Beef tallow is a rendered form of beef fat, typically made from the suet around the kidneys and loins of cattle. When gently heated, the fat melts and is filtered to remove impurities, leaving a pure, shelf-stable fat that’s solid at room temperature and ideal for high-heat cooking.

Historically, beef tallow was used in everything—from deep frying to pie crusts to candle making. But it largely disappeared from home kitchens after the rise of vegetable oils in the 20th century, fueled by the now-debunked fear that saturated fats cause heart disease.