A Better Process
Healthy Foods For A Healthy Life
Mad Tallow​
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High-quality, pesticide-free, nutrient-rich potatoes
We carefully select potatoes from farms that prioritize soil health and sustainable farming practices. Our potatoes are grown without synthetic pesticides, ensuring that you get the purest, most nutrient-dense fries.
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No preservatives, additives, or chemicals—just natural ingredients
At Mad Tallow, we believe in keeping things simple and natural. We never use preservatives, artificial additives, or chemicals to enhance the flavor or shelf life of our fries. Our focus is on pure, whole ingredients—potatoes grown without pesticides, water that’s filtered to remove impurities, and beef tallow that’s free from artificial processing.
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Our potatoes are fried in 100% grass-fed beef tallow, which is very stable at frying temperatures
We choose grass-fed beef tallow because it’s not only incredibly stable at high temperatures, preventing the formation of harmful compounds, but it also contains heart-healthy monounsaturated and saturated fats, which are essential for a balanced diet. You’re getting fries that are not just tasty, but nourishing.
Big Food Companies​
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Potatoes grown with pesticides and in nutrient-poor soil
Most big food companies rely on conventionally grown potatoes, treated with chemical pesticides and grown in depleted soils. These practices strip the potatoes of essential nutrients and leave residues of harmful chemicals.
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Use harmful preservatives, additives, and chemicals in their fries
In addition to using municipal water that may contain chlorine, PFAS, and heavy metals, big fry companies rely heavily on preservatives and artificial additives to prolong shelf life and enhance flavor. Ingredients like sodium benzoate, artificial colorings, and MSG are commonly used to make the fries look and taste appealing, taking a toll on your metabolic health.
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Big fry only uses polyunsaturated seed oils, which are unstable at frying temperatures
Big food companies often use cheap, polyunsaturated seed oils (canola, soybean, or sunflower oil) for frying. These oils are unstable at high frying temperatures and can break down into harmful compounds, such as aldehydes and trans fats, which have been linked to inflammation, oxidative stress, and chronic health issues.