“When tri tip goes on sale, it is usually untrimmed. In general, I tend to trim off about a pound of fat per tri tip and it feels like such a waste to just throw that money down the drain. So why not render that fat down and use it? Beef tallow can have a bit of a strong flavor, so it is best saved for savory dishes. Try using it to roast potatoes, carrots or Brussels sprouts. If you are ambitious enough, use it to make your own French fries! Use it for any and all of your searing, sautéing or deep frying needs. Additionally, use it in your roux for incredibly flavorful sauces or to make flaky pie pastries for savory pies.” – April Ferre
Rendering Beef Tallow
Instructions
- Place approximately 2 pounds beef fat trimmings in a single layer on a cookie sheet. Freeze for approximately 2 hours or until very stiff, but not completely frozen through.
- Dice the trimmings as fine as possible to get the best yield. Alternatively, run the partially frozen fat through a chilled meat grinder.
- Note: If you are not buying large amounts of beef at a time, keep a bag in your freezer and keep adding to it until you have a couple pounds or more of diced trimmings.
- Add the trimmings to a slow cooker and cook on low for 6 to 8 hours, stirring every once in a while. Keep things low and slow so that it doesn't burn.
- Once the fat has finished rendering, strain it through an ultra-fine meshed cheesecloth or strainer. It is important to use an ultra-fine mesh to strain out impurities (protein) that will cause the tallow to mold over time.
- Tallow may be kept at in an airtight container in a cool, dark place for a couple months, but will last longer in the refrigerator and even longer if frozen. If freezing, consider using ice cube molds to portion out the tallow.
- Yields approximately 1/2 to 3/4 cup tallow from 1 pound beef fat trimmings.
Notes
If you’d like, you can create cracklings from the leftover solids.
2025 Recipe – April Ferre – From the Daring Gourmet