How to Make Beef Tallow from Bone Broth Fat

Learn how easy it is to make homemade beef tallow from coagulated fat in beef broth. It's a healthy fat that is fantastic in most savory cooking.

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Separate the fat from your bone broth container with a butter knife or similar tool. Pull out the large chunks of fat. You may have to cut the solid fat in half to remove all of it. Scrape off the broth from the bottom of the fat chunks.
Transfer the fat to a heavy bottom pot like Dutch oven or another stock pot and melt the fat over low heat.
Once all the fat has melted, reduce heat to the lowest heat setting and continue to cook the fat for approximately 30-40 minutes to make sure all liquid has cooked off.
Carefully pour the fat through a fine mesh strainer into a glass jar like mason jar or another sealed container. Discard the scum on the strainer. Completely cool at room temperature before transferring to the refrigerator.

Keep the heat low: For the best flavor and to avoid a strong, unpleasant aftertaste, keep the heat as low as you can get it to prevent the fat from scorching.
Use tallow for any high-heat cooking: it is a very stable saturated fat with a high smoke point.
Use a butter knife to separate the fat from the jar.
To extend the shelf life of the tallow, it's important to not let any liquid remain in the fat. Don't put a lid on your Dutch oven as that will create condensation.
Recipe makes approximately 1 quart or 32 ounces.
Nutrition facts are based on beef suet.