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Beef Tallow (Lard)


Tallow is a rendered form of beef or lamb fat. It is solid at room temperature. Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation. Can store in freezer for a year.

A significant use of tallow is for the production of shortening.  It is one of the main ingredients of Native American food called pemmican.  Tallow is sometimes used in deep frying in place of other oils.  Before switching to pure vegetable oil in 1990, McDonald’s corporation cooked its French fries in a mixture of 93% beef tallow and 7% cottonseed oil.


  • 1kg Beef Suet
  • 1 litre Water
  • 2 Large Pan
  • Colander
  • Towel or Dish Cloth (for straining fat)


  1. Slice beef suet into small square pieces.
  2. Place in a large pan, then pour in the water. Boil for 12 hours to ensure all the fat has melted. Stir every 30-45 minutes to dislodge any sticky bits from the bottom of the pot. The tallow is ready when all of the suet has melted (there will be some grisly bits floating as well, which look like little bits of grounded beef).
  3. Place a colander or strainer on top of a pan or bowl.  Cover with a cloth. This will act as a strainer. Pour the fat fluid into the cloth. Then dispose of the solids.
  4. The fat will float to the top and turn solid when cooled down. This can take hours depending on room temperature.
  5. Then dislodge the hard fat and throw away the liquid.
  6. Melt the fat again.  Pour into a sealed container for storage.