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Tassie Tallow Beef Dripping 500ml

$19.25 $23.20

Dripping from Tasmania’s finest 100% grass‑fed & finished beef

Presented as a beautiful golden liquid when melted, our beef dripping elevates every dish with a rich, beefy depth and a clean, natural flavor. Perfectly suited to carnivore and animal‑based diets, it’s also exceptional value for anyone who cooks with animal fats.

Why you’ll love it

  • Authentic beef flavor with a gentle hint of savory richness.

  • High smoke point (approx. 200°C) — ideal for frying, sautéing and searing.

  • Versatile: perfect for deep frying, pan‑frying, roasted vegetables, sautéed mushrooms, bacon, scrambled or fried eggs, and greens.

  • Trusted frying fat: historically used by fast‑food outlets before vegetable oils became common.

Nutritional benefits

  • Rich source of CLA (conjugated linoleic acid) — higher in grass‑fed beef than grain‑fed.

  • Contains beneficial omega‑3 and omega‑6 fatty acids.

  • Provides fat‑soluble vitamins A, D, E, K and B1, along with trace micronutrients found naturally in grass‑fed beef.

Storage & shelf life

  • Shelf life: approximately 12 months at room temperature.

  • Store in a cool, dry place away from direct sunlight.

  • Refrigerate for extended shelf life.

  • Keep free from water and foreign foods to maintain stability and quality.

Use tips

  • For frying: preheat pan to medium‑high; add a small amount of dripping and heat until shimmering.

  • For deep frying: maintain oil temperature around 175–190°C for best results.

  • Save leftover melted dripping in a sealed jar for use as a cooking fat, spread, or flavoring.

Sourced from the clean pastures of Tasmania, our dripping delivers flavor, nutrition, and cooking performance — the smart choice for traditional frying and animal‑based kitchens.

Dripping from Tasmania’s finest 100% grass‑fed & finished beef

Presented as a beautiful golden liquid when melted, our beef dripping elevates every dish with a rich, beefy depth and a clean, natural flavor. Perfectly suited to carnivore and animal‑based diets, it’s also exceptional value for anyone who cooks with animal fats.

Why you’ll love it

  • Authentic beef flavor with a gentle hint of savory richness.

  • High smoke point (approx. 200°C) — ideal for frying, sautéing and searing.

  • Versatile: perfect for deep frying, pan‑frying, roasted vegetables, sautéed mushrooms, bacon, scrambled or fried eggs, and greens.

  • Trusted frying fat: historically used by fast‑food outlets before vegetable oils became common.

Nutritional benefits

  • Rich source of CLA (conjugated linoleic acid) — higher in grass‑fed beef than grain‑fed.

  • Contains beneficial omega‑3 and omega‑6 fatty acids.

  • Provides fat‑soluble vitamins A, D, E, K and B1, along with trace micronutrients found naturally in grass‑fed beef.

Storage & shelf life

  • Shelf life: approximately 12 months at room temperature.

  • Store in a cool, dry place away from direct sunlight.

  • Refrigerate for extended shelf life.

  • Keep free from water and foreign foods to maintain stability and quality.

Use tips

  • For frying: preheat pan to medium‑high; add a small amount of dripping and heat until shimmering.

  • For deep frying: maintain oil temperature around 175–190°C for best results.

  • Save leftover melted dripping in a sealed jar for use as a cooking fat, spread, or flavoring.

Sourced from the clean pastures of Tasmania, our dripping delivers flavor, nutrition, and cooking performance — the smart choice for traditional frying and animal‑based kitchens.
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Size:

Nutritional Information

Tallow vs dripping — what’s the difference?

  • Source

    • Tallow: Rendered from suet, the hard fat surrounding the kidneys and loins. Suet is highly vascularised and nutrient-dense.

    • Dripping: Rendered from subcutaneous (body) fat collected from around the carcass, often after roasting.

  • Texture and appearance

    • Tallow: Firmer at room temperature; holds its shape well.

    • Dripping: Softer and easier to spread, especially when from free-to-roam, grass-fed animals; often a warm golden colour.

  • Nutrient profile

    • Tallow: Rich in conjugated linoleic acid (CLA) because suet is nutrient-dense. CLA and fat-soluble nutrients are more concentrated in suet-derived tallow.

    • Dripping: Still a good source of animal fat and fat-soluble vitamins, but generally lower in CLA compared with suet-derived tallow.

  • Cooking properties

    • Both: Excellent for frying and deep-frying due to a high smoke point around 250°C. Both produce crisp, well-browned results and impart savoury, beefy flavour.

    • Choose tallow when you want a firmer fat for pastry, suet-based puddings or applications where solidity at room temperature is useful.

    • Choose dripping for spreading, pan-frying or when a softer, more buttery mouthfeel is preferred.

  • Sourcing considerations

    • Grass-fed / pasture-raised animals: Both tallow and dripping will have better colour, flavour and a healthier fatty-acid profile when sourced from animals raised on pasture.

    • Processing: Traditional gentle rendering preserves flavour and nutrients; overcooking can degrade delicate compounds.

  • Storage and shelf life

    • Both: Stable fats when properly rendered and stored in a cool, dark place or refrigerated. Tallow’s firmer consistency can make it slightly easier to store at room temperature.

Practical use guide

  • Use tallow for pastry fats, making suet crusts, high-heat frying and when you want a solid fat for shaping.

  • Use dripping for roast potatoes, pan-frying, spreading on toast (if you like animal fats), and recipes where a softer, more spreadable fat is desirable.

Bottom line: Both are excellent high-heat cooking fats with similar smoking points, but tallow comes from suet and is firmer and richer in CLA, while dripping comes from subcutaneous body fat, is softer and often more golden — especially from grass-fed animals. Choose based on texture and culinary use.