Why is beef tallow a good cooking fat?Updated a month ago
- High smoke point (400–420°F / 204–216°C) – Ideal for frying, roasting & sautéing
- Stable under high heat – Less prone to oxidation compared to vegetable oils
- Rich flavour – Enhances the taste of meats, roasted vegetables & fried foods
- Naturally occurring fat – No additives or processing like seed oils