Tallow Yield
4.5 lbs
Cups
9
Hours
5
Jars
5
90% yield from Suet (Kidney Fat) (Highest grade)
5 hr
250°F
0.25 lbs
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Inputs
Result
5 lbs × 0.90 yield = 4.5 lbs tallow. 4.5 × 2 cups/lb = 9.0 cups. Jars = ceil(9/2) = 5. Time = 5 × 1.0 hr/lb = 5.0 hr.
Inputs
Result
3 lbs × 0.70 yield = 2.1 lbs. 2.1 × 2 = 4.2 cups. Jars = ceil(4.2/2) = 3. Time = 3 × 1.5 = 4.5 hr.
Tallow yield depends on the fat source. Pure suet (kidney fat) yields 90%, producing 4.5 lbs of tallow from 5 lbs of raw fat. Back fat yields about 85%, while mixed trim fat only yields 70% because it contains more connective tissue and moisture.
| Fat Source | Yield | Quality |
|---|---|---|
| Suet | 90% | Highest |
| Back Fat | 85% | High |
| Trim Fat | 70% | Medium |
| Marrow Fat | 60% | Premium |
Rendering time varies by method and batch size. Stovetop dry rendering takes about 1 hour per pound on low heat. Slow cooker method takes 1.5 hours per pound but is hands-off. A 5-lb batch of suet takes 5 hours on the stovetop or 7.5 hours in a slow cooker.
Keep rendering temperature between 200–250°F. Higher temperatures cause the fat to brown and develop a beefy flavor, which is fine for cooking but not for soap or skincare. For the purest white tallow, use wet rendering at 225°F. Never exceed 300°F or the fat will smoke and develop off-flavors.
Cracklings are the solid bits left after rendering — they are crispy, flavorful, and edible. Season with salt for a snack, crumble over salads or baked potatoes, or feed them to dogs (unseasoned). A 5-lb batch of suet produces about 0.25 lbs of cracklings from the connective tissue.
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Last Updated: Mar 20, 2026
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