Beef tallow for frying
Beef tallow for frying is a traditional cooking fat rendered from the fat of beef, typically from the suet or kidney fat. It has been used for centuries in various cuisines, particularly in Western and Central Asian cooking, as a stable, high-smoke-point medium for deep-frying and pan-frying. Its use is often associated with classic dishes like French fries, fried chicken, and traditional pastries.
🍽️ Nutrition at a glance
Beef tallow is almost entirely fat, containing no carbohydrates or protein, and provides a dense source of energy. A single tablespoon offers roughly 115-120 calories, primarily from saturated and monounsaturated fats, and is a good source of fat-soluble vitamins like vitamin D and vitamin K2.
Nutrition breakdown
| Calories | 115 kcal |
| Protein | 0 g |
| Carbs | 0 g |
| Fat | 13 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 0 mg |
| Vitamin K2 | 1.5 mcg |
| Vitamin D | 0.2 mcg |
| Vitamin E | 0.1 mg |
| Choline | 2 mg |
| Selenium | 0.1 mcg |
| Zinc | 0.03 mg |
| Iron | 0.01 mg |
Per 1 tablespoon (14 g) · estimated, varies by recipe
💡 What's interesting
Culturally, beef tallow was a staple in Western kitchens before the rise of vegetable oils, prized for imparting a rich, savory flavor to foods. Nutritionally, it is unique due to its high content of stearic acid, a saturated fat that has a more neutral effect on blood cholesterol compared to other saturated fats.
