The restaurant answer. Five gallons of the same single-ingredient, grass-fed and grass-finished tallow — for deep fryers, big-batch cooks, and people who've stopped pretending one jar is enough.
-
Single ingredient you can pronounce: 100% Grass-Fed & Grass-Finished Beef Tallow. That's it.
-
Heat-stable: Won't oxidize or break down under high temperatures
-
High smoke point (420°F): Perfect for searing, roasting, frying, and baking without burning
-
Supports regenerative American farms: Sourced from Midwest family farms practicing regenerative agriculture
-
Shelf-stable for 6–8 months: No refrigeration needed
-
Food-grade 5-gallon bucket: 35 lbs of tallow for restaurants, food trucks, and serious kitchens
What 35 pounds actually covers
A 5 gallon bucket of beef tallow holds enough to fill a standard commercial fryer once, or a home fryer roughly five times over. At $244.99 it works out to about $7 a pound, the lowest per-pound price we offer.
Who buys the bucket
Restaurants and food trucks running a dedicated tallow fryer. Butcher shops and meat processors. Barbecue teams wrapping brisket. Households that fry often enough that jars stop making sense.
Storing it
Keep the bucket sealed, cool, and out of direct sun. Shelf stable 6 to 8 months, no refrigeration needed. Tallow is solid at room temperature and softens as it warms, so scoop what you need and reseal.
Melting and portioning
Scoop cold with a sturdy spoon, or set the sealed bucket somewhere warm for an hour to soften the top. Many kitchens portion a fresh bucket into smaller containers on day one so the main supply stays sealed.
Frying with it
A 420°F smoke point means bulk beef tallow handles a 350–375°F fry without breaking down. It filters and reuses well. Strain after each session and keep it covered.
One ingredient
Rendered from suet off grass-fed, grass-finished cattle on Midwest family farms. No bleaching, no deodorizing, nothing added.
