• Chop beef suet or fat trimmings into small pieces using a knife or food processor.
  2 Pounds Beef Suet

Stove Top Rendering

• Dry Rendering Method. Add fat pieces to a Dutch oven or crock pot and cook over very low heat. Avoid high temperatures to prevent a burnt flavor.
• Wet Rendering Method on the. Add a cup of water to the large pot with the fat to reduce the risk of burning during the cooking process.
  1 Cup Water
• Heat the pot over low to medium-low heat. Stir occasionally to ensure the fat is evenly melting. The water will evaporate as the fat heats up. Continue cooking for 2-3 hours, keeping the heat low and allowing the fat to slowly melt. You’ll notice small bubbles forming as the solid fat breaks down.

Slow Cooker Rendering

• Place the chopped fat in the slow cooker. You don't need to add any water, as the fat will release its own moisture during the rendering process.
• Set the slow cooker to the "low" setting. This will ensure the fat melts slowly over time without burning. The process can take anywhere from 6 to 8 hours, depending on the amount of fat you're rendering and the specific slow cooker you're using.
• About halfway through the process, give the fat a good stir to ensure it's rendering evenly. You may want to check every couple of hours to see how things are progressing. If the fat is starting to burn on the edges, you can lower the heat.

Oven Rendering

• Preheat your oven to 250°F (120°C). This low temperature allows the fat to render slowly without burning.
• Spread the chopped fat in a single layer in a roasting pan.
• Bake for 2 to 3 hours, stirring every 30-45 minutes to ensure even rendering. The fat will slowly melt, and you'll notice liquid tallow collecting in the pan.
• Strain the Fat. Use a fine mesh strainer or coffee filter to strain out any bits of meat or impurities. Pour the rendered tallow into glass jars while still a liquid tallow.
• Cool and Store. Allow the fat to cool and solidify into a hard fat. Seal jars with airtight lids and store in a dark place.