The definitive roast potato. Cape Grim Beef Tallow produces a golden, crisp crust and rich flavour that cooking oils can’t quite replicate.
4 – 6
60 Mins
Easy
The definitive roast potato. Cape Grim Beef Tallow produces a golden, crisp crust and rich flavour that cooking oils can’t quite replicate.
The definitive method. Cape Grim Tallow produces a crust and flavour on roast potatoes that no other fat can replicate — golden, shattering, extraordinary.
Traditional baking at its best. Used in place of butter, Cape Grim Beef Tallow produces light, flaky scones with a beautifully crisp finish.
Always rest Cape Grim Beef after cooking. For steaks, rest for half the cooking time. For larger cuts, allow 15–20 minutes — this redistributes the juices throughout the meat for maximum tenderness.
The purity of Cape Grim Beef means it doesn’t need complicated marinades. Quality flake salt and freshly cracked pepper, applied generously, is all you need to let the flavour speak.
Use a reliable meat thermometer. Medium-rare is 55–57°C at the centre. Remove from heat 2–3°C before your target — internal temperature continues to rise as the meat rests.
