Beef tallow. It's been around for ages, yet seems to be having more of a "comeback" with all its uses and benefits. What is beef tallow? Well, in short, it's rendered beef fat, and there are so many reasons why it's becoming popular again.

Photo byKimberly Killebrew

Here are some of the benefits:

Rich in Healthy Fats: Beef tallow is a good source of saturated and monounsaturated fats, which can support heart health, improve cholesterol levels, and provide long-lasting energy.

High Smoke Point: With a high smoke point (around 400°F), beef tallow is excellent for frying and high-heat cooking. It remains stable at high temperatures, preventing the release of harmful compounds.

Nutrient Dense: Beef tallow contains fat-soluble vitamins such as vitamins A, D, E, and K, which are essential for overall health, including bone strength, immune function, and skin health.

Promotes Skin Health: Beef tallow is a popular ingredient in skincare products because of its moisturizing properties. The fatty acids in tallow closely resemble those in human skin, making it highly compatible and beneficial for maintaining skin elasticity and hydration.

Supports Ketogenic and Paleo Diets: Due to its high fat content and minimal carbohydrates, beef tallow is a great fat source for those following ketogenic or paleo diets, helping to support ketosis and sustain energy levels.

Sustainability: Using beef tallow supports a no-waste philosophy in food production by utilizing all parts of the animal, making it an environmentally friendly choice.

Health Consciousness and Traditional Foods: As people become more interested in traditional, nutrient-dense foods, beef tallow is making a comeback. It's seen as a healthier alternative to industrial seed oils like canola or soybean oil, which are often linked to inflammation and oxidative stress. Tallow contains natural fats that are minimally processed and align with whole-food, ancestral diets such as keto, paleo, and carnivore.

High Smoke Point for Cooking: With its high smoke point, beef tallow is preferred by chefs and home cooks for frying and sautéing. Unlike many plant-based oils that can break down and produce harmful free radicals at high temperatures, tallow remains stable, making it ideal for high-heat cooking.

Sustainability and Nose-to-Tail Movement: The growing movement toward sustainable eating practices is encouraging the use of all parts of the animal. Beef tallow, once a staple in kitchens before the rise of vegetable oils, is now valued for its role in reducing food waste and promoting a more sustainable, nose-to-tail approach to meat consumption.

Skincare and Natural Products: In the beauty and skincare industries, beef tallow has gained attention for its moisturizing properties. Its fatty acid profile closely resembles that of human skin, making it a popular ingredient in natural and homemade skincare products. This rise in the popularity of clean, natural products has contributed to tallow’s renewed interest.

Flavor and Culinary Use: Beef tallow is celebrated for its rich, beefy flavor, which adds depth to dishes in a way that vegetable oils cannot. It is particularly prized in cooking methods such as frying or roasting, where its savory flavor enhances the food.

Beef Tallow Recipe:

• Beef fat (Suet or trimmed fat -- You can get this from your local butcher)
• Large pot or slow cooker
• Fine mesh strainer or cheesecloth
• Jars or containers for storage

1. Trim the Fat: Start by trimming the beef fat into small chunks. Removing any remaining meat, blood, or connective tissue from the fat will help produce cleaner tallow. If possible, you can ask your butcher for suet (fat from around the kidneys) or collect fat from your beef cuts.
2. Melt the Fat: Place the fat chunks into a large pot or slow cooker. Turn the heat to low, and let the fat slowly melt. Stir occasionally to prevent it from sticking. This process can take several hours (typically 3–5 hours) on low heat. The goal is to slowly render the fat without burning it.
3. Strain the Fat: Once the fat has fully melted and you have a pool of liquid, you’ll notice some solids floating in the fat. These are impurities known as “cracklings.” Strain the liquid fat through a fine mesh strainer or cheesecloth to remove the cracklings and other solids. If you like, save the cracklings as a crispy snack.
4. Cool and Store: Pour the strained liquid tallow into glass jars or containers and allow it to cool. As it cools, the tallow will solidify and turn white. Once it reaches room temperature, you can store the tallow in the fridge for several months or freeze it for longer storage.

Rendered beef tallow can be used for cooking, frying, or even in skincare products.

Pro Tip:

• Keep the heat low and slow throughout the process to avoid burning the fat, which can give your tallow an unpleasant flavor.