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Wagyu Beef Tallow

Published on 01/28/2024 by Umamiology
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Wagyu Beef Tallow is a rich and robust alternative to oil or butter. This deliciously savory oil imparts that beef umami flavor into everything it touches and uplevels any cooking from bland to elegant, with its unmatched flavor profile.

Umamiology-Wagyu-Beef-Tallow-BeautyShot8

From crispy fries to flavorful roasts, the versatility of beef tallow really uplevels your cooking! You can use it in any recipe that calls for butter and even infuse herbs and spices into the oil to make it even more flavorful.

What Is Beef Tallow?

Umamiology-Wagyu-Beef-Tallow-BeautyShot7

Wagyu Beef Tallow is the rendered and clarified form of beef fat that comes from wagyu beef brisket. It has a high smoke point, which means it’s great for searing, roasting, grilling or smoking and it adds a rich and creamy beef flavor to any dish you use it in.

The Ingredients for Wagyu Beef Tallow

  • 12 lbs American Wagyu Brisket (whole)

The Equipment Needed

How To Make Beef Tallow

Umamiology-Wagyu-Beef-Tallow-BeautyShot3-scaled

The easiest way to make beef tallow is to take a large cut of beef (in this case, American Wagyu Brisket), trim off all of the hard fat, and then cook and render down that fat until it melts into liquefied tallow.

Trimming Your American Wagyu Brisket

In order to get a good quantity of tallow, you need to start with one whole American Wagyu beef brisket.

Umamiology-How-To-Trim-Brisket-ProcessShotA2

I usually buy one of these at my local Costco or butcher shop whenever I’m looking to do a smoked brisket recipe for me and my family. And after I trim it down, I save the fat trimmings, to render down and turn into wagyu beef tallow.

Follow my steps on How To Trim A Texas-Style Brisket and then come back to this page to finish the rest of this tallow recipe.

Smoking Your Trimmed Fat

Take all of your fat trimmings from your American Wagyu Brisket and place them in your aluminum baking pan.

Umamiology-Wagyu-Beef-Tallow-BeautyShot2

If you are doing this recipe alongside my 12 Hour Hold Texas-Style Smoked Brisket recipe – you can simply put your aluminum pan of fat trimmings into the smoker next to your whole brisket (Smoker set to 200°F.).

Umamiology-Wagyu-Beef-Tallow-BeautyShot4

Smoke it for about 5 hours, and you should see rendered/liquefied beef fat collecting in your pan.

If you are doing this independent of a brisket smoke, then set your smoker (or oven) to 250°F, and smoke for about 2-3 hours or until about 50% of the solid beef fat renders into liquid oil.

Pro Tip: Do not fill your aluminum pan beyond 75% capacity with the fat trimmings. As it renders, you want to make sure that the liquefied fat does not come up to the rim of the aluminum pan, as it becomes difficult to handle and remove from the smoker at that level of volume.

Storing Your Wagyu Beef Tallow

Once your beef tallow is rendered, remove the aluminum pan from the smoker and strain the liquefied fat into a glass mason jar.

Pro Tip: If you don’t have a strainer or prefer not to use one, there is another way to filter out the sediment from your tallow.

Umamiology-Wagyu-Beef-Tallow-ProcessShot1

Fill your mason jar with tallow and then add a small 1 inch layer of regular tap water into your jar. Then give the jar a shake to mix the oil and the water together.

Then, turn your mason jar upside down and let the liquids in the jar separate naturally. The beef tallow should rise to the top and the water should be its own layer underneath the oil. You should notice that any beef bits or sediment that exist, should be floating in the water layer of the liquid.

Umamiology-Wagyu-Beef-Tallow-BeautyShot6

Then, place it in the refrigerator (still upside down) for about 3 hours for the entire liquid to cool down and harden.

When this happens, the beef tallow layer should become white and hard, and the bottom water layer (with all of the sediment) should still be liquid.

Umamiology-Wagyu-Beef-Tallow-BeautyShot1

Afterwards, turn the mason jar right-side up, so that the top layer of the liquid is water (which you can just pour out). And below that, sitting on top of the hardened tallow layer should be any beef sediment that you don’t want. You can simply scrape this off with a spoon.

How Long Does Wagyu Beef Tallow Last?

If kept properly sealed in the refrigerator, the shelf life of wagyu beef tallow can be as long as 9 months. If being kept at room temperature, I would recommend consuming within 6 months.

How To Use Beef Tallow

There are many different ways to utilize this delicious liquid gold. Here are a few suggestions.

