Rendering Beef Tallow From Start To Finish

Today Meg is going over how to render fresh beef tallow or suet from start to finish for a clean, pure finished product.

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[dugel]

The likelihood of me ever rendering beef fat is slim to none. Yet I watched from start to finish and never lost interest in this video. Meg just has an awesome way of explaining things. Great to see her have an entire video to herself tonight. Except of course Ben's brief cameo of Ben being Ben lol!

[claireskinner]

It’s wonderful seeing you use these old skills that are in danger of being lost, and preserving them in video format so current and future generations can retain these skills is such a blessing. Thank you!

[kittyrichards]

Homesteading with the Zimmerman's is an amazing channel. Ruth Ann is knowledgeable on many topics.

[Zone-jk]

I use 3 tablespoons of salt per 5 pounds fat to get out the the oil is solid- the water side will show the impurities and you scrape that takes 2 to 3 times until clean and it will have no smell. Also, always keep the temp of the oil as low as you can not to burn it and give it that beefy smell. You want to stir the melted fat not boil it. That's how my great grandparents did it and I still do today. All the impurities are easy to remove from the bottom by scraping off. You can easily tell when you have clean oil because you won't have any build up. The way you can tell tallow is clean is if it's plenty hard....it should be one big piece coming out of the pot. Try the salt....its so much faster you will love it. I can render a whole cow in two days. Oh, I forgot- I put mine in the fridge or freezer for 2 hours then, pull and scrape and repeat. LOL. Hope this helps you.

[marygallagher]

I would say that most women will agree with this comment and most men will be surprised. One of the most attractive traits that melts a woman's heart is to be with a man who can make her laugh. Life can be hard but laughing together can get you through the worst. Loved the ending of this video.

[roxannahendrix]

I watched a video you did 6 years ago and WOW!!! I didn't recognize you two, it was about why you chose the homestead life style, such an amazing transformation. You 2 are rock stars. Love watching you, continue to do what you do. Blessings for your family and farm.

[werethewilsons]

Sooo cool and interesting. I'm the sober city girl who listens to y'all to help stay clean on sleepless nights. Congrats as well and thank you! Hugs from Cleveland ❤❤

[Colinking]

As a kid growing up in the UK in the 1950s the jelly was either used in stews or as a stock, it was also a staple spread on bread and a sprinkling of salt. nothing like bread and beef dripping 😊. Love the video's.

[cherihabegger]

Very good teaching! I think anyone who is attempting to render their tallow would benefit by watching this.

[erpung]

Great job Meg! Thanks for taking us along for the ride. ❤

[stevehoover]

I know you put a lot of work into the video and I appreciated that thank you

[pjkz]

Wow! Great job Meg, you work so hard on everything you do. ❤ You too Ben, I saw you still working on the beef in the background. What a feeling that must be to work so hard caring for the animals that feed your family.

[hopedize]

Mmmmm the smell of rendering home harvested beef success!😋👍🙌❤

[katrinaavila]

There is a woman from Ireland who renders a LOT of tallow on TikTok for soaps. I believe she adds some salt in when rendering and that also helps to draw out the impurities!

[angelw]

Pro tip on tallow. 1 Tbls salt, 4 cup water, grind tallow, mix in roaster, low heat to avoid scorching, strain into large stainless bowl, rest in cool location. Here's the best part, place a cutting board over bowl, flip over onto cutting board, place bowl and board in the sink, run warm water over the bowl..when the water splooshs out onto board, rinse the Puck of tallow with cold wster...reheat repeat

[dwightpierce]

You guys are awesome nice job Meg. Ben and the kids are truly blessed to have you.

[ellenmoser]

Meg, you should save your beef gelation to add to the bone broth you make. Or, you can freeze dry it to make your own beef bouillon for gravies & soups.

[NancyMorse]

You are a very good and entertaining teacher.

[kathymills]

This is so timely for me, my husband took a steer to the processor yesterday, and I requested all of the fat(after watching your videos on processing your steer). Thank you so much for sharing your lives with us. Be blessed ❤

[memecats]

You guys are just the real homesteaders and Meg you’re incredible when it comes to canning and cooking, you guys are just the real thing. Thank you.