Animal cooking fats are natural fats that are sourced from animals. Most animal fat comes from specific areas where fat is naturally stored, such as beneath the skin and around internal organs. The fat is then gently rendered by slowly melting the nutrient-rich fatty parts of the meat to create a pure, versatile ingredient. 

The most common types include: 

• Angus Beef Tallow/Beef Tallow (rendered from beef fat)
• Wagyu Beef Tallow (a premium form of beef tallow from the highly marbled Wagyu breed)
• Lard (rendered from pork fat)
• Bacon Fat (typically rendered from the pork belly)
• Duck Fat (rendered duck fat)

These animal fats are also known by professional chefs as “culinary gold”. When you swap your standard cooking oil for a natural animal fat, you are no longer cooking your food, you are elevating the flavor of every bite. 

Rooted in Tradition:

Animal fats are natural cooking oils that have been used for thousands of years. They are used in many traditional recipes, bringing authentic flavors to your favorite foods. Animal fats are natural and do not require highly engineered processing like chemically derived cooking oils.

Flavor and Performance: 

With a high smoke point, tallow and lard are the gold standard for high-heat cooking. Whether you are searing a steak or frying chicken, you get a crispier, juicer result every time.  And the mild, savory flavor enhances food without overpowering the other ingredients.  

Simple, Clean Ingredients: 

Clean ingredients. All Natural Ingredients. Animal fats are growing in popularity due to their health benefits, sustainability, flavor, and simplicity. There has been a shift toward traditional, less-processed ingredients.

Sustainability: 

Animal fats align with nose-to-tail sustainability minded practices, making use of more of the animal by repurposing fats that would otherwise go to waste.

A Balanced Approach to Health: 

When enjoyed as part of a balanced diet, traditional animal fats provide essential nutrients. They contain a mix of saturated and monounsaturated fats that help provide energy and help the body absorb fat-soluble vitamins like A, D, E, and K, along with a healthy balance of Omega-3 and Omega-6 fatty acids.

What is Beef Tallow Used For? 

Beef tallow is a powerhouse ingredient in any kitchen. Because it is solid at room temperature and melts into a smooth, silky high-heat stable oil, you can use it anywhere you’d use butter or other oils especially when you want to add depth of flavor.

Grilling:

Beef Tallow and grilling go hand in hand. Beef tallow will create a better crust to lock in juices. Brush or spray tallow onto steaks or burgers and add any other seasonings before hitting the grates.  It helps the heat transfer instantly, creating a professional-grade sear. 

If you watch the professional pitmasters, you’ll see them slather our tallow onto butcher paper or directly on the meat before wrapping a brisket or ribs in the paper.  

And leaner cuts of meat like bison and chicken breasts benefit with a basting of beef tallow before adding other seasonings to help keep the meat juicy.

You can also use tallow as a natural way to season your grill. After your grill has cooled slightly, use a cloth to wipe a thin layer of tallow onto the grates. 

The Perfect Stove Top Sear: 

Tallow has a high smoke point (around 400°), meaning it won’t burn or smoke at high temperatures. Drop a spoonful into a cast-iron skillet to sear steaks, burgers, and chops. The tallow will create a deep caramelized, savory crust that other oils simply can’t replicate.

Roasting:

Chefs love using beef tallow to roast vegetables, and coat roasting pans. Its ability to add depth to the natural flavors of ingredients makes it a favorite for preparing everything from roasted potatoes, brussels sprouts, to prime cuts of beef.

Pan Frying:

Ideal choice of cooking fat for pan frying due to higher smoke point than olive oil and vegetable oils. The tallow will help to preserve flavor while imparting a slightly savory depth which shines through when pan frying potatoes, vegetables, eggs, and cuts of meats.  

Deep Frying: 

Beef tallow is ideal for deep frying due to its high smoke point. It delivers perfectly crisp textures and a rich, savory flavor profile that enhances fried foods like chicken, turkey, fish, French fries, and onion rings. Unlike many vegetable oils, tallow can be reused multiple times without degrading. 

Baking: 

Beef tallow can replace fats like butter or shortening to create flaky and tender biscuits, pastries, pie crusts, and baked goods. It adds a depth of flavor yet won’t overpower your baked goods. 

Other Usages: 

Beef tallow can be used to season cast iron cookware, ensuring even heat distribution and a natural non-stick surface.

Beef tallow can also be used as a base for confit where vegetables and meat are slowly cooked and preserved in fat, resulting in flavorful, tender dishes.

Yes — our beef tallow is a 100% pure, natural, high-smoke-point alternative to vegetable, canola, olive, and other cooking oils. Because it's stable at high heats, you can use it anywhere you'd reach for cooking oil: searing, roasting, sautéing, grilling, or frying. The result is a deeper, richer flavor that neutral oils can't replicate — with none of the highly processed, chemically derived ingredients found in many seed oils.

Cooking method and the environment can influence the smoke point of our Beef Tallow. We typically see the smoke point have a range between 350 to 400 degrees.