OUR PROCESS
1.
Sourcing
Our soap starts with beef from one place. The tallow in each bar comes from single-source Wagyu–Angus cattle raised by the historic Scharbauer ranches. It is West Texas beef all the way through, then turned into something you use every day instead of just something you eat once. (Shown: Actual Scharbauer Cattle Co herd with Figure 5 brand.)
2.
Rendering
At home we treat this fat as a staple, not a byproduct. I render it in small batches here in Midland, using slow heat and careful filtering until it becomes clean, neutral tallow. It is the same tallow we cook with and use in balms and skincare, and only that standard of tallow goes into our soap.
3.
Formulation
Once the tallow is ready, the formula stays intentionally simple. Tallow gives the bar its backbone and dense, creamy lather. Extra virgin olive oil softens the feel on the skin, and whole-kernel virgin coconut oil adds cleansing and lift so the bar rinses clean. A touch of raw Midland honey and bentonite clay help with glide, structure, and the way the lather feels in the hand. Nothing is added for appearance alone; every ingredient has a clear role in how the bar behaves.
4.
Scent and Restraint
When we choose to scent a batch, we use steam-distilled essential oils applied with a light hand. We do not use fragrance oils or added colorants. The goal is a quiet, steady bar that fits into everyday life, not something competing with your fragrance or filling the room. What we leave out matters as much as what we include.
5.
Curing and Standards
After pouring and cutting, each bar cures for six weeks. This time allows excess water to evaporate so the bar hardens, lasts longer, and settles into a consistent feel. Every run is marked with a batch code and cure date on the label, so you can see when it was made and when it was ready. Keeping batches small and traceable lets us hold a high, repeatable standard from one bar to the next.