Cut beef fat into small, even pieces
Place the fat in a heavy pot or skillet
Add a small amount of water to prevent early scorching
Heat on low to medium-low
Stir occasionally as the fat melts
Continue cooking until the solid bits turn golden and crisp
Strain the liquid fat through a fine mesh strainer or cheesecloth
Pour the strained fat into a clean jar or container
Let it cool completely
Store in the refrigerator or freezer