Cooking Tallow

One single ingredient: Beef fat, dry-rendered.

Ditch seed oils and processed fats for something about as natural and in raw form as you can get. Tallow is very versatile and can be used in place of butter or oil for anything without making it taste beefy. You haven't lived until you've had crispy fried potatoes, fried in Tallow. One of the best fats to use on a Blackstone or cast iron skillet to keep a great seasoning!

Shelf-stable for several months once opened, but store it in the refrigerator for an extended life.