hey everyone welcome back today I am
rendering some beef fat so that I can
have it for cooking for deep-frying for
just frying in general I really like
beef fat for certain things and I know
that some people are immediately going
to start start saying oh he's he's
rendering tallow sort of maybe not
really if you take a look the fat that
I've got here still has meat attached so
this is muscle fat these are trimmings
that the butcher has taken off of roasts
and steaks and stuff like that so not
technically fully considered tallow in
today's world tallow sort of has just
come to mean rendered beef fat
traditionally tallow was only rendered
beef fat from internal fat the fat that
lines the inside of the animal and hangs
around the kidneys and the liver and
that sort of thing
and that fat has no no meat associated
with it no musculature in it and it has
a slightly different chemical compound
so at room temperature it is hard like
really hard and that's the kind of fat
if you are looking to make soap or
candles or something like that you want
the internal fat if you are just
rendering out fat in order to cook with
it muscle fat is far easier to get and
works just as well there are some people
who say that because of the the
different chemical structure the
internal fat is healthier I don't know I
don't really you know I sort of believe
it but at the same time I sort of don't
so what I'm doing here is I'm just I'm
just chopping it up I'm trimming out as
much of the muscle as I possibly can and
you don't need to be terribly fanatical
about it if some of the muscle gets into
the pot
gonna be completely fine and I know that
a lot of the tutorials tell you to put
this into a lot of the tutorials tell
you that you have to take all the muscle
off I'm I'm not going to say that
because I don't believe it
and most of the tutorials tell you to
put it into a food processor and chop it
as finely as possible again I think
that's a waste of time right so I'm just
about there it's all it's all trimmed up
got it in the pot now at this point have
your oven on preheating you want a low
oven somewhere between 225 and 250
degrees Fahrenheit at that temperature
the fat will render out over the course
of depending on how much you've got four
or five hours and a lot of tutorials
tell you to put water in the bottom of
the pot because people are afraid of it
burning if it's burning your oven is too
hot there's no other way to say it
225 to 250 and it will not burn the fat
will just render out and you know I'm
gonna put this in and I'm gonna check it
probably in about an hour and and give
it a stir so this is what it looks like
after about an hour and a half in the
oven you can see that a lot of fat has
already rendered out now you could use a
scoop and take some of that fat off
already if you wanted to scoop it out I
really have no need I'm just gonna let
it go probably another hour and a half
to two hours
so I think this smells absolutely
fantastic beef fat wonderful so the next
thing to do is strain it out pretty
straightforward strainer over a big dish
and you pour the fat out
now that's quite a bit of beef fat
there's probably still more in here
we've been five or six hours I might put
it back in the oven and see if I can get
just a little bit more this will harden
to about the consistency of butter at
room temperature and so you can either
keep it at room temperature my
grandmother just kept it in a jar on on
the counter never lasted long enough
that would ever go bad if you're not
going to use it very often keep it in
the fridge keep it in the fridge for
five or six months or you could freeze
it and pretty much keep it a year or
more it'll start to taste bad but not
because it's gone bad but because it'll
start to taste like the freezer so this
is fantastic for french fries it's
fantastic for Yorkshire puddings all
kinds of things we just did a beef
brisket braised and beef fat for tacos
absolutely amazing so take a look
through the rest of our channel to where
we use this we're gonna do a steak frite
coming up done in this beef fat
stay tuned thanks for stopping by
you