How It's Made

The quality of the suet used in our products is top priority.  

Suet, is the kidney fat from cattle.  We render it into tallow which can be utilized in a variety of ways.

We source our tallow from local farms who use regenerative practices.  Grass fed and finished tallow gives the opportunity for the most nutrient dense tallow. 

An animal’s fat stores not only nutrients but also toxins. Buying tallow free of hormones, anti-biotics, chemical washes, etc, allows us the most nutrient density. Since the skin is our body’s largest organ, the quality truly matters.

Tallow comes from the butcher in chunks of fat that need to be rendered. We start by chopping into bits to be ground.
We grind all the suet. It renders quicker and more evenly in tiny pieces.
Tallow needs to be rendered low and slow.  It is stirred often to avoid burning. This long and messy process is done in a commercial kitchen.
When ready, the tallow is strained and filtered through 6 sets of filters. The many trays are moved to the fridge or freezer to cool.
After cooling, the remaining impurities are scraped off the bottom. Then the tallow is cut and put into bags for freezer storage.
Keeping tallow in the freezer extends the shelf life.
Each type of tallow balm is made in small batches. First we melt the tallow. Then we add other oils and cool again.
At this point the tallow is whipped and put into jars.