We have selected the finest cuts from Tasmanian free-to-roam, 100% grass-fed & finished beef to produce the most delicious cooking & condiment fat.
Fortified with suet (kidney fat) for its stearic acid content, we have rendered this product to create a unique flavor that is richer and more savory than traditional distinctions.
Perfect for searing, baking and deep frying (with a high smoke point of 200º), or as a condiment to melt over your dinner.
This is an absolute taste sensation that will transform any dish!
Note: No cows milk is used in the production of this "butter".
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.
Also, rich in 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.
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
Great quality tallow been using it in my cooking.I love it , beautiful taste
This is delicious, great flavour and texture, has helped me get enough fat on the carnivore way of eating.
Love this. I eat spoonfuls on the daily.
Too lovely
The taste in cooking meat.
