explore our beef tallow
A glass jar or 500mL jar for the kitchen, and 4L tubs for commercial kitchens and serious cooks.
Why beef tallow?
Made for the Fryer
A high smoke point makes tallow ideal for deep frying, searing and roasting.
Firm but Silky
Rendered from suet around the kidney and loin, it is firm at room temperature with a clean, nutty flavour.
Grass-fed & Finished
Sourced from free-to-roam, grass-fed and finished cattle reared on Tasmanian soils.
A gold medal winner at the Royal Hobart Show 2018, beef tallow is the product Tassie Tallow was built on. Use it in place of your usual cooking oil for frying, roasting and pastry, and keep a jar by the stove for everything in between.
What our beef tallow is (and isn't)
How to use beef tallow
Use it wherever you would reach for oil or butter: searing steak, roasting potatoes, frying eggs, or as the fat in a short pastry.
For deep frying, melt enough to cover the food and bring it up to temperature gradually. It sets firm again as it cools.
Good to know
What is beef tallow made from?
Our beef tallow is rendered from suet, the fat around the kidneys and loin of Tasmanian grass-fed and finished cattle.
What can I cook with beef tallow?
Deep frying, searing, roasting and baking. It is firm at room temperature and melts quickly in a hot pan.
Do you sell beef tallow in bulk?
Yes. Alongside the 375mL glass jar and 500mL jar, beef tallow comes in 4L tubs.
How should I store beef tallow?
Keep it sealed in a cool, dry place out of direct sunlight, and always use a clean, dry utensil.
