Can you just feel the enthusiasm?!
I really hope you can because it is truly authentic. I am so passionate about teaching people how amazing healthy fats can make you feel. I spent so many years of my childhood, teens, and early 20 somethings with a brain and endocrine system literally starved of fat. I grew up right in the middle of the “low fat” fad and it truly robbed an entire generation of the very substance that makes hormones, metabolism, and growth actually work.
Before we get to the tallow rendering, I really (really!) highly encourage you to hop over to this article to read about the benefits of animal fats. I want you to read it from the source – animal fats like tallow, lard, and even butter have such amazing health benefits. Not only do they make food taste so good, but they really can make positive health changes in your body from lowering cholesterol, to burning unwanted body fat using naturally derived CLA, and helping stabilize blood sugar.
Grassfed tallow has a high smoke point – so it is great for cooking, baking, and frying. Many frying oils used today have lower smoke points, and/or they go completely rancid with time on the shelf and heat added to them. Grassfed tallow not only has a great shelf life in the fridge, but you can cook with it without turning it into a trans fat, so you can keep all the amazing benefits from the fat.
And bonus! Grassfed tallow is so nourishing to the skin! I sneak to the fridge before I hop in bed every night and scoop off a little for my face, and I keep a small jar of it mixed with lavender essential oil for my baby’s bottom if she ever gets red with teething. It works so good! Sometimes my hands get a little dry and irritated in the winter months if I have had them washing dishes all day and washing hands all day from diaper changes and a little tallow on my hands before bed and my hands are good as new in the morning!
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- Grassfed beef suet (I usually do about 4-5 lbs at a time)
- Water (I figure about ½ cup per pound of suet)
- Chunk up the suet into manageable pieces for your food processor.
- Pulse the suet into small pea sized pieces, and then put it into a large slow cooker.
- Add the water to the suet in the slow cooker and cook on low for 1 ½ - 2 hours.
- Strain out the pieces left behind, and store your rendered tallow in the fridge. The tallow will be yellow in color when you strain it and will become cream/white in color as it cools and is refrigerated. Shelf life in the fridge is a good 3-6 months! I store a cup or 2 in the fridge and the rest I store in ½ cup portions in the freezer good for months.
Ok so keep me posted on how the rendering goes and what you use it for!
You can find more nourishing staples I like to use on my Nourishing Staples board on Pintrest!