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Kelly the Kitchen Kop

The BEST and Healthiest Oil for Frying and Guilt-Free Deliciousness (Plus a Q & A)

139 Comments

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Healthiest Oil for Frying

When you want to use the healthiest oil for frying, what do you get?

Can you guess what the above picture is?

healthiest oil for fryingIt’s beef tallow from grassfed cows, my favorite fat and the healthiest oil for frying, or at least one of them!  (I also love pastured lard and pastured butter to name a couple.)  It’s what has made it possible to deep fry again and enjoy things like onion rings and chicken “nuggets”.  No more worries about how I’m going to feel after eating fried food, or what the fat might be doing to my body.

Here's why it's the healthiest oil for frying:  it contains omega 3’s (which are anti-inflammatory), fat-soluble vitamins, and CLA when it comes from grass-fed cows.  The omega 6:3 ratio is similar to fish!  Remember: real foods tastes best when made with healthy fats too.  🙂

Have you seen this post:  4 Keys to Deep Fried Heaven and Guilt-free Frying!

More about CLA:

CLA is a newly discovered good fat called “conjugated linoleic acid” that may be a potent cancer fighter. In animal studies, very small amounts of CLA have blocked all three stages of cancer: 1) initiation, 2) promotion, and 3) metastasis. Most anti-cancer agents block only one of these stages. What's more, CLA has slowed the growth of an unusually wide variety of tumors, including cancers of the skin, breast, prostate, and colon. (1)

Few people realize that CLA is also found in nature, and this natural form does not have any known negative side effects. The most abundant source of natural CLA is the meat and dairy products of grassfed animals. Research conducted since 1999 shows that grazing animals have from 3-5 times more CLA than animals fattened on grain in a feedlot. Simply switching from grainfed to grassfed products can greatly increase your intake of CLA. (4)  Source

Where to get the healthiest oil for frying…

Buying this beef tallow online is even less expensive than rendering it yourself!  (Or here's the Beef tallow in a smaller tub, which is still a good deal.)

Did you know this is what McDonalds used to cook their fries in before healthy fats were demonized?

I recently priced it out:

  • I bought 2.5 pounds of beef fat from our local farmer at $4.11/pound.  After rendering, it made 5.5 cups (44 oz.) of beef tallow, which comes to 23 cents/oz.  The time before I got a little more and it came out to 21 cents/oz.  So we’ll say it averages at about 22 cents/oz.
  • But get this:  this large tub of tallow works out to be only 19 cents/ounce.  Update October, 2017, now it's 18 cents/ounce!   (Or again, click here if you just want the smaller size.)  beef-tallow

The smaller size does cost more than rendering it yourself, but since the big tub stores well in the freezer, why not get that and split it with friends?  Or split it into smaller containers before throwing into your own freezer?!

Rendering your beef fat isn’t difficult (read how here) but it’s gross and sticky and smelly, and the batches seem to take forever to boil down.

Read about that rendering fiasco here.  This last time it took a week. Don’t ask me why, my batch before that took only a couple days.  OK, maybe it was because I didn’t want to cut it all up small like I did last time, but that was so disgusting.  I know, I said to put on your big girl panties and just do it, but it wasn’t JUST that it was gross and sticky, it also took for EVER to get all the gunky pieces out.  I’m so excited that I won’t have to render beef fat again – it’s not very often that buying something ready-to-use is cheaper than doing it yourself!

A couple questions about tallow, the healthiest oil for frying, for John at U.S. Wellness Meats:

1.  Does tallow need to be refrigerated or frozen?

We suggest you convey it to smaller containers upon arrival and keep one out and freeze the balance for smarter long term storage.  If you use a high volume, you can take from the large container at room temperature.  The product will oxidize from the surface.

2.  Are you saying we shouldn't use the top layer after it's been stored?  Is this only for room temp tallow or for frozen tallow, too?

There is no effect on frozen tallow. If it is sitting on the kitchen counter, the top 1/4 inch will turn color as it is exposed to oxygen.  You simply scrape that off and get down to a fresh white layer.  If you use off of the container daily, you will not see the oxidation. Keep in mind our pioneering ancestors did not have refrigeration.

3.  Does it need to be stored in an airtight container?

No, regular seal-top-type containers will work fine.

4.  How many times do you recommend that it can be safely reused?

I reuse mine 3-4 times, but don't have any research to show how many times is “OK”, and what exactly happens when it “goes bad”…?  The food safety rule is “never”, but our pioneer ancestors sure did.  Use your own judgment based on your own experience.

