Tallow

Tallow is a rendered form of beef or mutton fat, primarily composed of triglycerides. Historically, it has been a staple in both culinary and industrial applications. In the kitchen, it is prized for its high smoke point of approximately 480°F (250°C), making it an ideal medium for deep frying and shortening. While its popularity declined in the late 20th century due to the rise of vegetable oils, it remains a critical ingredient in traditional recipes like British dripping and Native American pemmican.

Beyond food, tallow has a rich history as a primary raw material for soap making and candle production. In an industrial context, it serves as a robust lubricant for steam engines and metalworking, and it is increasingly being explored as a sustainable feedstock for aviation biofuels and biodiesel. The production of tallow occurs globally wherever cattle and sheep are processed, with major meat-producing nations being the primary exporters.

Ownership of tallow brands is highly fragmented, as it is often produced as a co-product by large-scale meat processing companies or specialized rendering firms. Because it is a commodity, it is marketed under various regional brand names or sold in bulk for industrial use rather than being controlled by a single global entity.