If your cooking oil has an ingredients list, it's not really cooking oil.
One ingredient — 100% American grass-fed beef tallow. The way your grandma cooked, in a glass jar that earned its place on your counter.
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Real food. Done already.
Tallow is the cooking fat your grandmother used. Then somewhere in the 1990s, someone decided we'd be healthier on canola, sunflower, and seed oils with seven syllables. Forty years later, the back of every bottle in your pantry reads like chemistry homework — and a lot of us are quietly tossing them out.
TALO is one ingredient: 100% grass-fed American beef, rendered low-and-slow the way it's been done for generations. In glass. Made by a cook for cooks. The kind of food you don't need a degree to feel good about feeding your family.
What changed in 1990.
Until 1990, McDonald's fried in beef tallow. So did diners, drive-ins, your school cafeteria, and the kitchen your grandmother grew up in. Then the food authorities asked them to switch. Crispy fries became sad fries. And forty years of pantry advice followed it down.
We're not making a political statement. We're just doing it the way it worked.
(and what's not)
Grass-fed & grass-finished American beef
Family farms in the upper Midwest. No grain finishing. No feedlots.
One ingredient
Read the label. That's the whole ingredient list.
Rendered low and slow
No solvents, no bleaching, no deodorizing. Just heat and time.
Glass jar
No plastic touching your food fat. Stores anywhere. 6–8 months shelf life.
USDA Inspected
Made at Nordik Meats in Viroqua, Wisconsin.
High smoke point — ~420°F
Sear, fry, roast, bake. Doesn't break down under heat.
One jar. Everything you cook.
It's the eggs first. You'll notice the eggs. The yolk doesn't fight you, the white crisps at the edge, and the pan stays clean.
Twice-fried. 325°F to cook through, 375°F to crisp. The fries McDonald's stopped making in 1990 — in your kitchen tonight.
A tablespoon in a screaming-hot pan and a steak that's better than the one you tipped 20% for last weekend.
One spoon, one pan, one fat. Veg roast deeper. Garlic doesn't burn. Your kitchen ends up smelling like Sunday.
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, 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.
Will it smell weird? I tried tallow once and the jar smelled off.
Why $22 a jar when other brands are $14?
Is saturated fat OK for my family? My doctor said…
Can I use it for baby food?
How long does a jar last?
What real moms are saying.
All reviews from verified customers · Updated automatically
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