Rendered my first batch of beef tallow today.

It was so easy even a caveman could do it!

My butcher has a ton of beef suet (raw beef fat) in stock and I wanted to give it a shot so I bought a couple of lbs. for my first time. It was only .39 cents per lb.

I googled some info and found the easiest way to make it was the dry oven method - 2hrs. @ 250 degrees.

I took these two large slabs of frozen fat, sharpened up my butcher knife and cut it up into 1" pieces. I put a drop of water in a large oven proof pot, put the fat in there, and in the oven it went for two hours.

When it was finished, I let it cool for a bit then double filtered it through a mesh strainer lined with a triple layer of cheese cloth.

It came out perfect! Nice and clear, no odor at all (made sure to remove any traces of muscle or blood first) and the 2.25lbs. yielded exactly one pint of pure beef tallow.

Great stuff for cooking with - it's smoke point is super high @ 425 degrees and I plan on cooking some nice stir fry, all my pan seared steaks and a nice batch of seasoned chicken wings in it this week.

Ah... pure animal fat - the healthiest of them all and a fraction of the cost of buying any quality oil.

A lot of people seem to like to cook their eggs in tallow which I'll give a shot at tomorrow morning for breakfast but I might find that I like my ghee better for eggs - ya can't deny that natural butter taste with farm fresh organic eggs!