Introducing a new line of value-added products hand-crafted onsite from our own farm's products
Our tallow is rendered from beef suet. Suet is the tender fat that surrounds the cow's kidneys. Unlike conventional tallow, grass-fed tallow has a yellow tint from the beta-carotene cows get from grazing on grass. Tallow has a smoking point of 420 to 450. Tallow has a very high melting point and very mild flavor which makes it perfect for all cooking types, from baking to searing. Once thawed, tallow has a shelf life of 12-18 months.
Using Tallow: Traditionally, tallow is primarily used in cooking as either an ingredient or as an oil substitute. Other non-culinary uses include as a salve, or as a conditioner for leather and wood.
- Beef Broth: Roasted beef bones and charred vegetables are covered with water and simmer for 12 hours. This long infusion helps extract all of the proteins, collagen, and fats from the bones. The fat cap on the broth will help the broth keep, once it is thawed. Once the fat cap is broken however, the broth should be used within 3 or 4 days.
- Lamb Broth: Roasted lamb bones are infused twice for 12 hours to give a more concentrated flavor. Broths are all high in protein but Lamb has tryptophan which is an essential amino acid. The lamb broth is twice infused so you may easily cut it with water if you find the flavor is too strong. The fat cap on the broth will help the broth keep, once it is thawed. Once the fat cap is broken however, the broth should be used within 3 or 4 days.
Using Broth: Our broths are unseasoned so that they are more versatile. You may choose to simply heat the broth and infuse it with herbs, use it in a braise, or use in a ramen broth. Broths may be used to thin out sauces or soups without diluting the flavor. Honestly, there is no wrong way to use a broth.
Want to make your own broth? Here’s our process
- Roast bones until very dark
- On flat top char onions, garlic, carrots
- Add bones and charred veggies in large pot along with celery
- Cover completely with water
- Bring to boil and simmer for 8-12 hours
- Skim broth frequently but leave fat
- Strain twice through chinois
- For a more concentrated flavor, roast more bones
- Cover with strained broth and cook another 8-12 hours