Beef tallow was a kitchen staple before seed oils became the default. For cooks who never left animal fats — or are returning to them — it holds heat well, plays well with most food, and has one ingredient.
Our cooking tallow is dry rendered and multi-stage filtered. It performs at high temperatures and has a mild, natural beef character.
We don't use chemical deodorizers or bleaching agents. What you get is tallow that tastes like itself.
For more on our process, see the Process & Standards page.