Get this healthiest oil for frying, so you too can enjoy guilt-free frying again!

Side note:  Have you ever wanted to try a TO YOUR DOOR meal service for crazy busy days?

I finally found one that I can recommend (I'm sort of picky ya know), just click here to check it out.  It all comes in a box (with an ice pack for the meats) and it's actually pretty affordable especially compared to eating out, and even more when you consider the food is higher quality than any restaurants, since it's rare to find one that has pastured meats and organic ingredients!  It only takes 30 minutes or less of prep work before you eat, but there's no shopping, no planning, just pick out your meals online that look good to you (the two we got were really tasty!), then just spend a very few minutes in the kitchen and you're done.  Click here to learn more.

Or just get some meal planning help!

meal plans 500Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you.  NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot!  You can read over my review here.

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Comments

    • Hi Meera!

      I assume you mean for deep frying (for regular frying you could use butter or ghee), so you could use organic peanut oil in small amounts, but it’s high in omega-6 fats which are not good for you if you have too much, and not as nutritious as as a pastured animal fat, FYI. If you don’t go over 400* or so (because of its smoke point), you could use this refined coconut oil: https://kellythekitchenkop.com/refined-coconut-oil.

      Hope that helps!

      Kelly

      Reply

  2. Are tallow and lard the same thing? If not, is lard good for deep frying? I’ve had some for ages but don’t know what to do with it!

    Reply

    • Hi Laura,
      Tallow is beef fat & lard is pork fat but both are good for deep frying!
      Also a lot of people say that lard is great for making baked goods like pie crusts & biscuits, that’s what most of our great grandparents used! 🙂
      Kelly

      Reply

  3. Does the stuff you buy have a distinct “beefy” taste and smell? I rendered my own for a while (from grass-fed cows) and just couldn’t handle it.

    Reply

    • It has a bit of a beefy taste I guess, but not overpoweringly so, I think it’s really tasty. As you know, real food isn’t always the same like as if it’s coming off a factory line, so maybe try again from a different source Kimberly Dickson?

      Reply

    • Melissa Utte I don’t use coconut oil for deep frying, but love it in general and use it in other ways! https://kellythekitchenkop.com/spoonful-of-coconut-oil/

      Reply

  5. We kept our cooking fat (here in Australia it was either rendered mutton/hogget/lamb fat (sheep fat!) or beef fat) in a glazed ceramic ‘dripping’ jar, usually kept at the side of the cooker for ready use. We didn’t do ‘deep frying’ – even chips (french fries) were shallow fried and turned – then kept hot in the oven, draining on stale bread slices (no kitchen towels then, either). The fat was re-used – we rendered it when it got a bit ‘dirty’, scraped the messy bits off the bottom of the newly set block, and started again. Usually the fat was used twice, 3 times at most, and then the chooks got it. We didn’t have an electric refrigerator at the time – we had an ‘ice chest’ which worked really well but was only the capacity of a bar fridge!

    Reply

    • Gina McIver Chickens – we Aussies call backyard chickens (in fact all chickens really) chooks – unless they are babies, then they are chicks or chickens, little girls before they lay are pullets, and when they grow up they are hens or chooks; roosters are either cockerels (young fellas) and roosters, roos; and the general group noun is ‘chook’ – e.g., I’m going to feed the chooks now; ‘We are having a roast chook for dinner.’ Strangely, when a chook is jointed we call the joints chicken – ‘chicken drumsticks’, chicken thighs, etc. We are a weird mob down here!

      Reply

  7. Hey Kevin, I’m glad to hear from a husband who *likes* the changes after their wife began reading my blog! 🙂

    Kelly

    Reply

  8. I did 1 entry and followed the link for the giveaway.

    My wife loves your blog, it has been an amazing tool for our family, thank you kindly…

    Reply

  9. hi,
    love your blog… i’m a lurker, a fairly newbie, former raw vegan turned totally nurishing traditions and will be starting gaps intro next week. i sure would love all that gorgeous tallow for my program!
    i just ordered some food from us wellnes a couple weeks ago. yummiest braunsweiger ever!
    i did one entry -followed the link and entered the giveaway.
    thanks, sheri

    Reply

  11. I’d love to win! I entered, e-mailed 5 friends with link to page, and signed up for e-mail updates.

    Judy

    Reply

  13. Wow!!! We were hoping to get some tallow recently but it didn’t work out :(… So, we were excited to see this. Now we can have those french fries we’ve been waiting for.

