Why we cook in 100% grass-fed beef tallow
I’ve always loved fried chicken.
But I’ve never been a fan of how most restaurants make it.
At some point, I started paying more attention to what was actually going into the food I was eating. I looked at the oils, the ingredients, the shortcuts, and the way so many restaurants had slowly moved away from cooking the way people used to.
And I kept coming back to one question:
Why can’t you get really good fried chicken made with ingredients you actually feel good about eating?
That became the idea behind Tallow.
I wanted to build a restaurant that went back to the basics. Chicken. Potatoes. Real ingredients. Scratch-made sauces. And a cooking fat that actually made the food taste better.
That’s when I decided we were going to fry in beef tallow.
Not because it sounded cool. And honestly, when we first started, I didn’t know if people would even care.
But once we started cooking in it, I knew we had something.
The flavor was different.
The chicken had this deep, savory richness. The crust got incredibly crisp. And our fries developed a flavor that you just don’t get from ordinary frying oil.
So we stuck with it.
Today, everything we fry is cooked in 100% grass-fed beef tallow.
We make our sauces from scratch. We take our chicken seriously. We double-fry our fries. And we try to make as much as we can ourselves because I believe food is better when you actually care about how it’s made.
Tallow isn’t supposed to be complicated.
It’s supposed to be really good food made the right way.
I’m not trying to reinvent fried chicken.
I’m trying to make the kind of fried chicken that makes you stop after the first bite and say,
“Damn. This is really good.”
That’s why I started Tallow.