Tallow is a whiteish substance that is solid at room temperature. It’s made by removing, simmering and clarifying the fatty tissue that surrounds the organs of ruminant animals. Ruminant animals chew their cud and include cows, buffaloes, sheep, goats and deer. Beef tallow is commonly made from cows and is sometimes called “beef drippings.”

Beef tallow is typically used for cooking at high temperatures such as deep frying and roasting. Tallow also has many nonfood uses and can be an ingredient in candles, soaps and topical skincare — it can even be used to season cast-iron pans.

Tallow shares many similarities with lard. But lard is sourced from pigs and has a softer texture and milder flavor, which makes it a preferred choice for baked goods.

What sets beef tallow apart from other cooking fats — and has it currently trending in the wellness community — is its unique fat profile.

Like other solid cooking fats such as butter and coconut oil, beef tallow is made up primarily of saturated fat. Liquid fats such as olive oil, peanut oil and canola oil are primarily unsaturated fats.

While saturated fats have been demonized in the past, eating certain kinds or small amounts might not be as harmful as previously thought. In tallow, some of the saturated fat is a specific type known as stearic acid. Stearic acid appears to not raise cholesterol in the same way as other saturated fats.

Tallow also contains monounsaturated and polyunsaturated fats, which are considered healthier. Conjugated linoleic acid (CLA) is one polyunsaturated omega-6 fat found in animal fats and linked to potential health benefits such as preventing plaque buildup in the arteries (atherosclerosis). However, more research is needed about the effects of conjugated linoleic acid.