/ / Rendered Beef Tallow (1 Pint)

Rendered Beef Tallow (1 Pint)

Rendered beef tallow from pasture-raised, grass-fed Midwest cattle. Store frozen; refrigerate after opening or keep at room temperature for up to 3 months.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphates
$15.00 1 pint · lowest price at Iron & Acre
Price and stock checked Oct 31, 2026
Key nutrition facts

Not available yet. We only show numbers printed on the product’s label or its product page, and we couldn’t read them for this product.

Ingredients: Beef tallow
Product details
Shelf lifeUp to 3 months at room temperature; refrigerate after opening
“Handling: store frozen; thaw before use; refrigerate after opening or keep at room temperature for up to 3 months” — the product page
83 / 100
Good Scored automatically
Weighted as fats and oilsHigh confidence · Scored on 11 of 11 inputs, 2 claims verified
Nutrition · counts 25%75
Ingredients · counts 20%100
Processing · counts 20%85
Sourcing · counts 20%78
Transparency · counts 15%78
Why it scores 83
Nutrition 75 · Typical for fats and oils; no added sugar per 100 g (typical values for beef tallow)
Ingredients 100 · Single ingredient: Beef tallow
Processing 85 · Single-ingredient tallow, slow-rendered
Sourcing 78 · The brand states grass-fed, pasture-raised Midwest cattle
Transparency 78 · Complete ingredient list with specific raising and regional claims
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Beef tallow
1 ingredient
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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