Using Beef Tallow for High-Heat Cooking: A Healthier Alternative

Beef tallow has become popular for high heat cooking as health conscious cooks and culinary fans alike have become interested in using it. 

Beef tallow has a high smoke point and plays well in stark contrast with vegetable oils and other common cooking fats.

This guide will teach you why beef tallow is one of the best fats for high heat cooking, how to use it in your kitchen and the unique health benefits it provides.

So, let’s get into all you need to know about this versatile cooking fat.

What is Beef Tallow?

Fatty tissues from cows are rendered fat, known as beef tallow.

Rendering is a simple process of melting raw fat, purifying it, removing impurities and water content, and leaving behind pure, stable fat.

Because it had a long shelf life, remained relatively stable, and had a nice flavor, beef tallow was an especially common cooking fat in restaurants and in households historically.

Most of the fat in beef tallow is saturated and monounsaturated, both of which are stable at high temperatures.

It’s so stable that this is perfect for high heat cooking methods like frying, roasting, and searing.

If you use beef tallow, you can also give your dishes a unique, savory taste that’s hard to find in any other oil.

Why Use Beef Tallow for High Heat Cooking?

The stability of the fat you use when cooking at high temperatures is important.

When heated, fats with lower smoke points break down more easily through oxidation into free radicals and compounds that aren’t good for your health.

Beef tallow has a very high smoke point of about 400°F (204°C), meaning your beef tallow is less likely to oxidize on the high heat.

Compared with the oils used in baking—including canola and soybean oil—vegetable oils like those listed in the grocery store generally offer lower smoke points and are more prone to oxidation.

You can't drink oxidized oils and expect your meals to taste as they would if they were freshly made, and over time, this can become hazardous to your health (1).

Beef tallow is stable, so it does not break down when it is heated to high temperatures.

This is a safer, healthier choice for high-heat applications such as frying, searing, and roasting.

The Benefits of Cooking with Beef Tallow for Health

Using beef tallow improves the taste of your food, but it also has some surprising health benefits.

We like beef tallow, especially if the cows are grass fed, because it contains conjugated linoleic acid (CLA) that has been associated with a range of health benefits, including reducing inflammation and improving heart health (2).

Omega-3 fatty acids are also present in grass fed beef tallow, which is important for brain and heart health.

Tallow’s fatty acids are primarily saturated and monounsaturated, and because they are both stable and essential to bodily function, they are also unique to that fat type.

Saturated fats have been blamed for bad health in the past, but new studies show they are actually good for you when consumed in moderation (3).

Because beef tallow is so stable, its production of free radicals is minimized in comparison to less stable oils.

Beef tallows can be used as part of a balanced diet to help support your body’s energy needs and may also help skin and immune health.

Beef Tallow for High Heat Cooking

Beef tallow has a lot of versatility and can be used in many high-heat cooking applications.

How to use beef tallow in some of your favorite cooking methods.

Beef tallow works best for searing and frying because it creates a crispy, flavorful crust on meats, vegetables and a host of other foods.

For example, to sear a steak, a spoonful of beef tallow is added to a hot skillet.

When it’s melted, put your steak in the pan and let it build a rich crust.

Beef tallow may be used to coat vegetables, potatoes, or even meat for roasting.

Roast your ingredients in salt and melted beef tallow, then toss in with seasonings.

The result is a crispy, golden brown exterior and savory flavor on your dishes.

Beef tallow also shines in deep frying.

It’s perfect to use to get a crisp, golden coating on foods like chicken, fries and seafood thanks to its high smoke point.

Heat it in a deep pot until it is hot enough to deep-fry with beef tallow, then deep fry your ingredients until they’re crispy and golden.

Using beef tallow for these methods not only gives your food a better texture and flavor but also adds a richness that is hard to achieve with other oils.

Choosing & Storing Beef Tallow: Tips

High-quality beef tallow can make a big difference in taste and health benefits.

When looking for beef tallow, seek out the stuff made from grass fed cows, as it generally has a more robust nutritional profile with higher omega-3’s and CLA (4).

Grass-fed beef tallow may be more flavorful and can provide your dishes with more beneficial nutrients.

It’s naturally shelf stable because it contains little water and is high in fat (5).

It can be stored in a sealed container in your pantry for several months.

