Tallow

Cosmetic-Grade Tallow – Refined in New Zealand

Drawing on traditional methods and refined for modern skincare, this premium cosmetic-grade tallow is crafted from 100% grass-fed, pasture-raised New Zealand cattle. Sourced exclusively from suet (the nutrient-rich fat surrounding the kidneys) and processed using a gentle wet-and-dry rendering method, it yields a creamy, low-odour fat with exceptional purity, stability, and versatility in formulation.

Unlike food-grade tallow, which is typically processed at higher temperatures for cooking applications, this cosmetic-grade version is rendered at lower temperatures to help preserve skin-beneficial nutrients like essential fatty acids. The result is a smoother, more stable fat with minimal odour, ideal for use in skincare and soapmaking.

Naturally rich in skin-identical lipids, stearic and palmitic acid, and rare fatty acids like vaccenic and palmitoleic, this tallow supports deep hydration, barrier integrity, and microbiome-friendly formulations. It’s ideal for sensitive, dry, or compromised skin, offering a smooth, non-greasy finish in balms, moisturisers, cleansing butters, and solid formulations.

Cosmetic-grade tallow is also prized in cold process soapmaking, where it contributes to a firm, long-lasting bar with a rich, stable lather and excellent skin feel. Its balanced fatty acid profile brings hardness and conditioning properties to soap formulas, making it a popular choice for both traditional and modern recipes.

Note: Tallow can be substituted for olive oil in a Lye Calculator

Check out our recipe for Lavender & Tallow Cold-Process Soap

Formulating with tallow supports a zero-waste ethos. Made by repurposing suet that would otherwise go unused, tallow honours the whole animal and takes a regenerative, nose-to-tail approach to skincare. Our suet is sourced exclusively from NZFAP+ certified farms, upholding Aotearoa’s highest standards in animal welfare, environmental stewardship, and traceability, from pasture to product.

Here’s a simple starting formula we like for a whipped balm:

• 74% Tallow
• 24% Jojoba oil (or any combination of liquid oils)
• 1% Vitamin E
• 1% Essential oil blend (optional)

We recommend using a low-heat melt-and-whip method to preserve the integrity of the tallow and oils.

Method:

1. Gently warm the tallow until fully melted – aim for around 40–45°C.
2. Add your jojoba and Vitamin E (and essential oils, if using).
3. Let the mixture cool to around 20–25°C, until it begins to firm up but is still soft.
4. Begin whipping with a hand mixer or stand mixer until light and fluffy (this can take a few minutes).
5. Pipe into jars while still soft and airy for a beautiful, clean finish.

This approach keeps the nutrients intact and gives the balm a light, luxurious texture. Whipping is our preferred method for skincare, but you can always experiment with a classic heat-and-pour for a firmer balm if that suits your vision.

Common Name: Tallow

INCI: Tallow
Certification: NZFAP+, BSE-Free
Appearance: Creamy-white, smooth solid at room temperature
Refinement: Wet and dry rendered, refined for cosmetic use
Purity: >99.9%, Moisture <0.1%
Origin: New Zealand
Solubility: Oil
Melting Point: >40°C
Usage Rate: Up to 100% (depending on formulation type)
Typical Fatty Acid Profile:
Oleic: 4–8%
Stearic: 30–35%
Palmitic: 20–30%
Vaccenic: 20-30%
Myristic: 3-7%
Absorption Rate: Moderate (occlusive, but smooth and non-greasy finish in well-balanced formulas)
Comedogenic Rating: 2–3 (depends on individual skin sensitivity and formula context)
Skin Type Recommended: Dry, sensitive, compromised, or inflamed skin
Vegan: No
Palm Oil: No
Animal Tested: No

All our products are for external use.