Comments on: How to Render Beef Tallow

By: Vee

Vee — Fri, 06 Nov 2009 19:15:58 +0000

I was just trying to order some beef fat and the butcher said you only want to use the beef around the kidneys is this true?

By: Candus

Candus — Sun, 04 Oct 2009 18:25:39 +0000

I use a crockpot to render my beef fat and it works out great–on the low setting that is.

By: Contest: Show Your Breakfast. Win 5 Gallons of Fat. | Mark's Daily Apple

Contest: Show Your Breakfast. Win 5 Gallons of Fat. | Mark's Daily Apple — Tue, 11 Aug 2009 15:38:22 +0000

[...] fats are tasty, and while you can render your own, it’s much easier to let someone else melt the cow. Enter US Wellness. US Wellness Meats is a [...]

By: jon winchester

jon winchester — Sat, 20 Jun 2009 20:00:19 +0000

I have asked for fat at whole foods and farmers markets; both say they use it all (there is not much from young grassfed beef) for sauce, sausages, etc. I did manage to get enough pork belly fat to render a half gallon (slow cooker works well for me) but we used it all within a month. So finally I ordered a 5-gallon of tallow from grasslandbeef.com; they also sell in 2.5 lb for those who want to try it.

By: Daniel Merk

Daniel Merk — Sat, 20 Jun 2009 18:23:02 +0000

So I read this article a few days ago and couldn’t help but think “Man I gots to get me some tallow.” This morning I get a call from my cousin who tells me the local grass fed organic cow was ready to be picked up from the butcher this morning. I get 100lbs of the stuff and I am excited. I ask “any chance of getting some of the offal and suet or tallow?” He says the butcher set aside just the kidneys and the suet just for you. Its about 10lbs of fat in a bag.

SCORE!

By: Paul

Paul — Fri, 19 Jun 2009 03:43:47 +0000

Guess I answered my own question after I went back and read yesterday’s post!

By: Paul

Paul — Fri, 19 Jun 2009 03:32:59 +0000

Once upon a time McDonald’s fries were done in tallow, or mostly so. Then the healthies and vegetarians came along and they didn’t want it, so here we are.

Slightly off topic, but where can one get lard w/o the partial hydrogenation? I presume it’s a heck of lot less than hydrogenated vegetable oils, but nevertheless…..

The ubiquitious John Morrell dark blue packaged lard always had a bit of funky smell, at least to me. I recently bought an El Cheapo regional brand at half the price……and no smell!

By: Chef

Chef — Fri, 19 Jun 2009 01:33:53 +0000

Mark, if you really want the rendered goodness to last , put about a tsp of fair trade sea salt on the bottom of the container you’re going to store it in. If there is ANY suspended moisture or particulate that settles to the bottom, the salt will do its magic and greatly reduce the possibility of spoilage.

By: George

George — Thu, 18 Jun 2009 22:35:26 +0000

Really surprised you haven’t made this stuff before Mark, it is the MAIN ingredient for making good deer sausage. I use organic grass fed beef tallow for my deer sausage and refuse to use anything else.

Again another awesome post to help those primal eaters!

By: Yummy

Yummy — Thu, 18 Jun 2009 21:42:23 +0000

Mark, Thanks for the great post. I am going to do this next weekend when I have some time to watch the pot.
Thanks also to Tommy for the tip for the book. Awesome!