How to make Beef Tallow | The Bearded Butchers

this is 10 year old meat where has it been stored for the last 10 years in the Box in my basement so for a decade this is beef and Tallow that has been in Dan's basement here let me go get a knife oh do it welcome to another episode with bearded butchers right here on our YouTube channel today we're going to talk about beef tallow a lot of interesting things that can be done with beef Tallow of course everybody knows suet for Birds but today we're going to be going a little bit more in depth about rendering it down for other uses like maybe using as a frying oil you can make french fries all kinds of cool stuff like that I have a couple hundred percent grass-fed beef Hines hanging behind me located right here on the inside of this loin so here's your round here's your Short Line this right here is your beef suet um hanging inside is still attached as the beef kidney we're going to go ahead and remove that around here we typically save that for pets but then we're going to go ahead and get just get started trimming out this beef suet you got to be careful when you trim this when you remove it because located right behind there is that beef tenderloin and we don't want to cut into that tenderloin so we just cut and pull we can remove this whole chunk of beef soot now keep in mind when you buy beef in bulk this does have an effect on your yield so some beef have obviously more fat than others and this is grass-fed so still a pretty decent amount of fat for being grass-fed so we just want to start by removing these glands we don't want those glands in there there's a little bit of a connective tissue or gristle right here let's just go ahead and remove that once we get it somewhat cleaned up pretty simple process we're just going to get it cut up into slices and then we'll cut it into cubes just smaller pieces end up rendering down better if you leave it in a whole piece it can take a while to to cook so once we get those slices we're going to go ahead and go into cubes so traditionally french fries were made using rendered beef tallow there was a lot of speculation that Fat's bad for you come to find out all these years later maybe it's not quite so bad maybe it's all the hydrogenated oils that are actually bad for you and animal fat is good for you so it's always a little gland located right there at the top definitely want to get those glands out of there because you don't want any off-putting flavors or anything like that so we'll just a little bit more that we trimmed off the top and this will all render down into and do a real nice beautiful white oil so once you get everything cubed up I have a plug and this has some of those fat trimmings that like you see this back fat right here we save all this too and that's what these pieces are they've already been previously cubed up so I'm just going to go ahead and add our beef Tallow right to this lug we certainly don't like to see anything go to waste and this is just one more way to utilize every single piece on this animal and it'll serve a purpose for us so we'll get this all Blended up and from here we're going to get this into our Kettle we're going to render it down we'll show you the temperatures we'll show you the times and we actually we filter it and we put it in tubs and then we let it set up and it's a nice beautiful white creamy beef Tallow that can be used for many different purposes and uh there's a little we have a little surprise for you here at the end that has to do with something that we made 10 years ago involving beef fat and we're going to eat it on camera so 10 year old something you just have to wait and see so off to the cooking process let's get this in the kettle mine was all fat back in the early days we were doing a trade show or uh Rib Festival we were setting up a booth and cooking stuff with our spices on it and we cooked up a whole bunch of pork country ribs we had four Blends at the time we'd season them and like you want to try High you want whatever well the night we're on everybody got drunk well not our crew but everybody at the festival and so we were going out I was going around with a plate and offering samples to the crowd and it just uh gave a young couple of samples and the young gal I'm you know like how how they like whatever she was like mine was all fat and she spit when she said fat spit right in my face so let's cook some fat how's that sound ciao boys look at them we're making a video um so our beef tallow we've got it all chunked up and we're going to take it back we're gonna put it in our we always called it the lard Kettle really what it is it's a steam a steam jacketed Kettle obviously you probably don't have one of these at home so crock pot's probably your best bet you could go in your oven and say put it like in a dutch oven then put it in your oven and then you could do it on the stove top I would say those three methods in order of best method with crock pot being first the reason being is it's easier to keep the temperature low you want to keep your temperature right around 225 your oven you could keep it that low and then the stove top is going to be your most difficult unless you have one of those double melter things that you make you like for chocolate but this is what this is this has water in between it's double layered so we always called the the lard Kettle the key here is that just not not to rush this process it's gonna take um the better part of six hours and you can you know these came off of our trim table the smaller of these are cut the more more surface area the more you know I guess the faster it'll melt um you can also grind it trouble with grinding it has a tendency to kind of turn into a glob so you do want to be cautious if you are grinding but we'll just get this in here now this is a mixture of the kidney soot that surrounds the the kidney basically your fat your internal fat is kind of the more desirable if you will this is fat trimming from the um carcass itself now we mix the two together and we get one product the purists will say that your Tallow just from the kidney is the purest form of Tallow and they're not wrong um you just get maybe just a little more flavor a little darker color when you use the actual carcass trimmings which we do it turns out great for us now people are going to use this for home care products say balm soaps creams um use it for candles use it for Pet Foods a lot of different uses but this process will take uh upwards of six hours I think I got about 80 pounds in here I'm going to stir it takes a while to get going you can't rush it you can't burn it so we're going to turn it up the kettle just over uh 200 and we want to get this to start going we'll we'll stir it a few times but right now we're just going to put it to bed for a while all right we are it's a little over five and a half hours almost six hours in have been stirring occasionally but I think we're ready to pull it so we're gonna strain it as it comes off but let's get it up to the floor start we call it pulling it but filling some tubs [Music] we have a brand new product bearded butcher original beef jerky kids just all have