Reserve
Angus · Small Batch
$22
Rendered from Angus beef in small batches. The top of the range, and the only line that names the breed it came from. Dry-rendered, never RBD, nothing added.
- Ingredient
- Rendered Angus beef fat
- Smoke point
- Approximately 420°F
- Rendering
- Dry rendered
- Finishing
- Never RBD: unrefined, unbleached, undeodorized
- Facility
- USDA-inspected · SQF-certified
- Origin
- Midwestern cattle, Chicago
- Shelf life
- Best within 12–18 months
One ingredient. Nothing hidden.
Rendered Angus beef fat. That is the entire ingredient list. Never refined, bleached, or deodorized. No preservatives, no additives, no seed oils. Dry-rendered, and never RBD.
- Ingredient
- Rendered Angus beef fat
- Smoke point
- Approximately 420°F
- Shelf life
- Best within 12–18 months
- Storage
- Cool & dark; softens ~110°F, chill to re-firm
Nutrition Facts
Serving size1 Tbsp (13g)
Amount per serving
Calories120
% Daily Value*
Total Fat 13g17%
Saturated Fat 6g32%
Trans Fat 0.5g
Cholesterol 15mg5%
Sodium 0mg0%
Total Carbohydrate 0g0%
Protein 0g
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Representative values for pure rendered beef tallow. Not a significant source of added sugars, dietary fiber, vitamin D, calcium, iron, or potassium.
What to do with it.
Sear & fry
Heats to ~420°F without breaking. The clean way to put a hard crust on a steak or fry an egg.
Roast & bake
Coat vegetables or potatoes before they go in. The beef character carries through the heat.
Deep-fry
A high, stable smoke point makes it ideal for fries, wings, and anything that needs a clean fry.
As an ingredient
Fold into pastry, cornbread, or a confit. A spoonful seasons carbon steel and cast iron, too.