05/06/2026
One of the questions I get asked most often is:
“How do your tallow products not smell like beef?”
The answer is simple: a very time-intensive rendering and purification process.
I start with only high-quality suet — the hard fat surrounding the organs — sourced from local farmers. Each piece is carefully inspected by hand, and any portions containing meat or impurities are removed before the suet is finely chopped and slowly rendered in a crockpot for about 8 hours.
Once fully rendered into tallow, it is strained through cloth and cooled overnight. The next day, the hardened tallow is removed from the bowl, and any remaining sediment is carefully scraped from the bottom. It is then melted a second time to remove excess moisture, which helps create a clean, shelf-stable product with a long lifespan.
After another round of straining and cooling, the tallow is measured for each whipped batch. By this point, the natural scent is already extremely mild. The tallow is then slowly melted again with nourishing oils and beeswax before herbs are added for infusion.
The herbal infusion process lasts approximately 24 hours on low heat before the mixture is strained one final time. To achieve the whipped texture, the tallow is carefully cooled and whipped in stages until it reaches a light, creamy consistency.
The end result is a clean, luxurious product that smells like fresh lavender, vanilla, or calendula — not beef.
While this process is far more time-intensive and costly than simply throwing every piece of suet or trim fat in, maintaining this level of quality and craftsmanship is incredibly important to me.