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  • For Baking

    Meet your baking secret weapon: leaf lard. Mild, clean-tasting, and nearly neutral in flavor. It creates perfect air pockets in your dough, yielding a pie crust that flakes and shatters every time.

    Leaf Lard 

  • For High Heat

    100% grass-fed beef tallow. It sits at the top of the smoke point chart at 400°F, unlocking the kind of heavy browning and proper crust that oils simply can't achieve. The fat that makes a steak taste like a steak.

    Beef Tallow 

  • For Roasting

    Duck fat from small Northeast family farms. It hits the sweet spot between high heat tolerance and rich, nutty depth. Toss with potatoes and roast for that legendary bistro-style crunch.

    Duck Fat 

  • For Soups & Sautes

    Pasture-raised chicken fat from New York farms. It melts instantly in a hot pan, carrying deep umami right into your aromatics. Just add a spoonful to give weeknight risottos, roasted veggies, or pan sauces a rich, slow-simmered flavor.

    Chicken Fat 
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Why should I use animal fats in cooking?

The fat you cook with shapes the flavor of everything in your pan. When neutral oils add nothing and butter can't hold up to high heat, pasture-raised animal fats get the job done and unlock a depth of flavor they just can't touch.

Each fat in our line does something different. Leaf lard is perfect for pastry. 100% grass-fed beef tallow and duck fat will be your new go-tos for high-heat cooking. Chicken fat for soups and sautes, or straight from the fridge spread on a slice of toast. Match the fat to the job! The recipes below show how.

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How to Use

Sear & Roast

Ditch the smoking oil. Pasture-raised beef tallow and duck fat handle high heat flawlessly. Add a spoonful to a hot pan to sear steaks or roast potatoes, guaranteeing a savory, golden crust that locks in flavor.

Bake & Fry

Trade standard baking fats for pure, pasture-raised 100% leaf lard. Its naturally high melting point is a baker's best-kept secret, effortlessly unlocking the kind of flaky, golden pastry that makes a recipe unforgettable.

Finish & Build Flavor

Start your next soup or saute with a spoonful of pasture-raised chicken fat. It melts instantly over low heat, seamlessly carrying real umami straight into the base of your dish.

Pair any fat with our demi-glace to build a complete pan sauce from the drippings!

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Know Your Smoke Points

Based on what you're cooking, picking the right fat can make the difference! Beef tallow leads at 400°F for heavy searing. Leaf lard and duck fat sit at 375°F for roasting and baking. Chicken fat works best at 350°F, where its savory depth can integrate into soups and sautes. Match the fat to the job.

  • The Sear Changed Everything

    "I used to burn through olive oil trying to get a crust on my steaks. First time I used this tallow, the sear was restaurant-level and my smoke alarm didn't go off. My husband asked what I did differently. It was just the fat."

    - Sarah M.

  • Potatoes Will Never Be the Same

    "I roasted potatoes in duck fat for Thanksgiving and my mother-in-law asked for the recipe. They were golden, shatteringly crispy, and I literally just tossed them in a spoonful of fat and salt. Easiest win I've ever had in the kitchen."


    - James K.

  • Soup That Tastes Like It Took All Day

    "I stirred a spoonful into my chicken noodle soup on a weeknight and my kids thought I'd been cooking for hours. It adds this deep, savory
    backbone that bouillon cubes never came close to. I keep a jar in the fridge at all times now."


    - Rachel T.

Flavor with Purpose

We’re Amanda & Brent, a husband-and-wife duo obsessed with flavor, family, and sharing a table.

Our love story started over oxtail ragù, beef heart tartare, and endless Anthony Bourdain episodes. Today we turn overlooked cuts into crave-worthy staples that make dinner delicious — and support regenerative farms.

Mission Statement

Our products start with animals raised on small family farms committed to regenerative practices. For that system to succeed, every bone, organ, and trimming must earn its keep — and we make that happen.

Fresh Quality

Shelf-stable for 2 years unopened. No refrigeration needed until you crack the jar. Simple ingredients, nothing artificial added.

One ingredient, nothing added.

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