Pasture-raised beef tallow – pure cooking fat in a jar

Beef tallow is the cooking fat used in Europe for centuries before refined vegetable oils took over the market. Our tallow contains a single ingredient: pure beef fat from Switzerland, gently rendered and filled into jars in small batches. Nothing added, nothing hydrogenated, not deodorised. At room temperature, it is spreadable like clarified butter; in a hot pan, it becomes clear and thin. Its smoke point of around 220 °C makes it the fat for anything that needs high heat: searing steak, roast potatoes, braised dishes, and French fries. The flavour remains subtle and lightly nutty. It supports the dish rather than overpowering it. We use suet, the part of beef fat that becomes the cleanest and mildest when rendered. A jar keeps for six months at room temperature when sealed and does not need to be refrigerated. It keeps for around twelve months in the refrigerator and several years in the freezer.