Beef tallow fries recipe (2024)

FAQs

Is beef tallow good to fry in? ›

Frying with tallow is possibly the best use of beef fat. Tallow has a smoke point of 420ºF which is why tallow lends itself well to high heat cooking like frying. The original McDonald's french fry was fried in tallow. Grass fed beef tallow is also good for getting a nice searing steaks!

No. Our fries are not coated in any fats or substances from an animal.

They insisted on replacing beef tallow with "heart-healthy" vegetable oils. After years of pressure, McDonald's caved to Sokoloff and the Heart Saver's Association. In 1990, McDonald's announced they would be replacing their deep frier with Vegetable oil and finally getting rid of beef tallow.

With a smoke point of approximately 400 degrees Fahrenheit, tallow is more suitable for high-temperature cooking methods such as frying.

Beef tallow is a healthy ingredient that boasts benefits that far outweigh the use of vegetable oils and even butter. It adds a mild beef flavor to any recipe, which can be a subtle addition to flavor—but also render it perhaps not the first choice for, let's say, a cake recipe.

Beef tallow should be stored in an airtight container at room temperature away from sunlight, heat and moisture sources.

Health Benefits of Beef Tallow

Rich in nutrients – not only does it help you absorb more nutrients from your food, but beef tallow is also rich in vitamins A, D, E, K, and B1. Reduces inflammation – tallow contains conjugated linoleic acid, which is a natural anti-inflammatory.

Many restaurants cook their french fries in oil which is containing beef tallow, or they use the same oil for fries and meat, but Chick-fil-A does not. Therefore, that is super exciting news if you are a lover of crispy fried potatoes, as I am.

This Washington Post article from 1985 identifies Arby's, Bob's Big Boy, Burger King, Hardee's, McDonald's, Popeyes, and Wendy's as fast-food spots that use beef tallow in their fryers.

You can reuse beef tallow for frying multiple times! 💡 Simply strain and store it properly, and it can be reused about 3-4 times. In fact our founder, @catherine_farrant, reuses her beef tallow without straining often and it's wonderful 🙌

What is the difference between lard and tallow? ›

Tallow is made from beef fat, while lard consists of pork fat. The variation in sources creates distinctive flavors and textures. Hardness: Tallow is slightly harder than lard and has a texture similar to solid butter or a bar of soap.

Before the 1990s, the crispy side dish was cooked in a vat of cottonseed oil and beef tallow, or fat, which gave the potatoes their decadent flavor and loaded them with saturated fat. In 1990, after controversy, the fast food chain made the switch to pure vegetable oil, but patrons longed for the same meaty taste.

In the culinary world, it has been a staple ingredient in many cuisines, from European to Asian. Whether you're frying, baking, or even spreading it on bread, beef tallow is a versatile and healthy ingredient that can add flavor and texture to any dish.

Because rendered beef fat, tallow, naturally high a very high smoke point of about 400 degrees F. This makes it perfect for frying french fries or roasting just about anything.

For these fried eggs, melt a bit of the creamy tallow in a pan over medium heat. Once lightly shimmering, slide in your eggs and allow the whites to set gently. While we recommend removing while the yolks may still run, cook to your preference, but always top with fresh-cracked pepper and flaky salt for contrast.

They are great for frying, searing, baking, and making roux. Lard and tallow have a high smoking point and lots of flavor. Some grocery stores may not carry prepared tallow but it does exist, usually in the oil aisle. The other option is making your own, and it's really quite easy and inexpensive.

We avoid raising the temperature above 180°C because beyond that, the fat can burn. 1 kg of beef fat = 1 liter of oil in your frying recipes. If your fryer needs to use 5 liters of oil and you want to fry with beef fat, take 5kg of beef fat. You can use your beef fat ten times, filtering it well after each use.

The refined oils that are most often used for deep frying include safflower and soybean oil, the latter of which is often labeled as vegetable oil. Decker says the most stable picks are high in a fat called oleic acid, and recommends using peanut or canola oil.