The Tallow Ultimate Guide

Written by: The Lineage Team

Fact Checked By: Rachael Ajmera, MS, RD and Dr. Paul Saladino 

Key Takeaways:

• Beef tallow is a type of cooking fat usually made from suet (fat exclusively surrounding the kidney) through a process called rendering (ours is made from fat from the entire animal, more on that in a bit!)

• Its roots can be traced back to ancient Egypt and Mesopotamia. It was also a staple in the food industry up until the past few decades, when the use of seed oils unfortunately started to surge.

• Tallow provides a mix of saturated and monounsaturated fats, along with several fat-soluble vitamins and beneficial fatty acids.

• Compared to most other cooking fats, beef tallow is a more versatile, heat-stable, and sustainable ingredient, with lower levels of inflammatory omega-6s like linoleic acid.

• It has a high smoke point and low peroxidation index. It may also be associated with several health benefits, especially for gut health, inflammation, and metabolism.

• While tallow does contain saturated fat, it’s minimally processed and can be a nourishing addition to a healthy diet. 

• High-quality tallow starts with clean ingredients and responsible sourcing. You should also check how it’s heated, rendered, and filtered before you buy.

Beef tallow, once a staple in traditional cooking, is making a comeback in kitchens around the globe. Made from rendered beef fat, this versatile ingredient boasts a rich nutritional profile and a long list of possible perks, from boosting gut health to easing inflammation (1, 2). Plus, unlike heavily processed seed oils, tallow is natural, minimally processed, and packed with beneficial fatty acids, including conjugated linoleic acid (CLA), stearic acid, and more.

When it comes to cooking, tallow’s impressive smoke point (400-480° F) and low peroxidation index makes it a superior choice for high-heat methods, such as frying and baking. Beyond the kitchen, tallow has also gained traction as a skincare staple on social media, praised for its nourishing properties and anti-inflammatory effects. And as an added bonus, it can even be incredibly sustainable when sourced correctly! In fact, some types of tallow are sourced from regenerative farms, which not only support soil health and biodiversity, but also produce higher quality tallow. This means that it’s better for both the planet and your health.

Whether you’re curious about the science-backed benefits of tallow, want to learn how to make it at home, or are looking for creative new ways to incorporate it into your daily diet, this ultimate guide has you covered. Below, we’ll unpack everything you need to know about beef tallow, including why this classic cooking fat is reclaiming its place at the table.

What Is Tallow? From Ancient Fat to Modern Superfood

What Is Beef Tallow?

Beef tallow is a solid, shelf-stable fat typically sourced from suet, a type of dense fat that surrounds a cow's kidneys. It's crafted through rendering, a slow cooking process that melts down the fat. It’s then strained to eliminate any impurities, particles, and protein residues, resulting in a highly nutritious fat that doubles as both a classic cooking ingredient and skincare essential.

However, not all beef tallow is made from just suet. Take the Lineage beef tallow for example, which features nose-to-tail tallow, meaning that every inch of the cow gets put to good use. Not only can this cut down on waste, but it also packs a bigger nutritional punch, offering a broader blend of fatty acids and higher doses of other nutrients, like fat-soluble vitamins and coenzyme Q10 (CoQ10). Compared to conventional tallow, Lineage beef tallow also contains 60% less inflammatory omega-6s, over three times as many omega-3s, and a higher amount of other beneficial fats, including CLA and odd-chain fatty acids (OCFAs) like heptadecanoic acid and pentadecanoic acid, which have been tied to improved metabolic health (3).

Benefits and Uses

Because of its fatty acid profile and nutrient content, beef tallow has been linked to a variety of powerful health benefits. We’ll dive deeper in a bit, but here are a few of its impressive benefits at a glance:

• Supports gut health by enhancing the gut microbiome and strengthening the lining of the digestive tract

• Can improve inflammation by supplying antioxidants and anti-inflammatory fatty acids

• Supports metabolic health by providing a steady source of energy, without spiking blood sugar levels

• Promotes weight management with fat-burning compounds, such as CLA

Beef tallow shines in the kitchen, thanks to its high smoke point, low peroxidation index, and stability, both of which keep it from breaking down and oxidizing under high heat. It also has many household uses, from making candles and soaps to seasoning cast iron cookware.

