rindertalg - natürlich von Freyberger
Origin

Shelf life & storage

Our beef frying fat is still available after arrival at your premises or after collection.at least 8 weeks shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

100% rendered beef tallow

Taste & Consistency

Pure, with no additives. Whether for Belgian fries or your beef steak.

Nutrition Facts

Already over 10,000+ customers are convinced of our quality

beef fat - beef tallow

€2,90
€10,36 /kg

Tax included. Shipping calculated at checkout

2 reviews
2 reviews
  • beef tallow from our regional animals
  • omitted
  • ready to fry
variant:large cup (280g)
Pickup available at Freyberger Katzwang Usually ready in 24 hours

beef fat - beef tallow

large cup (280g)

Freyberger Katzwang

Pickup available, usually ready in 24 hours

Katzwanger Hauptstraße 40
90453 Nürnberg
Germany

+49911442709

Freyberger Stammhaus

Pickup available, usually ready in 24 hours

Sperberstraße 99
90461 Nürnberg
Germany

+49911442709
Origin

Shelf life & storage

Our beef frying fat is still available after arrival at your premises or after collection.at least 8 weeks shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Ingredients

100% rendered beef tallow

Taste & Consistency

Pure, with no additives. Whether for Belgian fries or your beef steak.

Nutrition Facts

All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

How to get your order to your home

1. Fresh chilled products
1. Fresh chilled products
2. Packed with cooling pads
2. Packed with cooling pads
3. Express delivery 8am-12pm
3. Express delivery 8am-12pm
What our experts say

Tip from our butcher Enrico

Beef steak or Belgian fries? This makes any steak a success in the pan, especially in terms of flavor!

Enrico
Enrico

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rindertalg - natürlich von Freyberger

How to pan-fry and deep-fry with beef tallow

Beef tallow, i.e., rendered beef fat, truly shines when searing at high heat. Its high smoke point makes it ideal for steaks, fried potatoes, or for deep-frying French fries. Heat the tallow slowly in the pan until it's liquid – this prevents it from burning and allows its subtle, savory aroma to develop. This way, you'll achieve perfect searing results. You'll quickly find the right amount: a teaspoon per serving is usually enough.

Because beef tallow contains many saturated fatty acids, it remains stable even at high temperatures and is better than many vegetable oils. Store it cool and dry between 0 and 4 °C, and it will last at least 8 weeks. Tip: Combine it with a knob of butter if you want additional roasted flavors – or use it like traditional lard on fresh bread. This way, you'll get the best out of your meat. You'll find suitable accompaniments in our Fresh Delicatessen.

What defines true craftsmanship

Beef tallow is more than just cooking fat – it represents an ancient tradition where nothing from the animal is wasted. We only use heifer and ox meat, never young bulls. Our cattle are slaughtered at the Fürth-Burgfarrnbach butcher's abattoir and come from farmers in the Nuremberg region – sometimes we even have personal contact with our fattening farms to continuously improve meat quality and animal welfare. At Freyberger Butchery, we think in generations: We know the origin of our beef, work with selected farms, and carefully render the tallow. This combination of experience and respect for the animal can ultimately be tasted.

For us, it's not about quick mass production, but honest, lasting quality. An animal natural product like beef tallow tells a story of origin, mindfulness, and true butchery craftsmanship – just as it should be. If you share this claim and value reliable standards, you've come to the right place. You'll find the right basis for this in our high-qualitybeef.

Frequently Asked Questions about Beef Tallow

Beef tallow is rendered animal fat from cattle, obtained by slow heating. It is one of the classic cooking fats and is traditionally used in the kitchen as well as in soaps and ointments.

Not quite. Beef fat is the raw starting material, whereas beef tallow is the refined and rendered result. Rendering removes water and protein residues, creating pure tallow with a long shelf life.

Beef tallow primarily consists of saturated fatty acids and oleic acid, an unsaturated fatty acid. Additionally, it provides fat-soluble vitamins such as vitamin A and vitamin E in their natural form.

Yes, beef tallow is particularly good for deep-frying. Due to its high content of saturated fatty acids, it remains heat-stable and gives fries or schnitzels a savory aroma that many vegetable oils do not provide.

Both are animal fats, but beef tallow has a higher melting point and a stronger characteristic flavor. Lard is milder and softer, while tallow remains more stable when frying.

Store beef tallow cool between 0 and 4 °C, dry and protected from light, ideally in a sealed container. This way it will last for at least 8 weeks.

Those who follow a vegan or vegetarian diet should avoid beef tallow, as it is a purely animal-based natural product. For sensitive, acne-prone skin, a small test beforehand is recommended.