Make Frying Oil Tallow Again

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posted on

December 4, 2024

Video at the bottom on how to make your own Tallow.⬇️

“Wow, you have a great complexion!”

I am often taken aback and honestly feel a bit awkward when I hear those words while interacting with customers at Farmers Market.

My Mom, who buys a lot of meat from The Maker’s Meadow, is a great example of having healthy, radiant skin. Many are shocked when they meet her and notice that she has little to no wrinkles (even while raising 8 children with two younger ones still at home :) !

(My mom Rebecca Filbrun with my brother Jay)

The outward appearance of our skin can be an indicator of our inward state of health.

Today I want to share about a few products that some of our customers absolutely love to purchase that you may have never tried that are terrific for both inside and outside the body.

Historically fat and lard have been used for centuries and now they are making a comeback again in the kitchen and other places around the home.

Purchase fat & Suet on the website.

Suet is the fat of beef or lamb found around the kidney and loins. These fats have a high smoke point and therefore can be used for deep frying, sauteing or baking and other uses outside of the frying pan.

Most of our customers “render the fat” which is a slow-heating process that liquefies the fat. The end product is called TALLOW and is a clear, solid fat.

When making tallow, you’ll often get some yummy cracklings left over to snack on as a bonus!

Tallow has a high smoke point of 420 degrees and serves as a healthy alternative to industrial oils.

You can even use tallow to season that wonderful cast iron skillet!

Tallow is solid and can easily be stored for use in cooking or for making candles, lotions or soaps like my sister Beth likes to make.

It is also commonly used as a balm, salve or cleanser for skin. Because grass fed beef and lamb tallow contains fatty acids in a similar proportion to human skin, it is easily absorbed and can be used to heal dry skin or skin infections. It is particularly healing for rashes and other inflammatory skin conditions as well as cuts and scrapes. It is antimicrobial, antifungal and anti-inflammatory. https://pittsburgherhighlandfarm.com/tallow-and-its-uses/

French Fries (or even sweet potato fries) are a #1 favorite food to fry up in tallow. Apparently McDonalds fried their french fries in beef tallow until the 90’s. Here is a French Fry recipe for using tallow.https://bumblebeeapothecary.com/beef-tallow-fries-recipe/

Pork Lard is rendered pork fat from pigs and is the best choice for pastry and other baked goods due to its neutral flavor. But you can also use it for sauteing, greasing pans, shortening, mayonnaise, and a vegetable oil substitute. Pork lard from pasture-raised pigs is also the best natural source of Vitamin D second to cod liver oil! https://shadygroveranch.net/whats-difference-lard-tallow/

Would you like to learn how to render fat so you can make tallow?

Go to https://bumblebeeapothecary.co... and search “tallow” to learn not only how to render fat, but also how to make your own lotion, hair product, facial cream, sunscreen and other amazing recipes utilizing tallow.

Who knew you can use fat to make some beauty products and great tasting food and pastries for you, your family and friends using a natural source that’s not generally considered “beautiful?”

Order some fat today and see what you can make from it while enjoying its extraordinary nutritional content!

Lastly, tell us below how you like to use fat in your kitchen and home!

healthy fats

lamb fat

natural skin care

beef fat

pork lard

cracklings

tallow

Why You Should Give the New York Strip a Chance

When most people think of a prime cut of steak, their minds often go straight to the Ribeye—and for good reason. It’s rich, flavorful, and generously marbled. But as a regenerative farmer who raises grass-fed beef from pasture to plate, I’m here to make the case for an often-overlooked gem: the New York Strip. A Leaner, More Sustainable Cut Let’s talk fat. Ribeye is beloved for its marbling, but the New York Strip, by comparison, offers a great balance of flavor and tenderness, with less fat. For those wanting a heartier chew without sacrificing taste, the Strip is a smart choice. And from a farming perspective, leaner cuts like the Strip align beautifully with regenerative grazing practices. Our cattle roam freely on rotationally grazed pastures, feeding on diverse grasses that build soil health and store carbon. Because they move more and eat more naturally fibrous forage than grain-fed cattle, our grass-fed beef tends to be leaner overall, making the Strip one of the most naturally aligned cuts with how we raise our animals. Consistency You Can Count On If you’ve ever grilled two Ribeyes side-by-side and noticed one cooked beautifully while the other came out uneven, you’re not alone. Ribeye’s varying fat distribution and the inclusion of multiple muscle groups can make it tricky to cook consistently. The New York Strip, however, comes from a single muscle (the longissimus dorsi), making it more uniform in shape and easier to sear or grill to perfection. It’s a reliable steak—especially when you're cooking for guests and want to ensure every plate is as good as the last. Flavor That Reflects the Land One of the joys of regenerative farming is the concept of terroir—the way flavor is influenced by the land itself. Grass-fed New York Strips carry a clean, beef-forward taste with subtle notes of the pasture: clover, alfalfa, and wild herbs. Ribeye’s fat can sometimes overpower those delicate, grassy undertones. If you’re a true steak lover who wants to taste the animal’s life—how it was raised, what it ate, where it roamed—the Strip gives you that in every bite. More Meat, Less Waste Because the Strip has a lower fat content and more consistent muscle, you're getting more actual meat per ounce. That means better value for your dollar, especially when buying premium grass-fed cuts. You're not paying extra for chunks of fat you’ll end up trimming or leaving behind on the plate. The Ethical & Environmental Bonus Every New York Strip steak from our farm represents more than just a meal—it’s a vote for biodiversity, carbon sequestration, and humane animal treatment. Our cows help rebuild the soil, improve water retention, and reduce erosion with every step they take on pasture. Choosing a leaner, grass-fed Strip extends the impact of your choice from your plate to the planet. Final Thoughts Don’t get me wrong—I love a good Ribeye. But as someone who works every day to build a better food system from the ground up, the New York Strip deserves more attention. It’s flavorful, sustainable, and a great example of how ethical choices can still satisfy your inner carnivore. So next time you're in the mood for a delicious, mouth-watering steak from the farm, give the Strip a chance. You can order some here.

Make Frying Oil Tallow Again

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Choosing the Right Cows: Why Hide, Fur, and Fat Matter

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