History 

Although beef tallow has made a recent resurgence, its history stretches across a variety of different cultures and countries worldwide. In ancient Egypt and Mesopotamia, it was a key component of beauty rituals, used in nourishing balms, creams, and ointments to help combat the dry desert climate, while in the Roman Empire, tallow played a central role in the creation of the very first candles. Meanwhile, in medieval times, it was mixed with onion and squill and used as a peeling treatment, or paired with ash to make a natural cleanser for the skin (4). Pemmican, a preserved meat product made with tallow and dried meat, was also a staple for many indigenous groups in North America, serving as a nutrient-dense and portable source of sustenance to help endure extreme conditions (5).

Until recently, tallow was also a secret weapon within the food industry, known for its ability to add a crisp texture and bold flavor to fried foods. In fact, right up until the 1980’s, a long lineup of chain restaurants — including Wendy’s, Arby’s, Popeye’s, and Dairy Queen — all used tallow in their kitchens. What’s more, McDonald’s even relied on tallow to give their signature fries their iconic taste and texture (6).

In the 1990s, seed oils like canola, soybean, and corn oil began to dominate the food industry, offering a cheaper and more readily available alternative to tallow, but sacrificing nutritional value in the process. Today, these oils are hard to miss, showing up on the ingredients list of almost every ultra-processed food, including salty snacks, packaged baked goods, convenience meals, and more.

In addition to cutting costs, this shift was also driven by concerns about the health effects of saturated fats. In a bit, we’ll explore the full scoop on saturated fat, including what the science actually says. But spoiler alert: recent research suggests it’s not the villain it was once made out to be and can actually fit into a balanced diet (7, 8, 9).

You can hear more on Paul Saladino’s views on saturated fat here.

The Nutritional Profile of Tallow

Beef tallow contains a blend of saturated and monounsaturated fats, giving it a nutritional profile that’s more balanced than you might think. Monounsaturated fats are known for their heart-healthy benefits, including lowering cholesterol levels and slashing your risk of heart disease and stroke (10). Saturated fat, on the other hand, is a type of fat found in animal products like meat, eggs, and dairy. Although it has long been painted as harmful to heart health, the science is shifting. In fact, recent research suggests that it doesn’t have a direct link to heart disease and can even be included in a healthy diet (11). For more on Paul Saladino’s take on saturated fats, check out this video.

• Stearic acid: Stearic acid is a type of saturated fat that pulls double duty, moisturizing the skin while also strengthening its barrier. It has also been studied for its ability to support mitochondrial function in humans and boost fat metabolism in animals, which could contribute to weight loss (12).

• Palmitic acid: Not only is palmitic acid the most common fatty acid in the human body, but it also plays a key role in many aspects of health, including metabolism, cell function, and energy storage (13).

• Oleic acid: This monounsaturated fat may be behind some of the buzzworthy benefits of olive oil, including boosting brain and heart health while keeping inflammation in check (14, 15, 16).

• CLA: This polyunsaturated fat has been linked to a wide range of potential perks, from easing inflammation to bumping up fat-burning, protecting against plaque build-up, and even blocking the growth of cancer cells (17).

• OCFAs: Fatty acids that contain an odd number of carbon atoms (such as pentadecanoic acid and heptadecanoic acid) have been linked to improved metabolic health, including increased insulin sensitivity and a reduced risk of chronic conditions like diabetes and heart disease (3).

Beef tallow also serves up several fatty acids, many of which are known for their health-promoting properties. A few noteworthy examples include:

Beyond fatty acids, beef tallow also provides an array of fat-soluble vitamins and other micronutrients, several of which also hold up well under heat. Some of the key nutrients that it contains include:

• Vitamin A: This fat-soluble vitamin does more than keep your vision sharp — it also promotes reproductive health, strengthens immune function, and supports growth and development (18).

