Grass-Fed Beef Tallow | 375 ml | 100% Canadian Grass Fed RWA Beef | Beretta Farms

The cooking fat your great-grandparents used before vegetable and seed oils replaced everything. Beretta's Grass-Fed Beef Tallow is rendered from the kidney fat of 100% Canadian RWA beef — raised without antibiotics, hormones, or steroids — using a slow-boil and centrifuge process that produces a pure, clean, shelf-stable fat with a smoke point of approximately 420°F (215°C). No seed oils. No additives. One ingredient: grass-fed beef suet.

Available as a single 375 ml jar or a case of 12.

Why Tallow?

For most of culinary history, rendered animal fat was the primary cooking fat in every culture. Beef tallow in particular was the standard cooking fat in North American kitchens until the mid-20th century, when industrially produced vegetable and seed oils displaced it for economic rather than nutritional reasons. The reversal is now well underway — tallow is back in professional kitchens, carnivore and ancestral diet communities, and among home cooks who understand what a stable, high-smoke-point, nutrient-dense cooking fat actually means in practice.

Tallow is composed primarily of saturated and monounsaturated fats — the same stable fat structures found in butter and olive oil — making it significantly more heat-stable than polyunsaturated seed oils (canola, sunflower, vegetable) which oxidise and produce harmful compounds at high cooking temperatures. For high-heat applications — searing steak, roasting potatoes, frying — tallow outperforms every plant-based oil and most animal fats.

What Tallow Is Made From?

Tallow is rendered from suet — the hard, dense fat that surrounds the animal's organs (primarily the kidneys). Suet is fundamentally different from the intermuscular fat found in steaks: it has a higher melting point, a more neutral flavour profile, a longer shelf life at room temperature, and a different fatty acid composition. The rendering process — slow boiling followed by centrifuge separation — removes all connective tissue and moisture, producing a pure, stable fat that solidifies white at room temperature and liquifies quickly with heat.

What to Use It For

• Searing steak — the natural first use. A cast iron pan with tallow hits the high heat a proper sear requires without smoking or burning. Adds a clean, rich beef character to the crust.
• Roasting vegetables — potatoes, root vegetables, and brassicas roasted in tallow develop a depth of flavour that olive oil can't match at high temperatures.
• Frying — historically the fat of choice for deep frying, including the original McDonald's french fries (changed in 1990). Produces an exceptionally clean, crisp result.
• General high-heat cooking — any application where seed oils would normally be used. Scrambled eggs, sautéed greens, pan sauces.
• Seasoning cast iron — tallow's fat composition makes it an excellent seasoning agent for cast iron cookware.
• Skin care — a growing use case in the ancestral health community. Pure grass-fed tallow is used as a moisturiser and skin barrier product due to its similar fatty acid profile to human sebum.

Nutritional Facts (per 100 g):

Ingredients: RWA Grass-Fed Beef Suet

Product Details:

• 375 ml jar | Available as single jar or case of 12
• Rendered from 100% Canadian RWA Grass-Fed Beef Suet
• Raised without antibiotics, hormones, or steroids
• Shelf-stable at room temperature | Ships fresh