Protein continues to be king, but fiber is gaining traction as consumers prioritize gut health, holistic digestive wellness and natural ways to feel fuller longer.
Steakhouse transitions to a mix of avocado oil, pomace olive oil, and beef tallow—chosen for their performance and flavor—in all salad dressings, sauces and cooking methods that previously contained seed oils.
To further explore the National Beef Tallow Day celebration, as well as rising interest in beef tallow, we sit down with Catherine Lane, vice president consumer brands at South Chicago Packing.