases oxidative damage and inflammation? Lots of things, but mostly polyunsaturated fat – omega 6 in particular, the type of fat we embraced while shunning the beef tallow and butter that never did us any harm. Make friends with tallow. Its incredibly low concentration of omega 6 makes it a perfect household fat along with coconut oil and dairy products.
Best temperature is probably slightly lower than the temp. I began with. 350 degrees F is probably better.