Collect beef fat scraps (suet, trimmings) and chill them
Cut fat into small pieces (about 1/2 to 1 inch)
Rinse quickly if needed and pat completely dry
Choose a rendering method:
Stovetop rendering
Oven rendering
Slow cooker rendering
Stovetop method:
Add chopped fat to a heavy pot
Cook on low to medium-low heat
Stir occasionally
Continue until cracklings turn golden and liquid fat is clear
Skim off cracklings as they brown (optional)
Oven method:
Preheat oven to 250°F to 300°F (120°C to 150°C)
Place chopped fat in a roasting pan
Cover loosely with foil
Bake until cracklings are golden and fat is fully melted
Stir once or twice if needed
Slow cooker method:
Add chopped fat to slow cooker on low
Cook until cracklings are golden and fat is fully rendered
Strain the rendered fat:
Pour through a fine-mesh strainer lined with cheesecloth or a coffee filter
Use heat-safe containers
Cool and store:
Let strained tallow cool to room temperature
Cover and refrigerate for short-term storage
Freeze for longer storage
Optional clarification (for very smooth tallow):
Let strained tallow settle
Remove any sediment from the bottom
Re-strain if desired
Packaging:
Store in airtight jars or containers
Label with date and batch size