Epic source
Energy
869 kcal · 43% DV target
A rendered animal fat with a high smoke point and a rich, savory profile, beef tallow provides a stable medium for high-heat cooking and deep frying.
Beef tallow is a solid cooking fat composed of approximately 50% saturated fat, primarily palmitic acid .1
Consistent evidence demonstrates that the saturated fat in beef tallow raises LDL-C (low-density lipoprotein cholesterol, a causal risk factor for cardiovascular disease) when compared to liquid plant-based oils .111
While tallow contains small amounts of choline, fat-soluble vitamins (A, D, K, E, and B12), and conjugated linoleic acid, clinical evidence is currently lacking to demonstrate that these provide a net health benefit over other fat sources .19
Early research into topical applications suggests that the fatty acid profile of tallow—including oleic, palmitic, and stearic acids—is biocompatible with the human skin barrier, though direct evidence of its mechanism for skin penetration is limited .9
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
869 kcal · 43% DV target
95.4 g · 122% DV target
44.6 g · 223% DV target
Not a benefit — best kept low
4.42 g · 442% DV target
Not a benefit — best kept low
0.51 g · Top 6% of fats & oils
2.51 g · Top 7% of fats & oils
Seasonality has not been estimated for this ingredient yet.
Can be stored at room temperature if kept in a cool, dark place.
As a byproduct of the beef industry, it shares the high environmental footprint associated with cattle methane emissions and land use.
Historically, beef tallow was the primary ingredient used to make candles and soap, and it was the secret to the original flavor profile of McDonald's french fries until 1990.