Grass-fed beef tallow.webp
Tallow-cont_320x.jpg.webp
Grass-fed beef tallow.webp
Tallow-cont_320x.jpg.webp

Tassie Tallow Beef Tallow Tasmanian Grass-Fed 500ml

$22.50 $25.75

This is the product you’ve been looking for — a versatile, premium beef tallow that can replace most other cooking oils in your kitchen.

Gold medal winner, Royal Hobart Show 2018, our tallow is rendered from the suet (kidney and loin fat) of free-to-roam, 100% grass‑fed Tasmanian cattle raised on seasonal soils. The result is a firm yet silky tallow that becomes an everyday cooking ingredient, enhancing flavour across a wide range of dishes.

Key features and uses

  • Exceptional for high‑heat cooking: high smoke point (approx. 200°C), ideal for deep frying and roasting.

  • Multi-purpose: suited to home and commercial kitchens, and as the base ingredient in skincare formulations.

  • Skincare benefits: used in our premium tallow‑based skincare range — a traditional healer for damaged skin. Consult your GP or specialist for specific skin concerns.

Nutrition highlights

  • Rich in stearic acid (a long‑chain fatty acid).

  • Contains omega‑3 and omega‑6 fatty acids, including higher levels of CLA (conjugated linoleic acid) typical of grass‑fed beef versus grain‑fed.

  • Micro‑nutrient dense: vitamins A, D, E, K and B1.

Sourcing and sustainability

  • Extensively grass‑fed, free to roam, and allowed to mature slowly — Australian cattle farming done right. This produces deeper flavour and a more sustainable product.

Storage and shelf life

  • Shelf life: approx. 12 months at room temperature.

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

  • Refrigerate for longer shelf life.

  • Keep free from contaminants (foreign foods or water) to maintain stability.

Weights

  • Gross weight: approx. 460 g

  • Net (wet) weight: approx. 430 g

Benefits summary

  • Rich in omegas and vitamin D

  • High CLA content

  • Supports reduced inflammation (traditional/observational)

  • Deep, natural beef flavour that lifts cooking and skincare alike

Always consult your healthcare provider about dietary or medical questions.

This is the product you’ve been looking for — a versatile, premium beef tallow that can replace most other cooking oils in your kitchen.

Gold medal winner, Royal Hobart Show 2018, our tallow is rendered from the suet (kidney and loin fat) of free-to-roam, 100% grass‑fed Tasmanian cattle raised on seasonal soils. The result is a firm yet silky tallow that becomes an everyday cooking ingredient, enhancing flavour across a wide range of dishes.

Key features and uses

  • Exceptional for high‑heat cooking: high smoke point (approx. 200°C), ideal for deep frying and roasting.

  • Multi-purpose: suited to home and commercial kitchens, and as the base ingredient in skincare formulations.

  • Skincare benefits: used in our premium tallow‑based skincare range — a traditional healer for damaged skin. Consult your GP or specialist for specific skin concerns.

Nutrition highlights

  • Rich in stearic acid (a long‑chain fatty acid).

  • Contains omega‑3 and omega‑6 fatty acids, including higher levels of CLA (conjugated linoleic acid) typical of grass‑fed beef versus grain‑fed.

  • Micro‑nutrient dense: vitamins A, D, E, K and B1.

Sourcing and sustainability

  • Extensively grass‑fed, free to roam, and allowed to mature slowly — Australian cattle farming done right. This produces deeper flavour and a more sustainable product.

Storage and shelf life

  • Shelf life: approx. 12 months at room temperature.

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

  • Refrigerate for longer shelf life.

  • Keep free from contaminants (foreign foods or water) to maintain stability.

Weights

  • Gross weight: approx. 460 g

  • Net (wet) weight: approx. 430 g

Benefits summary

  • Rich in omegas and vitamin D

  • High CLA content

  • Supports reduced inflammation (traditional/observational)

  • Deep, natural beef flavour that lifts cooking and skincare alike

Always consult your healthcare provider about dietary or medical questions.

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.