FAQ

Tallow is rendered beef fat, and we use premium grass-fed, grass-finished suet—fat found around the kidneys, loins, and heart. This type of suet is richer in nutrients and contains fewer polyunsaturated fatty acids. It’s firmer, purer, and particularly well-suited for skincare, as its composition closely mirrors our skin’s natural sebum.

We source our grass-fed and finished beef suet exclusively from regenerative farms here in Michigan, owned and operated by hardworking American farmers.

We dry render our suet the traditional way! This helps to prevent a strong smell and to keep the best fatty-acid profile intact. Some have said it has a buttery smell and we tend to agree.

Tallow is a primarily saturated fat and therefore changes its consistency with temperature.

In transit, your tallow whip may have changed consistency a bit. If cold and firm, it should resume to a whipped silky consistency once settled at room temperature.

Tallow starts to melt at 85 degrees. Melting does not change the effectiveness of the product. You can place it in the fridge to accelerate its cooling. Depending on how much it melted, if it does not maintain a whipped consistency, it will be a "balm" with the same benefits. A smaller amount will just go further.

Yes, there are no preservatives in our products at all! Typically, they will last 6-8 months after opening. Avoid introducing water or dirty hands to the jar. In order to avoid contamination, use clean, dry hands or the spoon provided.

Tallow naturally becomes firmer as it cools.

If you prefer a softer texture, storing it in a warm area, like a bathroom, may help achieve that.

For a firmer, balm-like consistency—or if your product has melted—you can place it in the refrigerator to solidify.

Please note, some batches may feel slightly firmer than others. While we use the same recipe every time and work hard to maintain consistency, tallow is a natural product. Factors beyond our control, such as the animal’s diet or the season, can subtly affect the texture.