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Cooking Fat Comparison
Beef Tallow vs Canola Oil
Canola oil was engineered to be a heart-healthy alternative to saturated fats. But with new research questioning seed oils, many cooks are looking at traditional fats like beef tallow.
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Tallow Smoke Point
400°F
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Canola Oil Smoke Point
400°F
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Our Verdict
Beef Tallow Wins
Side-by-Side Comparison
Factor
Beef Tallow
Canola Oil
Smoke Point
400°F
400°F
Flavor Profile
neutral, savory
neutral
Best For
frying, roasting, baking
baking, frying
Saturated Fat
50%
7%
Shelf Life
1-2 years
1-2 years
When to Use Each Fat
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Choose Beef Tallow When...
- ✓ You need high-heat cooking (frying, searing, roasting)
- ✓ You want a neutral to savory flavor profile
- ✓ You're avoiding industrially processed seed oils
- ✓ You want a stable fat that can be reused for frying
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Choose Canola Oil When...
- ✓ You specifically need baking, frying
- ✓ You want the neutral flavor profile
- ✓ You're following a recipe that specifically calls for it
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Our Verdict
The Bottom Line
Beef tallow wins for those avoiding industrially processed oils. Both have similar smoke points, but tallow offers ancestral nutrition without the processing concerns of canola.
Frequently Asked Questions
Is beef tallow better than Canola Oil for cooking? ▼
Beef tallow wins for those avoiding industrially processed oils. Both have similar smoke points, but tallow offers ancestral nutrition without the processing concerns of canola.
What is the smoke point of beef tallow vs Canola Oil? ▼
Beef tallow has a smoke point of 400°F, while Canola Oil has a smoke point of 400°F.
Can I substitute beef tallow for Canola Oil? ▼
Yes, in most cooking applications beef tallow can substitute for Canola Oil. Beef tallow is best for frying, roasting, baking, while Canola Oil excels at baking, frying.
Ready to start cooking with beef tallow?
Check out our complete guide to rendering your own tallow at home.
View Rendering Guide →