Tallow is an animal fat traditionally obtained by rendering the fatty parts of horses, sheep, and especially cattle, so much so that it is often referred to as “beef tallow.”

It can be made from any type of fat, whether subcutaneous or visceral, but is usually produced from internal deposits such as the fat surrounding the heart and kidneys of cattle. The process involves heat treatment, filtration, and straining of various fat trimmings. The pieces are cut into small chunks and gently heated until they melt, which also allows the small amount of water present to evaporate. The liquid fat is then filtered to remove any remaining meaty or fibrous fragments, which are often pressed to extract even more fat. The quality of tallow depends on the type of animal, the part of the body from which the fat comes, and the rendering method used.

You can also make it at home: just ask your butcher for beef fat (he usually gives it away). Once rendered, you’ll be left with crispy bits and they are absolutely delicious!