Beef Tallow has a naturally high smoke point of 400+°F, which makes it a superior frying oil when compared to non-animal fats such as vegetable oils and butter, providing a crisp, non-greasy texture for your fried foods.

Through our deodorizing process, we produce a bland beef scent and flavor. This allows the taste of your proprietary recipes and seasonings to be the focus, creating a distinct and memorable menu item.

SCP collects product performance data on a continual basis. Independent external studies, internal fry tests, and customer data consistently show that SCP ALL Crisp™ has up to 2x the fry life compared to soybean oil.

Consumer acceptance of animal fats is on the rise, with a 27% increase in US consumption of Edible Tallow since 2004.* Our internal taste tests and customer R&D test results have also shown a preference for the taste and lasting crispiness resulting from SCP All Crisp™.

Animal fat producers support sustainability by rendering trimmed fat, a by-product of meat production, into useable Tallow. Without “nose-to-tail” useability, an astonishing 12% of the cow is wasted.

Premiere chefs are turning to animal fats, like tallow and lard, in their restaurants citing the neutral taste, versatility, and texture benefits they provide, without the saturated fat of other frying oils.

Delivers a superior taste and consistent texture to all foods in cooking applications.

Stability in high heat cooking applications reduces oxidation of the oil, limiting the toxins and carcinogens derived from the heating process.

Naturally contains zero artificial trans fats or partially hydrogenated oils.