We’ve an organic farm a few miles uphill from our place. Last time my husband ran there he came back with an absolutely huge piece of beef fat. We used the slow cooker to render this – tallow. . Tallow is good for a lot of reasons. It’s a saturated fat with naturally-occurring A, D, E and K. The reason I love it so much though is that it’s very stable at high temperatures, which means I can use it in my super-hot cast iron pan for frying without worrying. . We got this beef fat for literally pennies (they throw it away) and from it have rendered bowls of tallow that, with the other fats I use (lard, olive oil and coconut oil) will last us several months.