Temperature check: The rising role of beef tallow, seed oils in foodservice kitchens – SmartBrief

In an industry where flavor, efficiency and sustainability are essential ingredients, the choice of cooking oil in foodservice kitchens has become more nuanced than ever. While traditional seed oils such as soybean, canola and sunflower have long been staples in commercial kitchens, beef tallow — once a mainstay of traditional frying — has been making a notable comeback. Both fats bring their own benefits to the table, says Ron Cardwell, director of commodity strategy for Restaurant Technologies, who offers a balanced perspective on the trend and how both fats are shaping the future of foodservice.

Flavor and performance 

Beef tallow, a rendered fat derived from cattle, offers a distinct culinary profile, and one of the key advantages of tallow lies in its stability under high heat, Cardwell says.

“It is a highly saturated fat, so it is very stable in high-temperature applications, like deep frying,” Cardwell says.

That stability means tallow can last longer in fryers compared to many vegetable-based oils, potentially reducing oil turnover and waste.

Another aspect that appeals to chefs is tallow’s robust flavor. While seed oils are known for their neutral taste, allowing other ingredients to shine, tallow imparts a distinctive richness that can define dishes — especially those rooted in comfort food traditions like fried chicken or French fries. 

“Flavor is always subjective,” Cardwell notes, “so I wouldn’t say this is good or bad, just different.”

However, tallow isn’t without drawbacks. One of its primary concerns is cost. Due to its relatively limited supply compared to widely produced seed oils, tallow generally commands a higher price per unit. However, its durability in high-heat applications could offset the upfront expense by extending its usable life in fryers.

Innovation meets tradition: Liquid beef tallow

One barrier to the widespread use of beef tallow in modern foodservice kitchens has been its solid form at room temperature, which complicates handling and storage. To overcome this, Restaurant Technologies partnered with South Chicago Packing to bring a liquid version of beef tallow to market. This innovation allows foodservice operators to harness the benefits of tallow without sacrificing the convenience and safety of liquid oils.

In addition, the liquid tallow is a perfect companion for Restaurant Technologies’ Total Oil Management solution – an automated system that streamlines and enhances cooking oil management in restaurants.

“By offering a liquid beef tallow, we could reach a market segment that we would otherwise miss,”  Cardwell said.

Understanding the chemistry

At the core of the debate between beef tallow and seed oils is their composition. Tallow’s highly saturated fat content contributes to its resilience under heat, whereas seed oils are generally higher in unsaturated fats, which degrade more quickly when exposed to prolonged frying conditions.

“The more saturated a fat is, the better it holds up under frying conditions,” Cardwell explains. 

Degraded oil can lead to off flavors and odors, meaning restaurants may need to replace seed oils more frequently depending on their menu and frying load.

Despite that, Cardwell is careful to point out that performance can vary greatly depending on what is being cooked. “Every menu is unique and different foods affect oils in different ways,” he adds. 

Trial and error, then, is still essential for chefs looking to determine the best oil for their specific needs.

Sustainability: A consumer expectation

Whether operators choose tallow or seed oils, environmental impact is increasingly part of the equation. Restaurant Technologies has taken steps to improve sustainability regardless of oil type, recycling 100% of the used cooking oil it collects. In 2024 alone, the company processed over 363 million pounds of UCO, converting it into renewable diesel and biodiesel.

That commitment to sustainability is not only good for the planet — it also aligns with consumer preferences, Cardwell said. 

“A recent industry survey indicated that customers strongly prefer a restaurant/business that does its part in helping the environment,” he notes.

In addition, bulk oil systems like those offered by Restaurant Technologies reduce packaging waste and improve kitchen safety, making oil handling cleaner and more efficient.

Looking ahead, Cardwell sees ongoing diversity rather than a single dominant trend when it comes to cooking oils. 

“There will always be a robust supply of various cooking oils in the foodservice industry. Tallow has been around forever, and it’s not going anywhere, but, so have vegetable oils,” he said, noting that ultimately, the best oil for a kitchen depends on a unique balance of cost, performance, flavor and customer expectations. “The balance will always shift depending on what the customer wants and what best suits the kitchen’s needs. There’s no one-size-fits-all solution. Nobody knows their customer better than the restaurant that serves them.”

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