Beef Tallow | Southern Tallow | Nutrition Verified
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100% Grass-FedNo Seed OilsHand Rendered

Beef Tallow

Southern Tallow | Melbourne's West, VIC

Pure rendered fat from 100% grass-fed beef. Sourced from trusted farms across regional Victoria and hand rendered in small batches in Melbourne's West.

ProducerSouthern Tallow
RegionMelbourne's West, VIC
SourceGrass-fed beef, regional VIC
RenderingSmall batch, hand rendered
FinishSlow rendered, filtered clear
IngredientsBEEF FAT
Smoke Point~250°C
TextureFirm, spoonable
Best ForFry / Roast
Shelf12 months
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Product OverviewAbout This Tallow

Beef tallow is fat rendered from beef and set into a firm, spoonable block. Southern Tallow uses only 100% grass-fed beef fat, slow rendered in small batches then filtered clear so what is left is clean, pale and free of solids.

With a high smoke point of around 250°C and a clean, neutral flavour, it sits comfortably anywhere a stable cooking fat is wanted, from searing and roasting to shallow and deep frying. There are no seed oils, no additives and nothing else in the jar.

Note: Grass-fed beef fat carries the fat-soluble vitamins A, D, E and K in small, naturally variable amounts. These are not independently quantified per batch.

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Southern Tallow - Melbourne's West, VIC
SourcingHow It Is Made
Source100% grass-fed beef fat
FarmsRegional Victoria
RenderingSmall batch, by hand
FinishSlow rendered, filtered clear
What Goes In
Seed OilsNone
AdditivesNone
PreservativesNone
Verified Nutrition Data
Nutritional Values
Data Source

F003627 - Dripping, beef. Fat rendered from beef. Values are typical averages per 100g. Beef tallow is pure rendered fat. Not dietary or medical advice.

