Beef Tallow vs Shortening: The Ultimate Verdict

Beef tallow is a fat with a long history in many traditional dishes like savory pies and casseroles, while shortening has been a staple in many American kitchens for generations. From versatility to flavor, these two solid fats have proven their place in the pantry for many reasons. Ready to find out more? Read on!

Comparing beef tallow vs shortening

	Beef tallow	Shortening
Solid or liquid?	Solid	Solid
Smoke point (Fahrenheit)	400 degrees	360 degrees
Primary fat	Saturated	Monounsaturated
Taste	Beefy	Buttery
Good for cooking…	Raw, low heat, medium heat	Raw, low heat, medium heat
Common allergens	Mammalian meat allergy (MMA)	Depends on ingredients
Gluten-free?	Yes	Yes
Keto?	Yes	Yes
Paleo?	Yes	Palm shortening only
Vegan?	No	No

Differences between beef tallow and shortening

Beef tallow and shortening are most different in their flavor and composition. Shortening is typically a blend of hydrogenated vegetable oils or animal fats known for its neutral flavor, while beef tallow is rendered beef fat that has a distinct, hearty, beefy flavor that makes it only suitable for savory creations.

While beef tallow and shortening accommodate gluten-free and keto diets, only beef tallow is fully paleo.

Baking and cooking with beef tallow vs shortening 

If we’re generalizing, shortening is more so associated with baking, while beef tallow is more for savory cooking applications. Shortening is something I turn to (and many other households!) for baking sweet treats like flaky pies and pastries, cookies that don’t spread, and making extras like frostings and icing. Its neutral flavor makes it extremely versatile, and its solid texture at room temperature helps with making icing smooth and creamy. But, of course, it’s not just sweet treats that shortening is good for – it can thicken up soups and stews like gumbo and create that crispy fried layer on things like fried chicken.

Meanwhile, beef tallow is loved for its savory, beefy essence that can add a layer of richness to hearty dishes. Think french fries, fried chicken, seared steaks, and even cooking aromatics and eggs. It still has a moderate smoke point, just like shortening, but has it beat by about 40 degrees, which means it is more stable at higher temperatures. When I’m making hearty, rustic dishes like beef stew or steak and potatoes, it’ll add a delicious, silky mouthfeel. For baking, infusing beef tallow in a pie crust can provide a richness that butter can’t quite achieve.

Can beef tallow and shortening be substituted for each other?

Substituting beef tallow for shortening and vice versa can work in instances where flavor doesn’t matter too much – like in savory pie crusts or to sear steaks. Using either one is effective given their similarities in texture, but you’ll have to expect either a more neutral flavor with shortening or a more intense, meaty, savory flavor with beef tallow.

If you’re looking for a substitute for beef tallow, lard is composed of rendered animal fats and will provide that rich, savory flavor and the same consistency. For shortening, Crisco or lard will be able to mimic its texture and properties.

Nutrition: Beef tallow vs shortening

Beef tallow and shortening might have the same amount of calories, but they differ a lot in their fat makeup. While shortening is highest in monounsaturated fats, which have been linked to good health outcomes if consumed in moderation, beef tallow is highest in saturated fats, which have been linked to poor health outcomes if consumed in excess.

However, beef tallow does contain a high amount of monounsaturated fats and shortening has a high amount of saturated fats as well. Both contain cholesterol, with beef tallow having almost double that of shortening. Unfortunately, shortening isn’t known for containing any significant amounts of vitamins or minerals, nor any carbs or protein. On the flip side, beef tallow is a good source of vitamins A, D, K2, E, and B12, along with omega 3s.

Like all cooking oils and fats, beef tallow and shortening are high in calories and fat, so use them sparingly. Additionally, beef tallow is typically high in triglycerides, and in some countries, shortening may be extra high in trans fat and saturated fat.

Per tablespoon (15mL)	Beef tallow	Shortening
Calories	115	115
Polyunsaturated	0.5 g	2.5 g
Monounsaturated	5.4 g	5.2 g
Saturated	6.4 g	4.6 g
Trans	0 g	0 g
Total fat	12.8 g	12.8 g
Cholesterol	14 mg	7.2 mg

The primary fat source is bolded.

How to store beef tallow and shortening

All types of shortening and beef tallow should be stored in a cool, dry place away from heat and light sources, except if you live in an extra hot or humid climate. In these instances, you’re better off storing either in the fridge or freezer. Once opened, shortening sticks have a shelf life of 6 months, and unopened sticks can be stored for up to 2 years. Opened cans of shortening can last for about a year, and unopened ones can last for about two years. Sealed beef tallow can last about a year in the pantry (in optimal conditions), 12 – 18 months in the fridge, and more than 2 years in the freezer!

Beef tallow vs shortening: What’s the verdict?

These time-tasted ingredients both seem to have many uses in the kitchen, so what’s the verdict? How do you make a choice? Beef tallow should be your go-to for hearty, savory dishes where you want added flavor and extra richness, while shortening should be used in general baking or frying. As they both have a long shelf life, they can be safely stored in your kitchen and taken out whenever you need them!

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