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Beef Fat Rendering Why Wate

Photo @finedininglovers

Zero Waste Recipe: Golden Beef Fat by Jessica Rosval

Chef Jessica Rosval of Casa Maria Luigia shows us how to make a useful beef-fat rendering that can be added to pretty much anything you are cooking, to replace butter or vegetable fat and add flavour. It is made from the trimmings of a piece of brisket, but almost any piece of fat that is cleaned from a piece of meat can be rendered in this way. It is an invaluable addition to your pantry that reduces food waste, while giving you a secret weapon to boost the flavour of your cooking.

The recipe forms part of Why Waste? with chef Massimo Bottura, the exclusive Fine Dining Lovers series dedicated to making waste food delicious.

22 February, 2021
Average: 3.1 (23 votes)

serves for


total time

3 HR 0 MIN


Beef fat
50% - 1 kg fat renders to approximately 500gr tallow

Step 01

beef fat

Start by slicing the fat from your piece of beef. Where the fat is hard, remove it and set it aside; where it is soft, you can leave it on the meat.

Step 02

beef fat rendering

Cut the beef fat into large pieces and add to a large pot. Add a few sprigs of rosemary and a few cloves of garlic. Place in the base of the pot with a little water and turn the heat to low. Let it simmer for about three hours, stirring occasionally until the meaty bits are brown and crispy. Keep an eye on the rosemary and garlic - if they are becoming overcooked, remove and replace them with fresh ones.

Step 03

beef fat rendering

Time to strain. Line a sieve with a piece of regular kitchen paper and ladle in the beef rendering. If you are using beef, it is not recommended that you eat the leftover meaty bits, however if it’s pork fat that you are rendering, you can use them in other recipes.

Step 04

beef fat

Transfer the rendered beef fat to a jar with an airtight lid. It can be stored in the fridge for up to 12 months and can be used to replace butter or anywhere you would use vegetable shortening.



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