8 Advantages of Cooking with Beef Tallow

More and more, restaurants and home kitchens are re-discovering beef tallow as a preferred medium for preparing fried foods. The color, texture, and umami that beef tallow imparts to fried foods make it a vastly superior alternative to heavily processed, industrially produced substitutes.

The natural makeup of beef tallow promotes health. It does not contain the artificial trans fats found in hydrogenated shortenings. It’s naturally stable and solid at room temperature. And it is minimally processed — virtually nothing is added, and what’s already there (plenty of monounsaturates) is good for you.

1. Extended Fry Life – Beef tallow may increase fry life by more than 50%, offering huge potential to increase profitability.
2. Labor Costs Savings – Decreases time cleaning deep frying equipment and hood systems, increasing productivity.
3. Taste Preservation – When used for deep frying, beef tallow enhances the taste and texture of the food, providing a crispier texture, non-greasy finish, and natural resistance to flavor transfer.
4. High Smoke Point – Beef tallow’s high smoke point prevents oxidation and polymerization, ensuring a clean and efficient cooking process.
5. Minimally Processed – Not chemically made or modified.
6. Eco-Friendly – Sustainable, renewable, and biodegradable, helping achieve goals of reducing your carbon footprint.
7. All-Purpose Solution—Tallow provides outstanding flavor and is ideal for deep frying, baking, sauteing, and more.
8. Healthier Alternative – Anti-Inflammatory and a natural source of vitamins A, D, E, and K.

Take advantage of these benefits and try our Flavor King line of shortenings geared toward heavy-duty deep frying.