Tallow 101: Everything You Need to Know About Nature’s Original Cooking Fat
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For centuries, before seed oils took over our shelves, tallow was a staple in every kitchen. Rendered from beef or mutton fat, this golden, creamy fat was prized for its flavour, stability, and versatility.
At Traditional Table, we’ve revived this timeless ingredient in its purest form — slow-rendered, unflavoured, and full of natural goodness.
What Exactly Is Tallow?
Tallow is slow-rendered animal fat, usually from beef or lamb, gently melted and purified until smooth and shelf-stable.
It’s similar to butter in texture but has a much higher smoke point, making it ideal for:
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Frying and sautéing
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Baking pastries and roast veggies
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Greasing cast-iron pans
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Making soap, balms, or candles
Our Traditional Table Beef Tallow is made from pure kidney fat (suet) and has a beautiful natural yellow-gold tint — a mark of nutrient-rich beef fat.
Can Tallow Go Bad?
Properly rendered tallow has an impressively long shelf life. Because it contains almost no water, it’s naturally resistant to spoilage and can last months — even up to a year — at room temperature.
That said, like all fats, tallow can eventually go rancid. Here’s how to tell the difference:
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Natural, good tallow: Neutral or slightly meaty scent, creamy or golden colour, smooth texture.
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Rancid tallow: Sour, “paint-like” or off smell, sticky or gritty feel.
Remember — colour alone isn’t an indicator. Traditional Table tallow’s golden hue is completely natural and reflects its nutrient-dense quality.
How to Store Tallow
Tallow keeps well without refrigeration, but storage makes a difference in longevity:
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Room temperature: Store in a cool, dark cupboard away from sunlight and heat.
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Refrigerator: Extends freshness for 12–18 months.
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Freezer: Perfect for long-term storage — up to 2 years if sealed tightly.
Always use a clean, dry spoon to scoop out tallow to avoid introducing water or food particles.
Can You Reuse Tallow?
Absolutely. One of tallow’s best qualities is that it’s reusable.
After cooking, simply strain it through a fine mesh sieve or cheesecloth to remove any bits, then pour it back into a jar once cooled.
You can reuse the same batch three to four times for frying before it begins to darken or develop a strong smell.
This makes tallow an economical, waste-free, and flavourful cooking fat — just as our grandparents used it.
Why We Love It
Tallow is more than a cooking ingredient — it’s a link to traditional nourishment. It’s packed with fat-soluble vitamins A, D, E and K, supports clean cooking, and has an unbeatable flavour for searing, roasting, or baking.
It’s a wholesome, natural fat that belongs in every real-food kitchen.