Process applied on a large scale to production of animal fats such as tallow, lard, bone fat and whale oils. Consists of cutting or chopping the fatty tissue into small pieces that are boiled in open vats or cooked in steam digesters. The fat gradually liberated from the cells floats to the surface of the water, where it is collected by skimming. Membranous matter is separated from the aqueous phase by pressing in hydraulic or screw presses; in this way, additional fat is obtained. Centrifuges may also be employed in rendering. Cells of the fatty tissues are ruptured in special disintegrators under close temperature control. The protein tissue is separated from the liquid phase in a desludging type of centrifuge, following which a second centrifuge separates the fat from the aqueous protein layer. Compared with conventional rendering, centrifugal methods provide a higher yield of better-quality fat, and the separated protein has potential as an edible meat product.