Side-by-Side Comparison
Cooking Oils & Fats
Beef Tallow (Rendered Suet) vs. Lard (Rendered Leaf Pork Fat)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Beef Tallow (Rendered Suet)
Lard (Rendered Leaf Pork Fat)
Beef tallow is rendered fat from cattle (Bos taurus), particularly internal suet surrounding the kidneys. Per 100g, it delivers 902 kcal, 100g fat (50% saturated, 42% monounsaturated oleic, 4% PUFA), with a high smoke point of 215°C (420°F).
Lard is rendered fat from pigs (Sus domesticus), with leaf lard around the kidneys being the purest grade. Per 100g, it provides 902 kcal, 100g fat (45% monounsaturated oleic, 39% saturated, 11% polyunsaturated), and a smoke point of 190°C (375°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Smoke Point
|
215°C (420°F) | 190°C (375°F) |
|
Monounsaturated Fat (MUFA)
|
42.0 (Oleic Acid) % | 45.0 (Oleic Acid) % |
|
Polyunsaturated Fat (PUFA)
|
4.0 % | 11.0 (Linoleic Acid) % |
|
Saturated Fat (SFA)
|
50.0 (Palmitic, Stearic) % | 39.0 (Palmitic, Stearic) % |
|
Omega-6 to Omega-3 Ratio
|
2.5 : 1 (Grass-Fed) | 10 : 1 |
|
Primary Fatty Acid
|
Oleic / Palmitic / Stearic Acid (C18:0) | Oleic Acid (C18:1) |
|
Free Acidity (as Oleic)
|
≤ 0.50 % | ≤ 0.50 % |
|
Extraction Method
|
Thermal wet/dry rendering of suet | Gentle thermal rendering |
|
Shelf Life
|
12 – 18 Months | 12 Months (Refrigerated) |
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