If you want to keep it longer, store it in the fridge, which will stay there for up to a year.

It’s also possible to reuse beef tallow when cooking, especially for frying.

After each use, just drag out any food particles, then put them in a clean container.

Not only does this save you money, but it also allows you to get the benefits of beef tallow for multiple cooking sessions.

Making Beef Tallow at Home

Making beef tallow at home is much easier than you might think if you’re interested.

Get the raw beef fat, known as suet, from a butcher or local farm and start.

Put the fat in a slow cooker or large pot and set over low heat.

The fat will melt and render into liquid.

Let the liquid fat pass through a cheesecloth to get any remaining solid particles out.

Once rendered fat has cooled and solidified, it’s ready to be used for cooking.

The good news is that it’s a relatively inexpensive way to enjoy this versatile cooking fat, and you can control the quality of the product.

Final Thoughts

Beef tallow is a natural, nutrient-dense alternative to many conventional oils for use in high-heat cooking.

Beef tallow has a high smoke point, a robust flavor, and will allow you to cook with confidence at high temperatures without the risk of oxidation in less stable oils.

Its functional benefits are not the only reason to cook with beef tallow; it adds a special depth of flavor to everything from fried foods to roasted vegetables.

If you’re looking to improve the taste and health benefits of your meals, you might want to consider switching to beef tallow in your kitchen.

It’s a small choice that can lead to a big change in the way you cook and eat.

🍳 Fuel Your Cooking with Real Flavor! Try Beef Tallow Today! 🍳

FAQs

Is beef tallow safe for high-heat cooking?

Beef tallow is indeed excellent for high heat cooking. 

It has a smoke point around 400°F (204°C) and is stable with oxidation better than many common vegetable oils.

Can you use beef tallow again after frying?

Yes, you can reuse beef tallow to fry. 

When finished use, strain any food particles and keep them in a clean container. It maintains its quality while being cost-effective.

Is beef tallow good in all types of cooking?

Beef tallow has the savory flavor, which is great for roasted vegetables, fried chicken, and seared steaks. 

But it may not be good for dishes that need neutral-tasting oils.

Is beef tallow better than vegetable oil?

Stable fats in beef tallow don’t break down easily, so it’s considered healthier for high heat cooking. 

Unlike vegetable oils, it doesn’t turn into harmful compounds when heated.

How do you store beef tallow?

Keep beef tallow in a sealed container in a cool, dry place for several months. 

With refrigeration, the shelf life can be extended up to a year, even if it’s not used very often.

Related Studies

1. Title: Health Benefits of Conjugated Linoleic Acid (CLA)

This article outlines various physiological benefits of CLA, including its anti-inflammatory properties and potential to improve heart health, highlighting its role in preventing lifestyle diseases.

Link: https://pubmed.ncbi.nlm.nih.gov/25434907/

2. Title: Oxidized Dietary Oil, High in Omega-3 and Omega-6 Fatty Acids, Induces Antioxidant Stress Responses in Intestinal Cells

This study investigates how oxidized oils can produce harmful lipid oxidation products that may adversely affect human health, emphasizing the risks associated with consuming oxidized dietary oils.

Link: https://pmc.ncbi.nlm.nih.gov/articles/PMC9782097

3. Title: Saturated vs. Unsaturated Fats: Which is More Healthful?

This review discusses the ongoing debate regarding the health impacts of saturated fats, suggesting that moderate consumption may not significantly increase heart disease risk, challenging traditional views.

Link: https://www.medicalnewstoday.com/articles/321655

4. Title: Two Omega-3s in Fish Oil May Boost Brain Function in People with Heart Disease

This study found that higher levels of omega-3 fatty acids DHA and EPA in the bloodstream are linked to improved cognitive function in older adults with coronary artery disease, underscoring their importance for brain health.

Link: https://www.heart.org/en/news/2021/11/08/two-omega-3s-in-fish-oil-may-boost-brain-function-in-people-with-heart-disease

5. Title: A Review on Effects of Conjugated Linoleic Fatty Acid (CLA) Upon Body Composition and Health

This review discusses how stable saturated fats like CLA can minimize free radical production during high-heat cooking compared to unsaturated oils, highlighting their potential health benefits.

Link: https://pubmed.ncbi.nlm.nih.gov/26388708/