Step 1: Dice the Halal beef suet into small, uniform 1cm cubes. This precision is critical for even rendering. Place the diced suet in a heavy-bottomed saucepan or Dutch oven.

Step 2: Place the saucepan over very low heat. Begin rendering the fat slowly. This initial phase should take 5-7 minutes, allowing the fat to gently melt without browning.

Step 3: Once a significant amount of liquid fat has accumulated (after about 7 minutes), increase the heat to medium-low. Continue to render, stirring every 2-3 minutes to prevent sticking and ensure even browning. This browning phase will take 6-8 minutes.

Step 4: Monitor closely as the suet pieces begin to shrink and turn golden brown. The goal is crispy cracklings, not burnt. Once they are deeply golden and have stopped bubbling vigorously, indicating most moisture is gone (approx. 15 minutes total rendering time), immediately remove the pan from the heat.

Step 5: Using a slotted spoon, carefully transfer the crispy beef cracklings to a paper towel-lined plate to drain excess fat. Reserve the rendered tallow for future use. The cracklings will crisp up further as they cool.