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  • What is the storage and shelf life?
    Tallow is a shelf stable product and should be stored in a cool, dry and dark place like the inside of a pantry at temperatures between 18C – 29C (65F – 85F). Shelf life: 12 months (check for off putting or rancid smell) Tallow can be put it in the fridge or freezer to prolong the shelf life, however, the product will become harder and more difficult to spoon out.
  • Is oil separation normal?
    Yes. Tallow contains about 50% saturated fat, 45% monounsaturated fat and 5% polyunsaturated fat. Since different fatty acids have different weight, over time gravity pulls them apart. This will sometimes result in a yellow hue or more liquid consistency. This is completely normal and does not mean the oil is rancid.
  • Do you ship outside of BC?
    Currently we do not ship outside of British Columbia, but stay tuned and join our email list because we are working on federal approval.
  • What is your return/exchange policy?
    Full refund, no questions asked. However, please do not request a refund if you have had the product less than two weeks. We offer such a stellar refund policy because we truly believe in our products and want our customers to give them an honest shot.
  • What is suet?
    Suet is the leaf fat that is found around the kidneys and loin. It has a higher saturated fat content and is harder at room temperature.
  • What and how can you cook with tallow?
    Tallow has a very mild beefy taste and aroma that complements all types of food. It has a high smoke point of 420F so it is perfect for sauteing, baking and frying.
  • Can I reuse my tallow?
    Yes. Simply strain the tallow through a fine stainless steel mesh or cheesecloth into a glass jar. We recommend cleaning a used ALLFAT jar, and saving it for this purpose. Do not mix used oil with new oil. Tallow can be used 2-3 times but depends on what it was cooked with and if there is was any burning. Trust your nose. If it smells bad, throw it out.
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