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Why We’re All In for Beef Tallow’s Comeback

Why We’re All In for Beef Tallow’s Comeback

Beef Tallow was a no-brainer next up in our product range. Firstly, because of its versatility and nutritional value, and being a viable option to steer away from industrial seed oils which are harmful to our health. Secondly, because it continues our efforts to embrace whole animal use, or a sustainable 'nose-to-tail' approach.

Embracing A Nose to Tail Approach

At the heart of our ethos is the commitment to true, traditional nutrition made easy for modern life. Within which a nose-to-tail approach is central. This practice honours the life of the animal and reduces waste. Beef tallow is a byproduct of the bone broth-making process, derived from suet—the hard, white fat surrounding the kidneys and loins. By incorporating tallow into our kitchens, we can further our goal of sustainable and nourishing eating.

The Shift Away from Seed Oils

In the early 1990s, vegetable oils took over our pantries, displacing nutrient-dense animal fats. This shift has had dire consequences for our health. Just as MSG and excitotoxins replaced wholesome ingredients like bone broth, seed oils have supplanted nourishing fats like beef tallow. But we're reclaiming this rich source of flavour and nutrition.

Why Tallow?

Rich in flavour and nutrient-dense, beef tallow offers a buttery taste that adds depth to any dish. It boasts a higher smoke point and a longer shelf-life than most oils, making it a practical choice for high-heat cooking, roasting, and frying.

How Beef Tallow is Made

The beauty is, this is a byproduct of our bone broth cooking process!

If you've ever made a Bone Broth at home, you'll know about the fatty layer that rises to the surface and is often discarded. However, as our ancestors did every part of this process was put to use, and for a good reason! Fast forward to modern times, we're on a mission to utilise every part of the process. In this case, a high-quality, nutrient-dense cooking fat. 

The Nutritional Benefits of Tallow

Switching to tallow means embracing a fat that provides:

  • Fat-Soluble Vitamins: Tallow is rich in essential vitamins A, D, E, and K, and helps us absorb fat soluble nutrients from the foods we combine it with!
  • Omega Fatty Acids: It contains omega-3 and omega-6 fatty acids, vital for brain function, growth, and development.
  • Cognitive Support: Beneficial for brain health.
  • Supports Metabolism: Thanks to conjugated linoleic acid (CLA) content.
  • Supports Healthy Cholesterol Levels: Supports the production of HDL cholesterol.
  • Balanced Blood Sugar: The mix of nourishing fats helps stabilize blood sugar levels.
  • Therapeutic Properties: Historically, tallow has been used for its anti-inflammatory benefits and in wound healing

Despite decades of dietary advice warning against saturated fats, emerging evidence suggests that these fats can actually be beneficial, particularly when sourced from high-quality, nutrient-dense foods.

How to Use Tallow

Our ancestors understood the power of good quality fats for health and flavour. Tallow can be used just like butter or oil in most recipes. Here are some ways to incorporate it into your home & kitchen:

  • Cooking & Frying: Perfect for high-heat cooking due to its stability.
  • Baking & Pastry Making: Adds a rich, buttery flavour to baked goods.
  • Skincare: With a fatty acid profile similar to our skin, tallow can help maintain and regenerate healthy skin. It’s even used to make gentle soaps that cleanse without stripping away natural oils.
  • To Care for Kitchen Utensils 
  • And so much more...

Keep your eyes peeled for some recipes over on the blog!

A No-Nonsense, Nutrient-Dense Option

In a food-system filled with highly processed and refined oils, beef tallow stands out as a no-nonsense, nutrient-dense option. By bringing tallow back into our kitchens, we're not just enhancing our meals, we're reconnecting with a time-honoured culinary tradition that prioritises health, flavour, and sustainability.

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