80sGeorge said:

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If you have room in your pit a pan with trimmings in the smoker makes a pretty good tasting tallow!

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That's what I do when I render my own.

What's it's shelf life? I tried using some unrendered beef fat in some dried sausage and it went rancid pretty quick. What about the cracklins/chicharrnes left after rendering?

Shelf life for tallow is a long time - a year or more in a normal storage, much longer in the fridge or freezer. If it went rancid, something contaminated it most likely.

Anyone ever used beef tallow to fry fish? We have pretty much eliminated seed oils several years ago instead using tallow, avocado oil, olive oil and of course bacon grease. I still use peanut oil to fry fish and chicken fried backstrap. Thinking to change to tallow for these. I'm thinking it would be great for backstrap but unsure about fish. Thoughts?

I would think lard for fish.

I rendered some beef tallow recently. Used a crock pot. My wife was not very happy about the smell. Still haven't used it yet - its in the fridge. Got the fat free from the local grocery store - they give it away.

Other than that, I only use coconut oil, butter, and occasionally ghee. Haven't used regular vegetable oil in years. When I eat out, I don't eat anything fried (on keto diet) - usually just get a steak or a bun-less burger.

What type of products do you ship?

Hasn't this research been out for quite a while? The poor quality of seed oils?

TikkaShooter said:

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Hasn't this research been out for quite a while? The poor quality of seed oils?

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Yea but nobody cared until now since there's a loud, prominent voice yelling it out.

Coupled with the fact that the information and scientific research wasn't printed on the bottle for the daily user to see and the American Heart Association recommending it over natural fats, I can see how people were duped into believing it was better for a long time.

Something about propping up the corn industry........

Interesting read on the tallow

https://southernagtoday.org/2025/06/03/tallow-and-lard/

I'm so old I survived that period when oleo margarine was better than anything on earth.

BurnetAggie99 said:

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We use beef tallow, bacon grease, butter & Avocado oil.

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Throw in some duck fat as well and this is us too. Just better all around, can't see me ever going back to oils.

I also use olive oil for certain things as well, but i don't use it nearly to the degree that I used to.

I started replacing oils with tallow in my cooking a few months back. No complaints from wife or kids

Deerdude said:

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I'm so old I survived that period when oleo margarine was better than anything on earth.

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same.

Just wait 5 years - that will come back in as healthy.

Coffee/no coffee, etc... I'm so sick of health "news" It's just people selling stuff. But I've found myself using less seed oil. Use a lot of avocado - high smoke point. I love clarified butter but I'm too lazy to make it. I bought some in the past but I go through it so quickly.

Yea, daughter class of '12 is food science major, CIA NAPA trained chef and product development for Central Markets. Keeps us ahead of the curve although it's hard for me not to return to good old Manteca.