Cooking with Tallow—Old-Fashioned Fat That’s Making a Big Health Comeback
- ER Kent
- Jul 30
- 3 min read
Once dismissed as outdated or unhealthy, beef tallow is returning to modern kitchens as a nutrient-dense, flavorful, and sustainable fat for cooking, frying, and baking
Butter had its renaissance. Coconut oil had its moment. Now, an ancient kitchen staple is stepping back into the culinary spotlight: beef tallow—the rendered fat from cattle that your great-grandmother probably used for everything from frying chicken to greasing pie tins.
Once unfairly vilified in the low-fat era, tallow is now being rediscovered for what it truly is: a stable, high-heat, zero-waste, and deeply flavorful cooking fat with a surprising list of health benefits. And if you're into homesteading, carnivore diets, nose-to-tail eating, or just cooking like it’s 1850 in the best way, tallow might just be your new go-to.
Scroll down for the recipe! (This time, a how-to on rendering and using your own.)
What Exactly Is Tallow?
Tallow is made by slowly rendering beef fat (usually from around the kidneys, called “suet”) until it melts, then straining out the impurities. Once cooled, it solidifies into a creamy, shelf-stable fat that’s perfect for cooking.
Unlike lard (which comes from pigs), tallow is beef-based and has a slightly meatier flavor. It was a pantry staple for centuries, used in everything from soap and candles to roasted potatoes and flaky pastries.
Tallow is prized for its high smoke point, nutritional profile, and long shelf life—even without refrigeration.
Why Tallow Fell Out of Favor (and Why It’s Coming Back)
In the mid-20th century, saturated fats like tallow were wrongly blamed for heart disease. This led to a massive switch to vegetable oils and hydrogenated fats, which we now know are far more problematic.
The BMJ and other leading health journals have since challenged the original anti-saturated fat claims, showing that natural animal fats like tallow may actually be beneficial when consumed in moderation—especially when compared to processed seed oils.
Today, tallow is back in demand among chefs, paleo eaters, and traditionalists seeking stable fats for high-heat cooking.
Health Benefits of Tallow
High Smoke Point (400–420°F): Ideal for frying without oxidizing, unlike unstable vegetable oils
Rich in Fat-Soluble Vitamins: Especially A, D, E, and K2 when sourced from grass-fed beef
Loaded with CLA (Conjugated Linoleic Acid): Linked to anti-inflammatory and anti-cancer benefits
Long shelf life: Keeps for months at room temperature if stored properly
A breakdown from Weston A. Price Foundation highlights how tallow-fed traditional diets support hormone health, brain function, and strong cell membranes—especially when sourced from pastured cattle.
How to Make Your Own Tallow at Home
Making tallow is surprisingly simple and incredibly satisfying.
You’ll need:
Raw beef suet (ask your butcher!)
Sharp knife
Heavy pot, Dutch oven, or slow cooker
Cheesecloth or fine strainer
Jars for storage
Steps:
Chop suet into small chunks or pulse in food processor
Place in a heavy pot over low heat
Let it melt slowly for 2–3 hours, stirring occasionally
Strain through cheesecloth into jars
Let cool. It will solidify into a white, creamy fat
Store in the pantry for up to 3 months or in the fridge for up to a year.
How to Use Tallow in Everyday Cooking
1. Frying: Perfect for potatoes, fritters, fried chicken, or anything needing crispy edges 2. Roasting: Toss veggies in melted tallow for a golden crust and rich flavor 3. Searing meats: Gives steak or lamb a buttery, beefy sear 4. Pastry crusts: Use half butter, half tallow for ultra-flaky, savory pies 5. Sautéing greens: A tablespoon of tallow and garlic turns kale into a crave-worthy side
Bonus: Tallow can even be used for non-edible purposes, like DIY salves, lip balm, candles, or soap. Wellness Mama outlines a variety of creative applications.
Where to Get Tallow (If You Don’t Want to Render Your Own)
Ask your local butcher for pasture-raised suet
Buy pre-rendered tallow online from companies like US Wellness Meats or Fatworks
Look for grass-fed labels for better taste, nutrition, and ethical sourcing
Why This Old-School Fat Belongs in a Modern Kitchen
Tallow isn't just nostalgia—it’s a resilient, sustainable, nose-to-tail fat that honors the whole animal, supports regenerative agriculture, and provides better nutrition than the ultra-refined seed oils dominating grocery shelves.
If you’re looking to ditch processed fats and cook with ingredients your ancestors would recognize, tallow is a delicious, time-tested place to start.
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