Why should I use tallow?Updated 9 months ago

Here’s just a few reasons. It is the best tasting cooking fat. Add this to your pan and cook a steak. You’ll get that rich fatty taste you get when cooking a fatty ribeye. Spread it on lean steak or chicken for flavor. Cook your eggs in it. You’ll taste the difference.

It does not oxidize at high heat. Most oils do - this means you can cook and sear with this on high temps and have a very stable oil that will not oxidize and cause issues when consumed. Olive oil, seed oils, and most other cooking oils cannot say the same…

It also has amazing saturated fats and a plethora of health benefits. Things like stearic acid that is shown to promote weight loss and improve body composition, tat soluble vitamins, CLA, and so much more. This is the most nutrient-dense cooking fat around…