Cooking tallow
Beef Tallow
Single-filtered · Dry rendered · Grass-fed Midwestern beef
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Midwestern beef · Family sourced · Single-filtered
Beef fat that tastes like beef.
Three generations in the Chicago meat trade. One jar of tallow. Nothing stripped out.
Midwestern beefFamily sourcedSingle-filteredDry renderedAmerican provisionsThree generationsNothing wastedEverything earnedGrass-fedEst. MMXXVIMidwestern beefFamily sourcedSingle-filteredDry renderedAmerican provisionsThree generationsNothing wastedEverything earnedGrass-fedEst. MMXXVI
I.
Single-filtered
One careful filtration pass. Debris removed. Flavor preserved.
II.
Midwestern beef
Sourced through relationships our family has maintained for three generations.
III.
Nothing stripped
No deodorization. No bleaching. No water-washing.
The name
greaves
/ ɡriːvz / · noun
The rich solids that remain after fat is slowly rendered. What is left when everything unnecessary has been removed.
We took the name because it is the whole idea. Nothing added, nothing hidden — only what earns its place.
The product
Premium beef tallow. Two formats.
The label
Single-Filter. Dry Rendered. American Provisions.
Everything on the label is a process decision, not a marketing one. We filter once. We render dry. We provision the way American kitchens were provisioned before fat became something to apologize for.
“Both our grandmothers already knew that. The industry just forgot to ask them.”
Greaves & Co.
Source
Midwestern beef
Family-sourced, no brokers
Cut
Suet & trim fat
From premium-graded cattle
Process
Dry rendered
Single fine filtration
Provenance
Chicago
Traceable to batch & region
“We were inside this industry before we had a commercial reason to be.”
85
Years in Chicago butchery
3
Generations
1
Filtration pass
420°
Smoke point
For the trade
Greaves for restaurants.
The same single-filtered tallow in a 5 lb foodservice format. Minimum six units, two to three week lead time, twelve month shelf life. Built for the line, traceable to the batch.
The next batch