Beef Tallow Makes a Comeback in Home Cooking

Experts share how to use this traditional fat for better browning, crispiness, and flavor.

Mar. 28, 2026 at 4:00pm

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Beef tallow, the rendered form of beef fat, is making an unlikely comeback in home kitchens and restaurants. Once a pantry staple before vegetable oils dominated, tallow is now regaining popularity as cooks look for traditional, less processed fats. Experts explain how tallow's versatility, high smoke point, and rich flavor make it a valuable tool for roasting, searing, frying, and even baking.

Why it matters

The resurgence of beef tallow reflects a broader shift in how consumers think about cooking fats. As people reevaluate the oils they use, traditional fats like tallow are gaining attention for their performance and the sense of nostalgia they evoke. Tallow's stability at high heat and ability to enhance texture and flavor make it a valuable addition to the modern cook's repertoire.

The details

Beef tallow is rendered beef fat that has been slowly cooked and strained to remove impurities. The careful rendering process helps preserve tallow's clean flavor and natural stability, making it ideal for high-heat cooking. Chefs praise tallow for its ability to promote deep browning, add rich savory depth without overpowering, and deliver a crisp, non-greasy texture. It excels at frying, roasting, and searing, and can also be used in baking for flakier crusts.

  • Beef tallow was a common pantry staple before the rise of vegetable oils in the 20th century.
  • Major fast food chains like McDonald's, Burger King, and Wendy's used beef tallow for frying until the 1990s.

The players

Marianne Adams

Heritage Director at Adams Group and the namesake of Marianne's, which produces both a classic beef tallow and an organic beef tallow.

Catherine Lane

VP of Consumer Brands at South Chicago Packing, which produces a range of cooking fats including Wagyu beef tallow and blended beef tallow products.

Jessica Koslow

Chef and founder of Sqirl, a restaurant in Los Angeles.

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What they’re saying

“The resurgence of beef tallow in 2026 reflects a broader shift in how we think about fats. The latest U.S. Dietary Guidelines emphasize overall dietary patterns and fat quality rather than eliminating specific fats, which is prompting consumers to rethink long-held assumptions about traditional cooking fats.”

— Catherine Lane, VP of Consumer Brands at South Chicago Packing

“Beef tallow is a legend in the kitchen—sturdy, dependable. When the heat rises, it simply rolls up its sleeves and gets to work.”

— Jessica Koslow, Chef and founder of Sqirl

What’s next

As more consumers explore the benefits of beef tallow, the market for high-quality, responsibly sourced tallow products is expected to continue growing.

The takeaway

Beef tallow's resurgence in home cooking reflects a broader shift toward simpler, less processed ingredients. By embracing traditional fats like tallow, cooks can unlock new levels of flavor and texture in their dishes while also supporting a more sustainable food system.