Across the country, restaurants are rediscovering Beef Tallow—and putting it back at the heart of their kitchens. Once a staple, Tallow fell out of favor in the 20th century as vegetable oils took over. Now, with chefs and diners alike craving better flavor and cleaner labels, Tallow is sizzling its way back onto menus.

From whipped to herb-infused varieties, beef tallow is making a comeback as a nourishing and nostalgic fat. Once a staple in traditional cooking and prized for its high smoke point and rich flavor, tallow is being rediscovered by consumers who value ancestral ingredients and are looking for oil alternatives. This old-school fat is having a moment on social media, though it’s actually been used for centuries for frying and baking. Restaurants have also been trading in traditional oils for tallow to elevate everything from french fries to pastries. And for customers supporting “nose to tail” use of the animal, these brands provide a usage for fat that is normally discarded.

At Dough n Joe, owner Brad Livezey is deep frying homemade doughnuts with an old-school ingredient: Beef tallow. His Hampden Township and Mechanicsburg shops recently joined chains such as Steak ‘n Shake, Outback Steakhouse and Popeyes in embracing the cooking method. After researching beef tallow, Livezey now considers it a healthier and more flavorful alternative to the soy-based vegetable oil blend he previously used.

A January 2025 study warns that the real trouble starts when these oils are reheated again and again, like in restaurant deep fryers. According to the research: “Frequent reheating of polyunsaturated-rich oils such as soybean oil can result in lipid peroxidation, increasing the presence of reactive compounds that may promote cellular stress.”

For our great-grandparents and grandparents, tallow was a kitchen staple. But, for the past century, seed oils have been a staple in the restaurant industry. However, a growing number of food establishments are now making and/or considering switching to cooking with beef tallow. Here’s why this shift is gaining momentum as a seemingly healthier alternative.

Beef tallow is one of those ingredients that was seldom discussed outside of restaurant circles — until suddenly, it was everywhere. One of the trendiest ingredients of 2025, the demand for this seed oil substitute is so high that it’s actually outpacing supply in some places. And while it’s most commonly associated with adding extra richness to french fries, searing steaks, or seasoning cast iron pans, one of beef tallow’s best uses is one you might not expect: as a butter alternative in pie crusts.

We spoke to Greg Hozinsky, corporate chef at Coast Packing Company, who offered his insight into this unconventional but delicious ingredient swap. “Beef tallow produces a flakier crust than butter,” he offers as one benefit. “Additionally, tallow adds a subtle richness that enhances both sweet and savory pies without overpowering their flavors.”

When it comes to the differences between beef tallow and lard, some are obvious — and others you can only learn from experience. Fortunately, Food Republic was able to sit down with Greg Hozinsky, corporate chef for Coast Packing Company, to learn more specifics about how to use each form of animal fat.

When it comes to the differences between beef tallow and lard, some are obvious — and others you can only learn from experience. Fortunately, Food Republic was able to sit down with Greg Hozinsky, corporate chef for Coast Packing Company, to learn more specifics about how to use each form of animal fat.

Once cast aside for heart-health concerns, the ingredient is making a comeback in restaurant kitchens—driven by flavor, nostalgia, and a growing backlash against seed oils.

Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., has released new findings from a new consumer survey highlighting a significant shift away from seed oils as a cooking fat.

Eric Gustafson, chief executive of California-based animal fat refinery Coast Packing Company, said he watched in the 1990s as fast food companies like McDonald’s led a wholesale shift away from beef tallow to vegetable oils in response to medical research linking animal fats to heart disease. Gustafson said he has started to see the pendulum swing back, with sales increasing steadily over the past decade.