How to make Beef Dripping

Isn’t it amazing how something that was basically a staple in homes a hundred or two years ago has seemingly been lost or forgotten? 🤔

In this episode of Conscious Kitchens at Home we are going back in history to learn the long-lost skill of rendering beef dripping – or beef tallow.

Whether you’re experimenting with some classic recipes for the first time, have been saving up (beef) fat to reduce waste, or simply want to learn how to make this tasty cooking fat, see my step-by-step guide to make your own dripping below.

Step 1.

Source your beef fat. Cut the fat off a fatty piece of beef, or ask your local butcher to sell you the discarded beef trimmings. If possible, look for a beef fat from grass-fed cows as it will be your healthiest option.


Step 2.

Cut beef fat into small pieces. Use a sharp knife or food processor to cut your beef fat into small chunks. If you’re purchasing fat trimmings from your butcher, you’ll need to remove any meet still fixed to the fat.


Step 3.

Place fat chunks into a large stockpot, slow cooker or a cast iron Dutch oven


Step 4.

Redner the fat. Simmer the fat in a pot on low heat for 4 hours, checking in on it periodically, and stirring every thirty to forty minutes. Small bubbles will form as the fat renders, but it should not boil, so reduce the heat if it does. Scrape your spatula or spoon on the bottom of the pan to prevent stuck chunks of fat from burning.


Step 5.

Remove from the stovetop. Before removing your fat from the heat, check that the rendering process is complete. If all of the solid, white pieces of fat have liquefied, and all that remains are liquid and browned crispy cracklings, your beef dripping is done.


Step 6.

Strain the liquid. Allow the dripping to cool for about five minutes, then strain the dripping into a bowl using a fine-mesh strainer. To remove even smaller pieces, strain the dripping a second time using a coffee filter or cheesecloth.


Step 7.

Store in a glass jar or airtight glass container. If you don’t plan to immediately cook with the dripping, pour it into a jar or an airtight glass container for storage. Beef dripping will typically keep at room temperature for a few months before it turns rancid. Alternatively, store it in the refrigerator for up to a year.