Beef tallow is beef fat (bear with me!) — specifically suet, the most nutrient-dense fat surrounding the kidneys of a cow — rendered and purified to create a clean, nutrient-dense product that can be used for skincare; it is non-toxic, reparative, versatile, shelf-stable, and nearly odorless, making it a product every body can benefit from!

Grass-fed and finished beef tallow contains vitamins A, D, E, K and B12, omega-3 fatty acids, and is high in conjugated linoleic acid (CLA), giving it natural anti-inflammatory, antioxidant, antimicrobial properties, and more, making it a nutrient-dense powerhouse for our bodies. It won’t clog pores due to its similar composition to our own oils / lipids, and for this reason, it is readily welcomed by our bodies.

Thanks to tallow’s nutrient-dense properties, many experience improvements to skin conditions like dryness, cracking, acne, eczema, psoriasis, diaper rash, cradle cap, burns, scarring, rashes, and desired improvements in elasticity, wound healing, skin clarification, the list really does go on. It’s so versatile – there isn’t much tallow can’t help!

Whip is perfect for general, all-over body use, even with skin concerns; it’s easy to spread a thin layer and quickly absorbs to feed your skin all the great nutrients. Balm is a thicker product made for pesky areas where you want more of a protective barrier; in creases where clothing rubs, on gnarly diaper rash, or on a stubborn patch of acne or eczema where you want to smother the nutrients on.

Tallow is very sensitive to temperature. It has a low melting point, so you’ll find that your product melts left somewhere around 85 degrees Fahrenheit. Don’t fret — it won’t spoil, so simply stick it in the fridge or freezer (cooling it rapidly helps avoid a grainy texture once firm), and it’ll be good as new. For whips, as they begin to firm, you can re-whip them with a kitchen mixer to get the light, fluffy consistency you love.

On the other hand, your product will get hard at lower temperatures, so bring it to a warmer room to soften or warm some in your hands to more easily spread it over your body.

Beef suet is known for NOT tasting or smelling like beef, and through the rendering and purification stages, much of the natural odor does disappear. Because it’s grass-fed and finished, the final tallow product sometimes has an “earthy” smell. Some describe it as “sweet dirt” or folliage, some say it smells like icing, and some can’t quite put their finger on it…but it isn’t beefy or rancid, just a sign of high levels of naturally-occurring nutrients. :)