Beef Tallow Makes a Comeback in Kitchens and Skincare

The once-maligned saturated fat is seeing a resurgence in popularity for its culinary and cosmetic benefits.

Mar. 14, 2026 at 2:20pm

Got story updates? Submit your updates here. ›

Beef tallow, a cooking fat that was largely replaced by plant-based oils in the 1980s, is making a comeback in kitchens and skincare products. Chefs are highlighting 'beef tallow frites' and 'birria quesadillas with beef tallow,' while consumers are seeking out tallow for its high smoke point, rich flavor, and purported health benefits. Tallow is also becoming a popular ingredient in homemade skincare products like balms. However, some health experts remain skeptical of tallow's health claims, noting that it is still a saturated fat that should be consumed in moderation.

Why it matters

The resurgence of beef tallow highlights a broader shift in consumer attitudes toward traditional fats and oils. As people have become more wary of highly processed 'seed oils,' there is growing interest in 'natural' fats like tallow and lard. This trend reflects a broader backlash against the low-fat diet recommendations of the 1980s, which some now view as misguided. The tallow trend also speaks to consumers' desire for more transparency about the ingredients in their food and personal care products.

The details

Beef tallow is rendered suet, the fat around an animal's kidneys. Farmers and butchers are reporting a surge in demand for tallow, both for cooking and for use in homemade skincare products like balms. Tallow is prized for its high smoke point of 400 degrees Fahrenheit, making it ideal for pan-searing and deep-frying. It is also touted for imparting a rich, savory flavor and crispy texture to fried foods. In terms of health claims, tallow is high in saturated fat, which some experts link to increased cardiovascular risk, though others argue that grass-fed tallow contains beneficial nutrients like conjugated linoleic acid.

  • The tallow trend has accelerated over the past 1-2 years.
  • Beef tallow was a common cooking fat until it was largely replaced by plant-based oils in the 1980s.

The players

Dana O'Connor

Co-owner of Pittsburgher Highland Farm, which sells grass-fed beef and tallow products.

Mark Smith

Co-owner of Pittsburgher Highland Farm, overseeing the farming operations.

Moe Martin

Retail manager for Weiss Meats, a family-owned wholesale and retail butcher shop.

American Heart Association

A nonprofit organization that issued a statement taking issue with the new U.S. Dietary Guidelines' recommendations on red meat, whole fat dairy, and animal products like tallow.

Got photos? Submit your photos here. ›

What they’re saying

“It has been a very big seller lately.”

— Dana O'Connor, Co-owner, Pittsburgher Highland Farm (Pittsburgh Post-Gazette)

“I don't know if I'm going to be able to use strictly just vegetable oil or olive oil or anything else ever again.”

— Moe Martin, Retail manager, Weiss Meats (Pittsburgh Post-Gazette)

“We encourage consumers to prioritize plant-based proteins, seafood and lean meats and to limit high-fat animal products including red meat, butter, lard and tallow, which are linked to increased cardiovascular risk.”

— American Heart Association (American Heart Association statement)

What’s next

The American Heart Association's statement criticizing the new U.S. Dietary Guidelines' recommendations on tallow and other animal fats could lead to further debate and scrutiny of the health claims surrounding these products.

The takeaway

The resurgence of beef tallow highlights the evolving attitudes toward traditional fats and oils, as consumers seek out more 'natural' and less processed cooking and skincare ingredients. However, the health benefits of tallow remain a point of contention, with some experts warning about its high saturated fat content.