• Vitamin D: Although vitamin D may be most well-known for its bone-boosting benefits, it’s also involved in regulating inflammation, balancing blood sugar levels, and supporting immune function (19).

• Vitamin E: Acting as both a vitamin and powerful antioxidant, vitamin E shields your body against harmful compounds called free radicals, which can contribute to chronic disease (20).

• Vitamin K2: Vitamin K2 is essential for many key functions in the body, including blood clotting and bone metabolism (21).

• CoQ10: Also known as ubiquinone, research suggests that CoQ10 could stimulate blood flow and ramp up the production of disease-fighting antioxidants (22).

• Choline: Choline is an essential nutrient involved in regulating memory, mood, muscle control, and more (23).

Keep in mind that not all beef used to make beef tallow is created equal. Compared to its grain-fed counterpart, grass-fed beef boasts a better nutrient profile, with more vitamins, antioxidants, and omega-3s, giving it an added edge over grain-fed options (24, 25).

Tallow vs. Seed Oils

It's no secret that seed oils can be found almost everywhere, from salad dressings and snack foods to the seemingly "healthy" options that line supermarket shelves. Interestingly, soybean oil intake alone is estimated to have surged by 1,000-fold between 1909-1999 (26). But how do seed oils compare to tallow in terms of their nutrition profile, stability, and potential effects on health? Here’s what you need to know.

Stability

Beef tallow and seed oils both boast a high smoke point, which is the temperature at which fats start to degrade. Beef tallow’s smoke point is typically anywhere from 400-480° F, depending on how it was produced. Meanwhile, many refined seed oils also have a high smoke point, including canola oil (460-490° F), soybean oil (450° F), and cottonseed oil (420° F).

However, tallow has a leg up on seed oils when it comes to its oxidation stability, meaning that it stays fresh longer and is less likely to break down and form harmful compounds when exposed to heat. This is thanks to its content of saturated fat, which is more stable and resistant to oxidation. Seed oils, on the other hand, are packed with polyunsaturated fats that turn rancid more quickly and are prone to oxidation, generating harmful free radicals when heated (27)

Fatty acid breakdown

Seed oils and tallow each provide a different set of fatty acids. Seed oils contain a mix of unsaturated fats, including both poly- and monounsaturated fatty acids. Meanwhile, tallow offers a blend of monounsaturated and saturated fats (28, 29). While research shows that saturated fat could increase levels of LDL (bad) cholesterol, its impact on heart health has become a subject of heated debate (7). We’ll get into the science shortly, but recent research shows that saturated fat doesn’t directly cause heart disease and can actually fit into a balanced diet (7, 8, 9).

Beyond these basic differences, seed oils contain more omega-6 fatty acids, including linoleic acid. Even though these fats are essential, an excess of omega-6s (coupled with too few omega-3s) could drive up inflammation (30). On the flip side, tallow’s omega-6 fats are mostly in the form of CLA, which has a different chemical makeup than linoleic acid, plus a more positive impact on health (17).

On top of that, beef tallow is chock full of other healthy fats as well, including butyric acid, which has been shown to benefit immune function and gut health (31, 32). It also contains stearic acid, which can help support healthy cholesterol levels and skin health (12, 33).

Effects on health

Because of its high smoke point and stability, tallow can withstand high temperatures and resist oxidation, which can be harmful to health. In fact, research suggests that oxidized fats could be linked to increased inflammation and a higher risk of heart disease (34, 35). They can also contribute to the formation of compounds like aldehydes, which have been tied to health risks like cancer, Alzheimer’s disease, and Parkinson’s disease (36).

On the other hand, seed oils are high in omega-6 fatty acids like linoleic acid, which have been associated with increased inflammation when consumed in excess (30). According to a 2023 review published in Nutrients, going overboard on your intake of linoleic acid could also negatively impact the function of your mitochondria (aka the “powerhouse” of the cell), promote the formation of inflammatory oxidized compounds, and even contribute to chronic disease (37).

