Rendering is the process of slowly heating fatty animal tissue, such as pork, beef, or poultry fat, until it melts and separates from the surrounding connective tissue, yielding a strained, pourable fat and a crisp solid byproduct (cracklings). It can be done wet, with a little water in the pot, or dry, with just the fat over low heat. The resulting fat, such as lard, tallow, or duck fat, has a higher smoke point than the original fatty cut and keeps well refrigerated, which makes it useful for sautéing, frying, roasting, and pastry work. It differs from clarifying, which removes milk solids and water from butter rather than separating fat from meat.