09/01/2026
Ever wonder what tallow actually is before it hits the jar? You're looking at it.
Phil cuts the fat from our pasture-raised beef into small pieces, renders it down on the stove for hours, then strains and purifies it until it's clean. That's it. No shortcuts. Just time turning fat into one of the most useful things in your kitchen.
Been a kitchen staple for thousands of years, and it's making a comeback for good reason. High smoke point, stable at high heat, adds a subtle beefy richness to whatever you're cooking. Or, use it for skincare.
Use it anywhere you'd use butter, lard, or oil. Eggs, fries, steak, veggies, or just seasoning your cast iron.
