Clean beef body fat trimming or suet it by removing any remaining pieces muscle meat with a sharp knife.
1-5 pounds grass-fed beef fat
Finely mince or grind the fat. Alternately, allow frozen fat to slightly thaw before chopping it in a food processor.
Place ground fat in a stockpot on the stovetop and add water and salt.
2-8 cups filtered water, 1-4 tbsp sea salt
Turn the burner up to high heat until the ground fat has melted, then stir and reduce to a low simmer.
Simmer on low for three to four hours.
Once the fat has entirely separated from a cloudy layer of tissue beneath, remove from heat.
Strain the liquid fat and water through a fine mesh strainer into a large bowl.
Place the bowl in the refrigerator or freezer until the fat has become entirely solid.
Pop the tallow cake out of the bowl, removing it from the water below and discarding the water.
Flip the disk of tallow over and scrape off any impurities or bits of tissue on the bottom of the cake until the bottom is as clean as the top.
Remove any remaining water moisture in the tallow before storing by re-heating the tallow and pouring off the liquid fat fat from the water beneath. Alternately, allow the tallow to sit in a shallow, cheese-cloth covered container for a week or two to cure.