Our Story
My name is Jack, and this is my brand, Southern Tallow.
Through my full time work supplying industrial chemicals, I have seen firsthand how heavily modern industries rely on chemical processing, most importantly, the food industry. This experience opened my eyes to how much modern food production has changed and made me question what we should really be eating.
With the assistance of my girlfriend Grace, I began paying closer attention to what I eat and especially what we were cooking our food in. I was amazed by how many everyday products contain long ingredient lists and heavily processed seed oils. From spreadable butter to cereals and breads, processed oil use today is everywhere and it is quite disturbing.
Since late 2024, I have spent time researching the history of cooking fats and traditional diets. For most of human history, animal fats like tallow were the primary cooking fats. Over time these traditional fats were replaced by industrially processed seed oils that were cheaper and easier to produce at scale. As well as the lowering of measured cholesterol meaning that these are ‘healthy’. Linearly, obesity and some metabolic diseases would increase also.
This journey led me to rediscover traditional cooking methods, whole foods, and eventually producing my own grass-fed beef tallow.
Southern Tallow is the result of that rediscovery.
The early tallow batches happened in the backyard. Buying packs of beef fat from the local butcher and slowly rendering both lamb and beef fat one pot at a time to be shared with friends and family.
The feedback was clear, and that was to keep going. Throughout 2025, I converted an unused room at my full time place of work into a small, purpose built rendering kitchen. That step allowed the focus to be on temperature control, filtration and clarity while keeping a hands on, small batch approach.
The goal has and always will be to produce the highest quality cooking tallow on the market. To supply health conscious at home chefs as well as to encourage restaurants and commercial kitchens to make the move away from toxic seed oils and to allow Southern Tallow to take over.
Southern Tallow is still close to where it started, a simple, careful process, and a promise that we will not compromise on: if it isn’t the best, it doesn’t go in the jar.
Thanks for being a part of the Southern Tallow journey.
