The Difference in How They're Made
Beef tallow is simply rendered from animal fat — nothing added, nothing extracted. Seed oils like canola or soybean require high heat, chemical solvents, and bleaching to be made shelf-stable. The extreme heat and refining process creates inflammatory toxins in the seed oils. To make matters worse, the oils are commonly then bleached after being burned as to restore a more appealing color.
Nutrient Profile
Tallow provides stable fats that resist oxidation, while seed oils are high in polyunsaturated fats (PUFAs) that can become inflammatory when heated. Tallow also contains vitamins A, D, E, and K in small amounts.
Taste and Cooking Performance
Beef tallow enhances flavor and creates crispy textures, whereas seed oils can leave a greasy or burnt taste when overheated. Chefs love tallow for its consistency and old-fashioned richness.
The Verdict
If you want a natural, stable cooking fat without additives, beef tallow wins hands-down. It’s the clean, ancestral alternative to modern seed oils.