Fry Cycles
280to 25% TPM
Smoke Point
210°C
OSI
30hours
Profile
The classic American frying fat, displaced by seed oils in the 1980s–90s and now returning in premium burger and fry operations. Tallow's low PUFA content (4%) gives it exceptional oxidative stability — 280 fry cycles in controlled testing. The flavor is distinctive and prized by operators positioning around traditional methods. Trade-offs: 50% saturated fat, 2–3% naturally occurring trans fat, and a flavor profile that transfers to everything fried in it. Not suitable for vegetarian, halal (if not halal-certified), or health-forward menus.
Fatty acid breakdown
Saturated (SAFA)
50%
Monounsaturated (MUFA)
42%
Polyunsaturated (PUFA)
4%
Health
High saturated fat (50%) raises LDL cholesterol in most dietary contexts. Contains naturally occurring trans fats (2–3%) from rumen biohydrogenation — chemically distinct from industrial trans fats. Contains CLA, which has mixed evidence for health benefits.
Sustainability
Byproduct of beef processing — no additional land use when sourced as rendering output. Environmental impact attributed to cattle production, not the fat itself. Supply tied to beef industry demand.