These smart restaurants use beef tallow: Outback SteakHouse, Portillos, Popeyes, and Steak N’ Shake,  Make beef tallow and get healthy. The USA, Canada, Argentina, Australia, and New Zealand export some two million tons of tallow around the world annually. Like gold, stock to flow, tallow is increasing in value. RFK uses beef tallow, and he is very healthy. A profitable NEW business idea. Make beef tallow:

Ingredients and Supplies:

• Beef fat or “beef suet” or the trim from cuts like brisket or ribeye.
• A slow cooker/ heavy-cooking pot
• A strainer or cheesecloth
• Glass jars

Instructions:

1. Prepare the Beef Fat:

• Select the Fat that surrounds the kidneys, is ideal for tallow as it has a high fat content.
• Using a sharp knife, trim any leftover meat or connective tissue from the fat. Cut fat into small cubes 1-inch chunks.

2. Render the Fat:

Method 1: Slow Cooker

• Place the cubed fat into the slow cooker.
• Set the cooker to low and allow the fat to render over 4-8 hours. Stir occasionally to help break down the fat and ensure even rendering.
• When fat starts to look crispy and the liquid fat has separated, it’s time to strain.
• Stove Top in a heavy bottomed pot. Add a small amount of water (about ¼ cup) to help prevent sticking.
• Heat pot on low to medium-low heat. Stir occasionally and adjust heat as needed to keep it at a gentle simmer.
• The fat should render over 1.5 to 3 hours, depending on the quantity and heat.

3. Strain the Tallow:

• Once fat fully rendered and solid bits are brown and crunchy, remove the pot or slow cooker from heat. Set a fine mesh strainer or cheesecloth over a heat-safe container and carefully pour the liquid fat through it to separate the solids (cracklings) from the liquid tallow.
• Let it sit until cool enough to handle, then press or squeeze the solids to extract as much fat as possible.

4. Store the Tallow:

• Allow the liquid tallow to cool completely, and then transfer it to clean, dry glass jars or containers.
• Seal jars tightly. Beef tallow can be stored in the refrigerator for up to 3 months, or freeze for longer storage.