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Raw Animal Beef Tallow for Cooking – Pure Cooking Fat from Pasture-Raised Cattle in a Jar

Name: Beef Tallow for Cooking – Pure Cooking Fat from Pasture-Raised Cattle in a Jar
Brand: Raw Animal
Price: 29.9 CHF
Availability: InStock

Geschmack Mild Smoked

Product variants

Smoke point approx. 220 °C: sears, braises and fries without smoking

A single ingredient: 100 % beef tallow from Switzerland, rendered and filled in Switzerland

Glass instead of plastic: keeps 6 months at room temperature, reusable for frying

Beef tallow is the cooking fat Europe cooked with for centuries, before refined vegetable oils took over the market. Our tallow has a single ingredient: pure beef fat from Switzerland, gently rendered and filled into jars in small batches. Nothing added, nothing hydrogenated, not deodorised.

At room temperature it is firm yet spreadable, like clarified butter; in a hot pan it turns clear and runny. Its smoke point of around 220 °C makes it the fat for everything that needs high heat: searing steak, roast potatoes, braises, chips. The flavour stays subtle and slightly nutty. It carries the dish instead of overpowering it.

We use suet, the kidney fat of the cow, which renders the cleanest and mildest of all beef fats. Sealed, a jar keeps for six months at room temperature and does not need to go in the fridge. In the fridge it keeps for around twelve months, in the freezer for several years. If you know beef dripping, you already know how to use it.

Searing

Put a level tablespoon (approx. 12 g) into the pan over medium to high heat. Wait until the fat has turned completely clear. Only then does the meat go in. Steak, chops, liver and burgers get an even crust this way.

Roasting in the oven

Melt one spoonful on the hot tray and toss potatoes or root vegetables in it. At 200 °C, roast potatoes turn crispy outside and soft inside.

Deep-frying

Heat the tallow in a pot to 170–180 °C. Chips fried in beef tallow are not a new invention but the original Belgian way. Once cooled, pour the fat back into the jar through a fine sieve or a coffee filter – that way it can be reused several times.

Braising and browning

For browning onions, root vegetables and tomato purée, and as a base for goulash, ragout and stews. Here tallow adds a depth that neutral oils do not provide.

As a substitute for clarified butter

Interchangeable 1:1 in savoury dishes. For sweet pastries, stick with clarified butter – there the buttery aroma is what you want.

What it is not suited for

Cold uses. At room temperature tallow is solid, so it is the wrong fat for salads and dressings.

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What is beef tallow?

Europe’s oldest cooking fat

Beef tallow – known in Switzerland as Rindstalg – is rendered beef fat. During rendering, the raw fatty tissue is heated slowly until the pure fat separates from connective tissue and water. What remains is a firm, white fat that keeps for a long time without refrigeration.

There are two qualities. Suet, the fat surrounding the kidneys, is considered the finer one: it renders cleanly and stays restrained in flavour. Fat from other parts of the carcass has a stronger taste. Our tallow is made from suet.

Beef tallow and the German term Rindertalg differ only in language – they mean the same product. It should not be confused with the tallow used in skincare, which comes from the same raw material but is processed differently for cosmetic use.

Comparison: Our Products and Standard Preparations

Beef Tallow for Cooking – Pure Cooking Fat from Pasture-Raised Cattle in a Jar

Refined rapeseed oil

Production:

Heated, filtered, jarred

Chemically refined in 5 steps

Processing aids:

None

Hexane (petroleum-based solvent), caustic soda, bleaching earth

Deodorisation:

None – natural aroma retained

Aromas removed at 200–250 °C

Heat-sensitive (polyunsaturated) fatty acids:

approx. 3 g / 100 g

approx. 28 g / 100 g

Reusable:

Yes, cool and filter

Only to a limited extent

Origin:

Switzerland, single batch

Bulk goods, several countries

Information about Beef Tallow for Cooking – Pure Cooking Fat from Pasture-Raised Cattle in a Jar

About the product

Cooking with beef tallow

Beef tallow is an all-rounder for high heat. To sear, put a level tablespoon into a hot pan and wait until it has turned completely clear. Only then does the meat go in. For roast potatoes or root vegetables in the oven, one spoonful melted on the hot tray is enough.

