They tend to be high in Lalic acid, which causes oxidative stress in the body or on tissue. A.k.a. it causes inflammation and tissue damage.

Variation in diet is responsible for the colour of Tallow. Grass fed cows tend to eat hay in the winter months which tends to make the taller colour more yellow. In the spring and summer months, they tend to eat more fresh vegetation, which contains higher quantities a beta carotene. If they are eating flowering plants such as clover, this will contribute to even higher beta carotene levels being stored in their fat. That fat soluble beta carotene is what gives some batches a more yellow coloring.

Grass fed beef tallow has a very similar composition to wax, it hardens and then melts at body temperature. If you find yourself with a batch that has a slight grit to it, hold it in your cupped hands for about 30 seconds.

It will smell beyond bad! Think spoiled milk that has been left in a hot car on the warmest day of the year kinda bad. Properly rendered tallow at room temperature is shelf stable for about a year. If you keep it in the fridge much longer and in the freezer up to about five years! However, that being said if it is exposed to oxygen for a lot prolonged period of time or high temperatures on a constant basis, this will cause it to spoil quickly.

Absolutely! Is somebody who suffers with celiac? You can trust that there will be zero possibility of cross-contamination.

Sometimes during the pouring process as the Mica’s cool, they form clusters as they are attracted to one another, this causes them to form beautiful cells or darker spots.