Does Beef Tallow Live up to the Hype?

The Trend: Where’s the beef? Everywhere lately, if we’re talking about the tallow. A common bygone staple (McDonald’s cooked its fries in it until 1990), beef tallow has become a go-to for wellness influencers, who see it as a healthier, less-processed alternative to seed oils. Some are even slathering it on their skin as an all-natural moisturizer. The popularity doesn’t seem to be dwindling: Whole Foods named tallow as a top food trend of 2026. 

What People Are Saying: Tallow is rendered beef fat that solidifies at room temperature, like ghee or coconut oil. It has a high smoke point, making it good for frying. The thinking is that tallow won’t cause inflammation and other health harms that seed oils are believed to do (though these claims have been largely debunked). 

What to Know: Health experts aren’t completely sold. Yes, beef tallow has lots of fat-soluble vitamins and contains conjugated linoleic acid (CLA), a type of omega-6 fatty acid that may prevent plaque build-up in arteries. But unlike vegetable oils, tallow is full of saturated fat. A little here and there is OK, but eating too much can raise cholesterol levels and increase the risk of heart attack or stroke.