Sizzle Up Your Menu: Why Restaurants are Turning to Tallow
February 25, 2026 | 1 min to read
Across the country, restaurants are rediscovering Beef Tallow—and putting it back at the heart of their kitchens. Once a staple, Tallow fell out of favor in the 20th century as vegetable oils took over. Now, with chefs and diners alike craving better flavor and cleaner labels, Tallow is sizzling its way back onto menus.
This culinary comeback is driven by chefs seeking authentic taste, high performance, and a story diners can savor. According to Coast Packing Company’s 2025 white paper, Back to Flavor, Back to Tallow, the resurgence is rooted in science, sustainability, and above all, flavor. From crispy fries, onion rings, and fried chicken to perfectly flaky pie crusts, restaurants are finding that Tallow makes a difference diners notice.
Benefits of Beef Tallow
Beef Tallow is a natural fat derived from cattle, and unlike most cooking oils, it is not artificially processed. Tallow is made by heating the fat to separate the protein from the Tallow.
To read more, please visit Coast Packing Company.