explore our cooking fats
Every fat in one place, from bench-top jars to 20L tubs.
Why cook with animal fat?
Built for High Heat
Tallow and dripping have a smoke point of around 250°C, so they hold up to roasting, searing and deep frying.
Flavour You Can Taste
A clean, savoury depth in roasts, chips and sautés that neutral vegetable oils simply can't add.
Grass-fed at the Source
Our beef and lamb fats come from Tasmanian grass-fed animals, with no grain finishing.
Animal fats were the backbone of the Australian kitchen long before industrial seed oils arrived. Each fat in our range has its own character: tallow is clean and firm, dripping is rich and beefy, duck fat is silky and savoury, and ghee brings a buttery note to the pan.
What our cooking fats are (and aren't)
Beef tallow, the clean all-rounder
Tallow is rendered from suet, the dense fat around the kidneys and loin. At room temperature it is firm, white and shelf-stable, with a clean flavour that lets the food do the talking.
With a smoke point of around 250°C it handles everything from deep frying to roasting, and it is a favourite for pastry too.
Good to know
What is the difference between beef tallow and beef dripping?
Our beef tallow is made from suet, the fat around the kidneys and loin. Our beef dripping is rendered from body fat. Tallow is cleaner and firmer; dripping is softer and beefier. Try both and see which suits your cooking.
Are all of your cooking fats from Tasmania?
Our beef and lamb fats are Tasmanian. Our duck fat and grass-fed ghee are Australian. Each product page lists its source.
Can I buy a larger size?
Yes. Tallow, dripping and lamb tallow come in 4L tubs, and dripping also comes in 11L and 20L for commercial kitchens. Get in touch if you need a particular quantity or delivery arrangement.
How should I store cooking fats?
Follow the instructions on your jar. Use a clean, dry utensil and keep food and water out of the container.
