Skip to content
SupplyList
Menu

Beef tallow

Beef tallow suppliers and sourcing guide

Beef tallow is the fat rendered from the fatty tissues of cattle. Fat trimmings are heated (wet or dry rendering), the melted fat is separated from water and protein solids, and the fat may then be refined, bleached and deodorized. Edible tallow is solid at room temperature and is used for frying, baking, shortenings and savory foods, and tallow and its derivatives are also used in soaps and cosmetics. Premier jus (oleo stock) is a premium grade rendered at low heat from fresh fat.

See suppliersWhat to ask for on the COA
Also known as
Edible tallow · Beef fat · Bovine tallow · Dripping
Facts checked
November 2026

Forms and grades of beef tallow

Suppliers sell different products under the same name. Specify the one you need.

  • Edible tallow

    Food-grade tallow rendered from inspected cattle fat, sold in blocks, pails or bulk.

  • Refined and deodorized

    Bleached and deodorized tallow with mild flavor and pale color.

  • Premier jus (oleo stock)

    Low-heat rendered fat from fresh kidney, heart and caul fat.

  • Grass-fed

    Tallow from grass-fed cattle, sold with sourcing documentation.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Free fatty acids
Free fatty acids as oleic acid by titration, the main quality grade marker.
Moisture, insolubles and unsaponifiables (MIU)
Moisture, insoluble impurities and unsaponifiable matter; insoluble impurities matter for cattle-material rules.
Peroxide value
Peroxide value for oxidation, important for flavor in frying fats.
Color
FAC or Lovibond color, which separates edible and refined grades.
Fatty acid profile and titer
Fatty acids by GC and titer (solidification point) to confirm identity and hardness.

Storage, lots and expiry

Storage and shelf life

Store sealed in a cool, dry place away from light; chilled storage extends quality for unrefined tallow. Shelf life is set by the supplier specification, with free fatty acids and peroxide value retested on aged stock.

Lots and expiry dates

Record species, rendering plant and grade for each lot, and keep the insoluble impurities result on file. Free fatty acids and color are the usual lot-to-lot differences.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • The Codex Standard for Named Animal Fats (CODEX-STAN 211-1999), as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines edible tallow (dripping) as the product of rendering clean, sound fatty tissues of cattle and/or sheep.

    Source: fao.org (opens in a new tab)

  • 21 CFR 189.5 bars prohibited cattle materials from human food and excludes from that term tallow containing no more than 0.15 percent insoluble impurities.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 700.27 applies the same prohibited cattle materials rule and tallow exclusion to cosmetics.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 101.4(b)(14) requires each fat or oil ingredient to be declared by its specific common or usual name, with "beef fat" given as an example.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Beef tallow suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking beef tallow suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell beef tallow? Request a listing

Frequently asked questions

What forms of beef tallow can brands buy?

Common forms include edible tallow, refined and deodorized, premier jus (oleo stock) and grass-fed. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for beef tallow include?

Expect free fatty acids, moisture, insolubles and unsaponifiables (MIU), peroxide value, color and fatty acid profile and titer, each with its method, specification and result for that lot.

How should beef tallow be stored?

Store sealed in a cool, dry place away from light; chilled storage extends quality for unrefined tallow. Shelf life is set by the supplier specification, with free fatty acids and peroxide value retested on aged stock.

What is the regulatory status of beef tallow?

The Codex Standard for Named Animal Fats (CODEX-STAN 211-1999), as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines edible tallow (dripping) as the product of rendering clean, sound fatty tissues of cattle and/or sheep. 21 CFR 189.5 bars prohibited cattle materials from human food and excludes from that term tallow containing no more than 0.15 percent insoluble impurities. 21 CFR 700.27 applies the same prohibited cattle materials rule and tallow exclusion to cosmetics. 21 CFR 101.4(b)(14) requires each fat or oil ingredient to be declared by its specific common or usual name, with "beef fat" given as an example.

More oils and fats

All 61 oils and fats

Sell ingredients to brands?

Request a free listing for the ingredients you make or distribute. No paid placement.

Request a listing