Can I Freeze May Rendered Beef Tallow in Ice Cube Trays
Demand an entertaining conversation starter with your non-homesteading friends?
Try mentioning that yous rendered beef tallow final week….The reactions will likely range from shock, to disgust, to confusion, to blank stares considering they have no idea what the heck you are talking about.
What is Beef Tallow?
Tallow is merely beefiness fatty that has been rendered (cooked downward) to remove impurities.
Rendered beefiness or sheep fat is called tallow.
Rendered pig fat is called lard.
Rendered chicken fat is chosen schmaltz.
Rendered butter (aka antiseptic butter) is called ghee.
Tallow is a traditional fat that has been used for centuries, though it felt out of mode when vegetable oils came onto the scene. However, thanks to homesteading and interest in more traditional diets, it's quickly coming dorsum into faddy. Hallelujah. And it's ane of those homestead skills I think everyone should have in their repertoire.
(By the way, if you'd like to learn more Heritage cooking skills from me, make certain you cheque out my Heritage Cooking Crash Form…).
The Benefits of Beef Tallow
- Tallow a source of conjugated-linoleic acid (CLA), a fatty acid which studies have shown to aid in increasing fat loss. (Source)
- Information technology's rich in vitamins A, D, E, and K, which are excellent for your peel.
- It has a high smoke signal and is more stable than candy vegetable oils.
- You tin can abound, harvest, and render tallow right in your kitchen. This makes it a more sustainable, local choice for cooking fats.
The Wellness Benefits of Tallow:
Tallow is an excellent source of niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium and riboflavin. Grassfed beef tallow contains high ratio of conjugated linoleic acid (CLA) which is a cancer-resistant amanuensis. Reverse to the popular formulation, tallow is good for health as tallow fat is similar to the fat/muscles in the heart. Recent studies have shown that homo beings demand at least 50% of saturated fats like tallow and lard to keep the centre pumping hard and healthy. Tallow from pasture-raised cows also contains a pocket-size corporeality of Vitamin D, similar to lard.Source
How to Use Beef Tallow
Oh man, where do I fifty-fifty commencement?
Easily downwardly, bootleg French fries are my favorite way to use beef tallow. (Did you lot know that McDonald's used to fry their French fries in tallow back in the day? That is, before they got "healthy" and switched to hydrogenated vegetable oils….)
Simply actually, tallow is a fabulous choice for whatever sort of frying or sautéing.
I observe myself using tallow for non-food projects simply as much every bit edible ones, though. Tallow is my go-to cloth for bootleg tallow soap and mason jar candles, every bit it's readily available (in my freezer!) and very affordable.
How to Find Beefiness Fatty to Render into Tallow
We prefer tallow made from the "leaf fat" of a cow, which is the mass of fat constitute around the kidneys. Foliage fatty produces a cleaner, milder tasting tallow.
If you are butchering yourself, you'll discover the leaf fat in a big mass around the kidneys. It has a cellophane-ish coating on it and feels kind of waxy. Information technology was fairly easy to pull the whole she-bang out of the carcass and I plopped it into a bucket to refrigerate until the next day after we had the majority of the meat cut upwardly.
When we take our steers to the local butcher, I simply ask them to salve the leaf fat for me. They usually happily oblige, and I end up with a bag of frozen fatty chunks when we pick up our finished beefiness.
If you don't raise your own beefiness, give your local butcher shop a phone call anyhow. Odds are that they'll be willing to save the leaf fat from some other animal for yous for a pocket-size fee. (It'due south not exactly a highly-sought after item in nigh areas, so don't be surprised if you get some raised eyebrows…)
How to Render Tallow
You lot will need:
- Quality beefiness fat (too known equally suet)-
- A big stock pot OR slow cooker
- Clean glass jars for storage (broad oral cavity work best)
- Cheesecloth or improvised cheesecloth alternative
Instructions:
If you lot are butchering the animal yourself, y'all'll discover the leaf fatty in a big mass around the kidneys. Information technology has a cellophane-ish coating on it and feels kind of waxy. It was fairly easy to pull the whole she-bang out of the carcass and I plopped it into a bucket to refrigerate until the next day.
Rendering tallow is NOT hard, however, information technology can take a picayune bit of fourth dimension. From the research I've done, at that place seems to be two methods: moisture rendering (where you add some water to the pot), and dry rendering (no water.) I chose to go with the dry method, as it just seemed simpler and in that location is less concern about the fat going rancid.
Starting time things first, you'll need to trim the beefiness fat. I highly recommend starting off with cold fatty, as it'southward MUCH easier to handle. I refrigerated mine overnight and information technology was nigh the consistency of cold butter when I started working with it. Perfect.
