Beef Tallow (Rendered Suet)
Cooking Oils & Fats · 9 specs
Direct Answer
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).
Source: USDA FoodData Central (FDC ID: 171400) · Last reviewed Aug 28, 2026
Specs
| Smoke Point | 215°C (420°F) |
| Monounsaturated Fat (MUFA) | 42.0 (Oleic Acid) % |
| Polyunsaturated Fat (PUFA) | 4.0 % |
| Saturated Fat (SFA) | 50.0 (Palmitic, Stearic) % |
| Omega-6 to Omega-3 Ratio | 2.5 : 1 (Grass-Fed) |
| Primary Fatty Acid | Oleic / Palmitic / Stearic Acid (C18:0) |
| Free Acidity (as Oleic) | ≤ 0.50 % |
| Extraction Method | Thermal wet/dry rendering of suet |
| Shelf Life | 12 – 18 Months |
Stearic Acid & Deep Frying Benchmark
Tallow contains high levels of stearic acid (C18:0), a neutral saturated fat that converts rapidly into oleic acid in the liver, historically prized as the gold standard frying fat for crispy french fries.
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