Beef Tallow

About this cut

We render the fat from our own cattle into clean tallow. It has a high smoke point and it's stable in the pan, which is why it was the standard cooking fat around here for generations before anything else came along.

Good for

Frying potatoes, searing steak, roasting vegetables, popping corn, and pie crust if you're feeling ambitious. A spoonful in a cast iron pan is where most good things start.

From our kitchen

Potatoes fried in tallow are a different food than potatoes fried in anything else.

Cut them into wedges, parboil five minutes, drain them and let the steam come off properly, then into a hot pan with a good spoonful of tallow. Salt them the second they come out. We make these alongside burgers, steaks, or just eggs on a Saturday. The same spoonful is what goes in the pan before a steak and what a roast chicken gets rubbed with.

Storage

Shelf stable, so a jar by the stove is fine. It'll keep for months in the pantry and longer in the fridge.