Beef tallow is rendered fat from beef, typically from the suet (the hard fat around the kidneys and other organs) of cattle. It’s a versatile cooking fat with a rich, savoury flavour that has been used for centuries. Tallow has a high smoking point around 204°C, making it great for frying, sautéing, and roasting, as it won’t break down or burn at high temperatures. It’s also solid at room temperature, which gives it a unique texture and mouthfeel when used in cooking.
Historically, beef tallow was used in many traditional recipes, including for frying potatoes, making pies, and even in soap-making. In modern times, it’s less common in everyday kitchens but has seen a resurgence among those who prioritize natural, whole-food ingredients, or are following specific diets like keto or paleo.
Beef tallow is prized for its nutritional content too—it's high in saturated fat, which gives it a dense, energy-packed profile. It also contains some monounsaturated fats and is a source of fat-soluble vitamins like vitamin A, D, E, and K. However, due to its high saturated fat content, it's typically used in moderation.
Additionally, beef tallow is also used outside of the kitchen, including in skincare products and as a lubricant, thanks to its moisturizing properties.
