Why We’re Returning to Traditional Fats: The Case for Beef Tallow

For most of human history, natural animal fats were the foundation of cooking and baking. Long before hydrogenated seed oils appeared in the early 1900s — and even well into the 1960s, before “vegetable oils” were promoted as the healthier choice — cultures around the world relied on fats such as beef tallow, lard, butter, and ghee. These fats nourished generations and were used daily without controversy. Only in recent decades have animal fats fallen out of favour, replaced by highly processed industrial oils.

Beef tallow is a rendered fat made from beef, traditionally sourced from grass-fed, pasture-raised cattle. When rendered properly, tallow is shelf-stable, versatile, and deeply rooted in traditional food and household use. Historically, it was relied on for cooking, frying, baking, and even skincare, long before modern products existed.

As industrial food production expanded in the 20th century, seed oils made from soy, corn, and other crops became cheaper to produce at scale. Government subsidies to large agricultural industries accelerated their widespread use, while animal fats were increasingly blamed for health concerns despite limited direct evidence. Even major fast-food chains once relied on animal fats — McDonald’s famously cooked their fries in beef tallow for decades before switching to vegetable oils.

Despite ongoing debate, there is no conclusive scientific evidence proving that traditional animal fats directly cause heart disease when consumed as part of a balanced, whole-food diet. Saturated fats are more heat-stable than many modern seed oils, making them less prone to oxidation during cooking. This stability is one reason tallow has long been valued for frying, searing, baking, and sautéing. With its high smoke point and rich flavour, it remains a practical and traditional cooking fat.

Quality matters. Not all tallow is created equal. Grass-fed, grass-finished, pasture-raised sourcing results in a cleaner, more traditional fat that aligns with how tallow has been used for generations. Careful, small-batch rendering preserves the integrity of the fat and honours its traditional role.

At Golden Tallow, we use 100% beef suet — the clean, nutrient-dense fat found around the kidneys — rather than trim fat. Suet produces a purer, more stable tallow with a smoother texture and a naturally clean scent. This traditional choice reflects how tallow was historically rendered and ensures a higher-quality end product, especially when used on the skin.

Beef Tallow Beyond the Kitchen

Tallow’s value extends beyond the kitchen. For centuries, it was also used in balms and salves to nourish the skin. Its fatty acid profile similar to human skin helps explain why it was traditionally chosen for topical use. Tallow contains naturally occurring vitamins A, D, E, and K, and was historically used to support dry or sensitive skin using simple, recognisable ingredients.

At Golden Tallow, skincare is an extension of nourishment. We believe in using ingredients that respect tradition, honour the body, and encourage a return to simplicity. In a world filled with ultra-processed alternatives, choosing beef tallow is a small but meaningful step back to what has always worked.