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The first batch drops on 1 December 2026.

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Most cooking fats are an afterthought. This one is the point.

BBQ LAB Dry Aged Beef Tallow is rendered from beef fat sourced from the dry-ageing process. The fat that has spent up to 80 days ageing before it ever reaches the jars.

Designed for steak lovers who want to take their home cooking further, this is a different way to build rich, savoury, beef-forward flavour into your cooking.

Use it to cook steak, allowing the fat to coat the meat as it sears. Finish with a small amount while the steak rests to add a rich, savoury finishing touch.

It’s not a substitute for dry-ageing a steak. It’s its own thing. A way to cook with the character of aged beef fat.

Small batches. Made in-house by BBQ LAB.

How it’s made

The beef fat is sourced from the dry-ageing process, where it spends up to 80 days ageing before being rendered.

The fat is minced and rendered, then strained twice to remove solid pieces and finer particles before being heated again and jarred.

No additives. No preservatives. Nothing added.

How to use it

Cooking steak

Add a spoonful to a hot pan before your steak goes in. As the steak cooks, spoon the hot fat over the top to help coat the meat while it sears.

Finishing your steak

When the steak comes off the heat, add just under a teaspoon of tallow over two portions, spreading it across the meat. Loosely cover with foil to encourage the tallow to melt over the steak without trapping too much steam and softening the crust.

Beyond steak

Use it for roasting vegetables, cooking eggs or anywhere you want a pronounced, savoury beef flavour. The flavour is distinctive, so use it where you want it to stand out.

Product details

• Net weight: 208 g

• Ingredients: Beef fat (dry-aged)

• Origin: Made in Victoria, Australia

• Production: Small-batch

Quality and freshness

This is a single-ingredient animal fat product with no added preservatives.

The tallow may soften or liquefy in warmer temperatures. Its appearance and texture can change with temperature.