South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu

I’ve only used the South Chicago Packing Wagyu Beef Tallow once so far, but I’m already impressed. I used it to cook a chuck steak and some boneless pork chops, and the first thing I noticed was how cleanly it performed — virtually no smoke at all during high-heat cooking. I have a HEPA air cleaner set to automatic just under four feet away from my stove, and with this tallow, it didn’t even turn on. That’s a huge difference compared to when I use clarified butter, which usually triggers the air cleaner to run on its highest setting for an hour.In terms of flavor, I didn’t notice a significant difference from other fats on this first try, but I’m okay with that — I prefer letting the meat speak for itself. What really matters to me is that now I know I can use this tallow for high-heat searing without filling the kitchen with smoke, which opens up more opportunities to get a proper sear on my proteins.As someone on a low-carb diet, I stay away from man-made oils and rely solely on natural fats. This product fits my needs perfectly — it's 100% pure Wagyu, keto- and paleo-friendly, and delivers exactly what I’m looking for in a cooking fat. It also has health benefits, including a good balance of omega fatty acids and a clean ingredient profile with no additives or artificial processing.If you're looking for a natural, smoke-free, high-quality cooking fat, I fully recommend giving this Wagyu beef tallow a try. I’ll definitely continue using it and experimenting with different dishes.

Did some research on Reddit and saw this brand had a lot of positive feedback, so I gave it a try and I’m glad I did. The texture is super creamy and smooth, far superior to what I was using before. I cooked small tri-tip steaks and sautéed squash, zucchini, and broccoli in it, and everything came out perfectly.Shipping was fast (next-day delivery), which was a bonus. I had been using Sulu Organics, but they were recently recalled for not going through proper USDA inspection. After just one use of this product, the difference in quality is obvious this feels like a completely different, much higher-grade item.Highly recommend. Easily a 10 out of 10.

Bought the small container and used it up quick, I use beef tallow in all of my cooking now if it’s on the stove top. Adds amazing flavor to steaks and other items, smokes some but no where near as bad as butter or oils. I am only using this now going forward!

So far, this 42 Ounce container from South Chicago Packing is by far the best Beef Tallow in both Quality and Price from Amazon. Our containers have arrived consistently well packed, sealed, and fresh (never rancid on delivery). Long list of hints here: Upon opening, the smell should be odorless (this was). Texture: like Crisco, and white in color. This tallow is like a whipped product that appears white, so to keep it consistent in its original form you must keep it stored in a cool cellar or pantry (a technique for longer-term storage is always lid closed, then placed in a Paper Bag as if winter squash going into the cellar). In daily use, keep away from heat, store in Pantry but be very deliberate when getting this out to use it, do not set next to a hot stove, nor your Toaster (packaging says keep away from heat, after all), not even for brief periods of time (treat the can like a child - don't touch the hot oven). If you are on Amazon Subscribe & Save, stock up in cooler months, avoid shipping in hottest summer months (especially Southern USA and Desert SW USA). Settling will occur if it ships in a hot month so it may appear less full but weigh it, and you'll see it is the 42 Ounces as advertised. If it was shipped sitting on its side and in heat, it may have a weird low spot on the top but only down one side of the can (that was on top as it set in heat). It can be stored in a refrigerator, but it is not necessary if you use it frequently enough to avoid it going rancid. If you want to pan fry food, use this like adding butter to your cooking oil. Not everyone can afford to use 100% Tallow to fry with but adding just a "pat of butter" equivalent to your pan-frying oil really makes a difference. For tallow's cooking ability, in your recipes, you can substitute in this tallow but I would only recommend a portion of the oil, so you should experiment with adding only portion amounts of tallow to blend with the oil you may normally use (Olive oil in bread recipes, as example - try half tallow, half olive oil). Dog Lovers - this is your go-to food additive. A spoon of beef tallow put in a dry food bowl and mixed in to coat the dog's dry food, can turn any dry dog food into the dog's favorite, and this has great fats a dog needs to maintain a better coat (we get compliments all the time about our dogs). Most dry food has protein but is low on fat and this is like a booster agent your dog needs. Extreme Dry Skin remedy of old: put very small amount on back of hands, and try on elbows and knee cap areas where you stretch out your skin constantly during a work day (once a month is a good at-minimum usage). Eating tallow helps those same skin areas from the inside-out, over time.

With all the media attention on using healthier fats to fry in, I thought we could see what it was all about. It was time for fresh frying oil so with a little research found this. It has great flavor, heats up fast and made the French fries taste so good. I used about half for frying in a frying pan so the fries were covered and floated when done. Crispy and fluffy inside. Once done, I let it cool and placed in a sealed container and store it in the refrigerator. The unused container is on the shelf in panty for when I need to add to the batch in the refrigerator.

I ordered this tallow for soap making, which has proven to be not great because it appears to be whipped. Tallow should be solid at room temperature, but this consistency is like butter that’s been at room temperature for 24 hours. I have to remove the layer of air bubbles from the top of the tallow before mixing it with my lye. It’s kind of frustrating because I use tallow in many of the products I make, and I’m not going to be able to continue using it for soap making, unfortunately.

Aside from taking a little bit extra effort to figure out how to spread it in the pan, this was a huge step to healthier cooking. It has only enhanced the flavors of whatever I've cooked in it.