Stellar - Beef Tallow - 100% Grass-Fed & Finished - Good for Cooking, Baking and Frying - Food Grade - 2 LBS

£50 for this it will be returned

This was the first time buying Tallow so I decided to go with a small container until I see if I like it I love this stuff the smoke point is great it seals perfectly the consistency I love it I use it when I do mostly pan frying sometimes deep frying I'm going to buy the bigger one or bigger container and I'll probably never go back to vegetable oil I love this and the flavor is perfect it's not overpowering it's perfect for frying anything I fried fish in it and it the fish tasted a lot better than with vegetable oil or canola oil very easy to use the consistency is nice and smooth I highly recommend it

Have been using this on a regular basis. it adds a great flavor to my eggs and stir frys. I appreciate the quality and value of this Tallow.

Great beef tallow, it adds a great flavor to your foods.

Because of all the recent info coming out about seed oils, I recently started using this Beef Tallow, and I couldn’t be more impressed. It’s 100% pure, natural, and free from any additives or preservatives—exactly what I look for in a quality cooking fat. The flavor it adds to my dishes is unbeatable. Whether I’m frying potatoes, roasting vegetables, or searing meat, the rich, savory taste brings everything to life. The high smoke point is a huge bonus. It holds up beautifully under high heat, giving me a reliable and stable cooking fat for everything from crispy fries to sautéed peppers. It’s great to have if you use a Blackstone! I’ve even used it in baking, and the results are phenomenal—especially in pie crusts and biscuits. This is hands-down one of the best kitchen staples I’ve added to my pantry. Highly recommended for anyone who wants to elevate their cooking in a healthier way!

April 29, 2025 I am sorry, Steller, I cannot recommend for popcorn. HOWEVER, everyone should try once as tastes vary. I recommend the tallow for anything you fry / pan-sear in . . . It excels when pan-searing a piece of lean meat or chicken in a cast-iron pan! TBH, I absolutely ADORE butter but eat too much of it. Tallow has made a wonderful substitution for cooking and I use much less of it than butter. A good-old-fashioned [turkey] bacon, eggs, and home-fries or hash browns is wonderful cooked in tallow. I must reduce fats in my diet, so this makes it taste so much better even though it is not cooked in butter. March 01, 2025. First Time User but not first time with Tallow or Lard. I will update as needed. First READ. All the 1-star ratings are not on point. It is tallow, not a non-stick chemical, it smells FAINTLY of beef like you just grilled a prime steak. The vendor uses ONE single-size bucket for its tallow. So, if you order the 2-pound or 3-pound, the bucket isn't full. Cost savings for the consumer. See photo of label on top. If you are expecting the Crisco-white - NO. This is not a chemical or hydronated oil. This is tallow, more white but just slightly on the yellow side. See photo. I think of white butter. It is pure. I moved most of the tallow into a jar so I could seal it tightly and keep it in the fridge. Just me. Last photo is a tablespoon of tallow in the pan -- clear as water. Now, taste. I cooked a salmon fillet in it. I could not taste the slight beef in the salmon; I smelled it as it was cooking. The salmon tasted just a bit better than using the olive oil or avocado oil. Please understand that tallow is pure fat, like butter. I found the taste exceptional. I plan to try cooking popcorn in it. Other opinions. My cats love salmon. They got downright RUDE over this salmon cooked in tallow. They and the dogs were having conniption fits over my food. I was beginning to think I would need to defend myself and my salmon physically. Some historical background. In WWII, women were pouring off and storing all rendered fat - pork, beef, and chicken - by pouring off into a can. They would use what they could, and then take the rest to a re-use point "for the troops". They taught this to their daughters in the 50's, and some of us grew up with the same in the 60s and 70s. Crisco came along and so many learned to cook with "shortening". Hydrogenated oils took over. (yuck) Crisco is a brand of shortening, primarily made from vegetable oils. Its main ingredient is soybean oil, which is partially hydrogenated to achieve a solid, creamy consistency at room temperature. Some formulations may also include palm oil or other vegetable oils, depending on the specific product (like the all-vegetable shortening version). The partial hydrogenation process introduces trans fats, though modern Crisco recipes have been reformulated to reduce or eliminate trans fats due to health concerns, replacing them with fully hydrogenated oils or other stabilizers. Additives like mono- and diglycerides (emulsifiers), salt (in salted varieties), and sometimes preservatives or flavorings may also be included. The exact composition can vary slightly by product line or country, but it’s fundamentally a processed fat designed for cooking and baking. Check the label of a specific Crisco product for the most precise ingredient list, as formulations evolve!