Sear & Sauce: Beef Tallow + Beef Demi-Glace

Sear & Sauce: Beef Tallow + Beef Demi-GlaceThis is the steakhouse move, simplified. 100% grass fed beef tallow goes in the cast iron first. It handles high heat without breaking down, which means a proper crust that stays crispy while the center stays tender and juicy. After the sear, the pan is full of drippings and browned bits. That is where the demi glace comes in. Deglaze the pan with a splash of stock or wine. Whisk in 1 2 tablespoons of our 100% grass fed beef demi glace. Simmer for 60

By putting every part of the animal to work

This allows it to coat every nook and cranny of your ingredients

Turn weekday chicken into something you actually look forward to

Duck fat is the ultimate cheat code for a glass-like crust on potatoes and poultry

By putting every part to work

Our 100% Grass-fed Beef Demi-Glace is the jar you reach for when you want real umami depth

It freezes beautifully

nothing added

Use it to transform onions into savory gold for a proper soup

This is the jar for a Sunday afternoon when the kitchen smells like it should

A slow-simmered reduction made from pasture-raised chicken bones

uniform crisp on everything from skin-on thighs to a tray of root vegetables