Hi All,
As you can see in the pic below, I have about 3# of some beautiful, full grass fed (no grain introduced at the end) leaf fat that I saw my butcher remove from the kidneys this morning. I have a new butcher and this shop gets a full steer with offal in tact every Sat morning. They let me watch them break down a whole steer, innards and all, which is pretty cool to see.
I'd like to make tallow from it and I'm after the best technique(s) to achieve a nice clear rendering. This ingredient is not easy to come by so I don't want to screw it up if I can help it.
Thanks very much for any suggestions from those who have done this before.
