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  • Three jars of different types of fat on a light surface with a soft shadow
  • Three jars of different fats on a light surface with a neutral background
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Offcuts Kitchen

The Render Trio: Tallow, Chicken Fat, Duck Fat

The Render Trio: Tallow, Chicken Fat, Duck Fat

  • Pasture Raised
  • Supports Small Farms
  • Free Shipping 2+ Jars!

Most kitchens run on one fat. Olive oil for everything, butter when it matters. But animal fats do things oil can't. Tallow sears a steak with a crust that holds. Chicken fat turns a simple saute into something savory and golden. Duck fat makes roasted potatoes shatter at the first bite. Each one has a job, and each one does it better than the all-purpose bottle next to your stove.

The Render Trio puts all three in one box. 100% grass-fed beef tallow for high-heat searing and frying. Pasture-raised chicken fat from New York farms for soups, vegetables, and rice. Duck fat from Northeast family farms for roasting and confit. Every jar is slow-rendered in small batches with nothing added. One ingredient per jar. That's it.

We lead with flavor and let our sourcing practices serve as the proof. By putting every part of the animal to work, we support a food system that actually works for our farm partners while giving you three new secret weapons for your kitchen.

Storage: Shelf-stable for 2 years unopened. After opening, refrigerate and use within 6 months. No preservatives. Freezes well for longer storage.

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How to Use

Searing

High smoke point, deep savory crust. Perfect for steaks, burgers, and chops.

Frying

Remember why everyone used to rave about McDonald's fries? Well, they used to be fried in tallow... We'll leave it at that.

Roasting

Toss vegetables in melted tallow before roasting and you'll get a result that's crispier than vegetable oils every time.

Sear with tallow, deglaze with demi-glace. That's a pan sauce that builds itself.

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Know Your Smoke Points

Know Your Smoke Points — Beef tallow sits at the top of the chart at 400°F, which is why it handles heavy searing and deep frying without breaking down. That stability is what creates a proper crust that stays crispy while keeping the inside tender

Person spooning oil over a roasted chicken in a pan on a stove.

Why is Offcuts Kitchen different?

Offcuts are the VIP ingredients that make life interesting!

Offcuts Kitchen was built around the idea that overlooked cuts make exceptional food when you treat them with care. We work with trusted farms and processors, roast real bones and vegetables, and rely on long, slow cooking to draw out natural collagen and deep flavor instead of using gums, starches, or shortcuts. By turning backs, necks, and feet into the kind of demi-glace professional kitchens depend on, we support better whole-animal use, reduce waste, and give home cooks a jar of honest, high-impact flavor they can use any night of the week.