Three generations in the Chicago meat trade. One jar of tallow. Nothing stripped out.
One careful filtration pass. Debris removed. Flavor preserved.
Sourced through relationships our family has maintained for three generations.
No deodorization. No bleaching. No water-washing.
/ 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.
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.
“The food industry told us fat was the enemy. Two food cultures in our own family never believed them.”
Greaves & Co.
Midwestern beef
Family-sourced, no brokers
Suet & trim fat
From premium-graded cattle
Dry rendered
Single fine filtration
Chicago
Traceable to batch & region
“We were inside this industry before we had a commercial reason to be.”
Generations in the trade
Smoke point
Filtration pass
Beef fat, nothing added
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.
