Why should I cook with tallow?

Beef tallow is one of the oldest, most traditional culinary ingredients we have. It is rich in fat-soluble vitamins and is associated with a variety of positive health outcomes.

By using tallow you are also avoiding highly processed oils from vegetable sources, frequently referred to as “seed oils”, which are typically produced from monocrop agriculture, by large industrial/agricultural conglomerates.

Most importantly, tallow tastes great!

How can I use it?

You can use tallow in any recipe that calls for butter or liquid oil. We use it to saute meat and vegetables, to fry, and in baking. In baking in particular, tallow seems to produce the ideal flaky pie crust, and baked goods that are noticeably more moist in general.

Should I be deep frying in it?

Yes! Tallow has a very high smoke point (around 500ºF) and makes mouth-watering french fries. If you are trying to fill a fryer and need large quantities, please contact us.