Grassfed Beef Rendered Tallow

The cooking fat your grandmother kept on the back of the stove.

Tallow is beef fat cooked down low and slow, then strained until it sets up clean and white. It handles high heat better than most oils and leaves a savory beef flavor behind on whatever you cook in it. You get a 14 oz tub, frozen.

Why You'll Love It:

• One Ingredient: Rendered beef fat. Nothing added, nothing extracted with solvents.
• Handles High Heat: Sears, fries, and roasts at temperatures that break other fats down.
• From Our Own Cattle: Rendered from the same Heritage Pineywoods herd that never gets fed grain.
• Shelf Stable Once Opened: Keeps for months in the pantry and longer in the refrigerator.
• A Little Goes Far: One spoonful coats a whole skillet.

How to Use:

• Thaw: Move the tub to the refrigerator or leave it on the counter until it softens enough to scoop.
• Searing: A spoonful in a hot cast iron skillet gives steaks and burgers a better crust than oil.
• Roasting: Toss potatoes or root vegetables in melted tallow before they go in the oven.
• Frying: Use it for eggs, hash browns, and anything you want a savory edge on.
• Storing: Keep it covered. Pantry is fine, refrigerator lasts longer, freezer lasts longest.

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