Why Restaurants Do Not Use Beef Tallow Anymore

November 19, 2025 •

4 min read

Before the 1990s, McDonald's famously used beef tallow to fry their iconic french fries, a practice that gave them their legendary flavor. So, why do restaurants not use beef tallow today? The shift was driven by a combination of public health concerns, operational costs, and the desire for a more neutral flavor profile in dishes.

Quick Summary

This article explores the operational, economic, and flavor-related reasons most commercial kitchens switched away from beef tallow to other cooking fats. We delve into historical context, health controversies surrounding saturated fats, and the logistical challenges of using solid cooking fats in a high-volume restaurant environment.

Key Points

Health Concerns and Public Pressure: Historical backlash against saturated fats, particularly in the 1980s, drove many restaurants away from beef tallow due to public health campaigns and consumer demands.
Operational Efficiency: Liquid vegetable oils are easier to handle, store, and filter in high-volume commercial kitchens compared to solid beef tallow, which requires extra steps for handling and waste disposal.
Flavor Profile Versatility: The rich, beefy flavor of tallow is not suitable for all menu items cooked in a shared fryer, unlike neutral vegetable oils that allow for greater flexibility across diverse menus.
Cost and Supply Consistency: Mass-produced vegetable oils typically offer lower, more stable costs and reliable supply chains, which is essential for managing restaurant food costs effectively.
Ingredient Sourcing: High-quality, ethically sourced beef tallow is more expensive and logistically challenging to procure consistently compared to widely available vegetable oils, which are more straightforward for large-scale operations.
Resurgence in Niche Markets: Despite the general trend, beef tallow is experiencing a niche revival in some specialty restaurants, celebrated for its superior flavor and frying performance.

The Great Fat Controversy and the Shift to Vegetable Oils

For decades, beef tallow was a staple in many restaurant kitchens, particularly for deep-frying, cherished for its high smoke point and ability to impart a rich, savory flavor. The 1980s saw a growing public awareness of diet and heart health, largely fueled by campaigns like the one started by heart attack survivor Phil Sokolof. This movement, combined with early nutritional studies suggesting a link between saturated fats and heart disease, put intense pressure on the food industry to change its practices. Major chains, including McDonald's, eventually succumbed to public pressure and switched from beef tallow to hydrogenated vegetable oil to fry their food. While the initial intent was to use 'healthier' unsaturated fats, the solution created another problem with trans fats, which were later also targeted by public health initiatives. The long-term effects of this shift continue to be debated, with some experts now questioning the initial conclusions about saturated fats and others highlighting the potential harms of processed seed oils.

Operational and Cost Factors for Commercial Kitchens

Beyond public image, the decision to abandon beef tallow was also a practical one for many restaurant operators. Solid fats like tallow require more intensive management than liquid oils. Vegetable oils, such as canola or soybean, can be more easily stored, filtered, and disposed of, simplifying kitchen workflows.

Ease of Use: Liquid vegetable oils are simply easier to handle. They can be pumped directly into fryers and do not require reheating to become pliable enough for handling, a particular hassle in colder temperatures.
Filtration and Storage: Cleaning and filtering the fryer oil is a daily task in many restaurants. Liquid oils are easier to strain and purify, a process that is much more challenging with solid, waxy fats like tallow. Tallow solidifies at room temperature, which can complicate waste disposal as well.
Bulk Availability and Consistency: Vegetable oils are mass-produced commodities with reliable supply chains and consistent pricing, which is crucial for restaurants to manage food costs effectively. Sourcing high-quality beef tallow can be more variable and expensive, though some suppliers offer competitive bulk pricing.

Flavor Profile and Menu Versatility

Another significant reason for the industry-wide shift is flavor neutrality. While tallow imparts a rich, beefy taste prized for items like french fries, this same flavor can be undesirable for other menu items. A single fryer might be used for multiple purposes throughout the day, from frying chicken and fish to onion rings and vegetables. Using a neutral-tasting oil allows for greater menu versatility without risking flavor transfer between different dishes. A fryer of beef tallow cannot be used for fish and chips without imparting a strong beef flavor, limiting the kitchen's flexibility and potentially alienating some customers.

