Beef Dripping | Tasmanian Grass-Fed | 4L
$120.00
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Dripping (body fat) from Tasmania's finest grass-fed beef.
Presented by a beautiful golden liquid when melted our beef dripping enhances the flavour of your food while adding a gentle hint of beef.
Fantastic value for dietary cooking or the good ol' deep fryer; take it from the experts in frying because fast-food outlets used to dip their chips in this fat prior to the emergence of vegetable oils!
We love frying, sauteing and searing with this fat due to its high smoke point at approx. 200 degrees. High-temperature cooking is perfect for fried or scrambled eggs, bacon, roasted vegetables or sauteed mushrooms and garden greens.
Most importantly:
A great source of 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.
GROSS WEIGHT: Approx. 4.052kg
NET WEIGHT: Approx. 3.7kg
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
Made roast lamb for the first time using Tassie Tallow and it was a big success! My parents said the roast potatoes and vegetables tasted amazing! They didn'tknow I used Tallow. They both said it tasted like they remembered as kids. The potatoes colour was golden brown!
Always love this product Always will get
Love your beef dripping, (prefer it to tallow) we have been using it for a few years now.
Good
High quality tallow, food tasted better, I feel better
