How to Make Beef Tallow at Home – Easy 30-Minute Method

If you’ve ever wondered how to make beef tallow at home, you’re in the right place. Beef tallow is a traditional cooking fat that’s making a strong comeback thanks to its incredible flavour, nutrient profile, and versatility in the kitchen. Recently, I rendered 1,450 g of beef fat and ended up with about 1.5 L of beautiful golden tallow — all in just 30 minutes. Here’s why I love it, why it’s healthier than you might think, and how you can make your own at home.

🥩 Why Make Beef Tallow at Home?

1. High Smoke Point – Beef tallow has a smoke point of around 200–215°C (400–420°F), making it perfect for sautéing, frying, roasting, or searing without breaking down into harmful compounds.
2. Rich in Healthy Fats – Naturally contains saturated and monounsaturated fats that are heat-stable and less prone to oxidation than vegetable oils.
3. Nutrient-Dense – Packed with fat-soluble vitamins A, D, E, and K.
4. Supports Hormone Health – The cholesterol and saturated fat naturally support hormone production.
5. Long Shelf Life – When stored properly, beef tallow can last for months without going rancid.
6. Amazing Flavour – Adds a rich, savoury taste you simply can’t get from refined seed oils.

💡 Saturated Fat Myth Busted: Contrary to old dietary advice, recent studies have found no direct link between natural saturated fats (like beef tallow, butter, or coconut oil) and heart disease in healthy individuals. The bigger health risks come from processed seed oils and artificial trans fats, not clean, traditional animal fats.

Making beef tallow yourself means you control the quality — I used 100% grass-fed, organic beef fat for the purest result.

🔪 Step-by-Step: How to Make Beef Tallow at Home

What I used:

• 1,450 g beef fat (suet or trimmings)
• A frying pan
• Spoon and fine strainer
• Low heat setting (around 5 on my stovetop)

Steps:

1. Chop the fat – Cut the beef fat into small pieces so it renders evenly and quickly.
2. Heat slowly – Place the chopped fat into the pan over low heat (around setting 5).
3. Render for 30 minutes – Let it slowly melt, stirring occasionally, until most pieces have released their fat.
4. Press the crisps – Use a spoon to press the remaining solids (cracklings) to extract the last drops of tallow.
5. Strain the liquid – Pour the melted tallow through a fine strainer into a clean jar or container.
6. Cool and store – Let it cool before sealing. Store in a cool, dark place, or in the fridge for extended freshness.

🌟 Tips for the Best Beef Tallow

• Keep the heat low to avoid burning.
• Use the best quality beef fat you can find — preferably grass-fed.

Final Yield

From 1,450 g of beef fat, I got around 1.5 L of beef tallow — enough for weeks of high-heat cooking and even skincare recipes.

Learning how to make beef tallow at home is simple, quick, and rewarding. With its high smoke point, rich flavour, and impressive health benefits, it’s one of the most versatile fats you can keep in your kitchen. Once you try it, you might never go back to refined vegetable oils again.