Seed oils are also frequently found in ultra-processed foods because of their cost and convenience. Time and time again, science has shown that ultra-processed foods can take a serious toll on health. Interestingly enough, one review even concluded that regular consumption of ultra-processed foods could be tied to a 39% higher risk of overweight and obesity, a 79% greater risk of metabolic syndrome, and a higher risk of heart disease, depression, and premature death (38).

Some seed oils in processed foods also undergo a process called hydrogenation, which extends their shelf life and converts them into solid or semi-solid fats. This can lead to the formation of trans fats, a type of unsaturated fat that can clog arteries and contribute to heart disease (39). While the Food and Drug Administration has banned the use of partially hydrogenated oils in the United States, foods made with fully hydrogenated seed oils may still contain a small amount of trans fats, including some margarines, packaged snacks, and baked treats (40).

Sourcing and sustainability

Nutrition aside, beef tallow and seed oils also differ quite a bit in how they’re sourced and manufactured. For starters, beef tallow is made using rendered fat, transforming what would otherwise be waste from meat production into a versatile and sustainable cooking fat. Brands like Lineage Provisions also offer nose-to-tail tallow, which helps ensure that no part of the animal goes to waste. Plus, Lineage sources beef from regenerative farms aimed at restoring the health of the ecosystem and cutting carbon emissions.

In contrast, industrial seed oil production can take a major toll on the environment, contributing to deforestation, resource depletion, and biodiversity loss. Seed oil production also requires energy-intensive extraction methods to produce, pumping out massive amounts of greenhouse gas emissions in the process (41).

Uses

Tallow is a versatile cooking fat that can do it all, from frying to roasting to sauteing and more. Because it holds up well under high heat, it allows you to cook with confidence while bringing a rich flavor and crispy texture to your favorite recipes. As an added bonus, it also doubles as a nourishing skin cream, a cast iron seasoning, and a staple ingredient for homemade soaps and candles.

For recipes that require liquid — including marinades or salad dressings — cooking oils (preferably olive or avocado oil) might be a better bet. These oils also have a neutral taste, which may work best in certain dishes that demand a more subtle flavor. You can, however, melt your tallow to use it in place of a liquid, if needed.

Lineage’s Take on Seed Oils

The debate around health effects of seed oils has continued to heat up, sparking chatter from scientists and health-conscious consumers alike. Seed oil supporters often point out that there’s a shortage of research to prove that they’re harmful. But do we really need a stack of large-scale studies to tell us that highly processed, manufactured, and refined foods might not be the best choice? We don’t think so.

The Lineage team believes that our bodies were never designed to handle the staggering amount of seed oils found in the typical western diet today. Unlike the traditional fats that our ancestors thrived on, seed oils are a modern invention, extracted using energy-intensive industrial processes and packed into ultra-processed foods. It’s no wonder that recent research has linked excessive intake of seed oils to a slew of serious issues in human and animal studies, ranging from inflammation and metabolic dysfunction to chronic disease (42, 43, 44).

In our opinion, it’s time to rethink what we’re putting on our plates. This means cutting back on ultra-processed foods full of seed oils and sticking to nutrient-dense whole foods cooked with traditional fats like tallow, butter, olive oil, or coconut oil instead. By making these simple shifts, we can nourish our bodies with the foods they were meant to thrive on.

Check out this video to hear Paul Saladino’s thoughts on cooking oils in more detail. 

Why Tallow’s High Smoke Point and Low Peroxidation Index Makes It Ideal for Frying and Searing

Beef tallow has a higher smoke point than most other cooking fats, making it an excellent ingredient to keep in your kitchen. Its smoke point — defined as the temperature at which a fat starts to burn — hovers around 400-480° F, depending on how it was made and filtered. To put this into perspective, the smoke point of butter is between 300-350° F, while extra virgin olive oil has a smoke point around 405° F.

If frying, searing, or roasting are in your regular cooking rotation, sticking to fats and oils with a high smoke point and greater heat stability is a must. Heating fats beyond their smoke point results in an unpleasant taste and smell.

