Wagyu Beef Tallow

All of our Wagyu ranches follow the Japanese model of raising cattle on open pastures. However, honoring Japanese traditions, our suppliers finish the cattle on proprietary diets that can include brewers grains and other proprietary feeds. Therefore, our Wagyu Beef Tallow is not 100% Grass Fed.

The product has a consistency very similar to butter. At room temperature, our Wagyu Beef Tallow will be soft and easy to scoop. If the product is heated, it will liquify. If you prefer a harder fat, you can refrigerate or freeze the product. Refrigeration and/or freezing the product will also extend the shelf life of the fat. How you store your Wagyu Beef Tallow is completely up to you! It often depends on how you plan to use the fat. The product can be liquified and then hardened again in the refrigerator without any problems. Wagyu Beef Tallow is naturally shelf stable at room temperatures – For best results, just keep an eye on the best by date printed on your product.

Wagyu Beef Tallow can be substituted 1:1 for any liquid or solid fat in any recipe! We suggest you get adventurous! However, our customers most often use the product for searing steaks, moistening briskets, frying eggs, or roasting veggies. One of our favorite uses at South Chicago Packing is to substitute Wagyu Beef Tallow in place of Canola oil in brownies. Just buy your favorite brownie mix and follow the directions on the package using Wagyu Tallow instead.

The difference between Tallow and Lard is the animals that the fat comes from. Tallow is beef fat (from cows) and Lard is pork fat (from pigs).

The shelf life is 12 months from the date of production. The product is shelf stable at room temperature but you can freeze or refrigerate the product for extended shelf life. All best by dates are printed on each product for reference.

We aim for a shipping time of 5 days or less in the continental US.