Tallow is rendered beef fat. American cuisine has gotten away from animal fat in recent years, and that’s a shame because it’s an excellent source of a vital nutrient.
The Fat Profile
Tallow is almost entirely saturated and monounsaturated fats with only a small amount of polyunsaturated fat (PUFA). If you can get your tallow from grass-fed beef, that’s even better because the PUFAs will be mostly omega-3 fats, which are anti-inflammatory.
Omega-6 vs. Omega-3
The move away from grass-fed beet and animal fats has largely contributed to America’s high rate of various chronic illnesses due to the tendency to replace the omega-3 with omega-6 fats, which are inflammatory. Ideally, we should be consuming at least as many omega-3 as omega-6 fats, if not more, to counteract the inflammatory effects of the omega-6 fats.
Where To Get It
You can usually buy tallow from your local butcher, but if you can’t find it, or just want to render it yourself, that’s always an option. Butchers tend to have lots of fat lying around that they’re willing to sell cheaply because nobody else wants it. You can take advantage of the misinformation that has been spread to score a deal on some quality suet and render your own tallow.