Tallow, 1 quart (GRASS Finished)

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.

Works just as well outside the kitchen. Use it as a base for homemade skin cream or lip balm. Melt it down for candles. It's unscented and unsalted straight out of the package, so it's ready to use however you need it without modification.

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. Nothing is added during rendering. What's in the package is pure beef fat and nothing else.

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. 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 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.