beef fat Articles | Coast Packing Company

Coast Packing Co. to Mark #NationalBeefTallowDay With Second Annual #BeefTallowFrenchFries ‘Tweet-to-Win’ Contest

July 5, 2019

Back by popular demand, our 2nd Annual #BeefTallowFrenchFries “Tweet-to-Win” Contest kicks off today, a fitting lead-in to the second annual #NationalBeefTallowDay on July 13th!

Tallow is for the Birds: Coast Packing Co. Urges Consumers to Shuffle Off to National Chicken Wing Day, Sunday, July 29

July 28, 2018

Since its inception in 1964 at the Anchor Bar in Buffalo, N.Y., the chicken wing has become a national staple. Americans consume nearly 30 billion wings annually – about 1.3 billion on Super Bowl weekend alone. At an average rate of 24 wings per month – 290 wings a year — that translates to 18,000 chicken wings over a typical lifespan.

In honor of National Chicken Wing Day, one popular fast casual/sports bar franchise is offering a special nationwide promotion for wing-lovers.

Voicemail for Martha

February 14, 2018

So, Jack in the Box & Martha Stewart are in an “All Out Social Media War” #JACKvsMARTHA. Jack has tweeted Martha’s ”phone number” to leave her a message. So we at Coast are asking her to get Jack to switch back to beef tallow for frying.

Flavor Really is Bigger in Texas: Coast Packing’s ‘Taste the Difference’ Online Guide to Lard and Beef Tallow Touches Down in Dallas/Ft. Worth

October 10, 2017

Following the rollout of our online gastronomic “taste maps” of Los Angeles, New York City and Chicago, Coast Packing Company, we are once again putting our website where our taste buds are, with the Dallas/Fort Worth edition of “Taste the Difference.”

Coast Packing Expands Its #TastetheDifference Online Guide to Chicago, Urges Consumers to Sample Dishes Made with Healthy Animal Fats

May 15, 2017

We’ve compiled a running list of Chicago establishments where you can sample different dishes made with healthy animal fats, such as lard or beef tallow.

Noted Chef/Historian/Educator Ernest Miller Joins Coast Packing Company as First Corporate Chef

April 13, 2017

Stepping up our effort to educate consumers and the market at large about the merits of minimally processed animal fats like lard and beef tallow, we are proud to name longtime Southern California chef/educator Ernest Miller as our first Corporate Chef.

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!