Beef tallow — rendered from beef suet — is making a powerful comeback in natural wellness. Once a kitchen and apothecary staple, this nutrient-dense fat is now prized by Australian soap makers, skincare formulators, and ancestral diet enthusiasts. Sourced from grass-fed cattle, it’s rich in vitamins A, D, E, K, and CLA — with a fatty acid profile nearly identical to human skin.

What is Beef Tallow?

100% rendered beef fat from kidney suet. When triple-filtered and deodorised, it becomes a smooth, creamy, shelf-stable solid at room temperature (melts ~40°C).

Key Nutritional Profile (per 100 g)

• Vitamin E: 2.7 mg (antioxidant)
• Vitamin D: Trace (bone health)
• CLA: 2–5% (anti-inflammatory)
• Stearic Acid: 25% (skin barrier support)

Why Use Beef Tallow in Cosmetics & Soap?

🧼 Soap Making

Produces hard, long-lasting bars with creamy lather. Use 30–70% in formula for conditioning and stability.

🌿 Balms & Body Butters

Deeply penetrates — non-comedogenic despite richness. Ideal for eczema, cracks, winter skin.

💄 Lip Balms

Creates protective, healing barrier. Add beeswax + essential oils.

🧴 Face Creams

Mimics skin’s sebum — balances oil production. Use in night creams.

👶 Baby Care

Non-toxic, hypoallergenic — perfect for nappy rash salve.

How to Store Beef Tallow

• Pantry: 12–18 months in airtight glass
• Fridge: 2 years
• Freezer: 3+ years (portion in ice cube trays)

DIY Products You Can Make

• Cold process tallow soap (70% tallow, 30% coconut)
• Whipped tallow balm (tallow + jojoba + lavender)
• Lip balm (tallow + beeswax + peppermint)
• Healing salve (tallow + calendula + tea tree)
• Beard balm (tallow + cedarwood + rosemary)

Cooking with Beef Tallow

Smoke point: 200°C — ideal for frying, roasting, pastries.

• Seed oil-free
• Rich umami flavour
• High in stable saturated fats