What to Do With Beef Tallow (And Why It's Back)
Rendered Wagyu tallow is the most underrated cooking fat in your kitchen. Here's how to use it.
Beef tallow is having a moment. After fifty years of seed oils dominating the American kitchen, home cooks (and a few notable fast-food chains) are rediscovering what restaurants always knew: tallow makes things taste better.
Tallow is rendered beef fat. Wagyu tallow specifically is prized because the fat itself is more flavorful and has a lower melting point than commodity beef fat — it's silky at room temperature and produces a clean, beefy flavor when used for cooking.
The classic use is frying. French fries cooked in tallow taste like the McDonald's fries of your childhood (because, until 1990, that's exactly what they were). Tallow has a high smoke point (around 400°F), is shelf-stable, and adds depth to anything fried in it.
Beyond frying: roast potatoes in tallow, sear steaks in tallow, scramble eggs in tallow, sauté vegetables in tallow. It's also excellent for seasoning cast iron — a thin layer baked at 350°F builds a glassy patina nothing else matches.
If you claim a share to a ranch box, save the trim from your steaks and roasts. Render it slowly in a Dutch oven over low heat for 3 hours, strain, and store in a glass jar. It keeps for months in the fridge and forever in the freezer.
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More on this: claim a share of a grass-fed Wagyu steer. See which steers are open right now and what's left of each one.
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