Tallow & Ghee

Tallow & Ghee Grass-fed tallow and ghee. Handmade in small batches in Gunnedah, NSW. Slow-rendered the traditional way — real fat, real ingredients, no shortcuts.

09/06/2026

How good is the smell of onion and garlic cooking in a pan? 🤤

Wait til you fry it in ghee instead!

Ghee adds a depth of flavour no other oil can replicate.

It enhances the ingredients like this onion, garlic, ginger & cumin giving an entirely different taste experience.

It’s full of vitamins and supports digestion rather than taxing it.

It’s also great for those who are lactose and dairy intolerant.

Visit my website to order your jar of grass-fed ghee today www.tallowandghee.com

Make the switch and taste the difference 👌

05/06/2026

Bake with ghee. Thank yourself later.

If you’ve never swapped butter for ghee in your baking, you’re in for a pleasant surprise. Same recipes, same quantities, just richer, more tender, more flavourful results.

- Ghee replaces butter 1:1 in almost every baking recipe
- It enhances sweetness without overpowering it, particularly beautiful in shortbreads, cookies, and pastry
- No milk solids means baked goods made with ghee are suitable for many people who are lactose intolerant or dairy sensitive
- Grass-fed ghee is rich in fat-soluble vitamins A, D, E & K
- Ghee is shelf stable so a jar in the pantry means you’re always ready to bake
- Baked goods made with ghee also tend to stay moist and fresh a little longer

My small batch grass-fed ghee is available online at www.tallowandghee.com — link in bio. 🔗

Not in Gunnedah? No problem!I now ship Australia wide - so no matter where you are, a jar of small batch tallow or ghee ...
04/06/2026

Not in Gunnedah? No problem!

I now ship Australia wide - so no matter where you are, a jar of small batch tallow or ghee can be on its way to your kitchen.

And if you’re already cooking with real fats and you have people in your life whose health you care about, this makes the most thoughtful gift. Imagine someone you love opening a parcel to find two beautiful jars of grass-fed tallow and golden ghee, from someone who was thinking of them. No occasion needed. Just genuine care in a box.

If you’re local, you can still grab a jar from my Gunnedah & Tamworth stockists:


coffee.gunnedah


But for everyone else click the link in my bio to order.

03/06/2026

When your customers cook like THIS. 🤤

Jess has been putting my tallow and ghee to very good use. Honey macadamia chicken schnitzels fried in tallow, roast potatoes also cooked in tallow, finished with a spoonful of ghee melted right through the middle, sour cream and cheese on top. 🤤🤤🤤

This is exactly why I make what I make. Real food, cooked properly, with fats that actually belong in your kitchen.

Tallow gives you that golden, crispy crust on the schnitzel that you just cannot replicate with vegetable oil. And those potatoes? Tallow roasted potatoes are a different experience entirely — crispy outside, fluffy inside, full of flavour and heaps healthier!

The ghee stirred through at the end is pure Jess genius. Butter would work — but ghee brings a deeper, nuttier richness that takes it to another level entirely.

Thank you for cooking with my products and sharing it with us — this is what it’s all about.

If you’re cooking with my tallow or ghee I’d love to see it — tag me or send me a DM!

Shoutout to and their delicious schnitzels too!

02/06/2026

What’s so good about my tallow?

Not all tallow is created equal — and if you’re in the Gunnedah region, here’s why mine is different from anything you’ll find on a shelf:

The suet I use is sourced from cattle raised right here in the Gunnedah region. Grass-fed suet produces a richer, more nutrient-dense fat — higher in fat-soluble vitamins like A, D, E and K, and a better fatty acid profile than grain-fed alternatives.

This isn’t a factory product. Every batch is rendered by me, in my kitchen, in Gunnedah. Small batches mean I can give every pot the attention it deserves — you can actually see that in this video.

Wet rendering produces a cleaner, milder tallow with a higher smoke point and a longer shelf life. It’s a slower, more careful process — but the result speaks for itself.

After rendering, I strain and filter the tallow multiple times to remove any impurities. What you get is a beautifully clean, pure white fat — nothing cloudy, nothing gritty.

No additives. No preservatives. No fillers. Just pure beef tallow, the way it’s always been made.

When you buy local, you know exactly where your food comes from — and if you’re anything like me, that matters.

01/06/2026

Always thought dairy wasn't for you?

Watch what's happening in this video. Those are the milk solids being strained out of the butter. And that golden liquid left behind? That's ghee — and it changes everything for people who struggle with dairy.

Here's why ghee is different:

Most people who are lactose intolerant react to the lactose (the sugar) and casein (the protein) found in dairy. Both of these are carried in the milk solids.

When I make ghee, I gently heat butter until the water evaporates and those milk solids separate out — and then I remove them completely. What's left is pure clarified butterfat, with virtually no lactose and no casein.

For a lot of people who can't tolerate milk, cheese, or even regular butter, ghee is something they can finally enjoy without the bloating, discomfort, or digestive upset that usually follows dairy.

It's also one of the most stable cooking fats you can use — high smoke point, incredibly rich flavour, and it keeps well at room temperature.

If you've been avoiding butter because of dairy sensitivity, ghee might be worth trying. Start with a small amount and see how your body responds — everyone is different, and it's always worth checking with your healthcare provider if you have a diagnosed allergy.

But for many people? This humble jar of golden fat is a quiet little game-changer.

Order your jar today https://www.tallowandghee.com/products/ghee?variant=48302161592477

Tallow and ghee are both traditional, nutrient-dense cooking fats — but they come from different sources, and each bring...
01/06/2026

Tallow and ghee are both traditional, nutrient-dense cooking fats — but they come from different sources, and each brings something a little different to the kitchen.

Tallow is rendered beef fat (suet). It has a subtle savoury depth, a very high smoke point, and produces an incredibly satisfying texture in cooking. It's the fat your great-grandmother would have used for roasting vegetables, frying eggs, or making the crispiest roast potatoes you've ever tasted.

Ghee is clarified butter made from cow's milk. It has a rich, nutty, slightly buttery flavour and is equally at home in both savoury and sweet cooking. Like tallow, it has a high smoke point, making it great for high-heat cooking.

Do you need both? You certainly don't have to choose — and many people keep both on hand.

A simple way to think about it:

Reach for tallow when you want a neutral, savoury fat — roasting, frying, sautéing vegetables, or cooking red meat.

Reach for ghee when you want a hint of buttery richness — scrambled eggs, curries, baking, drizzling over finished dishes, or anywhere you'd normally use butter.

Together they cover just about every cooking scenario, and rotating between the two means you're getting a broader range of nutrients and flavours in your everyday meals.

Let me introduce myself. I'm Beckie - founder of Tallow & Ghee, small-batch maker, and big believer in real food.I make ...
29/05/2026

Let me introduce myself.
I'm Beckie - founder of Tallow & Ghee, small-batch maker, and big believer in real food.
I make grass-fed beef tallow and ghee in Gunnedah, NSW. Slow-rendered over low heat, the traditional way. Two products. No fillers, no machines, no shortcuts.
Real fat. Made the old way. Right here in regional NSW.
Shop online Australia-wide or find us in store in Gunnedah and Tamworth. Link in bio.

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Gunnedah, NSW
2380

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