5 Reasons Our Tallow Fries Hit Different
When it comes to fries, we don’t mess around. Crispy on the outside, soft on the inside, and fried in 100% pure beef tallow — ours aren’t just fries, they’re Fries Without Compromise. Here’s why they stand a cut above the rest.
1. We Don’t Touch Seed Oils — Ever
Most fries today are cooked in highly processed seed oils like canola, soybean, or sunflower. These oils break down under high heat and can leave your fries (and your body) with more than you bargained for. Our beef tallow stays stable, even at high temps, keeping your fries clean and crisp without the chemical aftertaste.
2. The Flavor Is Next-Level
There’s a reason fries used to taste better “back in the day.” They were fried in beef tallow — not the industrial oils we’ve all grown used to. Tallow brings back that rich, golden, nostalgic flavor that plant oils can’t touch. One bite, and you’ll understand why we’re sticking to tradition.
3. Better for You (and Your Gut)
Beef tallow is rich in fat-soluble vitamins (A, D, E, and K) and healthy saturated fats that help your body absorb nutrients and support metabolic health. Unlike seed oils, which are high in unstable polyunsaturated fats (PUFAs), tallow supports balance — not inflammation.
4. Naturally Crispy, Perfectly Golden
Because tallow has a high smoke point and natural stability, it gives fries that crave-worthy crunch every time — no sogginess, no off-flavors, no shortcuts. Just golden perfection.
5. It’s the Way Nature Intended
Our mission is simple: bring real food back to the table. Using beef tallow isn’t a trend — it’s a return to how food was meant to be made. Clean, simple, and naturally delicious.
Fries this good don’t need compromise — or seed oils. Come taste the difference tallow makes.
