So my butcher just gave me a bunch of free beef fat trimmings.

Can I render this stuff into tallow? If so, how? If not, what do I do with it?

These are mostly the "hard" fat cut off the edges of steaks and some softer fat trimmed from roasts, etc. Definitely NOT the oh-so-wonderful suet. Some pieces still have small amounts of muscle meat attached.

Hack my (beef) fat, please.

So my butcher just gave me a bunch of free beef fat trimmings.

Can I render this stuff into tallow? If so, how?

These are mostly the "hard" fat cut off the edges of steaks and some softer fat trimmed from roasts, etc. Definitely the oh-so-wonderful suet. Some pieces still have small amounts of muscle meat attached.

Hack my (beef) fat, please.