You’ve probably been told vegetable oils are the way to go. Cheap, easy, and “heart healthy.” Let’s cut through that noise.
Tallow has been used for centuries. Not because it was trendy—but because it works. It's stable at high heat, rich in nutrients, and made from something real: rendered beef fat, preferably from grass-fed cattle. That’s it. No seed oil extraction. No lab-made additives. Just fat that cooks clean and tastes better.
We’re not here to sell you some overpriced superfood. Tallow doesn’t need a marketing team. It delivers. It’s high in saturated fats that don’t break down into toxic sludge when you heat them. That matters—because what you cook with ends up in your body.
It fries better than oil, crisps better than butter, and adds flavor without overpowering your food. Eggs, potatoes, steak, even popcorn—if you’re cooking with anything else, you’re doing it the hard way.
Forget the margarine, ditch the canola. This is how you fuel your body.
Use tallow. Cook better. Eat better. Feel stronger.