How to Render Beef Tallow

Tallow is rendered beef fat — purified and shelf-stable. Before vegetable oil became cheap, tallow was what every American kitchen ran on. If you requested fat trim with your share you have everything you need. Cut your fat into rough chunks and place in a heavy pot or slow cooker on the lowest heat setting. Add a quarter cup of water to the bottom to prevent scorching. Let it cook low and slow for 2 to 4 hours stirring occasionally. The fat will melt and the solid protein bits called cracklings will sink to the bottom and turn golden — that is when it is done. Strain through a fine-mesh strainer into clean glass jars. Refrigerator: 6 months. Freezer: indefinitely. Use it for searing steaks, frying potatoes, seasoning cast iron, and roasting vegetables. Smoke point around 420F — higher than butter. The jar of tallow sitting on your counter is essentially free. It came with your share. Most people throw this away without knowing what they had.