Beef Fat

Beef fat, also known as tallow when rendered, is the rich, flavorful fat derived from cattle. Prized in both traditional and modern cooking, beef fat is often collected from trimming cuts of beef or rendered down from suet, the hard fat found around the kidneys and loins. It has a high smoke point, making it ideal for frying, roasting, and sautéing, and it imparts a deep, savory flavor to dishes. In addition to adding moisture and richness to recipes like pastries, roasted vegetables, or classic Yorkshire pudding, beef fat is also valued for its ability to create a crisp texture on potatoes and meats. With its robust, beefy essence, this ingredient is a favorite in cuisines around the world and is especially popular in hearty, comfort-food recipes. When using beef fat, it’s important to store it properly—preferably in a sealed container in the refrigerator or freezer—to maintain its freshness and quality.

Beef fat, often referred to as suet or tallow, can usually be found in the meat department of your local grocery store. Look for it near the butcher’s counter, as it’s sometimes sold fresh in small packages alongside other specialty cuts like bones or organ meats. Some stores may have pre-rendered beef tallow in tubs or jars, typically located with cooking oils or in the international foods aisle. If you don’t see beef fat on display, don’t hesitate to ask the butcher—they often have trimmings available or can cut some to order. For the best quality, seek out beef fat from grass-fed or organic sources, which may be labeled as such. If your grocery store doesn’t carry it, check local butcher shops or farmers’ markets, where you’re more likely to find freshly rendered or raw beef fat suited for cooking, baking, or making traditional recipes.