But when it comes to cooking fats, the smoke point is just one piece of the puzzle. It’s also important to consider where cooking fats fall on the lipid peroxidation index, which measures how easily they break down when exposed to heat, light, and air. Made up of almost 50% saturated fat, beef tallow holds up extremely well under heat, and its low polyunsaturated fat content (just 4%) means that it’s far less likely to break down and oxidize. Meanwhile, seed oils like grapeseed oil contain up to 85% polyunsaturated fats, which degrade quickly and produce free radicals when exposed to high heat (28, 45). In other words, a high smoke point doesn’t guarantee safety; seed oils high in polyunsaturated fat can still oxidize and generate harmful compounds linked to aging and chronic disease, even if there’s no visible smoke.

Here’s a closer look at how tallow’s smoke point and peroxidation index stacks up against some other common cooking fats (46, 47):

In addition to its high smoke point and low peroxidation index, beef tallow also brings a crispy texture and rich, savory flavor to fried foods. This is thanks to its superior heat stability and saturated fat content, both of which allow tallow to withstand high temperatures for longer periods of time, without breaking down.

The Science Behind Tallow’s Health Benefits

Gut Health

Besides being tasty and versatile, beef tallow is also packed with nutrients that help keep your gut happy. Butyric acid, for example, is a short-chain fatty acid found in tallow, which can help alleviate inflammation, increase immunity, and strengthen the gut barrier (31, 32). Beef tallow is also rich in CLA, another fatty acid that’s been studied for its anti-inflammatory effects (1). On top of that, research in animals shows that CLA and stearic acid (another fatty acid found in tallow) could also boost the health of your gut microbiome, which can influence almost every aspect of health, from immune function to mood (2, 48, 49). 

The fat-soluble vitamins found in tallow could also aid digestive health. According to one review, vitamins A and D regulate immune cells and maintain the lining of the gut to keep it healthy and strong. Both vitamins also team up to help balance your gut microbiome and ensure that everything runs smoothly (50).

Inflammation

If you're looking to curb inflammation, tallow can be a solid addition to your kitchen pantry. In fact, tallow brings a host of anti-inflammatory fatty acids to the table, including CLA. Research shows that CLA can reduce oxidative stress and may even slow the production of certain cytokines, which are small proteins that promote inflammation (51).

Tallow also provides antioxidants like vitamin E, which can neutralize harmful free radicals to block cell damage and inflammation (52). And when stacked up against other cooking fats like seed oils, tallow also stands out for its lower content of omega-6s such as linoleic acid, which can rev up inflammation when consumed in high amounts (30).

Metabolism

Beef tallow can be a tasty way to support metabolic health. For starters, it’s high in fat, which promotes energy production and provides a steady stream of fuel for the body, without spiking blood sugar levels (53). Tallow is also rich in healthy fats like omega-3s, which can enhance insulin sensitivity (your body’s ability to respond to insulin effectively) and prevent stress-related surges in cortisol (54).

CLA, another fatty acid found in tallow, has also been linked to several benefits for metabolic health. More specifically, it’s been shown to speed up metabolism, increase fat-burning, and promote weight loss and fat loss (17). In a 2020 animal study, CLA was even able to reverse negative effects of metabolic syndrome (a group of health conditions that can increase your risk of heart disease and diabetes), without messing with other metabolic markers (55).

Debunking Myths: Is Tallow Heart-Healthy?

Saturated fat has spent years under scrutiny, with some claiming that it’s a common culprit of heart disease. However, this assumption is based on science that has since been debunked, and newer studies suggest that this isn’t the case.

The stigma surrounding saturated fat started back in the 1950s, when researchers noticed that countries with traditional diets low in saturated fat typically also had lower rates of heart disease. This observation led to the formation of the “diet-heart hypothesis,” which is based on the belief that saturated fat causes heart disease (11).

But while studies show that saturated fat can increase levels of LDL (bad) cholesterol, a risk factor for heart disease, researchers have found that saturated fat itself isn’t directly tied to a higher risk of heart disease (7, 8). It’s also not totally black and white, as different types of saturated fat can affect your heart in different ways. In fact, high-quality, unprocessed saturated fats (like tallow, meat, and dairy) can be incredibly nourishing, especially when enjoyed as part of a healthy, whole-foods diet. But problems tend to arise when these fats are consumed alongside ultra-processed carbs and sugars, such as fast food, packaged snacks, and sweets — all staples in the typical American diet.

