Fry chicken in this stuff and you'll never use anything else. So, bomb . Will be trying on roasted potatoes next. So far so good. Definitely will reorder.
Japanese Wagu fat makes my picky eating dog love everything...and me too! I sear steaks in it before I cook them. It tastes good with everything to a pup!
This Wagyu A6 Beef Tallow is so creamy, rich, and amazing. I have been using Waygu beef tallow on my briskets and Dino beef ribs for a while. But this A6 Japanese Waygu beef tallow (let’s just call this Kobe beef tallow) is amazing. I typically only cook with USDA prime or Certified Black Angus packer briskets and racks of beef ribs. So adding this extra super rich tallow to my cook took me well over the top tier of 1% of the beef available in the world.
I’m very much looking forward to my next cook and ordering more A6 Japanese Wagyu Beef Tallow from fatworks!!
Great quality- it’s almost fully liquid at room temperature! Makes amazing burgers and steaks.
I do have to say, the flavor is yummy.
I use the lovely soft wagyu beef fat to marinate my steaks before I cook them in the sous-vide. Melt the fat and coat the steak. Add Montreal seasoning and seal in a vacuum bag. Twenty four hours in the fridge, then into the sous-vide at 130 for two hours, then pan sear 5 minutes a side with some extra wagyu fat to help brown the meat. Delicious!!
Brushed some on a baked potato instead of butter it was delicious!
I more look forward to cooking each day, due to the better options to cook with. Love the clean taste.
Great addition to smoked brisket. Great customer service. Will buy again.
OK, it's true. This Wagyu Tallow is exceptional in flavor. It is a keeper for me. I appreciate the the many choices that Fatworks has.
The packaging of the product was beautiful and very secure! They protected the product for shipment to make sure it arrived in perfect shape! Me personally I use it to scramble eggs and I also literally put a spoonful in my mouth with my supplements when I take my night smoothie!
No more seed oils for me
Imagine the best steak you've ever had. Now imagine getting that smell from a fat. This stuff is amazing. And unlike most tallow, including the American Wagyu, it stays liquid at room temperature, which is what I look for in my animal fats. Since beef tallow does not normally do that, I thought I would mention it. Its flavor is as strong as its aroma, which can be a great thing unless you have acid indigestion issues and then this one may be a bit much. But I would suggest trying it before you decide because it's just so danged delicious. As always it's packed to survive any trip and it comes really fast. Love this place.
Love how this beef allows me to take my cooking to the next level! I use it in place of oil when searing a steak. You need it’s made only from the highest grade of Japanese wagyu.
Japanese wagyu fat is very pure and coats steak well. It would be better smoked, as the fat I collect from smoked brisket. That adds another dimension of flavor.
Decided to try adding beef tallow to my smoked meats process. After much research, went with Fatworks Japanese A5 Wagyu tallow. Added it at the stall to the pink paper wrap step, and again at the rest.
What a difference! The finished product (a choice grade tri-tip this time done brisket style) came out very tender, moist and flavorful. It’s become an integral part of my process going forward.
Shipping was fast, and arrived on-time and well-packed.
Made aged brisket following Mad Scientist podcast & was best brisket I’ve ever smoked!! Have to order some more!!
Soooo happy I found you guys. This is exactly what I’ve needed to step my game up in the kitchen. Your products have honestly changed my life for the best. Looking forward to trying out the goose fat in my next purchase. You found yourself a live long supporter. Thank you again
I love Fatworks! Quality and flavor in a jar! Fast shipping! Great products! Adds flavor to any dish!
I am really enjoying the Wagyu Beef Tallow I took a chance on and ordered. It has a mild, rich taste that makes anything I cook in it taste better!
I pan seared this steak in my 12 inch cast iron skillet with fresh Rosemary and about 2 tablespoons of the Japanese a5 wagyu tallow. I basted the steak as I was cooking it. It formed an amazing crust and was tender enough to cut with a fork. Highly recommend the tallow.
Mixed the two wagu (USA and Japanese) together with 25% peanut oil so that It would stay “pourable” at room temperature. This way I can store in a bottle and transfer to my deep fryer as needed. This works awesome for french fries (aka freedom fries). The wagu tallow tastes absolutely incredible and has a high enough smoke point to fry at 400 degrees which quickly “seals” the outside of the fry while keeping the inside white, tender and moist. Tallow was the old McDonalds magic for their fries back when they were world class…
I have used Fatworks Beef Tallow for years, absolutely the best for frying. Then when I go my air fryer, I realized its true value is that I can use pricier fats because it uses so much less. Hello, duck fat French fries! Welcome schmaltz basted chicken breast, and a little added wild boar fat transforms venison sausage.
Brings the flavor of my Wagyu experience to stir fry vegetables and I’ll be using it for more kitchen experiences. Thank you for a superb product.