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Raw Animal Pasture-raised beef tallow – pure cooking fat in a jar

Product variants

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

A single ingredient: 100% Swiss beef tallow, rendered and bottled in Switzerland

In glass instead of plastic: shelf-stable for 6 months at room temperature, reusable multiple times

Beef tallow is the cooking fat used in Europe for centuries before refined vegetable oils took over the market. Our tallow contains 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 spreadable like clarified butter; in a hot pan, it becomes clear and thin. Its smoke point of around 220 °C makes it the fat for anything that needs high heat: searing steak, roast potatoes, braised dishes, and French fries. The flavour remains subtle and lightly nutty. It supports the dish rather than overpowering it.

We use suet, the part of beef fat that becomes the cleanest and mildest when rendered. A jar keeps for six months at room temperature when sealed and does not need to be refrigerated. It keeps for around twelve months in the refrigerator and several years in the freezer.

Searing

Put one level tablespoon (approx. 12 g) into the cold pan over medium-high heat. Wait until the fat is completely clear. Only then add the meat. This gives steaks, chops, liver, and burgers an even crust.

Roasting and baking in the oven

Melt a spoonful on the hot baking sheet and toss potatoes or root vegetables in it. At 200 °C, roast potatoes become crisp on the outside and tender inside.

Deep-frying

Heat the beef tallow in a pot to 170–180 °C. French fries cooked in beef tallow are not a new invention, but the original Belgian preparation. Once cooled, pour the fat back into the jar through a fine sieve or coffee filter paper—this allows it to be reused several times.

Braising and starting dishes

For browning onions, roasted vegetables, and tomato paste, as a base for goulash, ragout, and stews. Here, tallow adds a depth that neutral oils cannot provide.

As a substitute for clarified butter

In savoury dishes, it can be substituted 1:1. For sweet pastries, stick with clarified butter. That is where the buttery flavour is intended.

What it is not suitable for

Cold applications. Tallow is solid at room temperature, so it is the wrong fat for salads and dressings.

Notes

Store closed, at room temperature maximum, dry, and out of reach of children.

Dietary supplements should not be used as a substitute for a balanced, varied diet or a healthy lifestyle.

The recommended daily intake should not be exceeded.

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What is beef tallow?

Europe’s oldest frying fat

Beef tallow—also called beef suet in Switzerland—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 grades. Kidney fat, the fat surrounding the kidneys, is considered the finer variety: it renders cleanly and has a mild flavor. Body fat from other parts of the animal has a stronger aroma. Our tallow is made from kidney fat.

The German term Rindertalg differs from the international term beef tallow only linguistically; they refer to the same product. It should not be confused with tallow used in skincare, which is obtained from the same raw material but processed differently for cosmetic use.

Comparison: Our Products and Standard Preparations

Pasture-raised beef tallow – pure cooking fat in a jar

Rapeseed oil

Production:

Heated, filtered, bottled

Chemically treated in 5 stages

Excipients:

None

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

Deodorization:

They stay (because they’re comfortable)

Removed at 200–250 °C (thereby oxidized)

Heat-sensitive fatty acids:

approx. 3 g / 100 g

approx. 28 g / 100 g (mostly oxidized)

Reusable:

Yes, cool and filter.

No, because it’s rancid and oxidized.

Origin:

CH, a batch

Mixed goods, multiple countries

Information about Pasture-raised beef tallow – pure cooking fat in a jar

About the product

Beef tallow in the kitchen

Beef tallow is an all-rounder for high-heat cooking. For searing, add a level tablespoon to the hot pan and wait until it is completely clear. Only then add the meat. For roast potatoes or root vegetables in the oven, one spoonful melted over the hot baking tray is enough.

It is particularly suitable for deep-frying because it can be reused several times. Once cooled, pour the fat back into the jar through a fine sieve or a coffee filter. French fries cooked in beef tallow are not a trend, but the original Belgian and Dutch preparation. There, the fat is called ossewit.

In braised dishes, stews, and when sautéing onions and tomato paste, it provides a depth that neutral refined oils cannot offer. Used sparingly, it also works well on sourdough bread with salt.

How we make our beef tallow

We source beef kidney fat from local butchers and render it ourselves (Made by Raw Animal). The rendering and evaporation of the water are carried out with the utmost care so that the flavor, color, and fat profile remain unchanged.

Storage and shelf life

When unopened, store the jar in a cool, dry, dark place at room temperature. Refrigeration is not necessary and only makes the tallow unnecessarily hard. After opening, always remove the fat with a dry, clean spoon; water and food residue will shorten its shelf life. When kept sealed and handled cleanly, a jar lasts 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 their flavor and origin: clarified butter has a buttery aroma and comes from milk. Beef tallow is milder and dairy-free. If you avoid milk protein or lactose, choose tallow. If you are frying sweet pastries, clarified butter will give you a flavor closer to what you want.

Frequently Asked Questions (FAQ)

What is the smoke point of beef tallow?

Beef tallow starts smoking at around 220 °C. This puts it in the range of clarified butter and well above butter or cold-pressed oils. That is sufficient for searing, braising, and deep-frying. Under normal circumstances, a household pan does not get hotter.

What is beef tallow used for?

For searing meat, making roast potatoes and roasted vegetables, as frying fat for French fries, browning ingredients in braised dishes, and as a substitute for clarified butter in savory dishes.

What are the nutritional values of beef tallow?

Beef tallow consists almost entirely of fat. You can find the complete nutritional information per 100 g in the product details.

Is beef tallow available at Migros or Coop?

In Swiss retail, beef tallow as a cooking fat is available only sporadically and usually not all year round. At Migros and Coop, you can generally find clarified butter and coconut fat, but not pure beef tallow. Some butcher shops provide raw fat for rendering at home. You can reliably buy rendered and packaged tallow 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 has a milder flavor, while clarified butter tastes more buttery. In savory dishes, they can be substituted 1:1.

What is the difference between beef tallow and beef suet?

Beef kidney fat is the raw material, while beef tallow is the rendered fat obtained from it. Kidney fat is considered the finest quality of fat from cattle and produces an especially mild tallow. Our tallow is made from kidney fat.

Does beef tallow need to be refrigerated?

No. Stored at room temperature in a cool, dry, dark place, it keeps for six months. In the refrigerator, it will only become hard and difficult to remove.

Can I reuse the frying oil?

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

We take your health seriously

We are all unique, and we each have our own health goals.

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
Become stronger, more resilient, and more capable
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Balance digestion & gut health
Strengthen the immune system naturally
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Targeted nourishment for bones, joints, and connective tissue

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.

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