I wasn't actually planning on making this video, but there were a few paid jerk-offs attempting to advertise this company in the comment section of one of my videos. On top of that, when I went to Whole Foods, I got sticker-shocked. It was 14 bucks for an 11 ounce container of Tallow. It's rendered beef fat. It doesn't cost you more than, you know, two, three, four dollars a pound for the beef fat itself. How are they charging over 14 dollars for this? It's absolutely insane. And compared to what you get on Frankie's Fririge meat, it's a no-close comparison. And one thing that you guys keep asking me for some reason and bringing up is, you know, oh, is your Tallow rendered from Suit? And we do render both of our Wagyu Tallow and regular beef Tallow from Suit. It has a higher-steeric acid saturated fat content I honestly, you know, didn't know that was a thing that people were trying to get higher saturated fat in their cooking fats, but that is what we do. All of our fats, whether it's the beef Tallow, the pork, as well as the lamb, it's all rendered from the Suit. So here is our selection. Epic sells pork fat. We sell Iberico pork fat on Frankie's Fririge meat. Epic also sells beef Tallow. We sell both Wagyu beef Tallow and regular beef Tallow on Frankie's Fririge meat. And from a price perspective, I think both the pork lard and the beef fat were $14. Our pork lard is $8. Of course, you're getting less, but this is eight ounces and this is 11 ounces. So you're paying I think around $1.15 per ounce for the Epic and for ours, you're paying less and it's a higher quality product. Same thing with the Epic beef Tallow. For $14 for 11 ounces of theirs, you can actually get two eight ounce containers from us. So you get five more ounces for the same exact price. Now, let's take a look at the marketing on these before we jump into tasting them. So this is pork fat organic. What that basically means is that this is probably from pigs that are fed organic corn and soy. This is likely incredibly high in Omega 6 fatty acids. I wouldn't consider this something even safe to consume. You know, you could really compare this almost to a vegetable seed oil, whereas our pork lard is from 100% Spanish Iberico pigs. We know for sure the Omega fatty acid ratio and the Omega 6 content is low and it's a safe amount. The beef Tallow, their marketing theirs as grass fed and honestly from a nutritional perspective, I don't expect there to be a substantial difference between these two. The main thing I would be concerned about is the oxidation and we'll be able to kind of tell that once we open this up. So if you're buying chicken fat pork fat duck fat, there's definitely an initial concern of the quality and that would already rule it out regardless of how it tastes or how oxidized it is. For the beef Tallow, we actually do want to look a bit further and see what it looks like, see what it tastes like. Now quick glance at the pork lard, there's looks a little drier and a tiny bit yellow. ours looks very smooth, very white. I mean yellow in this is likely from the rendering process where they had a quite a bit of muscle tissue in there and they were browning it. So the epic beef Tallow on the left is pretty yellow but same thing with the pork fat, it looks really really dry compared to our wagyu Tallow on the bottom and our beef Tallow on top. I guess the next thing to do is taste these and figure out what's going on. So we're going to taste for two primary things. One is the culinary aspect, you know, what's the flavor, what's the texture like, how good is it. Two is the oxidation, is the fat oxidized. Now as we already said, you know, you don't want to buy this pork fat just based on the quality but let's see what the epic pork fat tastes like. So texture wise, very, very soft, very soft, scoops out pretty easily, smells, I mean very porky. You can smell the the pig in this. It has like that like a plasticy bacon-y taste to it, like a conventional pork taste to it. I don't like it. It doesn't taste like, I don't know, I don't know, let me taste the Iberical pork lard and see if I can tell the difference. So ours is really soft as well, except it flows a little smoother, it's a little more moist. But you know, the texture is fairly similar. To be honest, there isn't a substantial difference in like pork flavor here. I would say the Frankie Srirange meat is much milder, but it's missing that like really fake artificial, I can't tell what that is on this epic pork fat, but it does not taste good. It could be just from feeding them so much corn and soy and I'm getting hints of that. But with the Frankie Srirange meat pork lard, that flavor isn't there, it's milder and it's certainly way healthier for you. Let me do one more quick taste side by side to see if I change my mind. Oh man, that's horrible. Okay, I changed my mind. This is horrible, this is pretty good. For sure, stay away from epic pork fat, that's nasty. This stuff is actually pretty good, I could eat it by the spoon. How many hours have I never really that much of a fan of eating Taliban generally? This is really good for making like pie crust tamales. Let's see how the beef televised. So we're starting with epic. Actually, it smells pretty good. It smells pretty good. It's like really, oh man, really barnyardity. That is definitely some type of grass bed. You can really taste like a barnyardity flavor and I would actually be concerned about cooking with this because it's just gonna make whatever meat you cook in it really taste like that. You know, it's not bad, but it's definitely a strong flavor. So let's try our beef Taliban comparison. All right, texture wise, ours is about the same. I would say the texture of both of these is similar. This is way more mild, way way milder flavor. This is way better to cook with for sure. I almost don't get that much like grassy flavor on the Frankie's Surinade Meat Beef Talow. It's super duper mild, it's super plain. You know, if you put a little salt on this, it might bring the flavor out a little bit, but you know, you taste these side by side. I don't know what application you would want to use this for. If you wanted something to have like a really barnyardity beef flavor, but usually when I come across fat like this or meat in that taste like this, I don't eat it. I usually get rid of it to be honest. Now I'm gonna have the wagyu tele. Texture wise, it's a bit softer. The texture is really nice. Since both are regular talo and our wagyu talo are rendered from suet, the flavor is pretty similar. I would say the wagyu talo has a slightly smoother and softer texture and a tiny bit hint of flavor, but for the most part, they're pretty mild. They're excellent cooking fats, where you're getting with the wagyu talo for the extra two dollars is a slightly easier texture to work with and maybe a marginally better flavor. You know, that is, this is what happens when you use like beef trim fat and I would guess there's some type of muscle tissue in here too, because it just has a really, really, really, really, pungent, grassy barnyardity flavor. Now, there are some scenarios where if you're lucky and the cow was on perfect pasture, it'll get like a butter scotch flavor, but that's very difficult to find and this is definitely not a butter scotch flavor. It's not horrible. I've had more barnyardity smelling grass-fed beef, but this is the good barnyard smell. Is it what you're expecting to cook with? Is it something you can really cook with? I don't know what people are looking for in a product like this really. It's not what I would expect or want. Thank you guys for joining me today. Let me know what you guys think of the Frank Keats range meat cooking fats. If you think there's anywhere we can improve, but I mean, you compare it to what's on the market, especially considering the price point. I don't really know if I could say anything positive about Epic. The one thing I really don't like is companies like this and Butcherbox attempt to market their products as like healthy nutrient-tents animal foods, yet whenever they sell pork or duck or chicken or anything besides beef, it's all low-quality crap. Then the beef ends up always being questionable from a taste perspective. A lot of parallels, a lot of American companies seem to be doing the same thing, getting them reached from the same places and and compromising quality. But that'll be it for today. Thanks again for joining me today, guys. If you want to check out these fats, we have them available on Frank Keats free range meat, as well as Frank Keats free range foods.