Some of my long-time readers may remember that over two years ago I rendered my own beef tallow and shared the experience with the world. It was actually one of my first “Paleo” adventures, as my wife and I went from butcher shop to butcher shop in our area trying to find someone that would sell us some fat. Finally, our local Whole Foods agreed to set aside their fat as they trimmed it off their cuts of meat – not the most ideal source of fat since it came from all kinds of cuts, and was often full of muscle meat, but it worked for a while. And it was free!
My friends at US Wellness Meats recently started selling bison fat, and considering the fact that I had a really good experience with their bison stew meat last year (recipe: Hearty Bison Stew), I wanted to try rendering my own bison tallow. I’m glad I did – the fat was of perfect quality, and the tallow came out both mild and delicious.