    1. Entered the giveaway at U.S. Wellness Meats
    2. Posted about the giveaway on our blog…. https://skellyfamilyjournal.blogspot.com/2009/11/beef-tallow-giveaway.html
    3. I get your email updates
    4. Already follow you on twitter and tweeted the giveaway
    5. Already friends on FB and shared about the giveaway
    6. Emailed 5 friends

    Reply

  14. I’d love to win this wonderful fat! I entered, blogged about it, subscribed to your RSS feed, have been a follower on Twitter for some time, and stumbled this entry.

    David

    Reply

  16. OK, Took Kyle’s lead there and signed up for Stumble just for this contest. I think I have Stumbled this…I clicked the button anyways!

    Reply

  17. Alright, I got a new stumble account, just so I could stumble this (for some reason it kind of confused me).
    1 – entered at the site
    2 – tweeted about it
    3 – did the facebook one
    4 – stumbled it
    5 – signed up for updates
    Thanks! 🙂

    Reply

  18. Well, I don’t tweet or facebook or link or blog, but I sure would love to cook with this prize!!! I’ll have to take my chances with one lucky entry! So while I may not have the technological prowess of some other entrants, my fingers and toes are flexible enough to ALL be crossed.
    Thanks for the chance!

    Reply

  19. WOOHOO! Awesome giveaway.

    I filled out the form.
    I tweeted you.
    I linked to you in a post.
    I already subscribe.

    PHEW! I’m tired. 😉

    Reply

  21. Entered contest.
    Already subbed to email updates.
    Already friended on Facebook.
    Already follow on Twitter.
    Emailed five plus friends about give away!

    WOOHOO! Keep up the good work KKK!

    Reply

  22. Kim,
    Stumble is another social networking thing – if enough people “Stumble” you, it can bring a lot of traffic! Google it and you can download the toolbar so you can stumble posts when you like them. 🙂

    Reply

  25. Awesome! I love all the response! who knew there were so many fat-lovin girls?!

    I added you as a facebook friend, and posted it to my page, and subscribed to your blog

    Reply

  26. Awesome! I love all the response! who knew there were so many fat-lovin girls?!

    I added you as a facebook friend, and posted it to my page.

    Reply

  27. Hi Kelly – this looks great. I subscribed in google reader (1), entered on the site (1), and now follow you on Twitter and tweeted about the giveaway (1) for a total of 3 entries. Thanks!!

    Reply

  28. 1. did it

    3. Signed up for my email updates or RSS feed
    4. Following you on Twitter and tweeted about the giveaway.
    5. Did this too – Friend me on Facebook and post about the giveaway on your Facebook status.
    6. Email 5 friends about the giveaway, did this
    7. Stumble this post and comment telling me that you did, signed up for this trying to figure out how to stumble it, but I will get it done.
    Thanks, I am so hoping to win this, we love our beef fat!

    Reply

  30. I’d really love to try this stuff. It sounds fabulous.
    I :
    1. entered the giveaway,
    2. signed up for your email updates,
    3. am now following you on Twitter and tweeted the contest and the URL to this page,
    4. friended you on Facebook, posted about the giveaway on my Facebook status, and included the URL to this page in my status update.
    5. emailed 5 friends about this giveaway and included the URL to this page
    6. and Stumbled this post.

    For a grand total of six entries. Did I say that I really want to win?

    Reply

  31. Hi Kelly, When I read this post I actually had my US Wellness meats shopping cart open in another window. I had 3 small tallows in my cart so winning this would be fabulous. I entered the contest and I’ve already signed up for email updates long ago. I blogged about the contest and stumbled this post. I also emailed 5 others to spread the word.

    Reply

  32. I’ve put on my “big girl panties” 😉 and entered here, friended you and Facebook and reposted a link to here on FB, and blogged about your giveaway at https://commonsensehomesteading.blogspot.com/2009/11/beefy-goodness.html.

    Reply

  33. I entered! Already have you on my RSS feed, Facebook friends list and now I am following you on Twitter. About to email friends 🙂

    Reply

  39. I enter the contest and subscribed to your blog. This looks really interesting! I’ve been using coconut oil and olive oil and would love to branch out a bit more. If for some chance I actually win, could you please give me a few more days to get back to you? My father in law passed away a few weeks ago and the service is November 12 out of state. We will be traveling and I won’t have accesss to a computer until at least the 16th. I normally wouldn’t sign up under these circumstances, but this is such a great giveaway. Thanks.

    Reply

  41. I recently added you on Twitter and tweeted about the giveaway. Please add to my previous 2 entries posted on 10/31. Thanks!

