South Chicago Packing
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05/28/2026
THIS is how to you make a restaurant quality burger on National Hamburger Day
Spray both sides of each hamburger with Angus Beef Tallow
Season with salt and pepper
Throw on the grill until your desired doneness
Spray Angus Beef Tallow on the cut side of your buns and grill facedown for 30 seconds until golden
Assemble burgers and enjoy an added depth of flavor and increased juiciness.
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https://www.southchicagopacking.com/products/angus-beef-tallow-spray
▪️One Ingredient, Endless Possibilities™
For a stew with layered, deeply developed flavor, begin by browning the beef in Wagyu Beef Tallow. As the vegetables soften and the broth reduces, the tallow enriches every component, resulting in a dish that’s comforting, and cold-weather ready. Save this cozy recipe and shop now.
How to Make: �
Ingredients�
2 lb chuck roast, cut into chunks�
4–5 tbsp SCP Wagyu Beef Tallow�
8 oz mushrooms, halved�
1 large onion, diced�
3 cloves garlic, minced�
3 tbsp flour�
1 tbsp tomato paste�
2 cups red wine�
3½ cups beef broth�
2 parsnips, 2–3 carrots, 12 oz red potatoes (chunked)�
3–4 thyme sprigs,
1 bay leaf� ¾ cup frozen peas�
Salt, pepper, parsley
Instructions�
Season beef and sear in tallow until well browned; remove.�
Brown mushrooms, then cook onion and garlic until golden.�
Stir in flour and tomato paste.�
Deglaze with wine, add broth, herbs, and beef.
Simmer 1½ hrs.�Add vegetables; simmer 1 hr until tender.�
Stir in peas, remove herbs, garnish with parsley, serve warm.
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945 W. 38th Street
Chicago, IL
60609