to be fishing out of the pond so we're going to take them a little delivery come on over back for you back for you oh thank you you're welcome there we go girls waiting for a fair boy what do you guys think delicious whole muscle jerky perfect for any occasion it's now live on our website buy the pack or buy the case and it's delicious so go check it out bearded butchers.com go get some so we wanted to be just a little over this is starting to cool down a little bit about 205 but wow that cools down a little bit before we put it in our tubs we have a special treat that includes beef tallow that's the month and that's the year so these are this is 10 year old meat get Dan over here tell us a little bit about this 10 year old meat Dan was here 10 years ago when he made Dan made this so this is pemmican pemmican is a mix of shredded dried beef fat and sometimes fruit but this doesn't have it so all it is beef fat salt smoke and vacuum sealed so where has it been stored for the last 10 years in a box in my basement so for a decade this is beef and Tallow that has been in Dan's basement hot pemmican was like what like a trail food for the Native Americans high energy pack of protein how much how much how many calories are we talking here Dan I think the bigger chunks have around a thousand in a bar a thousand in a bar I think this this um this is our opportunity to try 10 year old [Music] unrefrigerated on spending your weekend doing this weekend after eating this because I have a feeling this is gonna Lube up your intestines you take it feels fresh right Josh you slice it or just just taking a bite I mean you gotta just like just here let me go get a knife don't do it which is better It's oddly like quite some testicles or hemican it doesn't have much flavor it's kind of like cardboard coffee grounds that don't have good coffee flavor turkey Bland it was salted a little it wasn't need some beer to butcher seasoning right so now should we have a bar eating challenge you can put down a whole bar um it's not terrible you have Spencer I think the idea here is that you want he's on a calorie cut right yeah I can't even have that no it's not a big piece I think that you the idea here is that you want a food that you can store for a long period of time that's packed with energy it's edible get over here and a an animal product try that how did you make it how did you make it it's the same process as beef jerky but you dry it to brittle crispy don't be shy boys don't be shy I got four or five five packs total including that one oh that's a big one back now pack your jaw with that one you can just pack your lip full of this stuff I think the neat side of it's a little better than the fat side is the the bag gets a little vaccine a little a little heavy on the side like one bite I want it to be sweet you know I feel like it should be something that's sweet it looks like put the fruit big well we'll check back in in 12 to 24 hours no it's pretty incredible this has been unrefrigerated you guys are heading towards the trash out the water cooler unrefrigerated meat and Talus so this beef was raised on the same Farm as that beef I guess it probably was born around 2011 and then we butchered it in 2013 and 10 years later a decade after it went in the package still edible I'll say that well it's edible edible yeah it's going to have on your body we'll find out later but if you're hungry we're gonna put some seasoning in it and uh reseal it and open it up in another 10 years 20 33. we'll be back so I have a strainer this is these are ham stock nuts I'm not sure what the home option would be cheesecloth I think would be two fine start filling tubs [Music] [Music] fun little fact until 1993 McDonald's used beef Tallow or at least like 97 percent beef towel I don't know what the other three percent was cook their french fries in [Music] thank you [Music] one two three four we got about no I'm joking they're 68 68 there's that and that and just a small portion that didn't cook down which you can keep cooking it down um the longer you cook it more it's going to melt but kind of has a diminishing return but that's pretty good yield um beautiful golden clear Tallow so as this as this sets up it does turn white so it's a little bit yellow now but it does turn a nice nice white color that's right it's going to get nice and firm we're going to put the cooler overnight so again 225 degrees that's about the right temperature whatever your melting device is crock pot's probably the easiest thing to use at home something that's double I'm sure Scott went over this but uh like the double chamber with the steam crock pot would work don't try to just put this in your Skillet and throw it on your stove top because it'll it'll burn yeah and you of course if you're trimming a brisket or something like that you can save the fat render down the stove top is the hardest method because it will tend to burn but you can put it in your oven in a dutch oven figure the oven down think of it like melting chocolate it's pretty much the same thing yeah so once you have it melted down and strained you can use it for all kinds of different things in fact we've even heard that you can make a like a whipped compound butter with it put it back on your steaks we've put it on briskets I think in our uh 300 pound brisket cook video we were putting it on top of our brisket lots of food choices lots of home and Beauty care candle making or even if you want to store beef for 10 years in your basement many good uses Tallow is one of the age-old melted down resourceful uses from the cow so not just taking the muscle um using the fat it's just another way that you can recycle reuse do that with a Brisk even like I said even a Brisk it so we've seen some comments where people are like you know oh my gosh I can't believe you leave that big chunk of fat inside the carcass uh when it goes you know from the on the rail into the cooler people think that um you know we're just adding weight to the carcass we don't sell carcass has a whole animal here so for us it doesn't gain any real value that way by leaving it in there this is where the value is at on that animal um and then when you see us break it out of the carcass it's certainly you know it's not going into our inedible barrel and getting thrown away it's getting repurposed for something like just like you see right here so using the whole animal making sure that nothing goes to waste that's right once these are cooled we're going to snap the lids on and an airtight can container we refrigerate them commercially it's going to last a minimum of a year so into the cooler they go these will be sold in our store hope you enjoyed the video pretty sure some more french fries on the menu for me you can melt them down make some french fries my little deep fryer make some french fries this weekend thanks for watching we're the bearded butchers and we'll see you next time right here on YouTube see ya [Music]

Channel: The Bearded Butchers

Views: 334,740

Keywords: The Bearded Butchers, Beef, tallow, fat, cow, bbq, barbecue, butcher, butchering

Id: DRTKow0yiGc

Length: 20min 18sec (1218 seconds)

Published: Wed Apr 19 2023