Cooking with beef tallow—the rendered fat from cows—has been making a comeback, especially among traditional food enthusiasts, keto/paleo followers, and chefs seeking flavor and high-heat performance.

Why use beef tallow?

Here’s a breakdown of its pros and cons:

Pros of Cooking with Beef Tallow:
1. High Smoke Point (~400°F / 204°C)
Ideal for frying, roasting, and sautéing because it doesn’t break down and smoke as quickly as many oils.
2. Rich Flavor
Adds a deep, savory, umami flavor, especially great for roasted vegetables, fries, and meats.
3. Natural and Unprocessed
Unlike many vegetable oils, tallow is minimally processed and free from industrial chemical extraction methods (like hexane).
4. Nutrient-Dense (in moderation)
Contains fat-soluble vitamins like A, D, E, and K (especially if from grass-fed cows). Also contains conjugated linoleic acid (CLA), which some research suggests has anti-inflammatory and potential fat-burning properties.
5. Shelf-Stable
Rendered tallow can be stored for a long time without refrigeration (though keeping it in the fridge extends its shelf life even more).
6. Economical (if sourced from scraps or suet)
Rendering your own from beef trimmings or suet is often cheaper than buying oils or pre-rendered fat.

Cons of Cooking with Beef Tallow:
1. High in Saturated Fat
This is controversial. Some argue saturated fats are harmful to heart health (based on older guidelines), while newer research is more nuanced. Still, some people may wish to limit intake depending on personal health concerns or doctor’s advice.
2. Not Vegan/Vegetarian-Friendly
It’s an animal product, so it’s not suitable for those following plant-based diets.
3. Distinct Flavor
The beefy flavor, while appealing in some dishes, can clash with others (like delicate fish, desserts, or some vegetables).
4. Hard When Cold
Unlike oils, tallow is solid at room temperature, which may make it harder to use in some cooking or baking applications.
5. Sourcing and Quality Vary
Commercial tallow may come from conventionally raised cattle and include additives. Ideally, you’d want tallow from grass-fed, hormone-free cattle, but that can be harder to find or more expensive.

If you want to eat at the tastiest Belen restaurant, vist us soon!

Greg knows that no one wants to be uncomfortable when they are eating. As many of you know Greg recently purchased his building. The building needs plenty of TLC, but he like’s the historic aspect of the property. So he’s been busy making changes to the property to better serve his customers.

Those of us who have lived in our beautiful state for a while know that our typical AC systems – swamp coolers, are becoming less effective at controlling the temperatures in our homes and commercial buildings as our summer temperatures spiral higher every year.

Greg already installed a large refrigerated AC system in the bar/dining area, but it just wasn’t that good at cooling our newly remodeled dining room or the kitchen. So he fixed the problem with two new mini split AC units! One is at the end of the new dining area, the other is in the kitchen so we don’ get cranky cooks!

So the next time you’re roasting you huevos at home in the 100º weather, head on over to Greg’s and enjoy a cold brew and the best BBQ & Burgers in the county in complete comfort.

You’ll be glad you did!