  • Frying and Deep-Frying: Tallow has a high smoke point, making it suitable for frying and deep-frying. It brings rich flavor to fried foods, like French fries, fried chicken, or potato chips.
  • Roasting and Searing: Tallow can be used for roasting meats and vegetables. It helps achieve a crispy exterior when searing meats, adding a savory flavor.
  • Sauteing and Pan-Frying: Tallow can be used for sautéing vegetables and pan-frying various dishes. It adds a distinct flavor to the ingredients.
  • Seasoning Cast Iron Cookware: Beef fat is often used to season cast iron pans and skillets. It helps in creating a non-stick surface and adds a layer of protection to the cookware.
  • Baking: This can be used as a substitute for other fats in baking. It works well in pie crusts, biscuits & certain types of bread.
  • Flavoring and Marinating: Wagyu beef tallow can be used as a flavoring agent or as part of a marinade for meats. It enhances the taste and helps in tenderizing the meat.
  • Grilling: Tallow can be brushed onto meats before grilling to add flavor and prevent sticking.
  • Making Gravy and Sauces: Works nicely as a base for making gravies and sauces, providing a rich and savory foundation.
  • Popcorn Topping: Some people use this rich liquid as a topping for popcorn, giving it a savory and satisfying taste.
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Wagyu Beef Tallow

5 from 2 votes
Wagyu Beef Tallow is a rich and robust alternative to oil or butter. This deliciously savory oil imparts that beef umami flavor into everything it touches and uplevels any cooking from bland to elegant, with its unmatched flavor profile.
Author: Umamiology
Servings: 10
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
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Ingredients 

  • 12 lbs American Wagyu Brisket, (whole)

Instructions 

How To Make Beef Tallow

  • The easiest way to make beef tallow is to take a large cut of beef (in this case, American Wagyu Brisket), trim off all of the hard fat, and then cook and render down that fat until it melts into liquefied tallow.

Trimming Your American Wagyu Brisket

  • In order to get a good quantity of tallow, you need to start with one whole American Wagyu beef brisket.
  • I usually buy one of these at my local Costco or butcher shop whenever I’m looking to do a smoked brisket recipe for me and my family. And after I trim it down, I save the fat trimmings, to render down and turn into wagyu beef tallow.
  • Follow my steps on How To Trim A Texas-Style Brisket and then come back to this page to finish the rest of this tallow recipe.

Smoking Your Trimmed Fat

  • Take all of your fat trimmings from your American Wagyu Brisket and place them in your aluminum baking pan.
  • If you are doing this recipe alongside my 12 Hour Hold Texas-Style Smoked Brisket recipe – you can simply put your aluminum pan of fat trimmings into the smoker next to your whole brisket (Smoker set to 200°F.).
  • Smoke it for about 5 hours, and you should see rendered/liquefied beef fat collecting in your pan.
  • If you are doing this independent of a brisket smoke, then set your smoker (or oven) to 250°F, and smoke for about 2-3 hours or until about 50% of the solid beef fat renders into liquid oil.
  • Pro Tip: Do not fill your aluminum pan beyond 75% capacity with the fat trimmings. As it renders, you want to make sure that the liquefied fat does not come up to the rim of the aluminum pan, as it becomes difficult to handle and remove from the smoker at that level of volume.

Storing Your Wagyu Beef Tallow

  • Once your beef tallow is rendered, remove the aluminum pan from the smoker and strain the liquefied fat into a glass mason jar.
  • Pro Tip: If you don't have a strainer or prefer not to use one, there is another way to filter out the sediment from your tallow.
  • Fill your mason jar with tallow and then add a small 1 inch layer of regular tap water into your jar. Then give the jar a shake to mix the oil and the water together.
  • Then, turn your mason jar upside down and let the liquids in the jar separate naturally. The beef tallow should rise to the top and the water should be its own layer underneath the oil. You should notice that any beef bits or sediment that exist, should be floating in the water layer of the liquid.
  • Then, place it in the refrigerator (still upside down) for about 3 hours for the entire liquid to cool down and harden.
  • When this happens, the beef tallow layer should become white and hard, and the bottom water layer (with all of the sediment) should still be liquid.
  • Afterwards, turn the mason jar right-side up, so that the top layer of the liquid is water (which you can just pour out). And below that, sitting on top of the hardened tallow layer should be any beef sediment that you don't want. You can simply scrape this off with a spoon.

Nutrition

Calories: 844kcalProtein: 113gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 19gCholesterol: 337mgSodium: 430mgPotassium: 1796mgCalcium: 27mgIron: 10mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

What is beef tallow?

Beef Tallow is the rendered and clarified form of beef fat that comes from beef brisket. It has a high smoke point, which means it’s great for searing, roasting or grilling. It also adds a rich and creamy beef flavor to any dish you use it in.

How do you store beef tallow?

Beef tallow should be stored in an air tight container like glass tupperware or a mason jar.

How long does beef tallow last?

If kept properly sealed in the refrigerator, this liquid gold can last as long as 9 months. If being kept at room temperature, I would recommend consuming within 6 months.

Is beef tallow healthy?

While tallow does contain saturated fat and can potentially raise cholesterol levels when consumed in abundance, it is rich in nutrients and contains many crucial vitamins, like A, D, E, K and B1. In moderation, as part of a healthy diet, consuming beef tallow is fine.

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