Cooking Tallow

Tallow is excellent for cooking due to its high smoke point (around 420°F), making it ideal for high-heat applications like frying, searing, and roasting without burning.

It imparts a desirable, rich, beefy flavor to foods, especially fried items, and provides a source of nutrients, including fat-soluble vitamins A, D, E, and K, which support immune function and nutrient absorption.Additionally, tallow contains beneficial compounds like conjugated linoleic acid (CLA), known for its anti-inflammatory properties, and stearic acid, which can support mitochondrial function.