Tallow is a rendered form of beef or mutton fat, primarily made up of triglycerides.
In industry, tallow is not strictly defined as beef or mutton fat. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point. Commercial tallow commonly contains fat derived from other animals, such as lard from pigs, or even from plant sources.
Tallow consists mainly of triglycerides (fat), whose major constituents are derived from stearic and oleic acids.
The solid material remaining after rendering is called cracklings, greaves, or graves. It has been used mostly for animal food, such as dog food.
In the soap industry and among soap-making hobbyists, the name tallowate is used informally to refer to soaps made from tallow. Sodium tallowate, for example, is obtained by reacting tallow with sodium hydroxide (lye, caustic soda) or sodium carbonate (washing soda). It consists chiefly of a variable mixture of sodium salts of fatty acids, such as oleic and palmitic. https://en.wikipedia.org/wiki/Tallow
That 90s mindset of “low fat” garbage is just propaganda. Fat free low fat mayo and sour cream and fake ass butter in a tub is POISONING YOU.
For so many years Tallow was lied about and vilified. When you cook with beef tallow, the oil is very heat-stable and doesn’t go rancid. It has a much higher smoke point than most seed oils, fries food quickly, and doesn’t soak into the food unnecessarily. It’s very healthy and can be cheaper if you can get it directly from a farm. Animal fat is healthy!!!!
What’s pictured is beef suet. Suet is hard fat that protects the kidneys and runs along the short loin.
Beef fat is internal fat (think of rib eye or chuck steaks with fat inside the steak. Also outside of the steak at trimmings.
Both melted down we call tallow. Lard is usually referred as pig fat as in leaf lard.
And yes tallow is 10x better for you than margarine.
The lean and low fat mantra in the past 50 years is b s! (particularly when nothing is said about sugars and processed foods) also keep in mind our brains love cholesterol. (the body treats cholesterol differently if not saturated with sugars n carbs - the old Inuits ate nothing but fats and protein and never had heart disease cancer or Alzheimer’s).
How to Make Tallow
Making your own beef tallow is a game-changer in the kitchen! It’s easy to render, adds incredible flavor to everything and is a healthier, sustainable alternative to store-bought oils. Once you start cooking with tallow, you’ll wonder how you ever lived without it.
To render fat, cut it into small pieces and slowly melt it in a heavy-bottomed pot or slow cooker on low heat, stirring occasionally. Once fully melted, strain the liquid through a fine mesh or cheesecloth to separate the solids (cracklings). Allow the rendered fat to cool, then store it in an airtight container for future use. [Backwoods Bar and Grill - Shepherd, MT]
What is the difference between lard and tallow?
ChatGPT responds:
The main difference between lard and tallow lies in their source and composition, although both are rendered animal fats used in cooking and other applications. Here’s a breakdown of their differences:
1. Source
Lard: Rendered fat from pigs, typically sourced from the fatty parts of the pig like the belly or back.
Tallow: Rendered fat from beef or mutton (sheep), often derived from suet, which is the hard fat surrounding the kidneys and loins.
2. Flavor
Lard: Has a milder, neutral flavor, which can sometimes carry a slight pork undertone. This makes it versatile for both sweet and savory dishes.
Tallow: Has a stronger, beefy flavor, which pairs well with hearty, savory dishes.
3. Texture
Lard: Softer and creamier at room temperature, making it excellent for pastries like pie crusts.
Tallow: Firmer and more solid at room temperature due to its higher saturated fat content.
4. Fat Composition
Lard: Contains more monounsaturated fats, similar to olive oil, making it somewhat softer and healthier in moderation.
Tallow: Higher in saturated fats, which make it more stable at high temperatures and longer-lasting without refrigeration.
5. Smoke Point
Lard: Smoke point is around 374°F (190°C), suitable for frying and baking.
Tallow: Smoke point is around 400°F (204°C), making it ideal for high-heat cooking like deep frying.
6. Culinary Uses
Lard: Commonly used in baking for its ability to create flaky textures in pastries, biscuits, and pie crusts. Also used for frying and sautéing.
Tallow: Often used for frying, roasting, and making savory dishes. It’s also used in making candles, soap, and skin care products due to its firmness.
7. Availability
Lard: Easier to find in grocery stores and is commonly sold in tubs or blocks.
Tallow: Less common in regular stores but more available in specialty or health food stores. It’s also a staple in traditional diets like paleo and keto.
Both fats are highly stable and were traditional staples in many cultures before the rise of vegetable oils. Their choice often depends on your recipe or personal preference. [ChatGPT 1/12/25]
See Also
asphalt
beeswax
fat
fat-concentrate
fat-concentration
fat-formation
fatty acid
Fatty matter
fatty substance
fatty-matter
lipid
tallow
tar
triglyceride
wax
worm-fat