Beef tallow is having a moment. But before you go reaching for this trendy kitchen staple, you should brush up on the common ...

Beef tallow is a cooking fat with a high smoke point of 480 degrees Fahrenheit (249 degrees Celsius). The smoke point is the temperature at which a fat begins to degrade. For this reason ...

Explore the science-backed comparison between beef tallow and seed oils, examining their nutritional profiles, cooking ...

Beef tallow is notoriously slow to melt, but when it comes to crafting fries that outshine the competition in the fast food ...

A fast food chain that specializes in steak burgers, milkshakes, and shoestring fries has committed to seriously upping its ...

Steak 'n Shake will cook its fries in 100% beef tallow by February 2025, replacing vegetable oils. The move follows growing ...

Beef tallow is made by rendering suet, the fat that accumulates around a cow's kidneys. When strained, it is a quality option for cooking food and has a high smoke point of 420 degrees Fahrenheit.

Beef tallow is rendered fat from cows, prized for its high smoke point and rich flavor. It’s considered more stable for high-heat cooking, reducing harmful byproducts like trans fats.