Double Rendered Halal Beef Tallow
Beef Tallow Vs Other Cooking Oils
Traditionally rendered and crafted
Ultra-processed
Rich in vitamins A, D, E, K and healthy fats
High in Omega-6 & PUFAs (inflammatory)
Stable, clean cooking even at high temperatures (has a high smoke point)
Oxidizes at high heat (releases radical chemicals)
Double rendered, pure
Deodorized, bleached with chemicals
Supports metabolic & skin health
Linked to gut, skin & hormone issues
INSHA Halal Beef Tallow
It Starts at the Table. But It Doesn’t End There.
Every home has a choice: to feed convenience… or to feed life.
We created INSHA Tallow for families who are done settling — done cooking with oils that weaken instead of nourish. This isn’t just about food. It’s about reversing decades of industrial lies, reclaiming ancestral wisdom, and feeding the people we love with real, honest fat that heals from the inside out.
Beef tallow isn’t new — your great-grandparents cooked with it, thrived with it, and passed it down through generations.
Now it’s your turn to restore what was lost: better digestion, stronger immunity, and meals that truly nourish.
Your kitchen becomes a place of restoration, not slow harm.
Because when you eat better — your family feels better.
INSHA Halal Beef Tallow
Not Just Any Fat. A Fat Sourced Sustainably
We render our beef tallow the way it was always meant to be — with time, intention, and total respect for the animal.
Our suet is sourced only from local, grass-fed cows that are slaughtered halal and grass fed. Every pack begins with a commitment: to honor the whole animal, to waste nothing, and to transform sacred nourishment into daily wellness.
This is what clean eating truly looks like.
No seed oil byproducts. No synthetic flavorings. No factory shortcuts.
Just real food — from a real source — rendered slowly, twice, to preserve everything your body actually needs: fat-soluble vitamins, cell-supporting cholesterol, and stable, healing energy.
Beef tallow isn’t trendy.
It’s timeless.
INSHA Halal Beef Tallow
Where Wellness Begins — in the Sizzle
Every time you sauté with seed oils, something unseen happens — a slow sabotage.
When these industrial oils heat up, their fragile polyunsaturated fats oxidize instantly, releasing unstable free radicals that attack your cells. The smoke may rise from the pan, but the damage goes far deeper — into your gut, your hormones, your heart.
But when you cook with tallow, you're choosing a fat that can take the heat — literally. Tallow’s stable, saturated structure doesn’t oxidize under high temperatures, meaning no toxic byproducts, no internal stress, no silent inflammation.
You're not just sautéing onions.
You're building metabolic resilience.
You're restoring tradition.
You're feeding your family a fat that nature designed and science forgot.
This isn’t gourmet.
It’s survival — with flavor.