Once Demonized, Beef Tallow Proves Healthier Than Seed Oils, Experts Say

March 15, 2025 - Denver, Colorado - For decades, beef tallow—a traditional cooking fat rendered from cattle—was cast aside as a dietary villain, blamed for clogging arteries and fueling heart disease. But a growing body of research and a resurgence of ancestral eating trends are flipping the narrative: tallow, it turns out, may be far better for you than the seed oils that replaced it.

Tallow, a staple in kitchens for centuries, was sidelined in the mid-20th century when industrial seed oils like canola, soybean, and corn oil stormed the market. Marketed as "heart-healthy" alternatives, these highly processed oils were touted for their low saturated fat content. Meanwhile, tallow was demonized, linked to cholesterol fears and painted as a greasy relic of an unhealthy past. But as science digs deeper, the story is unraveling—tallow’s vilification may have been a mistake.

“Tallow got a bad rap because of outdated assumptions about saturated fats,” says Dr. Emily Hartwell, a nutritionist and lipid researcher based in Denver. “We now know that not all saturated fats are created equal, and tallow’s unique profile offers benefits seed oils can’t match.”

The Benefits of Tallow

Unlike seed oils, which are extracted using chemical solvents and refined at high temperatures, tallow is minimally processed, retaining its natural nutrients. Rich in fat-soluble vitamins like A, D, E, and K2, tallow supports immune function, bone health, and even skin vitality. It’s also packed with conjugated linoleic acid (CLA), a compound linked to reduced inflammation and improved metabolic health.

“Tallow’s fatty acid composition mirrors what our ancestors thrived on,” Hartwell explains. “It’s stable at high heat, unlike seed oils that oxidize and produce harmful compounds when cooked.” This stability makes tallow ideal for frying and roasting, without the risk of rancidity or free radical damage tied to overheated seed oils.

Seed oils, by contrast, are high in omega-6 fatty acids, which, while essential in small amounts, can trigger chronic inflammation when overconsumed—a hallmark of the modern Western diet. Studies suggest this imbalance contributes to conditions like obesity, diabetes, and cardiovascular disease, ironically the very ailments tallow was once accused of causing.

The Fall and Rise of Tallow

Tallow’s downfall began in the early 1900s with the rise of vegetable shortening giants like Crisco, which waged a marketing war against animal fats. By the 1950s, the lipid hypothesis—claiming saturated fats were the root of heart disease—cemented tallow’s fate. Public health campaigns urged Americans to swap butter and tallow for margarine and seed oils, a shift that coincided with soaring rates of chronic illness.

“It was a perfect storm of bad science and good PR,” says food historian Mark Levitt. “Tallow wasn’t just sidelined; it was scapegoated.”

But the tide is turning. Chefs, health enthusiasts, and even skincare brands are rediscovering tallow’s versatility and benefits. Grass-fed tallow, in particular, is gaining traction for its higher nutrient density. Home cooks rave about its rich flavor, while studies vindicate its safety—showing no clear link between moderate saturated fat intake and heart disease.

A Healthier Future?

As consumers grow wary of ultra-processed foods, tallow is reclaiming its place at the table. Local ranchers in Colorado report surging demand, with some even launching tallow-based product lines. “It’s not just nostalgia,” says rancher Tom Grayson. “People are waking up to what’s real and what’s good for them.”

Still, seed oil advocates argue their products remain a cost-effective, plant-based option. Critics counter that cheapness comes at a cost to health, pointing to tallow’s superior nutrient profile and stability.

For now, the science is clear: tallow isn’t the villain it was made out to be. Once banished to the fringes, this ancient fat is staging a comeback—one frying pan at a time.