Trim and Chop: If your Wagyu fat trimmings aren’t prepped, trim away any excess meat and chop the fat into small, uniform pieces. This helps it render evenly and quickly.

Optional Freezing: Pop the fat into the freezer for about 15-20 minutes to make slicing easier, especially if it’s slippery.

Heat Gently: Place the chopped fat into a heavy-bottomed pan or Dutch oven. Add 2-3 tablespoons of water to prevent burning as the fat begins to melt.

Simmer Slowly: Cook over low heat, stirring occasionally to encourage even melting. Be patient—low and slow is key for extracting the purest tallow.

Separate the Solids: Once the fat has fully melted and you see small crispy bits (known as cracklings), remove the pan from heat.

Strain Carefully: Pour the liquid tallow through a fine-mesh strainer or cheesecloth into a heatproof glass jar. This step ensures a clean, smooth finish.

Let it Set: Allow the rendered tallow to cool at room temperature until it solidifies into a creamy white texture.

Store Properly: Seal the jar with a lid and store in the fridge for up to 3 months, or in the freezer for longer shelf life.