Step 1: Prepare the Suet. Start by thoroughly cleaning your beef suet. Using a sharp knife, carefully trim away any visible bits of meat, blood, or connective tissue. Once cleaned, chop the suet into small, uniform pieces, about 1/2 to 1 inch in size. Alternatively, you can put the suet through a meat grinder for faster rendering.
Step 2: Choose Your Rendering Method. For beginners and for the purest, most neutral tallow, I recommend the wet rendering method. Place your chopped suet into a heavy-bottomed pot. Add about 1 cup of cold water for every 2-3 pounds of suet. If opting for dry rendering, place suet directly into the pot without water, requiring more vigilant stirring.
Step 3: Slow Cook for Perfection. Place the pot over low to medium-low heat. The key is slow, gentle heat. Stir occasionally to prevent sticking and promote even melting. Continue cooking until all the suet has melted and only small, crispy, golden-brown cracklings remain. This typically takes 3-4 hours.
Step 4: Strain the Liquid Gold. Once all the fat has rendered and the cracklings are golden, remove the pot from the heat. Carefully strain the hot liquid through a fine-mesh sieve lined with several layers of cheesecloth or a coffee filter. Pour the strained tallow into clean, dry, heat-safe jars or containers.
Step 5: Cool and Store. Allow the tallow to cool completely at room temperature. As it cools, it will solidify into a beautiful, opaque, creamy white or pale yellow solid. Once fully solid, cover the jars tightly. Store your homemade beef tallow in a cool, dark pantry for several months, or in the refrigerator for up to a year. It can also be frozen indefinitely.