I decided to take a break from making beef bone broth this week and instead work on rendering tallow.
When we picked up our beef, the butcher kindly ground the fat for me, but you can also chop up the fat or run it through a food processor. The smaller the pieces, the faster the rendering will happen!
I'm using my electric roaster for this project - my first time using it for rendering, so I decided to use only half the suet I have. (Suet is the fat around the steer's kidneys and has the most neutral flavor.)
If you didn't raise or purchase a steer, you can ask for suet in any butcher shop. You can also remove the fat from any cuts of beef you buy and use them for rendering; they will have a different flavor than suet, but I hear fat from a brisket is the closest in flavor to suet. Fat from grass fed beef has more nutrients in it than fat from grain finished animals. [anon]
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