Beef tallow, a rendered animal fat, has gained popularity due to Health and Human Services Secretary Robert F. Kennedy Jr.’s endorsement. Restaurants like Steak ‘n Shake have switched to using beef tallow in their fryers, sparking interest in its health benefits and drawbacks.
So, what is beef tallow? It’s created by slowly cooking cow parts over low heat until the fat separates from the meat tissue. The process reduces water content and particles, leaving only saturated fat behind. Beef tallow solidifies at room temperature and melts down again when heated, making it suitable for cooking.
Beyond cooking, beef tallow is used to make soap, candles, and skincare products. Its benefits include containing fat-soluble vitamins A, D, E, and K, which support skin, eye, teeth, and bone health. It also provides long-lasting energy, aids in nutrient absorption, and may promote satiety.
However, beef tallow has its limitations. Consuming high amounts of saturated fat can raise cholesterol levels and contribute to metabolic syndrome, cardiovascular conditions, and chronic diseases like arthritis and cancer. It’s high in calories, with a single cup containing 1,849 calories.
While some nutritional scientists are wary of replacing seed oils with beef tallow, others argue that both have their pros and cons. Seed oils provide essential omega-6 fatty acids but may be more prone to oxidation when heated. In contrast, tallow is more stable at high heat, reducing the formation of harmful compounds during cooking.
Ultimately, a balanced diet that includes both beef tallow and seed oils in moderation may be the key. The American Heart Association notes there’s no reason to avoid seed oils and encourages their consumption due to better cardiovascular health outcomes compared to beef-based alternatives.
Source: https://eu.usatoday.com/story/life/health-wellness/2025/03/17/what-is-beef-tallow/82420461007