    Reply

  43. Hi Kelly – don’t know if I’ve ever commented before, but I read your blog all the time. I just entered the contest, and I friended you on Facebook. Thanks for doing this – you rock!

    Reply

  45. Hi, here are my points:
    1. Entered at your site
    2. Subscribed to your email subscription
    3. Tweeted and follow you
    4. Facebook friend’d you
    5. Stumbled across your site
    6. Sent link to 5 email friends
    7. Added you to my blog post

    Reply

  46. JoAnna,

    Here’s what I found at Wikipedia:

    Lard can be obtained from any part of the pig as long as there is a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the “flare” visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is treasured for its ability to produce flaky, moist pie crusts. The next highest grade of lard is obtained from fatback, the hard subcutaneous fat between the back skin and muscle of the pig. The lowest grade (for purposes of rendering into lard) is obtained from the soft caul fat surrounding digestive organs, such as small intestines, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of p

    Reply

  51. I entered, tweeted, facebooked and stumbled your site. Great stuff! When I get a second I’ll post a note on my blog. I am way behind in my entries there, but will be catching up this week. FIGHT ON!!!

    Reply

  52. I entered the contest, I followed on twitter & retweeted, I friended on facebook and posted the link, I sent email to 5 friends, I stumbled and I subscribed to email updates.

    Reply

  53. I entered the contest, I followed on twitter & retweeted, I friended you on facebook and posted the link, I sent email to 5 friends, I stumbled and I subscribed to email updates.

    Reply

  56. I friended you on Facebook and put the link up there. Told my kids if they couldn’t imagine using tallow, enter anyway and they might win my Christmas gift! lol

    Reply

  60. Wonderful giveaway, though my MIL will think I’ve really lost it! I entered at the website and am already subscribed through bloglines.

    Reply

  62. Hi Kelly,

    I did #1, I blogged about this https://modernalternativemama.blogspot.com/2009/10/review-of-food-inc.html, I friended you on Facebook and mentioned it in my status, and I also subscribe to you already.

    So, that should be 4 entries! Thanks.

    Reply

  63. Yum! We’ve been rendering our own but this would be much easier, as we just had baby #4!
    I signed up for the giveaway over there, and I am a subscriber over here!

    Reply

  64. Hi, Kelly, I signed up for the giveaway at US Wellness Meats and since I don’t have a facebook page my daughter Heather signed us up for the drawing on her page . She added you as a friend and posted about the drawing.

    Reply

  66. I would love this tallow! I have a local source for lard, but can’t find tallow anywhere. I tried to get my own fat to render when I bought my portion of the cow, but I couldn’t even get it that way. Pick me, pick me! (I’m a subscriber, too).

    Reply

  68. hello! thank you for this lovely oportunity!

    1. i entered at site
    2. i friend’d you and posted the link in my fb status
    3. i subscribed to your RSS
    4. i stumbled upon
    5. i emailed 5 friends (the first time i’ve ever done so for a contest!)
    6. i blogged at https://jayshiddenideas.xanga.com/weblogpreview

    thankssssssss!!!! type I diabetic really crossing his fingers!

    Reply

  69. Hey Kelly, I agree that rendering your own can be a pain, but it’s the only way I’ve gone, so far. I got a bunch of pork fat for cheap from my meat guy, cut it into big chunks, then ran it through my food processor (with the S blade). It was super gross and looked like–get this–peppermint ice cream. But it was pureed when it went into the stock pot and rendered very quickly.

    Reply

  71. Hi Kelly, what an exciting contest. Here’s my link.
    https://accordingtothemom.blogspot.com/2009/10/cooking-with-beef-tallow.html

    Reply

  73. 1. entered at site
    2. tweeted and follow you
    3. Fb’d and friend you
    4. blogged here: https://www.kitchenstewardship.com/2009/10/29/october-fest-carnival-of-super-foods-healthy-fat-recipes/
    5. stumbled
    6. I subscribe
    7. emailed friends

    Reply

  74. I blogged about your link –
    https://allthingshealth.wordpress.com/2009/10/30/october-links/

    I already subscribe to your blog in a RSS reader.

    I also just friended you on Facebook.

    Thanks!

    Reply

  77. Let’s see if I did this right.

    Entering the contest is one.

    Adding you to my facebook is two. https://www.facebook.com/kitchenkop?ref=name#/SandraMort?ref=profile is the link to my page.

    Signed up for your RSS feed on my google reader is three? Not sure how to prove it, though.

