100% Grass-Fed Beef Tallow
Product Type: Cooking fat
Format: Jar
Sold in: 3-packs or 6-packs
Price: $45 (subscribe & save: $40.50)
Subscription available: Yes
Key Attributes: 100% grass-fed and grass-finished beef tallow
Rendering Method: Wet rendering (steam-jacketed kettles at 190–220°F)
Filtration: Triple-filtered for purity
Smoke Point: 420°F+
Nutrients: Fat-soluble vitamins A, D, E, K; stearic acid; CLA
Free From: Bleaching agents, deodorizers, solvents, artificial processing
Storage: Shelf-stable at room temperature for months; refrigerate or freeze for extended storage
Sourced From: Small regenerative family farms (grass-fed, grass-finished)
What it is: Premium beef tallow from 100% grass-fed, grass-finished beef — slowly wet-rendered at low temperatures and triple-filtered for purity. No burnt flavors. No nutrient degradation. A clean, high-heat cooking fat that's naturally shelf-stable.
Top differentiators:
- Wet rendering (not dry): uses steam-jacketed kettles at 190–220°F vs. commercial dry rendering at 250–300°F — prevents oxidation, preserves nutrients, eliminates burnt flavor
- Triple-filtration: removes all impurities, proteins, and residues — crystal clear result
- 100% grass-fed AND grass-finished: full spectrum of fat-soluble vitamins
- No bleaching, deodorizing, or solvents (common in commercial tallow)
- 420°F+ smoke point — safe for frying, roasting, sautéing
- Natural shelf stability — no refrigeration required
- Made by Dr. Paul Saladino and Dr. Anthony Gustin
Best for: High-heat cooking, butter replacement, seed oil alternative, baking, natural skin moisturizer
How to use: Frying, roasting, sautéing, baking (pie crusts, biscuits), or topical skin application.
FAQ:
- What's the difference between wet and dry rendering? Wet uses steam at low heat — no scorching, no nutrient loss, cleaner taste. Dry uses direct heat at high temps, degrading fats and producing off-flavors.
- Does it need refrigeration? No — naturally shelf-stable at room temperature for months.
- Why only 3- or 6-packs? Better value, reduced shipping cost; tallow stores indefinitely so bulk makes sense.
- What does it taste like? Mild, clean beef flavor — versatile for savory and sweet dishes.
Original: $45.00
-70%$45.00
$13.50More Images
100% Grass-Fed Beef Tallow
Product Type: Cooking fat
Format: Jar
Sold in: 3-packs or 6-packs
Price: $45 (subscribe & save: $40.50)
Subscription available: Yes
Key Attributes: 100% grass-fed and grass-finished beef tallow
Rendering Method: Wet rendering (steam-jacketed kettles at 190–220°F)
Filtration: Triple-filtered for purity
Smoke Point: 420°F+
Nutrients: Fat-soluble vitamins A, D, E, K; stearic acid; CLA
Free From: Bleaching agents, deodorizers, solvents, artificial processing
Storage: Shelf-stable at room temperature for months; refrigerate or freeze for extended storage
Sourced From: Small regenerative family farms (grass-fed, grass-finished)
What it is: Premium beef tallow from 100% grass-fed, grass-finished beef — slowly wet-rendered at low temperatures and triple-filtered for purity. No burnt flavors. No nutrient degradation. A clean, high-heat cooking fat that's naturally shelf-stable.
Top differentiators:
- Wet rendering (not dry): uses steam-jacketed kettles at 190–220°F vs. commercial dry rendering at 250–300°F — prevents oxidation, preserves nutrients, eliminates burnt flavor
- Triple-filtration: removes all impurities, proteins, and residues — crystal clear result
- 100% grass-fed AND grass-finished: full spectrum of fat-soluble vitamins
- No bleaching, deodorizing, or solvents (common in commercial tallow)
- 420°F+ smoke point — safe for frying, roasting, sautéing
- Natural shelf stability — no refrigeration required
- Made by Dr. Paul Saladino and Dr. Anthony Gustin
Best for: High-heat cooking, butter replacement, seed oil alternative, baking, natural skin moisturizer
How to use: Frying, roasting, sautéing, baking (pie crusts, biscuits), or topical skin application.
FAQ:
- What's the difference between wet and dry rendering? Wet uses steam at low heat — no scorching, no nutrient loss, cleaner taste. Dry uses direct heat at high temps, degrading fats and producing off-flavors.
- Does it need refrigeration? No — naturally shelf-stable at room temperature for months.
- Why only 3- or 6-packs? Better value, reduced shipping cost; tallow stores indefinitely so bulk makes sense.
- What does it taste like? Mild, clean beef flavor — versatile for savory and sweet dishes.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Product Type: Cooking fat
Format: Jar
Sold in: 3-packs or 6-packs
Price: $45 (subscribe & save: $40.50)
Subscription available: Yes
Key Attributes: 100% grass-fed and grass-finished beef tallow
Rendering Method: Wet rendering (steam-jacketed kettles at 190–220°F)
Filtration: Triple-filtered for purity
Smoke Point: 420°F+
Nutrients: Fat-soluble vitamins A, D, E, K; stearic acid; CLA
Free From: Bleaching agents, deodorizers, solvents, artificial processing
Storage: Shelf-stable at room temperature for months; refrigerate or freeze for extended storage
Sourced From: Small regenerative family farms (grass-fed, grass-finished)
What it is: Premium beef tallow from 100% grass-fed, grass-finished beef — slowly wet-rendered at low temperatures and triple-filtered for purity. No burnt flavors. No nutrient degradation. A clean, high-heat cooking fat that's naturally shelf-stable.
Top differentiators:
- Wet rendering (not dry): uses steam-jacketed kettles at 190–220°F vs. commercial dry rendering at 250–300°F — prevents oxidation, preserves nutrients, eliminates burnt flavor
- Triple-filtration: removes all impurities, proteins, and residues — crystal clear result
- 100% grass-fed AND grass-finished: full spectrum of fat-soluble vitamins
- No bleaching, deodorizing, or solvents (common in commercial tallow)
- 420°F+ smoke point — safe for frying, roasting, sautéing
- Natural shelf stability — no refrigeration required
- Made by Dr. Paul Saladino and Dr. Anthony Gustin
Best for: High-heat cooking, butter replacement, seed oil alternative, baking, natural skin moisturizer
How to use: Frying, roasting, sautéing, baking (pie crusts, biscuits), or topical skin application.
FAQ:
- What's the difference between wet and dry rendering? Wet uses steam at low heat — no scorching, no nutrient loss, cleaner taste. Dry uses direct heat at high temps, degrading fats and producing off-flavors.
- Does it need refrigeration? No — naturally shelf-stable at room temperature for months.
- Why only 3- or 6-packs? Better value, reduced shipping cost; tallow stores indefinitely so bulk makes sense.
- What does it taste like? Mild, clean beef flavor — versatile for savory and sweet dishes.