Chop it into manageable chunks, then trim off $.25 of meat, blood, gristle, or whatsoever else y'all may find.
Since I used the leafage fat from effectually the kidneys, I had far less trimming to practise than if I had chosen fat from elsewhere on the animal. I did take to cutting the kidneys out of the center of the fat mass, but the residuum of the trimming was minimal.
The foliage fat has a weird sort of "cellophane" wrapping around it. I pulled off as much as I could, but there was no way I could go every little piece. Only do the best yous can, and the rendering procedure will cook out the remainder.
(Your fat most probable will non be this yellow. Dairy cows, similar Jerseys and Guernseys, accept bright yellow fat.)
Once you take everything trimmed, run the fat through the nutrient processor (again, MUCH easier if it's cold!) until it is the consistency of footing meat. If y'all don't accept a processor, you can just chop the fatty into modest pieces, but shredding information technology makes the rendering process go much faster.
Dump the shredded fatty into a slow cooker or a large stockpot. Brainstorm melting it at very low oestrus. It will have a while, but you most definitely do Non desire to burn down information technology.
At present, it's merely a waiting game. It volition probably take several hours, depending on how much fat you lot are rendering. I had my 6-quart crockpot full, and information technology took 5-6 hours to render. Bank check the fat occasionally for burning and give it a stir when you call up about it.
As the fat renders, it will slowly begin to cook and let the "impurities" to rise to the top.
You'll know it'south washed with at that place is articulate liquid at the lesser and crispy bits floating on pinnacle.
Strain the tallow through a slice of cheesecloth or fabric or a fine mesh strainer. Yous want to remove all of the "floaties", then you will definitely need something more than than a colander here (although you may want to place your cheesecloth inside a colander to make the straining easier).
Pour into your jars OR line baking pans with parchment paper or waxed paper and cascade the liquid fat into the pans. Allow it to harden completely. If y'all are using fat from a beefiness-brood animal (Angus or Hereford for example), your tallow should plough a creamy white equally information technology cools.
If the fat is from a dairy brood, then information technology's probable the hardened tallow will be bright yellow. Neither one is improve or worse–simply different.
In one case the tallow has hardened, you can chop it into bars (if you use pans). A lot of folks store their tallow in their pantry at room temp, merely I normally refrigerate mine. If you are interested in even longer storage, it tin be frozen.
Your rendered tallow should concluding quite a long time in the refrigerator and freezer. (Mine has lasted well over a year)
FAQs:
What's the best temperature for rendering tallow?
The lower the better! Resist the urge to speed upward the procedure, as it's easy to scorch the rendering fat, which will result in a strong, unpleasant palatableness.
How practise I return tallow on my stove?
The method is exactly the same every bit using a slow cooker– merely exist certain to go along the burner on Depression and check frequently to make sure you're not burning it.
Does tallow have a gross taste or smell when you lot use it?
I've found our tallow to be incredibly mild flavor, although occasionally slightly beefy (in an inoffensive manner). Nevertheless, be prepared that the smell of tallow while it's rendering is… funky. Thankfully, that aroma isn't carried over into the finished product.
Information technology's Really hard to become my finished tallow out of the jars. Help!
I've found tallow to be much harder than lard– and when information technology'southward cold, it's about incommunicable to chip it out of a mason jar. That'due south generally why I prefer to pour my liquid tallow into bars and shop it that way.
Can I reuse my tallow after frying?
Absolutely! Later on I'm done frying french fries or whatever else in my tallow, I strain information technology and pour it into back into the jar for future use.
Tin can I use this same method to render my own lard?
Yeah. This same rendering method is exactly the aforementioned for rendering lard.
I don't want to mess with rendering tallow myself. Where can I buy information technology?
The trouble with tallow and lard is they tin be somewhat hard to observe, peculiarly in conventional grocery stores.(Avoid the run-of-the-factory lard you'll find in most conventional grocery stores… Information technology's unremarkably hydrogenated and just as bad for you equally vegetable shortenings…).
Fortunately, in that location are a handful of companies who have popped upward in recent years who are manufacturing high-quality, grass-fed beef tallow. I suggest trying Bequeathed Supplements Beef Tallow or Ballsy Grassfed Tallow. (affiliate links)
Listen to the Old Fashioned On Purpose podcast episode #33 on the topic Three Fats You lot'll Never Notice in my Kitchen (and what I utilize instead) HERE.
Source: https://www.theprairiehomestead.com/2012/02/how-to-render-beef-tallow.html
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