What’s the Science BEHIND Tallow?

The omega-3s and CLA provide anti-inflammatory properties, which may improve symptoms related to eczema, psoriasis, or rashes. One tablespoon of beef tallow contains 115 calories, 13g of fat, 0g of carbohydrates, 0g of protein, 4 IUs of vitamin D, 10mg of choline, and 0.35mg of vitamin E. It comprises myristic acid, a saturated fat also found in palm oil, coconut oil, and butter; palmitic acid, a saturated fat found in most fats and oils; stearic acid, a saturated fat found in most meat and dairy products; oleic acid, a monounsaturated fat also found prominently in olive oil; and conjugated linoleic acid (CLA), a naturally occurring trans fatty acid that is an antioxidant and has anti-cancer properties. Grass-fed beef fat also contains small amounts of palmitoleic acid, an omega-7 unsaturated fat.

Overall, grass-fed beef tallow is comprised of approximately 50% saturated fat, 47% monounsaturated fat, and 3% polyunsaturated fat. Tallow from grass-fed cows has more health benefits compared to grain-fed, factory-farmed cows due to alterations in their fatty acid profiles that come from allowing the cows to eat grass and roam freely, using their muscles more and leading to a healthier fat composition.

So why should we embrace this?

Beef tallow has been used for centuries, so this is nothing new; however, the refining process is vital to capture and maintain the essential vitamins. Every product has a specific task, and while they are exceptional on their own, by layering them specifically, it accelerates the process. In this “now” world, I found we can have it all.

How do I make it?

Each small batch is carefully and lovingly made, and after years of research, my combinations are tried and tested. Exceptional hygiene and exceptional grass-fed tallow are either combined or whipped with specifically selected ingredients without any preservatives. Tallow has natural enzymes, so it is shelf-stable and, if rendered correctly, should last 12 months.