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Grass Fed Organic Beef Tallow

£30.00

100% Organic Beef Tallow • British grass-fed

Rich, savoury and made for serious cooking. Gently rendered from 100% suet fat from organic grass-fed British cattle, with a 250°C smoke point for beautifully seared meat, golden roasting and properly crisp edges.

Traditionally Rendered • 1* Great Taste Award

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How to use

Spoon straight from the jar into a hot pan or roasting tray. With a smoke point of around 250°C, it’s made for searing meat, frying and roasting potatoes until deeply crisp. Use it to brown root vegetables, add depth to substantial savoury dishes or fold into pastry and savoury baking when its subtle beefy, buttery flavour belongs in the food.

Ingredients

Organic Beef Tallow. Responsibly sourced from grass-fed British cattle.

Typical Values per 100g:

Energy 3700 kJ /900 kcal
Fat 100g of which Saturates 50g
Carbohydrates 0g of which Sugars 0g
Salt 0g

Grass Fed Organic Beef Tallow

2 Pack

£30.00

The tallow story

Traditional cooking brought back to the kitchen

Tallow disappeared from many British kitchens for a while. Now it is finding its way back and one tray of properly crisp roast potatoes goes some way to explaining why. Ours starts with 100% suet fat from organic, grass-fed British cattle. It is gently rendered, allowing impurities to be removed before the pure fat is cooled into the firm, pale tallow you find in the jar.

One traditional ingredient, with nothing blended in and nothing unnecessary added. Then there is what it does to food. With a smoke point of around 250°C, tallow is built for the hotter end of the kitchen. Sear a steak until beautifully browned, roast root vegetables until deeply golden or give potatoes the kind of crisp edges that get commented on around the table.

Its subtle beefy, buttery character brings something of its own, too. Rather than disappearing into the background, it adds savoury depth to meat, vegetables, pastry and the more substantial dishes it suits best. That fuller flavour is precisely the point.

Traditional, purposeful and made from one carefully sourced ingredient. A proper British cooking fat, brought back to the kitchen for the meals it does best.

How our beef tallow compares

See how Hunter & Gather beef tallow compares to alternatives

	Our Tallow Ours	Standard tallow	Lard
SOURCE	Organic grass-fed British suet	Often unstated	Pork fat
SMOKE POINT	250°C	Varies	Around 190°C
INGREDIENTS	One	Varies	Varies
FLAVOUR	Subtle, beefy	Varies	Varies
THIRD-PARTY TESTED	Yes	Varies	Milder

No artificial nonsense

From a problem everyone had but nobody solved

Hunter & Gather began in 2017 with Amy and Jeff and a belief that everyday food could be made better. Amy grew up coeliac, reading every label and cooking from scratch from an early age. Jeff came to real food through his own journey with diet, lifestyle and supplementation. Different beginnings, but the same belief: food should be made from things your body recognises.

Real ingredients, chosen with purpose, without compromising on taste. It started with a jar of mayonnaise. Today, that same thinking goes into everything we make.

Customer Reviews

COMMON QUESTIONS

Frequently Asked Questions

What is beef tallow?

Tallow is rendered beef fat. Ours is made from 100% suet, the firm fat from around the kidneys, which has always been the traditional starting point. It is gently heated to lift away impurities, then cooled until it sets into a firm cooking fat.

What is the smoke point of beef tallow?

Approximately 250°C, which makes it particularly well suited to searing, frying and roasting. It is one of the highest smoke points in our range, alongside our ghee, and it is what helps food develop crisp edges and deeper colour.

What does beef tallow taste like?

Like a subtle, beefy butter. It has more character than a neutral oil, which is the point: it becomes part of the dish rather than disappearing into it. That suits meat, potatoes, root vegetables and savoury pastry particularly well.

How does tallow compare to lard?

The difference is the source. Tallow is rendered from beef fat and lard from pork fat. Tallow has a higher melting point and a more robust, beefy flavour, where lard is milder. Both are traditional cooking fats with a long history in British kitchens.

How should I store beef tallow?

Bone broth is simmered from real bones, Keep it in the fridge after opening to help maintain freshness, with the lid tightly sealed. Always use a clean, dry spoon. Tallow is firm at fridge temperature and softens as it warms, so give it a moment before spooning.

COMMON QUESTIONS

Frequently Asked Questions