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When you think of animal byproducts, tallow is probably not the first one that comes to mind. However, beef tallow is making a comeback in its prominence and versatility.
Tallow has been used in soaps and balms for centuries. Today, soap makers are exploring the use of tallow in their products for a more natural, high-quality skincare solution.
Popular restaurant chain Steak ‘n Shake also announced that it will now be using 100 percent beef tallow for cooking fries at all of its locations as of the end of February. Blue Collar Restaurant Group, a family-owned restaurant group with eight locations between Jackson, Wyoming, and Bozeman, Montana, is also moving to using beef tallow in place of seed oils.
Smashburger, Popeyes, Outback Steakhouse, Buffalo Wild Wings, and Portillo’s are already ahead of the game, using beef tallow for frying.
Beef tallow has been encouraged by Robert F. Kennedy, Jr., U.S. Secretary of Health & Human Services, as part of his Make America Healthy Again campaign. Kennedy has posted a video on social media of himself deep-frying a Thanksgiving turkey in beef tallow.
According to a post by Kennedy on X in October 2024, McDonald’s used beef tallow for cooking its fries until 1990.
Fast Food is a part of American culture. But that doesn’t mean it has to be unhealthy, and that we can’t make better choices. Did you know that McDonald’s used to use beef tallow to make their fries from 1940 until phasing it out in favor of seed oils in 1990? This switch was… pic.twitter.com/ygijMtsSQt
— Robert F. Kennedy Jr (@RobertKennedyJr) October 21, 2024
Is beef tallow good for you?
If you’re not familiar with beef tallow, it’s rendered fat usually made from the tissue surrounding cows’ organs, before being cooked down, purified and strained. It’s not to be confused with lard, although both are rendered animal fats.
Beef tallow is high in saturated fat, but can be considered “good” in moderation. According to the Mayo Clinic, the stearic acid found in beef tallow appears not to raise cholesterol like other saturated fats do. Tallow contains beneficial monounsaturated fatty acids such as conjugated linoleic acid (CLA), which promotes heart health, and is a good source of vitamins A, D, E, K and B12 when sourced from grass fed cows. These fat-soluble vitamins are critical for various functions in the body, including immune support, bone health, cellular function and skin health.
Tallow is rich in triglycerides, such as oleic acid, palmitic acid, and CLA. In addition, CLA is known for its anti-inflammatory effects when applied topically or consumed. Some research suggests that reducing saturated fat and replacing it with unsaturated fats, like beef tallow, may lower heart disease risks.
Goodbye McDonalds. Hello @SteaknShake tallow-fried RFK’d French fries 🍟✨🇺🇸 #MAHA #MAGA #AmericaFirst pic.twitter.com/bBwBitHwKC
— Kennedy Journal (@KennedyJournal) March 3, 2025
Beef tallow basics
The high smoke point of beef tallow makes it more suitable for high-heat cooking, like frying. Beef tallow can also be reused three to four times for frying, as long as it’s properly strained and stored correctly to prevent spoilage. If the smell and appearance of tallow have a rancid odor or off color, it should be discarded.
Beef tallow doesn’t need refrigeration, but its shelf life can be extended by storing it in the fridge or freezer. If stored in an airtight container, beef tallow can last for months or up to a year at room temperature, as long as it’s kept away from heat, light and moisture. Refrigerating beef tallow can make it solidify. If properly stored, beef tallow can last indefinitely in the freezer.
Uses outside the kitchen
While beef tallow has been touted as a skincare product because of its “natural” and “clean” values, consumers must be cautious when analyzing whether to add it to their skincare regimen. A 2024 study from the National Institutes of Health (NIH) noted that the number of studies pertaining to the use of tallow in skincare products is limited, so caveat emptor should be used before spending money on beef tallow based products.
Historically, beef tallow was used to treat eczema and psoriasis. When used topically also because of its high vitamin E levels, beef tallow can potentially soothe irritated skin and reduce inflammation. Vitamin E is an antioxidant with anti-inflammatory effects. Moisturizers made with tallow can take hours to absorb into the skin. The NIH study found an increase of 4.7 percent, 23.2 percent, 38.4 percent, 44.4 percent, and 47.2 percent of skin hydration after 30, 60, 90, 120 and 180 minutes of application, respectively.
Handmade in New Jersey with 100% grass-fed and finished tallow, these chemical-free gems are perfect for all skin types—dry, oily, or sensitive.
Need sun protection? The Tallow Zinc Sun Shield Stick offers broad-spectrum coverage with non-nano zinc oxide and nourishing olive… pic.twitter.com/8szrDY1gTt
— Liberato Tallow Skincare (@LiberatoTallow) March 2, 2025
Beef tallow is believed to potentially reduce the appearance of wrinkles, thanks to its moisturizing properties and rich vitamin content which supports collagen production and combats free radical damage. Tallow can help strengthen the skin’s natural barrier, preventing moisture loss and protecting against environmental stressors that can accelerate the aging process. However, available research on this subject is limited.
Additionally, beef tallow soaps may cause allergic reactions for some, so it’s important to test it first on a small patch of skin before using all over the body. Those with acne-prone skin may not want to use beef tallow, as it can clog pores, and its greasy texture may not be good for more oily skin.
The 2024 NIH study noted that a tallow-based herbal soap used for wound healing as an anti-infective agent was efficacious as a disinfectant, not causing the typical amount of dryness experienced with other soaps and surfactants.
Beef tallow is also used as an ingredient in candles and for seasoning cast iron pans.
Sarah Hill is an agricultural writer and communications professional from Hetland, South Dakota. She grew up on a dairy in Missouri and is a 2008 graduate of the University of Missouri with a degree in Agricultural Journalism.
