Goat Tallow | Tasmanian Grass-fed | 375mL GLASS
$39.00
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Goat Tallow
They'll eat your roses. Climb your car. Escape any fence you build.
Natural adventurers, playful and curious, they live and thrive where nothing else could.On cliffs, in deserts, on rocky hillsides. From the Greek islands to the high Andes, from the African Sahel to the wild parts of Tasmania.
Where the land is hard, the goat thrives and plays.
Their tallow is no different. Clean and firm it holds heat without flinching.
Expect a mild, savoury flavour.
GROSS WEIGHT: Approx. 560g NET WEIGHT: Approx. 370g
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.
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