Beef Tallow vs Butter: Which Is Better?

Want to know a fun fact? Both beef tallow and butter are suitable fats for simply spreading on bread!

But while they do have similarities, they come with their fair share of differences too. Beef tallow, rendered from beef, is known for its very savory flavor, which is ideal for searing steaks and making savory pies. On the contrary, butter’s heavenly creaminess has long been used for baking traditional recipes and adding a velvety mouthfeel to eggs and corn on the cob.

So, which is better for your specific recipe? Let’s find out!

Comparing beef tallow vs butter

	Beef tallow	Butter
Solid or Liquid?	Solid	Solid
Smoke Point (Fahrenheit)	400 degrees	300 – 350 degrees
Primary Fat	Saturated	Saturated
Taste	Beefy	Buttery
Good for Cooking…	Raw, low heat, medium heat	Raw, low heat
Common allergens	Mammalian meat allergy (MMA)	Lactose, casein
Gluten-free?	Yes	Yes
Keto?	Yes	Yes
Paleo?	Yes	No
Vegan?	No	No

Differences between beef tallow and butter

While both beef tallow and butter come from animal sources, beef tallow has a unique umami flavor and butter has a creamy flavor. Interestingly, beef tallow used to be as common as butter years ago, but it’s nowhere near as popular anymore due to its high saturated fat content.

Neither is allergen-free, with butter containing lactose and casein and beef tallow unsuitable for those with mammalian meat allergies (allergies to red meat and other products made from mammals). And while both aren’t suitable for vegan diets, they are both gluten-free and keto-friendly, with beef tallow also being paleo-friendly.

But what about their smoke points? Butter has a lower smoke point which makes it more suitable for raw and low-heat cooking. Beef tallow, on the other hand, has a slightly higher smoke point that works with medium-heat cooking as well.

Baking and cooking with beef tallow vs butter

Beef tallow is an amazing cooking fat for anything savory. That umami flavor I mentioned earlier gives a great depth to hearty dishes like seared meats, roasted potatoes, and homemade burgers. With its higher smoke point, it can provide the ideal caramelization without breaking down too easily. When it comes to baking, beef tallow is extremely uncommon in sweet bakes, but can give savory bakes like pastries some earthiness or pleasant beef notes.

On the other hand, butter is a lot more versatile and can be used for just about any type of dish. From whipping up cakes and cookies to sauteing vegetables or creating sauces and gravies, butter can provide a rich flavor and creamy texture. As there are also salted and unsalted versions, it becomes even easier to work with. Salted butter adds an extra savory touch, while unsalted butter allows for more control over the salt content. Depending on the source of the butter, It will also have different flavor profiles.

Can beef tallow and butter be substituted for each other?

Beef tallow can actually be a very good substitute for butter in recipes that benefit from its intense salty and savory flavor. Butter can be used as a substitute for beef tallow in many more scenarios, but keep in mind that you’ll get an entirely different flavor profile.

The best substitute for beef tallow is lard, as it’s also a rendered fat with a savory flavor and has a comparable smoke point. For butter, ghee will be closest in flavor and the best all-around sub, while avocado oil will be best suited as a replacement for high-heat cooking.

Nutrition: Beef tallow vs butter

Beef tallow is quite high-calorie, with 115 calories per tablespoon, but it is completely free from trans fat, which has been linked to poor health outcomes in large amounts. It’s also something that’s high in triglycerides. While having some triglycerides is important for good health, a high amount is linked with a risk of coronary artery disease.

Both butter (7.3 g per tablespoon) and beef tallow (6.4 g) are primarily composed of saturated fat, and both have cholesterol (14mg in beef tallow and 30.5mg in butter). 

But there are some positives, like their monounsaturated fat content, mineral content, and fat-soluble vitamin content.

Like all cooking oils or fats, be sure to use them sparingly.

Per tablespoon (15mL)	Beef tallow	Butter
Calories	115	102
Polyunsaturated	0.5 g	0.4 g
Monounsaturated	5.4 g	3.0 g
Saturated	6.4 g	7.3 g
Trans	0 g	0.5 g
Total Fat	12.8 g	14.2 g
Cholesterol	14 mg	30.5 mg

The primary fat source is bolded.

How to store beef tallow and butter

The best way to store beef tallow is in a tightly-sealed container away from direct heat sources and sunlight. After all, you won’t want the fats to break down! If you don’t use your beef tallow too often, it’s best stored in the fridge or freezer. Butter should be removed from its packaging and put into an airtight container in the fridge for best results. Avoid storing butter near strong-smelling foods, as it absorbs odors quite easily.

Beef tallow vs butter: What’s the verdict?

Here’s my verdict: I use beef tallow for special occasions when I’m feeling a little fancy and want to make the flavors explode in my dish or savory bake. As for butter, it’s an undying staple in my kitchen for absolutely anything. The variety of cooking oils and fats out there make my adventures in the kitchen just that much more fun and exciting, as each one has its own special qualities that will add a little something extra to whatever I’m making.

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