What makes our tallow different?Updated 10 months ago

We pride ourselves in being an incredibly high quality sourced, smooth and rich flavor, nose-to-tail nutritious, versatile tallow that is unlike any other on the market.

SOURCING: Grass-fed, grass-finished, regenerative practices

- Our tallow comes from 100% grass-fed / finished cattle. Never-ever treated with antibiotics or hormones

- We show where we source from. Do they? All farms use regenerative practices and the cows are grass-fed / finished

- Both of our founders, Paul Saladino MD and Dr. Anthony Gustin DC, were boots on the ground and hand selected these farms

WHOLE CARCASS: Nose-to-tail fat

- Most tallows are from just the kidney fat. We’re different…

- We support regenerative operations and we don’t want to let any part of the animal go to waste. We also want a full, broad spectrum, nose-to-tail nutrient profile in our tallow

- Because of this, we use fat from the entire carcass

QUALITY: Taste, texture, consistency - there is nothing else like it…

- Taste: mild beef flavor. Not off-putting

- Texture: creamy like butter, not clumpy and hard like other tallows

- Not waxy: other tallows may stick to the roof of your mouth or have a waxy feel. Our’s is smooth…

PROCESS: No solvents, no bleaching, small batch…

- We render in small batches with NO SOLVENTS

- A lot of tallow’s on the market use various solvents to bleach the tallow white and to remove excess beef odors