Last year, I was delighted to learn how to render my own beef tallow from all the bones/fatty pieces that came with our side of grass-fed beef.

Just the other week, I picked up a new side of beef and was more eager than ever to whip up some nourishing bone broth, and in particular, to have some beef tallow again for cooking. We have just fallen in love with using this old-fashioned, wholesome fat for making homemade french fries, deep-fried zucchini sticks, and most recently, butternut squash fries. Mmmm!

I wanted to store the tallow in the freezer, the best place for long-term storage as it will eventually go bad in the fridge. I also wanted it to be very accessible and convenient to use in various recipes, in varying amounts.

Here’s what I did:

1. Took all the tallow off the top of my vat of cooled-off beef broth (I let the entire, huge pot sit in my fridge overnight).

2. Put the cooled, hardened tallow into a pot to gently melt it down to liquid, without it getting hot (just slightly warm). I could have strained it at this point to have a clear fat, without any traces of broth in it, but I’m not that picky, so I left it as-is.


3. Poured it into my muffin tin and ice cube tray in even amounts (this is why I didn’t want it too warm- because I was using a plastic tray), and immediately put them both into the freezer.

4. A few hours later, I took a butter knife, gently slipped it between the tallow “muffin” and the tray, and pop! Out it came, just like that. The ice cube tray tallow took a teensy bit more coaxing to come out, but not too much more (I just twisted the tray, then repeatedly banged it on the counter).

5. I knew that the muffin shaped tallow pieces were larger than I would usually need, so I cut each of them in half.

6. Tossed all of the tallow pieces into a large ziploc bag, to be stored in my fridge freezer for easy access!


I’ve used a little bit since I did this earlier in the week, and I love how easy it is to just grab a chunk and keep cooking! I have also found that although the pieces are firm, they can still be easily cut with a sharp knife, if I need an even smaller piece.

This post is part of Fight Back Friday and Real Food Wednesday.

Do you use beef tallow or any other rendered animal fats in your cooking? How do you store them, and what are your favorite ways to use them?