Rediscover the richness of real, traditional fat.
At Little Mountain Farm & Cattle Co., we believe in using the whole animal. That includes the steaks, the bones, and yes, the fat. Tallow might not get much attention these days, but it used to be a staple in every kitchen. And for good reason.
Rendered beef fat, or tallow, is a shelf-stable, nutrient-rich fat with deep roots in home cooking, cast iron care, and simple living. It’s something your grandparents probably used without thinking twice. These days, it feels more like a lost art, but it’s one worth bringing back.
What Is Tallow?
Tallow is rendered beef fat, typically made from the suet (the hard fat surrounding the kidneys). When gently cooked down and strained, this fat becomes a creamy, shelf-stable product that can be stored at room temperature, similar to lard or coconut oil.
Good tallow is pure, mild in flavor, and packed with healthy fats. It was once the go-to for frying, roasting, baking, and seasoning pans, long before industrial oils took over.
How Is Tallow Made?
Tallow is made by slowly heating beef fat over low heat until it melts and separates from any connective tissue or impurities. The liquid fat is then strained and allowed to cool, solidifying into a pale, golden fat with a firm texture.
This can be done at home with nothing more than a heavy pot, a fine strainer, and a little patience. If you ever end up with extra fat from roasts, soup bones, or trimmings, don’t toss it, you’re halfway to a jar of usable, old-school cooking fat.
Why Bother With Tallow?
Tallow isn’t just useful for cooking, it’s good for you, too. When sourced from pasture-raised cattle, it contains a blend of fat-soluble vitamins like A, D, E, and K, along with conjugated linoleic acid (CLA), which has been linked to anti-inflammatory benefits and improved metabolic function.
It’s naturally stable at high heat, making it a safer choice for searing and frying compared to industrial seed oils, which can oxidize and break down. And because it’s shelf-stable, it lasts longer without going rancid.
It’s also a way to respect the whole animal. When you cook with tallow, you’re making the most of what the animal gave. Nothing wasted.
In short: it tastes better, cooks cleaner, and fits into a way of eating that’s rooted in purpose.
Beyond the kitchen, tallow shines in other parts of life, too. We've turned rendered grass‑fed tallow into a simple, skin-loving staple, crafted into body lotion, exfoliating scrub, and a gentle makeup remover.
Check out the full skincare line.
5 Ways to Use Tallow in the Kitchen
1. High Heat Cooking
Tallow boasts a high smoke point (around 400°F) making it ideal for searing steaks, frying chicken, or roasting vegetables. It sears hot without breaking down and adds warm, savory depth to any pan.
Use it for:
-
Searing steaks in cast iron
-
Roasting veggies until caramelized
-
Pan‑frying potatoes or breakfast hash with seriously crisp edges
2. Crispy Frying, Old‑School Style
Long before vegetable oils, tallow was the go-to fat for frying. It creates a crispy crust that isn’t greasy, with a rich nuttiness that elevates everything from fries to wings.
Use it for:
-
Homemade fries with flaky salt
-
Chicken wings or thighs with irresistibly crisp skin
3. Flaky Pastry Magic
Tallow works great in pie crusts and biscuits. It gives a tender, flaky texture and a subtle savory undertone, especially perfect for savory pies and quiches.
Use it for:
-
Replacing butter 1:1 in pie crusts
-
Adding flaky layers to biscuit dough
4. Flavor Booster
Think of tallow as a richer, more flavorful alternative to oil or butter, great for everyday cooking tasks that need a little lift.
Use it for:
-
Scrambling eggs or greasing pans
-
Sautéing greens with garlic
-
Rubbing on toast with a pinch of sea salt (surprisingly good)
5. Cast Iron’s Best Friend
Tallow is ideal for seasoning and maintaining cast iron. It builds a strong, nonstick surface and keeps your skillets in great shape without any synthetic products.
A Nod to Tradition
Tallow may not be as common as it once was, but it deserves a place back in the kitchen. It’s practical, flavorful, and rooted in a mindset that values using what we have, fully and intentionally.
Good fat has a place at the table. We’re bringing it back.