Not Just for Skin: Cooking with Grass-Fed Beef Tallow

Most people find us through our skincare balms, so it can come as a surprise that the core ingredient — slow-rendered, grass-fed beef tallow — has an even older history in the kitchen than it does on skin. We sell our Pure Rendered Beef Tallow on its own, in sizes from a 250g jar up to a 10kg bulk pack, specifically because it holds up beautifully as a cooking fat.

Tallow is what's called a saturated fat, which historically got a bad reputation, but it's exactly that stability that makes it useful in the kitchen: it has a high smoke point, so it doesn't break down and turn bitter the way many vegetable oils do under high heat. That makes it well suited to roasting vegetables, pan-searing meat, or frying — the traditional fat of choice long before seed oils became the default.

Because ours is slow-rendered from grass-fed beef with nothing else added, it has a clean, mild flavour rather than a strong "beefy" taste — most people describe roast potatoes done in tallow as noticeably crispier on the outside, softer in the middle, compared to using a lighter oil.

A few practical notes: tallow is solid at room temperature (that's normal, not a sign anything's wrong) and will liquefy the moment it hits a hot pan. Store it in a cool, dark place or the fridge, and scoop out only what you need — a small amount goes a long way, especially compared to pouring oil. If you're new to cooking with it, start with something simple like roast vegetables before working it into more delicate dishes.

If you already use one of our skincare balms and want to try tallow in the kitchen too, the smaller 250g or 500g jars are the easiest way to test it out before committing to a bulk pack.