Beef Tallow | Tasmanian Grass-Fed | 500mL PET Jar
$24.20
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This is it, the product you have been looking for. It will replace most, if not all, other cooking oils in your kitchen.
A gold medal winner at the Royal Hobart Show 2018, this premium tallow is sourced from the suet of free-to-roam, 100% grass-fed cows reared on seasonal Tasmanian soils.
Our beef tallow is firm but silky and will become an everyday ingredient in your cooking with a large variety of uses that enhances the taste of your dishes.
Beef Tallow is ideal for deep frying due to its high smoke point of approx. 200 degrees.
We are super excited to offer our Tasmanian product for all sorts of use, from cooking in your home or commercial kitchen, to using it in your skincare products.
Speaking of; this premium Tasmanian tallow is the base of all our quality skincare products which is a great healer of damaged skin and could be worth a try for any skin issues you might have - always check with your GP/Specialist if any concerns though!
Most importantly:
- A great source of stearic acid (long chain fatty acid), omega-3 & 6 fatty acids in the form of CLA (Conjugated Linoleic Acid)which is higher in our grass-fed beef compared to grain-fed.
- Micro-nutrient dense with vitamins A, E, D, K & B1
Shelf life:
Approx. 12 months at room temperature.
Keep in a cool, dry place out of direct sunlight.
Or, store in the fridge for a longer lasting shelf life.
Note: keep free from foreign foods or water to prolong stability.
GROSS WEIGHT: Approx. 460g
NET (WET) WEIGHT: Approx. 430g
Why Cook With Tallow?
High-Heat Stable
A smoke point of ~250°C means tallow won't break down or oxidise at the temperatures you actually cook at, unlike most seed oils.
Rich, Natural Flavour
Adds a clean, savoury depth to roasts, fries and sautés that vegetable oils simply can't replicate.
Nutrient Dense
Rich in fat-soluble vitamins A, D, E & K, and one of nature's richest sources of CLA (conjugated linoleic acid).
Grass-fed tallow has been used in kitchens for centuries, long before it was replaced by industrially processed seed oils. With a naturally high smoke point and a fat profile rich in stable, heat-tolerant saturated and monounsaturated fats, it's one of the safest and most flavourful cooking fats available.
What our cooking fats are (and aren't)
Why tallow is not just "animal fat"
Tallow is rendered from suet, the dense, vascular fat surrounding the kidneys and loins. Because it comes from a highly metabolically active region of the animal, it's far more nutrient-dense than generic body fat. It's one of nature's richest sources of CLA (conjugated linoleic acid) and fat-soluble vitamins A, D, E and K.
At room temperature, tallow is firm, white and shelf-stable, making it ideal for high-heat cooking, pastry-making and long-term storage. With a smoke point of around 250°C, it handles everything from deep frying to roasting without breaking down or creating harmful oxidation by-products.
Customer Reviews
I have been using this as the only day mouisteriser for over 2 years and it’s the best product ever. And youcan use it to cook with.
Yummy, we use it to cook all our meat and roast veg. Just the best.
Beautiful product i brought 2 of these
Avoided this for so long to my detriment. I just love the taste and the fact that it doesn't smoke
I use the tallow for two separate activities. In cooking for it's clarity of flavor and low smoking. I also use it with my black powder shooting. As a blullet lube mixed half and half with beeswax it is unsurpassed. Minimal fouling and easy cleaning.
