Tallow (Rendered Beef Suet/Fat)

– by Chef Eric Villegas

Tallow (Rendered Beef Suet/Fat)

Beef Tallow

Tallow (Rendered Beef Suet/Fat)

PREP TIME: 10 minutes | COOK TIME: 2 hours | YIELD: about 2 pounds

Ingredients:

2.5 pounds beef suet or beef fat scraps, gently frozen

Directions:

Fill and preheat your sous vide container or stock pot with water (according to specifications) to 185°F (85°C) using your VacMaster SV1.

Run the gently frozen fat through a meat grinder or gently pulsed in a food processor - alternatively hand dice.

Tallow in Grinder

Tallow Grinding

Tallow vacmaster

Using a suction or chamber sealer vacuum seal the ground fat in 2 bags.

Submerge the bags in the preheated SV1 for 2 hours.

Remove the bags and carefully strain the tallow through a fine mesh strainer into a large glass bowl - discarding any residual bits.

Beef Tallow Strain

Tallow Straining

Beef Tallow Juice

Let the tallow cool to room temperature portion and vacuum pack.

Refrigerate or freeze and use as needed.