Beef Fat

I got this beef fat from a local farm. It looks like it's not rendered, cut straight off the cow. How do I get it ready for frying?

 

Here's something that might help. What you've got is muscle fat. Still usable for some things, but not as desirable as suet. Here's some information for everyone's enjoyment.

https://savoringthepast.net/2013/01/18/suet-part-one-its-role-in-18th-century-foodways-and-life/

https://savoringthepast.net/2013/01/21/suet-part-two-what-it-is-what-it-isnt-and-what-to-look-for/

https://savoringthepast.net/2013/01/22/suet-part-three-preparing-it/

https://savoringthepast.net/2013/01/23/suet-part-four-a-few-recipes/

 

I rendered beef fat once. Trust me, do it outside. It’s the smelliest shit ever. I cannot forget the smell, ever.