GRASS Finished Beef Suet

What it's good for: 

Use it anywhere you'd use butter or oil. Roast vegetables in it. Fry eggs or potatoes. Sear steaks. Make pie crusts. It has a high smoke point, which makes it better for high-heat cooking than most plant-based oils.

Rub it on cast iron to season the pan. Use it as a base for homemade soaps or skin care if that's your thing. It's been used that way for a long time, long before the beauty aisle existed.

A little goes a long way. Keep a jar next to the stove and you'll find uses for it constantly.

Here's what you're getting:

This tallow is rendered from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever.

That life on pasture matters here more than you might think. Grass-finished tallow has a better fatty acid profile than conventional beef fat, including higher levels of omega-3s and conjugated linoleic acid (CLA). It's also free of the hormones and antibiotics that conventional beef fat carries along with it.

Tallow fell out of fashion when the food industry decided vegetable oils were the future. That didn't work out great. Tallow is shelf-stable, nutrient-dense, and adds a depth of flavor to cooking that plant-based oils just don't have. It's not a trend. It's just how people cooked before corporations got involved.

How you store it:

Keep frozen until ready to use for up to 12 months. Once thawed or opened, store in the refrigerator for up to 6 months or at room temperature in a sealed container for several weeks. It's naturally shelf-stable, but the fridge extends the life.