Uploaded May 2026 | Updated September 2026, 3 weeks ago
Beef tallow is a traditional rendered fat that has been used for centuries in applications ranging from cooking to candle making and soap production. It has recently returned to modern kitchens as part of a nose-to-tail approach that reduces waste and maximizes the value of beef byproducts. As a shelf-stable cooking fat, it delivers a rich, savory profile that performs well across frying, roasting, and baking applications.
Shop All Tallow:
https://link.webstaurant.store/fryer-oil-cooking-oil-tallow-May-14
Shop All Cheesecloths:
https://link.webstaurant.store/cheesecloths-May-14
Learn More about How to Make Beef Tallow:
https://link.webstaurant.store/beef-tallow-blog-May-14
Rendering tallow begins with quality beef fat, such as suet, which is trimmed to remove connective tissue and impurities before being placed in a heavy-bottom pot. The fat is slowly heated over low heat, either through dry rendering or an optional wet rendering method that includes a small amount of water and non-iodized salt per pound of fat. After several hours of gentle heating, the melted fat is strained to remove solids and then cooled until it fully solidifies, separating cleanly from any remaining liquid.
Beef tallow is a traditional rendered fat that has been used for centuries in applications ranging from cooking to candle making and soap production. It has recently returned to modern kitchens as part of a nose-to-tail approach that reduces waste and maximizes the value of beef byproducts. As a shelf-stable cooking fat, it delivers a rich, savory profile that performs well across frying, roasting, and baking applications.
Shop All Tallow:
https://link.webstaurant.store/fryer-oil-cooking-oil-tallow-May-14
Shop All Cheesecloths:
https://link.webstaurant.store/cheesecloths-May-14
Learn More about How to Make Beef Tallow:
https://link.webstaurant.store/beef-tallow-blog-May-14
Rendering tallow begins with quality beef fat, such as suet, which is trimmed to remove connective tissue and impurities before being placed in a heavy-bottom pot. The fat is slowly heated over low heat, either through dry rendering or an optional wet rendering method that includes a small amount of water and non-iodized salt per pound of fat. After several hours of gentle heating, the melted fat is strained to remove solids and then cooled until it fully solidifies, separating cleanly from any remaining liquid.