    Emailing five friends… hang on… that’s four…

    I don’t stumble or follow anyone on twitter, that would have been five and six, but I don’t get those. But what’s number seven? Oh, blogging… hang on… https://smartchicksrule.livejournal.com/32728.html

    There we go, five! 🙂 Thanks!!!

    Reply

  79. I already get your wonderful emails, I tweeted, I facebooked, I of course clicked the link.

    Also, I blogged here:https://joyfulmelody519.blogspot.com/2009/10/g-g-giveaway-kitchen-kop.html

    And I stumbled you 🙂

    Reply

  80. OK! I entered on the giveaway page. I blogged about it and linked back to you. I already subscribe to your updates via Google Reader. I follow you on Twitter and I just retweeted. I’m a friend on Facebook and my Twitter will post on Facebook too. So excited!

    Reply

  81. I did the first one, already subscribe to your emails, friended you of FB, and emailed friends:) Thanks so much for this contest.

    Reply

  82. What a great contest! I entered on the US Wellness Meats web site, followed and tweeted, which also simultaneously FB status updated… thanks!

    Reply

  83. Hmmm…well, I already subscribe…but I DID share you in my blog’s sidebar under my “assigned reading” section.

    Thanks for this! I am so happy to know of an affordable source of this type of fat. I’ve been wanting to venture out beyond coconut oil…

    Reply

  86. Thanks for hosting this giveaway!

    I already subscribe to your RSS feed on my google homepage, I just friended you on facebook & updated my status, and I emailed 5 friends about it. I’m about to blab about it on the forum I frequent daily in the whole foods section – I don’t know if that will count for anything, but all the mamas there will love to enter! So if you see a bunch of first time visitors hop on over from thebabywearer.com you’ll know I sent them. 🙂

    Reply

  87. Hi Kelly! I friended you on FB, e-mailed 5 friends and and already subscribe to your RSS feed. Oooooooooh I hope I win!! 🙂
    Love love love the blog – keep up the good work!

    Reply

  88. I don’t know how to do all the entries. I’m just not that smart.

    I ordered some beef fat from my local farm. I will render it next week. I just finished the last of my beef tallow last night when I made some yummy fried potatoes. I didn’t have to think about reusing it because the potatoes soaked up all the tallow and we just ate it. Hmmm, maybe this isn’t normal. Oh, well. On second thought, I guess it’s normal since I didn’t make fries and used only 6/7 tablespoons to make the fried potatoes. I’m simply rambling. I need to find something to do…

    Reply

  90. Hi, Kelly! Great give-away! =)

    I entered, blogged about it, already RSS follow you, twitter mention/follow, facebook post, emailed 5 friends, and stumbled it too!

    Thanks!!

    Dawn

    Reply

  93. Thanks to my friend for telling me about your blog today!! I entered via #1, then blogged about it here https://johnsonfamily-vancouver.blogspot.com/2009/10/tallow.html, signed up for the RSS feed, Retweeted the link, and friend requested/posted contest to my facebook page. Yeah!

    Reply

  95. Woohoo!! I would love to win a bucket o fat! But I do have to say that I can’t get much cheaper than an organic grass fed beef farm giving me 12 lbs of fat for free that I rendered myself. Course that was a one time deal.

    Reply

  96. I just made sure I was signed up for your email list, followed and RT’ed on Twitter, hit you up on facebook and did a status update, stumbled you up, and linked you on my blog. https://homebreweddiscontent.blogspot.com

    Thanks for such a great giveaway!
    My Q is do you just do small batch frys of things or do you put the tallow in a deep fat fryer and leave it there (straining it occasionally like a commercial fryer)?
    Thanks again!

    Reply

  97. Hope I win! I love tallow fries! So… I’ve entered the competition, friended you on FB and posted about it, signed up for blog updates, follow you on twitter and retweeted, and emailed 5 friends. 5 entries!

    Thanks for all of the great information!

    Reply

  98. Hello – I entered the contest on the US Wellness site, I posted an update on facebook and friended you, and I am sending out emails to 5 friends.
    I need the tallow for Thanksgiving pies!

    Reply

  99. Oh my goodness what an amazing giveaway! I’ve never actually cooked w/ tallow before but have been wanting to order some! This would such a blessing for our family! So I have entered the giveaway, friended you on FB, posted about this on FB, followed you on Twitter, retweeted, emailed 5 friends, and signed up to receive your blog updates. So I think that should be 5 entries. Thanks so much!

