Health Articles | Coast Packing Company

Coast Packing Co. to Mark #NationalBeefTallowDay with First-Ever #BeefTallowFrenchFries ‘Tweet-to-Win’ Contest

July 3, 2018

Coast Packing is hungry for the public’s most poetic/ecstatic/witty/tasty tweets proclaiming their desire for beef tallow French fries as Coast rolls out the first-ever #BeefTallowFrenchFries “Tweet-to-Win” Contest. It’s an opportunity for participants to take home some serious bling (nothing less than a hand-crafted, life-size, 22ct gold-plated sterling silver French fry ring from GoldieRox.com) while celebrating the first annual #NationalBeefTallowDay which, not so coincidentally, also happens to be #NationalFrenchFryDay. The contest kicks off on July 5th.

Coast Packing Plant Engineer, Cameron Hensley, was selected for the NAMI Future Leaders at the Meat Industry Summit

March 27, 2018

Our Plant Engineer, Cameron Hensley, was recently selected for the North American Meat Institute (NAMI) Future Leaders at the Meat Industry Summit in San Antonio next month! The Summit provides the most comprehensive overview of current issues affecting the meat industry, delivered by some of the leading experts representing industry, government and law...

Why Lard is Making a Comeback

March 9, 2018

Dr. Mehmet Oz weighs in as Mark Hyman, MD presents three animal fats that are regaining popularity, lard, beef tallow and duck fat. See why Dr. Hyman makes the case for grandma's favorite fat and explains why he prefers lard over vegetable shortening!

Celebrate the Arrival of Spring — And the First-Ever National Healthy Fats Day on March 21

March 4, 2018

As we welcome spring this March 21, we’ll need to make room for another observance: the first-ever National Healthy Fats Day, a celebration of the traditional healthy animal fats – pure lard, beef tallow, duck fat, goose fat and the like – that are now enjoying a resurgence within America’s food culture, in restaurants, fast food operations and home kitchens.

Older Consumers Join Millennials in Warming to Healthy Animal Fats, Third Annual Coast Packing/Ipsos Survey Reveals

January 4, 2018

In its third iteration, a new consumer survey from Coast Packing Company and Ipsos Research indicates that Americans 35 and up are more receptive to including animal fats in their diet than they were a year, or two years, ago -- and are acting accordingly.

Time to Go Back To Animal Fats?

November 1, 2017

For the restaurant industry, it’s a real pickle. Consumers are talking up healthier fare and government regulations in some cases are mandating it, but diners continue to value flavor and are in no mood to pay extra for nutritionally correct—and often less than delectable—food. In seeking to balance these competing demands, what’s a chef to do?

Animal Fat is Back in the Kitchen for Health and Taste

May 23, 2017

After years of low-fat dieting, doctors and nutritionists are realizing that the once demonized animal fats are in fact healthy products to use in cooking.

Dr. Shanahan, LA Lakers nutritionist and author of "Deep Nutrition", applauds the approach of old-school chefs. She says avoid packaged foods and processed vegetable oils and instead, get the most out of a variety of plants and animals - including fat!

Lori Corbin from ABC7 stopped by Coast Packing Co!

May 2, 2017

We were thrilled to have ABC’s Lori Corbin come and visit us this morning at Coast Packing for a future segment on cooking with healthy, natural animal fats.

4 Excellent Reasons to Start Cooking with Beef Tallow

March 28, 2017

Traditionally, tallow was used for high heat frying in most fast food restaurants because it remained very stable under high heat conditions and imparted a good flavor. The switch was made in the 1970’s when the vegetable oil industry gained power and propagandized the (supposed) benefits of polyunsaturated fats.

Here are four reasons why you need to bring beef tallow back into your kitchen!