Step 1

Cut the beef fat into smaller chucks. (It’s best to let the fat cool down first for easy trimming or cutting.)

Step 2

(Optional) Pulverize fat into tiny pieces using a food processor or blender. This will help to cook it faster and render more fat. But if you don’t have a processor, you can just cut the fat into small pieces.

Step 3

Place the fat into a crockpot. (No need to add water or any other ingredients.)

Step 4

Cook it on HIGH for 3 to 5 hours, or LOW for 5-8 hours. (Check occasionally and make sure it’s not burning. Give it a stir when necessary.)

Step 5

Set up a jar or bowl with a sieve on top. Pour the fat through it.

Step 6

Let it cool and then pour it into a jar. It has a yellow tone when it’s still in the liquid form.

Step 7

After a few hours at room temperature, it will solidify and turn to white color.

Step 8

Store it in an air-tight jar and it will last up to 1 year at room temperature.