The variable in your stack you've been ignoring.
One ingredient. 100% American grass-fed beef. Stable to ~450°F. Zero seed oils, zero solvents, zero marketing terms. The cooking fat humans cooked with for 200,000 years.
See what people are saying about TALO.
Tap any video to play. Real customers, unscripted, in their own kitchens.
Single ingredient. Zero seed oils.
You track sleep. You track HRV. You track macros and lifts and supplements. Then twice a day you pour something rendered with hexane solvent into a hot pan and forget about it.
Cooking fat is the easiest variable in your stack to fix. One ingredient. ~450°F smoke point. Naturally occurring CLA and fat-soluble vitamins. Glass-packed. The cooking fat your great-grandfather cooked with — back in your kitchen, where it belongs.
What changed in 1990.
Until 1990, McDonald's fried in beef tallow. So did diners, drive-ins, your school cafeteria. Then the food authorities asked them to switch. Forty years of pantry advice followed it down.
The seed oil debate online is loud. We're not weighing in. We're just saying: humans cooked with rendered animal fat for 200,000 years. Industrial seed oils have been in the pantry for 80. The math on biological precedent is not subtle.
(and what's not)
100% grass-fed & grass-finished American beef
Regenerative family farms in the upper Midwest. No grain finishing. No feedlots. The fatty acid profile shows it.
One ingredient
Read the label. That's the whole ingredient list. No "natural flavors." No oil blends.
Rendered low and slow
No hexane. No bleaching. No deodorizing. Just heat and time — the way fat has been rendered for thousands of years.
Naturally occurring CLA + vitamins A, D, E, K
Higher in grass-finished than grain-finished. By a meaningful margin. The kind of thing you can see in a fat panel.
~450°F smoke point
Sear, fry, roast, render. Mostly saturated + monounsaturated — doesn't oxidize like polyunsaturated seed oils under heat.
Glass jar · USDA Inspected
Inert packaging. No plasticizers leaching into your fat. USDA-certified facility in Wisconsin.
One jar. Your whole cook stack.
Start here. You'll notice the difference on day one. Yolk doesn't fight you, white crisps at the edge, fat carries the flavor.
325°F to cook through, 375°F to crisp. The fries McDonald's stopped frying in 1990 — in your kitchen tonight.
A tablespoon in a screaming-hot pan. A steak that earns the protein gram count. Hard sear, butter baste, rest.
Coats better than oil because it solidifies. Every floret gets the same browning. Garlic doesn't burn.
I'm Nacho. I cook for my family every night.
I started cooking on camera because nobody was teaching the kind of cooking I learned from my mom and my abuela — real food, in a real kitchen, on a weeknight. Three years and 500,000 followers later, the question I get most is, what do you cook with?
So I made it. TALO is what I cook with. 100% grass-fed American beef, rendered low and slow in Wisconsin, in a glass jar. One ingredient. The way it was made before anyone tried to "improve" it.
If I won't cook with it, it doesn't ship.
The technical answers.
What's the actual smoke point? Some sources say tallow is 375°F.
Saturated fat — is the diet-heart hypothesis still a thing?
Why grass-finished, not just grass-fed?
How does the fatty acid profile compare to seed oils?
Is this the same as bulk tallow from a butcher?
How long does a jar last?
What real cooks are saying.
All reviews from verified customers · Updated automatically
Fix the variable you've been ignoring.
One jar. Three packs. Subscribe for 47% off your first order — cancel anytime, no email-to-customer-service nonsense.