The Rise of Tallow: A New Revenue Stream for Small Processors

More small processors are finding new value in something many once overlooked. Beef tallow is seeing renewed demand from chefs, skincare makers, and customers looking for natural, high quality fats. For small plants this interest creates a practical opportunity to turn a low margin byproduct into a meaningful revenue stream.

If you are curious about where to start, Dr. Jennifer Martin of Colorado State University and my colleague Dave Carter joined a recent roundtable to explain the basics of producing food grade and non food grade tallow, simple steps for quality and safety, and what buyers are looking for. Watch the discussion here: https://www.youtube.com/watch?v=XZvp9vpIC2w

Want to see how another small business made it work. Read this story on the Flower Hill website about a processor who built a successful tallow line and created new customers in the process: https://flowerhill.institute/mppta-blog-archive/2025/10/31/stagecoach-travels-the-tallow-trail

The demand is growing and resources are available. With the right information and a little creativity tallow can become a practical addition to your product mix and a new path to added value for your plant.

Chris Roper

Regional Technical Assitance Provider Director, Flower Hill Institute