When it comes to nose-to-tail butchery, organic fats deserve far more credit than they get. At The Organic Butchery, we’re proud to work with every part of the animal — not just the premium cuts — and that includes the glorious, golden fats that come from well-raised, grass-fed livestock.

Rendered fats like beef tallow, lamb dripping, and organic pork lard are traditional ingredients that have been used for centuries — and for good reason. They’re packed with flavour, naturally stable at high heat, and a brilliant way to make the most of the whole carcass.

Here’s how to bring these beautiful fats into your kitchen.

1. Roast Like You Mean It

There’s a reason your grandma’s roasties hit differently. It was probably the fat. Organic beef dripping or pork lard creates unbeatable crispy edges and deep, savoury flavour. Just preheat the fat in your roasting tray, toss in your spuds, and let the magic happen.

2. Sauté & Fry with Confidence

Unlike many vegetable oils, rendered animal fats have a high smoke point, making them perfect for frying. Whether you're doing a quick stir-fry, searing steaks, or caramelising onions, tallow and lard can take the heat and add richness while they’re at it.

3. Bake Like It’s 1925

Back before margarine took over the shelves, lard was the go-to for pastry — and for good reason. It gives incredible flakiness and that classic, short texture. Try it in savoury pies, pasties, or even biscuits for something truly special.

4. Spread It On

Yes, you read that right. Properly rendered organic fat can be whipped or blended with herbs and garlic to make a savoury spread or cooking base. Think of it like organic butter’s wilder, richer cousin.

5. Feed Your Skin (Seriously)

This might surprise you, but traditional soaps, balms and moisturisers have long used animal fats as their base. Rendered tallow in particular is full of skin-friendly vitamins like A, D, E and K. Organic, grass-fed tallow is about as pure and nutrient-rich as it gets.

6. Season Your Kit

If you’ve got cast iron pans in your kitchen (and you should), use your leftover fat to keep them in top condition. A bit of lard or tallow is perfect for seasoning — it helps create that slick, non-stick surface chefs swear by.

The Organic Difference

Why go organic when it comes to fats? Simple. Animals that are raised on organic pasture, with no antibiotics, GM feed or synthetic chemicals, produce fat that’s purer and more nutrient-dense. It’s better for your body, better for the environment, and a far cry from the industrial by-products found in most commercial cooking fats.

At The Organic Butchery, we render our fats the old-fashioned way — low and slow — to preserve flavour and nutrition. It’s just another way we honour the whole animal and offer you ingredients with real depth.

Want to try for yourself?

SHOP FATS NOW