Beef Tallow

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Unlock rich, time-honored flavor with Swift® Beef Tallow, a premium cooking fat made from rendered beef fat—crafted with uncompromising passion rooted in Swift for over 160 years. Celebrated for its high smoke point and clean, savory taste, Swift Beef Tallow delivers exceptional performance in the kitchen. It’s ideal for frying, roasting, and sautéing, helping achieve crispy textures, deep flavor, and consistent results every time. Trusted by professionals and home cooks alike, this versatile staple brings old-world quality to modern cooking. From golden fries to perfectly seared meats, Swift Beef Tallow is the ingredient that elevates everyday dishes into something unforgettable.

DINNER MADE SIMPLE.

HOW TO COOK IT

PAN-SEAR

3-5 MINS

350–400°F

Heat tallow until shimmering. Ideal for searing steaks, eggs, or vegetables. High smoke point (~400°F) prevents burning.

ROAST

Varies by dish

375–425°F

Toss potatoes or veggies in melted tallow before roasting. Enhances browning and flavor. No internal temp needed for fat itself.

GRILL

5–10 MINS

400°F

Brush onto meats or grates to prevent sticking and boost flavor. Works well for burgers and steaks.

AIR FRY

10–25 MINS

350–400°F

Lightly coat food in melted tallow before air frying for crisp texture. Use sparingly to avoid excess smoke.

PRO TIPS

• Beef tallow is a cooking medium — the “internal temp” refers to the fat or cooking environment, not the tallow itself • High smoke point (~400°F) makes it great for high-heat cooking — searing, frying, roasting, and flavor enhancement • Best uses: searing, frying, roasting, and replacing butter or oil in traditional recipes

Beef Tallow

Nutrition

Serving Size: 1 Tbsp (13g)

Amount Per Serving

Calories 120

% Daily Value

Total Fat 13g 17%

Saturated Fat 6g 32%

Trans Fat 0g

Polyunsat. Fat 0.5g

Monounsat. Fat 5g

Cholesterol 15mg 5%

Sodium 0mg 0%

Total Carbohydrate 0g 0%

Dietary Fiber 0g 0%

Total Sugars 0g

Includes 0g Added Sugars 0%

Protein 0g

Vitamin D 0.1mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

WHAT IT IS

Beef tallow is rendered beef fat that has been slowly cooked down and clarified into a smooth, shelf-stable cooking fat. Traditionally used in kitchens for generations, it's prized for its versatility, long shelf life, and ability to enhance both flavor and texture in a wide range of dishes.

FLAVOR & TEXTURE

Rich, savory flavor with subtle beef notes that deepen as it cooks. Melts into a silky, smooth liquid and solidifies at room temperature, creating a crisp, golden finish when used for frying or roasting.

BEST FOR

High-heat cooking like searing and frying
Roasting vegetables and potatoes for extra crispness
Enhancing flavor in meats, eggs, and savory dishes
Replacing butter or oil in traditional recipes

COOKING METHODS

PAN-SEAR

ROAST

GRILL

AIR FRY

PACK FORMATS

1 lb. tub • Serving size is 1 Tbsp.

CUT CURIOSITIES, ANSWERED:

Beef tallow is rendered beef fat — pure, simple, and one of the oldest cooking fats around. It’s made by slowly melting down beef fat, leaving behind a clean, stable cooking fat that’s solid at room temperature. Swift Beef Tallow is made from quality beef, so you’re getting a product you can feel good about putting in your pan.

Beef tallow has a high smoke point of ~400°F — confirmed by Swift, which makes it a great everyday cooking fat for high-heat methods like searing, frying, and roasting. That means less smoking up your kitchen and more of that deep, savory flavor you’re after.

Think of it like butter or oil, but with more flavor and more versatility. Swap it in anywhere you’d use cooking fat — use it to sear a steak, fry eggs, roast vegetables, or get perfectly crispy fries. Start with a small amount since it’s rich, and let it melt in a hot pan before adding your ingredients.

Beef tallow has a mild, savory, beefy flavor that adds depth to whatever you’re cooking without overpowering it. It’s not greasy or heavy — when used at the right heat, it gives food a rich, satisfying taste that’s hard to get from neutral oils.

Both are traditional animal fats, but they come from different animals. Tallow is rendered from beef fat, while lard comes from pork. Tallow has a slightly richer, beefier flavor and a higher smoke point, making it especially well-suited for high-heat cooking. Lard tends to be a little milder and is often preferred for baking.

Beef Tallow