Is Reusing Beef Tallow Safe and Sustainable? What Science Says

Abstract Summary

Objective

To determine the health, safety, and environmental implications of reusing beef tallow in home and commercial settings.

Context

Reusing fats has been a staple in many traditional kitchens, especially when it comes to saturated animal fats like beef tallow. With rising interest in ancestral and sustainable living, reusing tallow is resurging—but concerns remain about rancidity, toxin buildup, and oxidative damage.

Methods Used

Approach

A combination of thermal stability analyses, oxidation rate monitoring, and contaminant residue testing was conducted. The study also reviewed food science literature on reused animal fats.

Data Collection

Thermogravimetric analysis (TGA), peroxide value measurements, and chromatographic assessments were employed to evaluate tallow reused up to 10 times in various cooking conditions.

Researchers' Summary of Findings

Impact on Health

When reused appropriately (filtered and not overheated), beef tallow remains a relatively safe fat for cooking. However, health risks increase with repeated exposure to high temperatures due to oxidative breakdown and free radical formation.

Health Implications

Consuming overused tallow may contribute to increased oxidative stress and inflammation. Moderation and careful handling reduce these risks. Cosmetic reuse is considered low-risk if the tallow is not degraded.

Sustainability

Reusing beef tallow reduces food waste and reliance on seed oils, contributing to more sustainable cooking practices. It also supports regenerative agriculture by maximizing animal-based resources.

DOI

10.1016/j.foodchem.2021.129827