Bougie, but Better: Why I Cook with Beef Tallow

Okay, so let’s talk about something I never thought I’d be into, but now swear by: beef tallow. Yep, rendered beef fat. Honestly, I hesitated, but Kev kept pushing. It felt like a pricey pantry move. Like why am I out here buying fancy beef fat when there’s a bottle of avocado oil in the pantry?

I’ll be honest, it’s pricier than your average oil, but once I used it? I was hooked. Beef tallow is clean, slightly savory flavor, and makes everything from roasted veggies to crispy chicken taste like it came from a fancy restaurant.

It’s also surprisingly healthy:

• Packed with vitamins A, D, E & K
• Super stable at high heat (no weird oxidized oils)
• No trans fats and artificial junk

I use it on my Hexclad (a review to follow) for eggs, potatoes, veggies, protein – you name it. It gives the perfect golden crisp without being greasy.

Yes i’ts bougie. But hear me out- it’s concentrated, long-lasting, and a little goes a long way. Plus, the flavor and health benefits? So worth it. So if you’re ready to ditch processed seed oils, try beef tallow. Your taste buds and your body will thank you.

Cook like you mean it. South Chicago Wagyu Tallow adds that melt-in-your-mouth magic to whatever you’re cooking.