Beef tallow skin cream is a natural, nourishing way to keep your skin soft and hydrated. Tallow is rich in vitamins A, D, E, and K, it helps repair your skin, soothe irritation, and lock in moisture without clogging pores.
Since it comes from grass-fed beef, it’s free from harmful chemicals and hormones found in conventionally raised animals, making it a cleaner, more sustainable option.
Tallow closely matches the oils in your skin, so it absorbs easily, leaving your skin smooth, balanced, and healthy. Whether you have dry skin, sensitive patches, or just want a natural skincare routine, grass-fed beef tallow is a great choice.
Benefits of Using Grapeseed Oil
Grapeseed oil is a skincare essential, brimming with Vitamin E, linoleic acid, and omega-6 fatty acids. Its lightweight texture absorbs effortlessly, while its rich antioxidants help protect against dryness, discoloration, and signs of aging—leaving your skin looking healthy and radiant.
With its hypoallergenic and anti-inflammatory properties, grapeseed oil is a soothing choice for all skin types.
I might receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
IF YOU WANT TO PURCHASE PREMADE Beef Tallow Skin Cream HERE IS MY recommendation!
Handmade Whipped Tallow Balm (Unscented/Herb-Infused)
Ingredients
- 1 cup organic grass-fed beef tallow
- 1/4 cup grapeseed oil
- 40 drops essential oil (single or a blend of your choice)
Equipment Needed
- Double boiler (or a heatproof bowl and saucepan)
- Spatula or spoon
- Small glass jars or tins with lids for storage
- Measuring cups
- Dropper (for essential oils)
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Instructions
- Melt the Tallow
Place the tallow in a double boiler over low heat. Stir occasionally until it melts completely into a smooth liquid. - Add Grapeseed Oil
Once the tallow is fully melted, stir in the grapeseed oil. Mix thoroughly to combine. - Incorporate Essential Oils
Remove the mixture from heat and let it cool for a few minutes. Add 40 drops of your chosen essential oil(s) (see below for recommended oils), stirring gently to distribute the fragrance evenly. - Transfer to Jars
Pour the mixture into clean glass jars or tins. Let it cool and solidify at room temperature before sealing the lids. - Label and Store
Label your jars with the date and scent, then store them in a cool, dark place. Your balm will stay fresh for up to 6 months.
Essential Oils for Beef Tallow Skin Cream
Here’s a list of essential oils and their skin-loving properties:
- Lavender: Calms irritation and promotes healing.
- Tea Tree: Fights acne and soothes redness.
- Frankincense: Reduces the appearance of fine lines and promotes skin renewal.
- Geranium: Balances oil production and improves elasticity.
- Chamomile: Soothes sensitive or inflamed skin.
- Rose: Hydrates and rejuvenates dry or mature skin.
Some of the best brands for high-quality essential oils include DoTERRA and Young Living, both known for their pure, therapeutic-grade oils and rigorous testing processes. Plant Therapy offers affordable, high-quality oils with third-party testing, while Edens Garden is recognized for its wide variety of oils and blends. Rocky Mountain Oils is committed to sustainability and purity, and Aura Cacia provides ethically sourced oils that are widely available. These brands ensure that you’re getting the best, purest oils for your skincare and wellness needs.
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Essential Oil Blends for Skin
- Calming Glow Blend
- 20 drops Lavender
- 10 drops Chamomile
- 10 drops Frankincense
Soothes sensitive or irritated skin while promoting relaxation.
- Blemish Be Gone Blend
- 20 drops Tea Tree
- 10 drops Geranium
- 10 drops Lavender
Fights acne, reduces redness, and promotes balanced skin.
- Radiance Boost Blend
- 20 drops Rose
- 10 drops Frankincense
- 10 drops Geranium
Hydrates and smooths the skin, leaving a youthful glow.
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Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
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