It is particularly good for deep-frying because it can be reused several times. Once it has cooled, pour the fat back into the jar through a fine sieve or a coffee filter. Chips fried in beef tallow are not a trend but the original Belgian and Dutch way of making them. There the fat is called ossewit.

In braises and stews, and when browning onions and tomato purée, it adds a depth that neutral refined oils do not bring. Used sparingly, it also works on sourdough bread with a pinch of salt.

How we make our beef tallow

We source beef suet from local butchers and render it ourselves (Made by Raw Animal). Rendering and evaporating the water are done with the greatest care, so that the flavour, colour and fat profile stay unchanged.

Storage and shelf life

Unopened, keep the jar cool, dry and dark at room temperature. A fridge is not necessary and only makes the tallow unnecessarily hard. Once opened, always take the fat out with a dry, clean spoon; water and food residue shorten its shelf life. Sealed and handled cleanly, a jar keeps for 6 months. If the tallow turns yellowish and smells distinctly rancid, it should no longer be used.

Beef tallow or clarified butter?

Both are heat-stable, low-water fats with a single ingredient and a similar smoke point. Functionally they are almost interchangeable. The difference lies in flavour and origin: clarified butter brings a buttery aroma and comes from milk. Beef tallow is more subtle and dairy-free. If you avoid milk protein or lactose, reach for tallow. If you are frying sweet pastries, clarified butter is closer to the flavour you want.

Frequently Asked Questions (FAQ)

What is the smoke point of beef tallow?

Beef tallow starts to smoke at around 220 °C. That puts it in the same range as clarified butter and well above butter or cold-pressed oils. It is enough for searing, braising and deep-frying – a household pan does not normally get any hotter.

What is beef tallow used for?

For searing meat, for roast potatoes and oven-roasted vegetables, as a frying fat for chips, for browning in braised dishes and as a substitute for clarified butter in savoury dishes.

What are the nutritional values of beef tallow?

Beef tallow consists almost entirely of fat. You will find the full nutrition declaration per 100 g in the product information.

Where can I buy beef tallow?

In Swiss retail, beef tallow as a cooking fat is only available sporadically and usually not all year round. Migros and Coop generally stock clarified butter and coconut fat, but no pure beef tallow. Some butchers sell raw fat for rendering at home. Rendered and ready in a jar, you can get it reliably online.

Is beef tallow an alternative to clarified butter?

Yes. Both are heat-stable fats with a single ingredient and a smoke point of around 220 °C. Beef tallow is dairy-free and tastes more subtle, clarified butter more buttery. In savoury dishes they can be swapped 1:1.

What is the difference between beef tallow and beef suet?

Beef suet (kidney fat) is the raw material, beef tallow is the fat rendered from it. Suet is considered the finest fat quality of the cow and gives a particularly mild tallow. Our tallow is made from suet.

Does beef tallow need to be refrigerated?

No. Stored cool, dry and dark at room temperature, it keeps for six months. In the fridge it only becomes hard and difficult to scoop out.

Can I reuse beef tallow after frying?

Yes. Let it cool and pour it back into the jar through a fine sieve or a coffee filter. This way tallow can be used several times, until it turns dark or smells distinctly of fried food.

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We have tried to cover most of the health concerns in our society and have identified the following key areas:

More energy & less exhaustion in daily life
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Based on this, we have created a free 25-30 page PDF guide for each topic just for you. No gimmicks, just real, valuable, and effective tips and tricks.

Now to the guide form

Beef Tallow for Cooking – Pure Cooking Fat from Pasture-Raised Cattle in a Jar Mild

CHF 29.90

Per 100 grams
Energy	900 kcal
Fat	100 g
of which saturates	50 g
Carbohydrate	0 g
Protein	0 g

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