Tuesday, March 26, 2013


2 to 2.5 lbs beef suet from grass-fed cows
¼ cup water
cheese cloth
large bowl
glass quart jar
slow cooker

If needed, trim your suet of muscle tissue and chop into small pieces. You could also grind it in the food processor, which would take away some of the rendering time.

Place ¼ cup of water in the slow cooker and top with your suet chunks.
Cook on low for about 9 hours (if you ground up the suet, it might take less time.)
Once the cracklings and the tallow have separated, pour the contents of the slow cooker through a cheese cloth and into a large bowl.
If needed, pour through another cheese cloth and into a glass jar for storage.

Tallow is an excellent source of niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium and riboflavin. Grassfed beef tallow contains high ratio of conjugated linoleic acid (CLA) which is a cancer-resistant agent. Contrary to the popular conception, tallow is good for health as tallow fat is similar to the fat/muscles in the heart. Recent studies have shown that human beings need at least 50% of saturated fats like tallow and lard to keep the heart pumping hale and healthy. Tallow from pasture-raised cows also contains a small amount of Vitamin D, similar to lard. It is also a good source of K2 in its suet form.
Fry up some french fries or sweet potato fries (tallow is a very stable fat, which makes it great for high temperature cooking).
Make some homemade candles or soap.
Use it as a moisturizer– it’s a traditional remedy for eczema.
Make some tallow balm for your face.

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