Diamantina Wagyu Beef Tallow 330g Jars

Diamantina Wagyu Beef Tallow (330g Jars)

The "Liquid Gold" of the culinary world. This isn't just any cooking fat; it is 100% rendered fat from premium Diamantina Wagyu cattle. Known for its incredibly low melting point and high levels of monounsaturated fats, this tallow is the secret weapon of professional chefs. It carries a subtle, nutty, and deeply savory aroma that elevates anything it touches, providing a luxurious mouthfeel that standard oils or butter simply can't replicate.

The Butcher’s Tip: The Ultimate Roast Potato

If you want to achieve the legendary "crunch" found in high-end steakhouses, Wagyu tallow is the only way to go. It has a much higher smoke point than butter or olive oil, meaning you can get it screaming hot without it burning.

The Technique: Par-boil your potatoes until the edges are fuzzy, then drain and shake the pot to roughen them up.

The Sizzle: Melt 2–3 tablespoons of Diamantina Wagyu Tallow in a roasting tray in a 220°C oven until it’s shimmering.

The Roast: Carefully toss the potatoes in the hot tallow and roast until deep mahogany.

The Result: The tallow creates a glass-like, ultra-crispy crust while the inside of the potato stays fluffy and infused with a rich, beefy essence.

Bonus Butcher's Tip: The "Wagyu-Sear" for Steaks

Even if you aren't cooking a Wagyu steak, you can give a standard cut a "Wagyu finish."

The Trick: Instead of using vegetable oil, add a small spoonful of tallow to your cast-iron skillet before searing your New York or Scotch Fillet.

The Benefit: It enhances the natural beefiness of the steak and helps develop an incredible, even crust (crust) that smells like a professional steakhouse.