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The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons. The fat can then be clarified by straining it so the fat can be used for sautéing vegetables or other food items, adding a flavor from the meat being rendered. Rendering, which may also be referred to as "try out" is a method that is commonly used to create small bits of crispy meat that can be used to garnish appetizers, salads, soups, potatoes, vegetables, and any other food to be enhanced with a texture and flavor of the rendered meat.

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