What Operators Need to Know
Tallow is gaining renewed interest in commercial kitchens for its high performance and rich flavor. With a high smoke point and stability under heat, it’s ideal for operators who want bold flavor and reduced oil change frequency. But handling tallow requires some specific know-how.
This page outlines the key attributes, operator benefits and operational best practices to help you work with tallow more effectively.
Key Attributes of Tallow
- High Smoke Point: Typically around 400°F, making it excellent for deep frying and sautéing without burning or breaking down quickly
- Stability Under Heat: Tallow is saturated and stable, meaning it holds up well during extended frying sessions—less breakdown = fewer oil changes
- Rich Flavor Profile: Adds a savory, beefy note that enhances fried foods—especially fries, chicken and even doughnuts
- Solid at Room Temp: Alternative use that's good for baking or spreading
Benefits to the Operator
- Excellent fry life:* Resulting in less frequent oil changes and lower overall cost
- Enhanced flavor: Fries and fried items get a premium, craveable flavor
- Cross-utilization: Can be used for frying, roasting, and even baking – adds value across the kitchen
Operational Considerations
- Often supplied in 50 lb. cubes—take care when lifting, as packaging lacks ergonomic handles
- Avoid getting tallow on the box when opening, to prevent slippery handling issues
- Rewrap unused tallow to protect from dust and contamination
- Heat abuse in transit may cause separation, but this doesn't affect performance—just makes handling harder
Using Tallow
- Cut into blocks to top off fryers—do not dump the entire cube
- Ensure the plastic liner is not added to the hot shortening
- Pack oil directly into the fryer
Filtering Tallow
- Filter while hot to prevent solidification in plumbing or filter paper
- Never leave hot tallow to cool inside the filter system
- Clean all tools (baskets, skimmers, test kits) before and after use to avoid blockages from solidified tallow
Discarding Tallow
- Discard while still hot (above ~120°F)
- Check with your used oil collector for proper disposal instructions
- Use caution to avoid burns or spills when transporting to the waste bin
Learn More About:
*Fry life estimates based on expected performance in a controlled environment, using recommended maintenance practices. Fry life of oil or tallow may vary based on operational factors, such as the product that is being fried, the frying temperature, filling the basket to proper levels, thermostat calibration, regular filtering and skimming of oil, covering fryers when not in use, keeping oil levels at the fill line, etc.