Is Beef Tallow Good for Deep Frying?

Absolutely — beef tallow is one of the best fats you can use for deep frying. In fact, before seed oils took over fast food kitchens, tallow was the gold standard for deep frying everything from French fries to chicken. Its high smoke point, rich flavor, and clean performance make it a top choice for both home cooks and professionals.

Why Beef Tallow is Ideal for Deep Frying

• High Smoke Point (~400°F): Tallow resists breaking down at high temperatures, meaning fewer off-flavors and less risk of burning.
• Rich, Clean Flavor: Unlike seed oils, tallow adds a savory depth to fried foods without tasting greasy.
• Stable and Reusable: Tallow holds up well to multiple fry sessions — just strain and store it properly after each use.
• Free of Seed Oil Toxins: Tallow doesn’t oxidize or form harmful compounds the way many vegetable oils do at high heat.

What Can You Fry in Beef Tallow?

You can deep fry just about anything in beef tallow. Some customer favorites include:

• Homemade French fries
• Fried chicken
• Onion rings
• Fried okra
• Donuts or fritters (yes, really!)

Does it Make Food Taste Like Beef?

Not really — especially if your tallow is properly rendered. At Parker County Beef Company, our small-batch beef tallow is clean, neutral, and perfect for deep frying without overpowering the flavor of your food.

How to Deep Fry with Tallow

1. Melt tallow in a deep, heavy-bottomed pan or fryer.
2. Heat to 350–375°F and monitor with a thermometer.
3. Fry in small batches to avoid dropping the oil temperature.
4. Strain and store the tallow after use to reuse it multiple times.

Where to Get High-Quality Beef Tallow

Ready to ditch the seed oils and fry like it's 1955? Our beef tallow collection is made from Texas-raised cattle and rendered in small batches for purity and performance.

Questions about using tallow for deep frying? Call us at 817-404-7405 or email orders@parkercountybeefcompany.com.

Quick Answers

Is beef tallow good for deep frying?

Yes — with a smoke point around 400°F and a saturated-fat structure that resists oxidation, tallow is one of the most stable deep-frying fats there is. It's the fat classic french fries were cooked in.

Does frying in tallow make food taste like beef?

No — well-rendered tallow is nearly neutral, adding a savory depth rather than a beefy flavor. Fries, chicken, and fish come out crisp and clean-tasting.

Can you reuse beef tallow after frying?

Yes. Strain it through a fine mesh once cooled and store it sealed. Tallow tolerates several fry cycles better than seed oils because it oxidizes far more slowly.

Start with clean fat: Fresh Beef Tallow (16 fl oz, $14) — rendered in-house from Texas cattle. Full background: what is beef tallow?