Get raw beef fat (suet or trimmed fat)
Cut the fat into small pieces
Place the fat in a pot, slow cooker, or oven-safe pan
Heat on low until the fat melts
Stir occasionally to prevent sticking
Continue cooking until the solid pieces turn golden and crisp
Strain the melted fat through a fine mesh strainer or cheesecloth
Pour the strained tallow into a clean, dry jar
Let it cool until solid
Store the tallow in a sealed container
Keep it in a cool, dark place or refrigerate
Use clean fingers or a clean spoon when applying to skin