Beef tallow is exploding in popularity in the kitchen and the cosmetic counter. Whole Foods even listed beef tallow at the top of its list of anticipated 2026 food trends. Many smaller processors are looking at tallow to transform offal into profits. But making and marketing tallow requires more than a kettle on a stove top and a stockpile of jars.

Three experts in the tallow arena will join Flower Hill Institute Regional Directors Chris Roper and Dave Carter at Noon, MT, Tuesday, November 11, to discuss the marketing process, the potential market opportunities, and the regulatory requirements.

Kris and Jessica Musgrave, co-owners and operators of Stagecoach Meat Co. in Wiggins, CO, launched a line of beef tallow body balm and scrub earlier this year after spending more than eight months researching and refining their products. Now, they have entered into an agreement with professional golfer John Daly to supply the tallow for his new line of Daly Care beard and body balms.

Dr. Jennifer Martin from Colorado State University will provide an overview of the edible and inedible tallow markets and outline the regulatory and food safety requirements in making these products.

Register here to attend this informative introduction to beef tallow opportunities and pitfalls for smaller processors.