There’s nothing quite like the sizzle of beef tallow and the aroma of sesame oil wafting through the kitchen. Whether you’re seeking to elevate a delicious stir-fry or looking to crisp up and infuse a little umami into a savory dish, these two are the perfect candidates for the job. If I’ve sparked your interest, read on to see how beef tallow and sesame oil can have an impact in your kitchen!
Comparing beef tallow vs sesame oil
| Beef tallow | Sesame oil | |
| Solid or liquid? | Solid | Liquid |
| Smoke point (Fahrenheit) | 400 degrees | 350 – 450 degrees |
| Primary fat | Saturated | Polyunsaturated |
| Taste | Beefy | Nutty |
| Good for cooking… | Raw, low heat, medium heat | Raw, low heat, medium heat |
| Common allergens | Mammalian meat allergy (MMA) | Sesame seeds |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | Yes | Mostly yes |
| Vegan? | No | Yes |
Differences between beef tallow and sesame oil
What’s not different between beef tallow and sesame oil? Given their source, their flavor, texture, and applications won’t be anything alike. Beef tallow is a solid fat rendered from beef fat and has a very savory, umami flavor, while sesame oil is a plant-based oil that has an intense nutty aroma and flavor profile.
While both are gluten-free, keto-friendly, and paleo-friendly, only sesame oil is vegan-friendly.
Baking and cooking with beef tallow vs sesame oil
Baking and cooking with sesame oil and beef tallow are very different experiences. Beef tallow has savory, meaty undertones that are perfect for giving dishes a rich, hearty flavor. I’ve used beef tallow to do anything from roast vegetables to sear steaks, make casseroles, and upgrade my french fries! It won’t be the best choice for sweet treats, but it can be useful in savory pastries and similar baking recipes to provide some beefy and earthy notes.
Sesame oil gives a unique nutty and almost smoky sesame note to dishes – and a little goes a long way. Just a few drops can provide that signature flavor profile and aroma, whether you’re making a stir-fry, a rich marinade, a dipping sauce, or using it as a drizzle over bowls of ramen or fresh salads. There are also different variations of sesame oil, where toasted sesame oil has the most intense flavor, and refined sesame oil has a milder flavor. And while sesame oil isn’t usually associated with baking, it can add a hint of sesame to Asian-inspired baked goods like sesame-flavored bread, sesame balls, or crackers.
Can beef tallow and sesame oil be substituted for each other?
Beef tallow and sesame oil are like night and day, making them quite difficult to substitute for one another. Beef tallow’s rich and savory essence is ideal for instances where that hearty, meaty flavor is beneficial, like frying potatoes or searing steaks. Sesame oil’s nutty, smoky notes are better for enhancing dressings, marinades, and stir-fries, especially in Asian cuisine. Since they’re so unique, they won’t be interchangeable without really altering the flavor profile of your dish.
If you’re looking for the best substitute for beef tallow, lard is also a rendered fat with a savory flavor and has a comparable smoke point. As a sesame oil sub, peanut oil is a suitable all-around substitute, while perilla oil will give you the most similar, distinct flavor (fun fact: perilla oil is commonly used in Korean cuisine!).
Nutrition: Beef tallow vs sesame oil
Beef tallow is mainly made up of saturated fat and contains cholesterol, while sesame oil has the upper hand in this department as it is made up primarily of monounsaturated fat. Beef tallow is also high in triglycerides, where a high amount is linked to a risk of coronary artery disease. But it’s not all bad news, as it is also rich in vitamins A, D, E, K, and B1!
Sesame oil is slightly lower in calories and fat in comparison and has more polyunsaturated fats and less saturated fats than beef tallow. Other benefits include its antioxidant and anti-inflammatory properties and potential benefits for your heart, skin, joints, hair, and more!
As all cooking oils and fats are high in calories and fat, use them in moderation.
| Per tablespoon (15mL) | Beef tallow | Sesame oil |
| Calories | 115 | 100 |
| Polyunsaturated | 0.5 g | 3.4 g |
| Monounsaturated | 5.4 g | 5.5 g |
| Saturated | 6.4 g | 2.1 g |
| Trans | 0 g | 0 g |
| Total fat | 12.8 g | 11.3 g |
| Cholesterol | 14 mg | 0 |
The primary fat source is bolded.
How to store beef tallow and sesame oil
The best way to store beef tallow is in a tightly sealed container away from direct heat sources and sunlight to prevent the fats from breaking down. If you don’t use your beef tallow too often, it’s best stored in the fridge or freezer. Beef tallow will keep for 12 months at room temperature, 12 – 18 months in the fridge, and at least 2 years in the freezer. The best way to store sesame oil is also in a cool and dark spot, but since it’s prone to going rancid, it’s best used within six to nine months at room temperature and within a year if stored in the fridge.
Beef tallow vs sesame oil: What’s the verdict?
In my kitchen, the verdict depends on what’s on the menu. Beef tallow is my pick when I need a savory richness to hearty dishes like roast potatoes and fried chicken, while I reach for sesame oil for fried rice, stir-fries, marinades, and salad dressings. Both have their unique places in cooking and are certainly worth experimenting with!
FAQ
Beef tallow isn’t necessarily healthier than oils – and it also depends on the type of oil you’re comparing it to. While it’s high in saturated fat, it does also contain essential nutrients like vitamin A, E, D, and K2. The rule of thumb with all fats and oils is moderation, considering all of them are relatively high in calories and fats.
Beef tallow is a fantastic fat for frying as it can elevate dishes with its savory, umami flavor and develop a fantastic layer of crispiness. However, it doesn’t have as high a smoke point as other oils like peanut oil and avocado oil. It also might not be a first choice if you’re looking for less saturated fat or looking for a lighter and more neutral-tasting oil or fat. Ultimately, the choice depends on what you’re looking for with your dish.
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