To many people, lard and tallow are interchangeable — indeed ... Plus, you can use any leftovers to make your own homemade soap, or to season your cast iron pan! Lard, meanwhile, is okay ...

Beef tallow has a fairly high smoke point of around 400°F—butter’s, for reference, is 350°F—which makes it good for searing and deep frying. You can also use it for roasting, sautéing, barbecuing, ...

More U.S. and Hampton Roads restaurants are rediscovering beef tallow. Robert F. Kennedy Jr., the new secretary of health and ...

But now, beef tallow is back. This content can also be viewed on the site it originates from. This revival is part of a ...

Tallow should not be confused with “lard,” which comes from pigs, has a softer texture with a milder flavor and is often preferred for preparing baked goods. The article from Mayo Clinic ...

Beef tallow and other animal fats, including pig lard and butter, were traditionally used as the main cooking fats in the United States up until the early 20th century. A shift occurred in the ...

Tallow has a harder texture than lard, a rendering from pigs ... for centuries to fry their foods and to make candles and soap, the Industrial Revolution enabled the widespread use of vegetable ...