What is tallow, or lard...is there a difference? Tallow is rendered (cooked down) fat from cows, sheep and bison and lard is rendered fat from pigs. Both will last a long time in the fridge and freezer and have a high smoke point making it perfect for frying, deep frying, and cooking in general.
So, why would I want to render our beef and pork fat? First, fat from a pastured animal (beef or pork) is a mixture of saturated, polyunsaturated, and monounsaturated fatty acids. Our bodies need saturated fats to absorb calcium, nutrients and vitamins including d, e and a. Most of the fat is made up of monounsaturated in the form of oleic fatty acid. The same fatty acid in olive oil praised for it’s health benefits to lower your risk of heart disease. The standard container of lard on the shelf in any grocery store is partially hydrogenated, which means it’s full of trans fats, which are known to cause heart disease and cancer.
And secondly, we have it readily available in our freezer! Nowadays every local farmers market has a vendor selling their heavenly grass-fed, pastured, etc. meat and would probably have the perfect beef and pork suet making it very easy for anyone to find.
I used two quart canning jars, a strainer, optional coffee filter or cheesecloth for fine particle and a funnel.
Slowly pour the liquid~~remembering that it is HOT!~~into the jars and......
After it is done cooling, it is ready for any use intended. From pastries, cooking, frying, baking, the possibilities are endless. So, set aside your fears, and the fake lard, grab a package of fresh suet and get to rendering!