    Reply

  100. I’m on your RSS feed.
    I linked to this in my facebook status.
    I tweeted.

    Thanks for linking to this great giveaway! We just had great fried chicken in home-rendered, grass-fed tallow, but I would love to try US Wellness Meats tallow.

    Reply

  101. Oh Kelly, I am excited about this contest!

    I just sent you a Facebook friend request,
    I just updated my status to advertise the contest,
    I just blogged about it: https://preparetoeat.blogspot.com/2009/10/bucket-of-fat-give-away.html
    and, of course, I already subscribe to your feed.

    Dreaming of flaky pie crust now….

    Reply

  102. Oh! I didn’t realize if we already subbed, that would count. I have had you in my bloglines for a little while. 🙂

    Reply

  103. Entry #1: I entered at the link

    Entry #2: I already subscribe

    Entry #3: I e-mailed the link to 5 friends (and promised to share with them if I get it!)

    Thanks! Beth

    Reply

  104. Wow, so many comments already – you guys are so stinkin’ fun! I love it when others are freaks over things like BEEF FAT as much as I am. 🙂

    Keep in mind if you don’t win that you could always go in with friends for the big one, or buy the small one OR you *could* render it yourself. You can’t just go without french fries, onion rings, fried fish or whatever you want to make!

    Soli, no more coupon code, but after the contest is done I think there will be a coupon for those that didn’t win (not positive yet), so you may want to wait to place your order.

    Kelly

    Reply

  109. I’ve wanted to order this for the longest time, just havent had the funds! Here’s hoping…

    So I’ve done everything I could above to enter with the exception of #6. Here’s my blog post (I don’t blog much!) https://faithmariehappenings.blogspot.com/2009/10/mom-wants-to-win-this.html

    That’s 6 entries… Thanks for the chance!

    Reply

  114. Thanks for the chance to win this awesome giveaway! I did #1, I get your RSS feed through blogger (#3), I am your FB friend and I posted about the giveaway on FB (#5).

    Reply

  116. Added you as a friend on Facebook and posted your link there. Entered via your link to the Wellness page as well. Great giveaway!

    Reply

  117. I subscribe to your RSS reader. Thanks for all the work you do in helping me learn how to eat healthier and feed my family so much better so they aren’t in the position that I am when they get this age!

    Reply

  119. I emailed five people, added your link to my facebook what am I thinking page (alreay friends), already am a subscriber to your RSS, went to the Wellness page and signed up. Thanks for the opportunity.

    Reply

  120. I friended you on Facebook, subscibed by email and sent out 5 emails to friends with links.

    Thanks for all the valuable information. 🙂

    Reply

  123. LOL! Kel, I just wanted to let you know that I laughed out loud when I read your post — “honking” and “big girl panties”!

    Reply

  124. I would love to enter this. Number 1 has no link even though javascript is enabled and no ad-blocker. So, not sure what else to do, except let you know that I’ve subscribed to your feed. Can I get at least one entry for that???

    Reply

  127. 1 is done. Already follow the rss and have you friended on twitter and fb. Working on more.

    I’m actually hoping to put in an order from US Wellness meats soon. Do you still have a promo for first orders going with them?

    Reply

  128. Ooooh, nice giveaway! Good information in the post, too.

    I’ve entered on the US Wellness site.

    I subscribe to your blog, I follow you on twitter, and I’m your friend on FB.

    Thanks, Kelly!!

    Reply

  129. Thanks for the info on storage!! I actually ordered this product last month, and wasn’t sure how to store it. It took FOREVER, and a LOT of work to get that lid off… my poor husband. 🙂 It’s sitting on the floor of my pantry closet now, but I’m going to aliquot it and freeze it now that I’ve read this.

    I made french fries, and they are sooooooooo good!!! I strained the used tallow through a paper towel, and will reuse it a few more times.

    On a final note, US Wellness has the most excellent customer service! I had the wrong products shipped to me, and received a credit, while keeping the wrong product. Then the exact same thing happened again, twice in a row. They are letting me keep the wrong items again, and have immediately shipped the correct products this time, instead of issuing the credit. Plus they have assured me that they are working to avoid this issue in the future. I have received such crappy customer service so often, that this was experience was awesome! So I’m not trying to scare anyone from ordering, but commending their commitment to keeping their customers happy! Plus, we have absolutely LOVED everthing we’ve purchased from them… very high quality products!

    Reply

  132. Ooh, this is GREAT giveaway! I did #1, already subscribe to your RSS feed, just friended you on Facebook, and emailed 5 friends.

    Reply

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