Beef tallow is rendered beef fat - a traditional cooking fat that stays stable at high heat, adds deep savory flavor, and comes from a part of the animal most of the industry throws away. The best tallow comes from 100% grass-fed, pasture-raised cattle, rendered slowly and left pure: one ingredient, nothing added.

What is beef tallow?

Tallow is beef fat that has been gently melted (rendered) and strained. At room temperature it is solid and shelf-stable; in the pan it behaves like a cleaner, beefier alternative to seed oils. Before industrial seed oils took over in the mid-1900s, tallow was the default American frying fat - it is what made the original fast-food fries famous.

Why cooks are coming back to tallow

• High-heat stability. Tallow's smoke point (around 400°F) and its mostly saturated and monounsaturated fat profile make it steady for searing, roasting, and frying, where fragile oils break down.
• Flavor. Potatoes roasted in tallow, steaks basted in it, vegetables crisped in it - everything picks up a savory depth seed oils cannot give.
• Whole-animal honesty. Using the fat honors the entire animal. Ours is rendered from the same grass-fed, grass-finished cattle as our beef - In July 2026 testing by the Center for Human Nutrition Studies at Utah State University, our tallow measured an omega-6 to omega-3 ratio of 2.03 - versus 5.35 for the lab's grass-fed tallow benchmark and 10.20 for grain-fed.

How to use tallow in a real kitchen

Swap it in anywhere you would use a neutral high-heat oil: roasting vegetables (toss to coat while it is warm), searing steaks and smash burgers, frying eggs or potatoes, or greasing a cast-iron pan. A jar in the pantry lasts months; refrigerated it lasts longer still.

What to look for when buying tallow

• One ingredient. Tallow. Nothing else.
• 100% grass-fed and grass-finished source cattle, named ranch, not anonymous commodity fat.
• Slow rendering - clean white to cream color and a mild, beefy smell.

Ours is rendered from cattle raised entirely on regenerative pasture in Wyoming's Big Horn Mountains - the same Eversoil Certified animals behind our steaks and shares.

FAQ

Is beef tallow the same as lard?

No - lard is rendered pork fat, tallow is rendered beef fat. Tallow is firmer and holds up to higher heat.

Does tallow need refrigeration?

No. Sealed tallow is shelf-stable for months. Refrigeration extends its life further.

Does grass-fed matter for tallow?

Yes - tallow is pure fat, and the fat is where an animal's diet shows up most. Grass-fed, grass-finished cattle produce the fat profile tallow buyers are after. In our July 2026 lab results, the difference was visible: beta-carotene and lutein - pigments that come from forage - were detected in our tallow but in neither the grass-fed nor grain-fed benchmark, and DHA was present where the grain-fed benchmark had none.

Shop grass-fed tallow →  |  Bulk 22 lb rendered tallow  |  All broth & tallow