885kcal
Energy per 100g
885 kcal
3703 kJ • typical average
Macronutrients per 100g
Total Fat100g
Pure rendered beef fat. Around 55% saturated, the rest mono and polyunsaturated.
Protein0.2g
Trace only. Tallow is rendered fat, not muscle meat.
Carbohydrates0g
No carbohydrates.
Sodium0mg
No salt added. None naturally present.
NutrientPer 100g
Energy
885 kcal / 3703 kJ▼
Energy comes entirely from fat. Beef tallow is one of the most energy-dense whole foods.
Total Fat
100 g▼
Tallow is 100% fat. There is no water, protein or carbohydrate of any meaningful amount.
of which Saturated
54.5 g▼
Naturally present in beef fat. Not added during rendering. The balance is mono and polyunsaturated fat.
Protein
0.2 g▼
Trace only. Rendering removes the muscle meat, leaving the fat behind.
Carbohydrates
0 g▼
Beef tallow contains no carbohydrates.
of which Sugars
0 g▼
No added or naturally occurring sugars.
Sodium
0 mg▼
No salt added. None naturally present in the rendered fat.
Fat Soluble Content
Vitamins A, D, E & K
Trace▼
Grass-fed beef fat naturally carries the fat-soluble vitamins A, D, E and K in small, variable amounts. These are not quantified in the AFCD reference and vary batch to batch.
Values sourced from FSANZ AFCD F003627 - Dripping, beef. Typical averages per 100g. Beef tallow is pure rendered fat. Not dietary or medical advice.
Beef Tallow | Southern Tallow | Nutrition Verified
01Storage
Pantry
Store in a cool, dark cupboard away from direct heat and light. Tallow stays solid and stable at room temperature.
Refrigeration
Optional. Chilling firms the texture for easy scooping and extends shelf life further. It is not required for safety.
Shelf Life
Up to 12 months sealed and stored cool. Always use a clean, dry spoon to avoid introducing moisture or food into the jar.
After Opening
Keep the lid sealed between uses. Strained cooking fat can be returned to a clean jar and reused once or twice if kept free of food scraps.
02Cooking
High Heat
Smoke point around 250°C. Stable for searing, stir-frying, and shallow or deep frying without breaking down.
Roasting
Melt a heaped spoonful in the roasting tray for the crispiest potatoes and root vegetables. Toss to coat before they go in the oven.
Frying
Use like any cooking fat. A teaspoon is plenty for eggs or vegetables. It melts clear and leaves a clean finish.
Flavour
Clean and neutral with a subtle savoury note. It carries flavour rather than overpowering it, so it suits sweet and savoury cooking alike.
Seasoning Pans
Rub a thin layer into cast iron or carbon steel and heat until it stops smoking to build and maintain a natural non-stick surface.
Recipe Suggestions
Recipes
01
Crispy Tallow Roast PotatoesRoast • 70 min • Serves 4
▼
You'll Need
1.2kg desiree or sebago potatoes4 tbsp Southern Tallow beef tallow4 sprigs rosemary4 garlic cloves, skin onFlaky salt
Method
1Peel and cut potatoes into large chunks. Boil in salted water 10 minutes until the edges soften.
2Drain well and shake hard in the colander to rough up the edges. Let the steam dry off for 5 minutes.
3Heat tallow in a roasting tray at 220°C until shimmering. Carefully add the potatoes and turn to coat.
4Roast 45 to 50 minutes, turning once, adding rosemary and garlic for the last 15 minutes.
5Drain on the tray, salt generously and serve straight away.
Tip: The roughed-up edges are what crisp. Do not skip the colander shake, and make sure the tallow is properly hot before the potatoes go in.
02
Cast Iron Tallow-Seared SteakPan sear • 20 min • Serves 2
▼
You'll Need
2 steaks of choice, 3cm thick2 tbsp Southern Tallow beef tallow3 garlic cloves, smashed2 sprigs thymeFlaky salt and cracked pepper
Method
1Bring steaks to room temperature. Pat very dry and season with flaky salt.
2Heat a cast iron pan over high heat until just smoking. Add the tallow and let it melt and shimmer.
3Sear 3 to 4 minutes per side for medium-rare, pressing for full contact.
4Drop the heat, add garlic and thyme, and baste the steaks with the rendered tallow for 60 seconds.
5Rest 5 minutes. Spoon the pan tallow over before serving.
Tip: Tallow holds a higher heat than butter without burning, which means a deeper, darker crust on the steak. Pull at 55°C internal for medium-rare.
03
Flaky Tallow Shortcrust PastryBake • 45 min • Makes 1 base
▼
You'll Need
250g plain flour125g Southern Tallow beef tallow, chilled1/2 tsp salt60 to 80ml ice-cold water
Method
1Cut the chilled tallow into small cubes. Rub into the flour and salt until the mix looks like coarse crumbs.
2Add ice water a spoon at a time, mixing just until the dough comes together. Do not overwork it.
3Flatten into a disc, wrap and chill 30 minutes.
4Roll out on a floured bench and line your tin. Chill again for 15 minutes before baking.
5Blind bake at 200°C for 15 minutes, then fill and finish as your recipe needs.
Tip: Tallow makes a short, flaky pastry that holds its shape. Keep everything cold and your hands quick for the best result.
Independently Verified · NV 1.0
Verified Origin100% grass-fed beef fat sourced from trusted farms in regional Victoria. Origin declared and verified against on-pack and marketing claims.
Single IngredientFull ingredient declaration: beef fat. No seed oils, additives, or preservatives. Consistent with on-pack labelling.
Transparent RenderingHand rendered in small batches in Melbourne's West, slow rendered then filtered clear. Method declared and verified.
No Seed OilsNo vegetable or seed oils blended in. The product is pure beef fat. Declared and verified against on-pack and marketing claims.
Accurate Nutritional ProfileNutritional values are sourced from FSANZ AFCD and presented as typical averages per 100g. They are not absolute or guaranteed values.
Honest Product ClaimsGrass-fed and additive-free claims reviewed against producer declarations and marketing. Consistent and not misleading.

Nutrition Verified confirms that what Southern Tallow declares about their product is accurate, consistent, and not misleading. Origin, ingredients, rendering method, and nutritional information, all reviewed against published standards.

Disclaimer

Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD or supplied by the producer and are typical averages per 100g. Verification does not constitute regulatory approval or endorsement of any product.