Cut beef fat into small, even pieces
Trim away meat, blood, and excess connective tissue
Place the fat in a heavy pot, slow cooker, or oven-safe pan
Heat on low heat to melt the fat slowly
Stir occasionally to prevent sticking or scorching
Continue heating until the fat pieces shrink and turn golden-brown or crispy
Strain the melted fat through a fine mesh strainer or cheesecloth
Pour the strained liquid into clean, dry jars or containers
Let it cool at room temperature until solid
Store in the refrigerator or freezer for longer shelf life