Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Bring to a gentle simmer and cook until all the water has evaporated. The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. Fat from grass fed lambs raised on pasture tastes clean and pure when rendered with none of the gamely aftertaste often associated with lamb fat. https://joybileefarm.com/easy-guide-to-render-fat-into-tallow That will give you the highest nutrient content in the finished tallow. Strain pot contents through colander into large pot. It can also be applied to non-animal products that are rendered down … Place pot uncovered in oven. Place your roasting pan, uncovered, in an oven set at 250⁰ F. After 30 minutes in the oven, stir. After 24 hours (or so,) fat will be pulled away from meat and cracklin’s, and liquified. Join the discussion today. When this happens, remove the pan from the oven and strain the fat. Leave pot in oven for 24 hrs at 220°. Super easy tallow rendering (Lamb fat used in this tutorial) Chunk fat up into large pot. Step 1: Trim Your Fat. Close oven door. Stir again after 45 minutes, and once every hour thereafter. One the the many benefits of making your own meat stocks is all the wonderful Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. Rendering can be carried out on an industrial, farm, or kitchen scale. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. Wipe out the pan, return the fat, and bring to a medium boil for a few minutes to cook off any remaining water. The carcass can then be reserved for making stock. Beef fat — Yorkshire pudding. Stir it around every 20 minutes or so. Eventually your tallow will begin to darken. Read the Cooking with lamb fat discussion from the Chowhound Home Cooking food community. Simmer the fat on low for a few hours, until the fat starts to shrivel. If you are seeking an excellent rendering fat from muscle meat try our lamb fat. It is inevitable that some fat sections will be marbled with meat and that is OK. Any meat that goes with the fat to render will turn into "cracklins" (similar to pork rinds/chicharron). Where to buy beef fat to render into tallow. You want to try and cut only sections of fat from the meat. Rendering is a process that converts waste animal tissue into stable, usable materials. Pre-heat oven to 220°. I rendered the fat, which basically involves heating it to melting point and then filtering it through sieves that get finer and finer and then adding water (don't boil the fat or adding water will make it explode) and leaving the fat to set - on top of the water. First and foremost, roasted potatoes. 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