Case in point: one study found that increased dairy intake could be linked to a 26% lower risk of dying from heart disease (56). On the other hand, research suggests that ultra-processed foods, typically high in saturated fat, may actually raise the risk of heart disease (57). Interestingly, some scientists have even pointed out that filling up on carb-rich processed foods could actually have a bigger impact on heart health than saturated fat (58).

For some, the cholesterol content of beef tallow also raises concerns. However, the good news is that science hasn’t found a clear link between dietary cholesterol and blood cholesterol levels. While this isn’t a free pass to fill up on ultra-processed foods high in cholesterol, it does mean that there’s no need to fear nutritious whole foods that contain cholesterol, like eggs and meat. Of course, be sure to check in with a doctor before making changes to your diet if you have high cholesterol levels or heart  (59).

When it comes to heart health, tallow also has an edge on seed oils, which are highly processed and loaded with pro-inflammatory omega-6 fatty acids. Not only that, but tallow contains cholesterol-lowering monounsaturated fats, along with beneficial fatty acids like CLA, which could help decrease blood pressure and prevent plaque build-up in the arteries (10, 17).

At the end of the day, it’s the overall quality of your diet that really matters, and researchers now recommend focusing on the bigger picture rather than zeroing in on one nutrient (9).

Learn more about Paul Saladino’s take on saturated fats here.

How to Choose the Best Tallow for Cooking

Not sure where to start when shopping for beef tallow? Here are a few key considerations to keep in mind:

• Grass-Fed vs. Conventional: Go with tallow sourced from grass-fed beef to get the most bang for your buck. Compared to its conventional counterpart, grass-fed beef is higher in beneficial omega-3s and CLA, plus lower in saturated fat and fatty acids that can increase cholesterol levels. Grain-fed beef is also higher in polyunsaturated fatty acids like linoleic acid, which can drive inflammation when consumed in high amounts (24).

• Rendering Method: Most commercial tallow is made through dry rendering, where fat is heated at very high temperatures until it eventually separates. Even though this process is speedy, it comes at a cost, oxidizing fats, stripping away nutrients, and leaving behind an off aftertaste. Premium brands like Lineage use wet (steam) rendering, which gently heats fat at lower temperatures to prevent oxidation, preserve more nutrients, and produce a better-tasting tallow.

• Heating Method: While most brands use direct flame heating, it often leaves behind a bitter, burnt taste. Opt for tallow made using steam-jacketed kettles instead, which avoid direct contact with the flame and allow for a slower, more controlled rendering process. The result? A silky-smooth tallow that boasts a cleaner taste, longer shelf life, and superior nutrition profile.

• Filtration: Many types of tallow are only filtered once or not at all, leaving behind fine particles and impurities that can speed up spoilage and oxidation. Lineage Provisions, on the other hand, uses a three-stage filtration system, resulting in a crystal-clear tallow with cleaner cooking performance and a much longer shelf life.

• Ingredients: Be sure to check the list of ingredients carefully and steer clear of tallow packed with preservatives, additives, solvents, or seed oils. These ingredients can compromise quality and may even negate many of the potential health perks tied to tallow.

• Source: Buying tallow from a reputable brand is your best bet for getting a product that is high quality and healthy. Look for brands that source tallow from local or family-run farms and offer nose-to-tail tallow to minimize waste. Some brands, like Lineage, also go the extra mile by partnering with regenerative farms to cut their carbon footprint.

Step-by-Step: Rendering and Storing Tallow for Kitchen Use

Ready to try your hand at making tallow? Not only is homemade tallow a simple and sustainable way to use extra fat trimmings, but it’s an excellent ingredient to have on hand and can be easily swapped in for butter or oil in your favorite recipes. Here’s a step-by-step guide with everything you need to know to get started:

1. Sourcing: You’ll need beef trimmings to make tallow. You can trim the fat yourself from a fatty grass-fed cut or ask your butcher for some leftover beef fat.

