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Peel potatoes, cut into fries and soak 30 minutes in cold water.
Heat beef tallow to 325.
Drain and dry potatoes well.
Cook 4 to 5 minutes until cooked through, but not browned - transfer to paper towels to drain.
Turn oil up to 375, and cook potatoes until crisp and golden brown.
Remove, let drain, then season with kosher salt.
Serve with the sliced, grilled chuck and horseradish aioli.
Combine all horseradish aioli ingredients in a small bowl and mix well to combine.
Use or refrigerate.