Shortening frying (heavy duty), beef tallow and cottonseed
Whole food · Fats and Oils
Photo: Wikipedia
This is a solid, shelf-stable frying fat traditionally made from a blend of beef tallow and refined cottonseed oil. It has a very high smoke point, a rich, savory, and slightly beefy flavor, and a smooth, creamy texture when solid that melts into a clear, viscous liquid. Nutritionally, it is 100% fat, providing a dense 900 kcal per 100g with no protein, carbohydrates, or fiber.
Calorie split: 0% protein · 0% carbs · 100% fat
↓ Full nutrition💚 Why it's loved
Chefs and home cooks love it for the unmistakable, hearty flavor and crisp texture it imparts to fried foods, a taste deeply embedded in classic American diner and barbecue culture. Its stability and high smoke point make it a reliable, workhorse fat for achieving perfect, non-greasy results in everything from fries to donuts.
⚠️ Watch-outs & how to enjoy it better
As a pure fat, it is extremely calorie-dense and provides no essential nutrients, making it a food to use sparingly in a balanced diet. Those monitoring saturated fat intake or with specific dietary restrictions should be cautious. To counteract, use it as a flavor-enhancing ingredient rather than a primary fat source, practice strict portion control, and balance meals with plenty of fiber-rich vegetables and lean proteins.
Key benefits
- Extremely high smoke point ideal for deep-frying and searing.
- Provides a rich, savory depth of flavor to fried foods.
- Highly shelf-stable due to its saturated fat content.
- A traditional, cost-effective choice for high-volume frying.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
This specific blend was a cornerstone of early 20th-century American commercial kitchens, notably used by fast-food pioneers for its neutral-yet-savory flavor and ability to withstand continuous frying without breaking down.
Full nutrition (USDA data · scales with serving)
| Water | 0.00 g |
| Energy | 900 kcal |
| Energy | 3766 kj |
| Protein | 0.00 g |
| Total lipid (fat) | 100 g |
| Ash | 0.00 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 0.00 mg |
| Iron, Fe | 0.00 mg |
| Magnesium, Mg | 0.00 mg |
| Phosphorus, P | 0.00 mg |
| Potassium, K | 0.00 mg |
| Sodium, Na | 0.00 mg |
| Zinc, Zn | 0.00 mg |
| Selenium, Se | 0.00 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.00 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 4.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 44.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 3.4 g |
| SFA 16:0 | 24.5 g |
| SFA 18:0 | 17.0 g |
| Fatty acids, total monounsaturated | 38.5 g |
| MUFA 16:1 | 4.3 g |
| MUFA 18:1 | 34.2 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 8.8 g |
| PUFA 18:2 | 8.3 g |
| PUFA 18:3 | 0.50 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 100 mg |
| Phytosterols | 32.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.00 g |
| Threonine | 0.00 g |
| Isoleucine | 0.00 g |
| Leucine | 0.00 g |
| Lysine | 0.00 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.00 g |
| Tyrosine | 0.00 g |
| Valine | 0.00 g |
| Arginine | 0.00 g |
| Histidine | 0.00 g |
| Alanine | 0.00 g |
| Aspartic acid | 0.00 g |
| Glutamic acid | 0.00 g |
| Glycine | 0.00 g |
| Proline | 0.00 g |
| Serine | 0.00 g |
FAQ
What's the difference between this and pure lard or butter?
This blend has a higher smoke point than butter (which contains milk solids that burn) and a more neutral flavor than pure lard, which has a stronger, more distinct pork flavor. The cottonseed oil component makes it more shelf-stable and less prone to becoming rancid than all-animal fats.
Is it the same as vegetable shortening?
No. Vegetable shortening is typically made from 100% hydrogenated vegetable oils (like soybean or palm) and has a bland, neutral flavor. This blend contains animal fat (beef tallow), which contributes its characteristic savory taste.
Can I use it for baking?
Yes, especially for pie crusts where a flaky texture is desired. The solid fat creates distinct layers in the dough. However, it will impart a subtle savory note, unlike the neutral taste of all-vegetable shortening.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 9.00 kcal/g · 0% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.