2. Preparation: Slice the fat into bite-sized chunks, trimming off any meat. For faster prep, you can also toss it in a food processor.

3. Rendering: Add the beef fat to a slow cooker, Dutch oven, or large stock pot and heat it to a low simmer. Let it simmer for around four hours, using a spatula to stir every half hour and prevent any chunks from getting stuck to the edges. Small bubbles will form during this process, but be sure to reduce the heat if it starts to boil. Once the fat has fully melted, your tallow is good to go and ready to strain.

4. Straining: Once the tallow has cooled for a few minutes, pour it through a fine mesh strainer and into a bowl. For extra clarity, give it another pass using a cheesecloth, coffee filter, or paper towel to catch any lingering impurities.Lineage takes it up another notch, triple-straining their tallow for a super smooth, ultra-pure finish.

5. Storage: After the tallow has been filtered, it’s ready to enjoy. Cook up something tasty with tallow by baking, roasting, or frying your favorite foods. Or, slather it on your skin before bed for a dose of deep hydration. Not using your tallow right away? Pop it in a sealed glass jar and stash it for later. It’ll stay fresh for months at room temperature or up to one year in the fridge.

A Note on Storage:

Because most tallow products — like Lineage — are artisanal, the hue may vary from each batch from an off-white to a more yellow shade.

Beef tallow can also change colors in different temperatures due to the physical properties of fats and oils, specifically their melting points and how light interacts with them in different states.

Here’s a breakdown of why this happens: At cooler temperatures, beef tallow is solid and opaque. The fat molecules are tightly packed, which scatters light and gives tallow a more opaque, whitish or creamy color. As it heats up, tallow melts and becomes liquid. In its liquid state, the fat molecules are more spread out, and light passes through more easily, making it appear more transparent or even golden. When fat is in its solid state, it forms crystals that reflect light differently, giving it a more whitish or lighter color. As the temperature increases, the crystals melt, and the structure becomes less reflective and more translucent, which changes its color. This shift in color is purely a visual effect caused by the physical state of the fat and how light interacts with it, not due to any chemical change in the tallow itself.

If your tallow arrives chilled (if it’s winter where you live) and then you put it inside a room temperature room (>75°F) for a period of time, you’ll notice oil separation. This is formal and all you have to do is give it a mix and it’ll re-incorporate. If you smell the jar with the oil separation, the oil will be on-top and can provide an intense beefy aroma. This too is common. The volatiles are primarily in the oil, so once remixed it'll be a less intense aroma.

Tallow Recipes: Frying, Roasting, and Baking

There are tons of ways to use tallow in the kitchen, from searing steak to whipping up waffles. In fact, you can easily swap it in for other cooking fats (such as butter, vegetable oil, or olive oil) in almost any recipe. Here are a few flavorful ways to try using tallow:

• Frying: With its high smoke point, tallow handles heat like a pro, making it a great choice for frying. Drop a scoop of tallow into a cast iron pan and let it heat up. Once it’s fully melted, you’re ready to cook French fries, fritters, or eggs to perfection.

• Roasting: Tallow can bring a hearty, full-bodied flavor to roasted dishes, including veggies. Place a scoop into your roasting pan and then slide it into the oven to heat. After it’s melted, toss in the veggies, sprinkle on some spices, and put it back into the oven to roast.

• Baking: Tallow may not be the first fat you think of when it comes to baking, but it can actually give many baked treats an instant upgrade. Brush it onto pie crusts before baking for a golden finish, swap it in for butter in your next batch of biscuits, or use it to grease pans to add extra flavor and prevent sticking.

Conclusion

Beef tallow is the gold standard of cooking fats — it’s super stable under high heat, packed with health-promoting nutrients, and has been a time-tested staple for generations. Unlike modern seed oils, it doesn’t oxidize easily, making it perfect for everything from frying to roasting. If you’re not cooking with tallow yet, consider this your official wake-up call: it’s time to upgrade your cooking game. 

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