Tallow is simply rendered beef fat. To render implies that the raw suet (kidney fat) has been slowly cooked to remove all impurities and odours.
Before the advancement of modern-age farming techniques, beef tallow commonly referred to as the original liquid gold was the cooking oil used in most kitchens. It is a wholesome fat that gives amazing flavours and a unique nutrient profile to foods. Tallow is known to be a secret ingredient in many foods found at high-end restaurants.
Unlike unhealthy vegetable oils that have recently become the norm due to their long shelf-life and reduced cost, tallow is one of the healthiest animal fats available to us for consumption. Like olive, avocado and coconut oil, it consists of mostly saturated and mono-saturated fat. In addition, tallow is loaded with so many beneficial nutrients and is really fun to cook with.
Hydrogenated vegetable oils are unstable at high temperatures and oxidize thereby releasing free radicals that are harmful to our bodies. Beef tallow is stable at high temperatures with a high smoke point of 420F. When cooked on high heat, it retains its composition and all its healthy qualities. This makes it the ideal oil for any kind of deep-frying, air-frying, baking, and roasting. It is safer, less susceptible to burning and much tastier. Taste the flavour.