This article is about rendering in a culinary context. For rendering in the context of animal agriculture see rendering (industrial).

Rendering involves the melting of a fatty material and removal of the non-fat components. In the kitchen, rendering is used to transform butter into clarified butter or ghee, suet into tallow and pork fat into lard.

Unlike raw animal fats, rendered animal fats can be stored for extended periods without refrigeration, provided they are kept in airtight containers to prevent oxidation.

Cooking fats | Cooking techniques