Comparison Table: Beef Tallow vs. Vegetable Oil


Feature	Beef Tallow	Refined Vegetable Oil (e.g., Canola, Soybean)
Physical State	Solid at room temperature.	Liquid at room temperature.
Processing	Rendered from beef fat, typically with minimal processing.	Industrially extracted from seeds, often using chemical solvents.
Flavor	Distinct, rich, savory, and beefy.	Neutral, with minimal impact on food's inherent flavor.
Smoke Point	High, typically around 400°F (204°C).	High, often 400°F to 450°F (204°C to 232°C).
Fat Composition	High in saturated and monounsaturated fats.	High in polyunsaturated and monounsaturated fats.
Cost	Varies, can be more expensive than commodity vegetable oils.	Generally lower and more stable due to mass production.
Handling	More challenging, requires reheating to pour, solidifies quickly.	Easy to handle, filter, and dispose of in liquid form.
Best For	Dishes where a rich, savory flavor is desired (fries, roasted potatoes).	Versatile frying and cooking of many different menu items.

Conclusion

While the rich, traditional flavor of beef tallow is making a comeback in some niche and high-end restaurants, the primary reasons most of the industry moved away persist. The combination of historical health controversies surrounding saturated fats, the practical and cost-effective advantages of using liquid vegetable oils, and the increased menu flexibility provided by a neutral cooking fat means that beef tallow remains a specialty rather than a mainstream choice for most commercial kitchens. The modern restaurant industry prioritizes consistency, efficiency, and broad customer appeal, and for those goals, vegetable oils have long been the superior option. While some discerning customers may seek out the nostalgic taste of tallow-fried foods, the logistical and financial realities of large-scale food service make a mass return to this traditional fat unlikely. For a deeper look into the modern-day seed oil debate, you can explore resources like Seed Oil Scout.

The Return of Beef Tallow?

Despite its general disappearance, beef tallow has seen a small resurgence in recent years, especially among food enthusiasts and specialty burger joints and steak houses. Chains like Steak 'n Shake have embraced a return to beef tallow for their french fries, marketing it as a premium, old-fashioned flavor. Some chefs and home cooks also favor tallow for its high smoke point and flavor-enhancing qualities, pushing back against the narrative that saturated fats are inherently unhealthy. The debate continues, but for most restaurants, the convenience and low cost of vegetable oils still outweigh the nostalgic benefits of tallow.

Potential Health Risks of Sourcing

One final, critical consideration for restaurants is the source of their tallow. Toxins and contaminants can accumulate in animal fat, meaning the quality of the source animal is paramount. For a high-volume restaurant, ensuring a consistent supply of ethically raised, clean-sourced beef fat for rendering can be a complex and expensive logistical challenge, making readily available, consistently processed vegetable oils a much simpler alternative.

Final Takeaway

In the end, the decision for a restaurant is a balance of culinary tradition, operational efficiency, cost management, and customer perception. While beef tallow offers a unique and delicious flavor profile, the modern food service industry's pressures and priorities mean it is unlikely to ever fully replace the versatile and cost-effective vegetable oils that currently dominate the market.

Frequently Asked Questions

McDonald's stopped using beef tallow in the 1990s due to public health campaigns linking saturated fat to heart disease. They switched to a mix of vegetable oils to address consumer concerns, though this initially involved hydrogenated fats containing trans fats.

While beef tallow can be cost-effective in some bulk purchasing scenarios, high-quality, ethically sourced tallow is often more expensive than mass-produced vegetable oils like canola or soybean. The labor and energy costs associated with handling solid fats also increase operational expenses.

Many people find that beef tallow imparts a rich, savory, and superior flavor to fried foods, especially french fries and meats. However, the flavor is not suitable for all types of cooking, especially those requiring a neutral fat like baked goods or fried fish.

Beef tallow is a solid rendered beef fat with a distinct savory flavor, while vegetable oil is a liquid oil extracted from seeds with a neutral flavor. Tallow is primarily saturated fat, whereas vegetable oils are largely unsaturated fats.

Yes, it can be more difficult. Unlike liquid vegetable oils, tallow is solid at room temperature, making it harder to handle, filter, and dispose of in a fast-paced commercial kitchen. It requires more management and can complicate fryer cleaning.

A neutral cooking oil prevents flavor transfer between different food items cooked in the same fryer. A single fryer can be used for chicken, fish, vegetables, and more without risking a 'beefy' taste in non-beef dishes.

A small number of restaurants, particularly high-end steakhouses and nostalgic burger joints, have started reintroducing beef tallow. However, this is largely a niche trend, and it has not led to a widespread industry shift back to tallow.