How to Use Beef and Pork Fat at Home: Tallow, Lard, and a Better Wild Game Blend
- Joseph
- Apr 14
- 3 min read
At Big Horn Mountain Farms, fat is not an afterthought. It is one of the most useful ingredients in the kitchen.
Good beef fat can be rendered into tallow for roasting, frying, and cooking from scratch. Pork fat can be turned into lard for pastry, potatoes, beans, tortillas, and everyday stovetop cooking. And for hunters, added fat is often what turns lean deer or elk into a burger or sausage blend that cooks properly and eats well.
This is exactly why our fat earns its place in your freezer. Whether you choose beef or pork, it gives you a practical way to cook more intentionally, use more of the animal, and keep the right kind of fat on hand when you need it.
Beef Tallow: A Tried-and-True Home Method
Tallow is rendered beef fat. When made carefully, it sets up firm, clean, and smooth, and it keeps beautifully in the refrigerator or freezer for later use. For the cleanest result, start with trimmed beef fat or suet and render it gently so it melts rather than scorches. For best quality after rendering, refrigeration or freezing is preferred.
What you need
4 to 5 pounds beef fat or suet
1/4 to 1/2 cup water
Slow cooker or heavy pot
Fine mesh strainer
Cheesecloth or coffee filter
Clean glass jars
Method
Trim away any large bits of meat or blood spots.
Cut the fat into small pieces, or pulse it in a food processor until coarse.
Add the fat and a small amount of water to the pot.
Render on low heat for several hours, stirring occasionally.
Once the solids are shrunken and lightly golden and the liquid fat is clear, strain it.
Strain a second (or even third) time through cheesecloth or a coffee filter for a cleaner finish.
Pour into clean jars and cool before sealing.
Best uses
Tallow is excellent for roasting potatoes, searing steaks, frying eggs, crisping vegetables, and adding richness to cast-iron cooking.
Pork Lard: A Dependable Kitchen Staple
Lard is one of the most useful traditional cooking fats. It can be mild, clean, and versatile when rendered slowly.
What you need
4 to 5 pounds pork fat
1/4 to 1/2 cup water
Slow cooker or heavy pot
Fine mesh strainer
Cheesecloth or coffee filter
Clean glass jars
Method
Trim away any remaining meat or blood spots.
Dice the fat into small pieces or pulse it until coarse.
Add the fat and water to the pot.
Render slowly over low heat until the fat melts out and the solids turn lightly golden.
Strain through a fine mesh strainer, then strain again for a cleaner result.
Pour into clean jars and cool.
Best uses
Lard is excellent for frying potatoes, sautéing onions, roasting vegetables, making biscuits or pie dough, and adding depth to beans, skillet meals, and tortillas.
A Better Burger for Deer, Elk, and Other Lean Game
Wild game is naturally lean, which is part of its appeal, but it is also the reason burgers and sausage can dry out or cook up crumbly if there is not enough fat in the mix. Penn State Extension recommends adding fat to venison before grinding, using roughly one part pork or beef fat to three or four parts venison as a starting point. For home cooks who do not want to work with loose fat, fatty ground beef is an easy alternative for adding richness and improving texture. Keep the mixture cold while working, and cook ground meat mixtures to 160 degrees Fahrenheit.
Wild Game Burgers with Fatty Ground Beef
Ingredients
2 pounds ground deer, elk, or other lean game
1 pound fatty ground beef
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika, optional
Method
Add the game and fatty ground beef to a large bowl.
Add the seasonings and Worcestershire sauce.
Mix gently until just combined.
Form into patties.
Chill briefly if needed to help them hold their shape.
Cook on a grill, flat top, or cast-iron skillet until the internal temperature reaches 160 degrees Fahrenheit.
This is a practical blend for hunters who want the character of wild game with a juicier, more reliable finish.
Which Fat Should You Choose?
If you mostly want to render for frying and everyday savory cooking, Beef Fat is the natural fit.
If you bake, make pastry, or want a softer traditional cooking fat, Pork Fat is a strong choice.
A Practical Freezer Staple
For customers who cook from scratch, process wild game, or value a more complete use of the animal, fat is one of the smartest things to keep on hand. It is useful, versatile, and often overlooked by shoppers who focus only on steaks and chops.
A well-stocked freezer should do more than hold dinner. It should make the kitchen work better.