Be the cook your friends ask to host.
100% American grass-fed beef tallow. Jar-to-jar consistent. The cooking fat behind brisket bark, crispier fries, and a real sear โ without the seed-oil residue on your pan.
See what people are saying about TALO.
Tap any video to play. Real customers, unscripted, in their own kitchens.
Sear better. Fry crispier. Bake flakier.
Seed oils are mostly polyunsaturated fat โ they break down before they ever brown anything. That's why your sear is wet and your fries are soggy. The pan tells you the truth: greasy residue, smoke too early, an aftertaste in the eggs.
TALO is one ingredient โ 100% grass-fed American beef, rendered low-and-slow the way the best fries in America were made until 1990. Glass jar. Jar-to-jar consistent. The cooking fat your cast iron's been waiting for.
What changed in 1990.
Until 1990, McDonald's fried in beef tallow. So did diners, drive-ins, steakhouses, and every short-order cook in America. That deep, savory, audibly-crispy fry was tallow. Then the food authorities pushed everyone to switch to vegetable oil. Crispy fries became sad fries. The diner sear became a pan-fried disappointment.
We're not making a political point. We're just doing it the way it actually works in a pan.
(and what's not)
100% grass-fed & grass-finished American beef
Single supply chain. Family farms in the upper Midwest. No grain finishing.
Jar-to-jar consistent
Same render profile every batch. The next jar pours like the last one.
~400ยฐF smoke point
Sear, deep-fry, brisket wrap, render duck. Doesn't break down under heat.
Rendered low and slow
No solvents, no bleaching, no deodorizing. Just heat and time.
Glass jar
No plastic touching your fat. Stores anywhere. 6โ8 months shelf life.
Reuse 6โ8 times
Strain after frying, store at room temp. Saturated profile holds for repeat use.
One jar. Everything you cook.
A tablespoon in a screaming-hot cast iron. The white crisps before the yolk sets. No spatula chase. The pan stays cleaner โ wipe and re-season in one move.
325ยฐF to cook through, rest, 375ยฐF to crisp. The fry McDonald's stopped making in 1990 โ full crackle, dry to the touch, oil doesn't pool on the paper. Reuse the batch 6 to 8 times.
Melt a tablespoon in a ripping-hot pan. Tallow's saturated profile holds at 400ยฐF without breaking โ you get a real maillard crust, not pan-fry scorch. Brisket wrap, same fat.
Sautรฉ in a pan, roast on a sheet, finish veg with it. Garlic doesn't burn. Veg roasts deeper. Cast iron stays seasoned. One spoon, every method.
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 โ real food, in a real kitchen, on a weeknight, with kids waiting. 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 it's not good enough for my family's tacos, it doesn't ship.
The honest answers.
What's the smoke point?
Will every jar perform the same?
How many times can I reuse a fry batch?
How does it compare to other premium tallow brands?
Will it taste beefy on eggs or biscuits?
What real cooks are saying.
All reviews from verified customers ยท Updated automatically
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One jar. Three packs. Subscribe for 47% off your first order โ cancel anytime, no email-to-customer-service nonsense.