Gourmet Cooking Tallow

• Grass-fed Beef Tallow

Use on the grill, cast iron (or any metal) pots and pans, griddle and deep fryer. Use a clean spoon dish out your tallow in order to keep the remaining tallow in the jar clean.

Cast Iron - Scoop out what you think is necessary to season your pan. Put as much as you need.

Grill - Melt a few scoop fulls of tallow in a pan, and then brush the tallow on your cuts of meat and your vegetables, and then season. You can also brush some of the tallow on the bars of the grill as well.

Baking - Use as a replacement for crisco or other lubing agents that are usually lined inside a baking tin. Feel free to replace tallow for recipes that call for vegetable oil, such as canola.

Tallow brings a full and rich flavor to your meat and vegetables, and enhances anything is cooked in.

Tallow has a high smoke point, which makes it a perfect medium to cook any meal with, especially in high-heat cooking on a cast iron pan or grill.

This saturated animal fat is a very stable fat and remains counter & shelf-stable for 1 year (and will likely last longer).

No need to refrigerate. Because of the quality rendering process and the nature of a saturated animal fat, it is NOT prone to oxidation and rancidity like typical vegetable and seed oils.

This grass-fed tallow is triple filtered, dry rendered on low heat, and hand-made in small batches.

Because of the multi-day, triple filtration process, this tallow is not only extremely smooth in texture (never gritty), it also has the most mild scent tallow can achieve.

This tallow is rendered from grass-fed beef suet - the most nutrient dense fat, which primarily surrounds the kidneys of the cow. The cow fat is sourced from central Northern Utah

• Collagen
• Vitamin A (retinol)
• Vitamin D
• Vitamin K & K2 (K2 found predominantly in animal products)
• Vitamin E
• Omega-3 fatty acids (of the SN2 position, only found in animal derived DHA/EPA)
• Conjugated linoleic acid
• ....and so much more