What Is Beef Tallow—and Why Is It Trending Again?

If you’ve spent time on social media lately or glanced at a trendy restaurant menu, you may have noticed a surprising ingredient making a comeback: beef tallow. Once a kitchen staple, beef tallow is being rediscovered by home cooks, chefs, and health enthusiasts for everything from frying French fries to searing steaks.

But what exactly is it?

Beef tallow is a type of fat that comes from beef, specifically rendered from the parts of the cow that contain fat. It’s similar to lard, which comes from pigs, but has its own distinct taste and texture. Before vegetable oils became popular in the 20th century, tallow was commonly used for cooking, frying, and baking.

Then came the rise of seed oils—like soybean, canola, and corn oil—promoted as heart-healthy alternatives. Tallow fell out of favor, in part due to health campaigns and changing food trends. But now, some experts and cooks are questioning the benefits of processed oils and turning back to tallow instead.

Why are people using it again?

One big reason is tallow’s high smoke point—about 400 to 420 degrees Fahrenheit. That makes it ideal for high-heat cooking methods like frying and roasting, where many vegetable oils may break down or produce smoke.

Tallow also brings flavor. It has a rich, savory taste that adds depth to food, especially fried potatoes. That’s one reason some restaurants are switching from vegetable oil to beef tallow for cooking French fries and other dishes.

What’s in it?

Tallow is mostly made of saturated fat (around 50 to 55%) and monounsaturated fat (about 40%), with a small amount of polyunsaturated fat. The monounsaturated fat it contains—such as oleic acid, which is also found in olive oil—is considered beneficial when eaten in moderation as part of a balanced diet.

According to the Mayo Clinic, tallow from grass-fed cattle also contains fat-soluble vitamins like A, D, E, and K2, as well as a fatty acid called conjugated linoleic acid (CLA). Some studies suggest CLA may help fight inflammation and support fat metabolism, although more research is needed.

Some people say that saturated animal fats like tallow are easier to digest than heavily processed oils, especially those found in packaged or fried foods. This is one reason fans of ancestral eating styles, such as the paleo or carnivore diets, have embraced it.

Is it healthy?

That depends on your health goals and how much you consume. Tallow is still a saturated fat, which means people with certain medical conditions—like high cholesterol—should be cautious. While the link between saturated fat and heart disease is being re-examined by some experts, moderation is still important.

In other words, frying with beef tallow once in a while probably won’t harm your health—but don’t treat it as a health food either.

As interest in traditional cooking grows and more people explore alternatives to modern seed oils, beef tallow is finding its way back into home kitchens. Whether you’re curious about the flavor or just want to try something new, a spoonful of history might be waiting in your skillet.