What is tallow?

Tallow is a traditional animal fat, distinct from ordinary beef dripping. It comes from the fat surrounding the kidneys, which is naturally cleaner, milder and more stable. When properly rendered, it produces a pure, pale fat with a gentle flavour and a wide range of uses.

How we make our tallow

Our tallow is made on our farm in The Beef Barn. The process takes around three days and is done slowly and carefully.

Tallow begins as a mixture of fat, connective tissue, membranes and sinew. The aim is to gently separate the fat without burning or rushing it. The raw fat is first trimmed and cut into smaller pieces, then slowly heated until the fat melts and becomes clear.

Once melted, it is filtered through cheesecloth to remove any remaining solids and allowed to cool naturally. Any residual moisture settles beneath the fat and is removed. This heating, cooling and filtering process is repeated a further two times to ensure purity and stability.

The result is a clean, solid fat that keeps well and can be used in many different ways.

Using tallow

We find tallow a wonderful ingredient for cooking. It’s versatile, suitable for both sweet and savoury dishes, and has a faint buttery flavour that enhances food without overpowering it. We use it for everything from frying eggs and roasting vegetables to baking sweet potato wedges and even chocolate brownies.

Beyond the kitchen, tallow is a traditional, sustainable fat that makes full use of the animal — a natural fit with our nose-to-tail approach.

Why tallow?

Tallow is nutrient-dense and naturally stable at high temperatures. Unlike highly processed vegetable oils, it’s a traditional fat that requires no chemical refinement and comes directly from grass-fed cattle.

Because our cattle are grass-fed, our tallow contains higher levels of naturally occurring fat-soluble vitamins and beneficial fatty acids.