Love this beef tallow! The only thing I would change is for it not to be in a plastic container. Trying to eliminate seed oils and plastics from my life.

We have ordered a lot of tallow, I am carnivore. Theirs stands hands higher than the rest. Highly recommend them.

I bought this Oct 2020 and I just used the last of it tonight. i don't use this often but I am very impressed that it stayed fresh this long and was still able to use it tonight. I'm definitely going to order more soon. Plus chicks love it. They are always asking me for a spoon full tallow. I'm like, "I got you baby".

Was extremely happy with the tallow.
Unfortunately both containers arrived cracked on the bottom which wouldn't have been a big problem since being winter the cold kept the tallow from leaking out. However I didn't notice the cracks and as the tallow warmed up it leaked out covering my countertop before I noticed the problem. A bit of a mess to clean up and some product was lost. I would advise a close inspection on arrival to avoid this issue. I would order again but maybe only during the colder months to avoid a shipping disaster.

As a French-Belgian transplant is Los Angeles, I'm picky about my fries. Most restaurants do them absolutely wrong, so my only way of enjoying such a staple of northern French cuisine is to make fries at home, with the REAL stuff : beef tallow.
This one doesn't disappoint. First off, the quantity is just the right amount for my deep fryer. The taste is right (maybe a little strong at first, but it subsides after a couple batches), and I'm just about to place my second order after the first one lasted me about 6 months of making fries every other week or so.

Expert advice on making the best fries :
-use RUSSET potatoes. This variety is the closest to the "bintje" variety used to make fries in northern France and Belgium.
- LET THEM SIT in a dark place for 2-3 weeks after you buy them. It's ok if they start getting a little less firm and start growing a couple small roots. Letting them get old does something to their starch/sugar content and prevents the fries from turning brown too fast when frying them.
-Peel, cut into fries about 8mm thick, dump them in a clean sink filled with cold water and a squirt of white vinegar (to remove the starch on the surface). suffle them around and drain them. Put them in a clean towel, wrap it around, and rub the whole thing on a countertop to finish drying them.
-Set your fryer to 300-320F and fry them for 7 mns. Drain and dump in a large bowl to cool a bit.
-Now set the fryer to 375F. Give your fries a good shake ( bruising them will make more nooks and crannies in the surface which will turn into crispy goodness) and put them back in the fryer for about 2-3 mns or until they turn golden and slightly brown at the edges.
-drain, dump in a big boal lined with paper towels, sprinkle a generous pinch of salt over them and shake to distribute it.

...you're welcome. ENJOY !