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Home Rendering Tallow

Course Preserved Foods


  • crockpot
  • Dutch Oven


  • Fat (from grass-fed cattle, ideally) – however much you'd like to use! For this batch, I used about four pounds.
  • Dutch oven or crockpot
  • Knife
  • Metal strainer or cheese cloth
  • Mason jar


  • Freeze the fat for a few minutes so it's easier to cut through. Get the crockpot (or dutch oven) heating up on low. Then, pour yourself a glass of two-buck-Chuck, because we all know sharp knives and wine work well together.
  • Cut the fat into 1/2″ chunks. Alternately, you could grind the fat in your food processor. This will help it to melt (or render) more quickly. I was in no hurry this time, so I simply cut it into chunks and threw it in the crockpot.
  • Cover the tallow and allow it to heat up to a simmer. Stir whenever you pass by to ensure the fat doesn't burn. Basically, it'll melt.
  • Once the bits of meat and fat left in there have become “crispy” (like the texture of well-cooked bacon), the tallow has finished rendering. Use a slotted spoon to remove the large chunks left (I gave my “cracklings” to Toby, our dog!).
  • Pour the rest of the hot fat (BE CAREFUL!!!!) through a small, mesh strainer or throw a colander lined with cheese-cloth.
  • Store in mason jars and allow the tallow to cool to room temperature. Store in the fridge and spoon it out, as needed.
Keyword tallow