Rendering beef suet into tallow is a great weekend project with results that will enhance your cooking for weeks.Suet is the hard fat found on the inside of the animal, mostly around the kidneys. Once it has been rendered out, which means the moisture has been removed and the fat has been clarified, it becomes known as tallow. Grass-fed beef tallow is one of the best fats for cooking because it is full of nutrients and has a high smoke fat. To render your beef suet, cut it into small pieces and place them in a large pot over medium heat. Stir occasionally until all the chunks have melted. Keep the pot over the heat until there are no more bubbles on the surface of the melted fat. This means that all of the water has evaporated and your tallow is ready for use. Tallow is shelf stable and will last for many months. We recommend using beef tallow as your cooking fat for making steaks. The high smoke point means that it won’t burn, even when you are searing that perfect ribeye on high heat! It’s also a great cooking fat for roasting potatoes or vegetables.Each package of McElroy Farms beef suet weighs a pound and a half which is will render out to be plenty of tallow for your cooking.
All McElroy Farms meat is vacuum sealed and frozen immediately after being USDA processed. This ensures freshness and optimal flavor, and allows you to easily stock up.