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Cooking Fat Comparison
Beef Tallow vs Peanut Oil
Peanut oil is the go-to for restaurant deep fryers and Asian cooking. But with allergy concerns growing, many are looking at alternatives like beef tallow.
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Tallow Smoke Point
400°F
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Peanut Oil Smoke Point
450°F
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Our Verdict
Beef Tallow Wins
Side-by-Side Comparison
Factor
Beef Tallow
Peanut Oil
Smoke Point
400°F
450°F
Flavor Profile
neutral, savory
mild, nutty
Best For
frying, roasting, baking
deep frying, Asian stir-fry
Saturated Fat
50%
17%
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 Peanut Oil When...
- ✓ You specifically need deep frying, Asian stir-fry
- ✓ You want the mild, nutty flavor profile
- ✓ You're following a recipe that specifically calls for it
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Our Verdict
The Bottom Line
Peanut oil has a higher smoke point, but beef tallow is allergen-free, adds better flavor to fried foods, and was the original fat for fast food french fries.
Frequently Asked Questions
Is beef tallow better than Peanut Oil for cooking? ▼
Peanut oil has a higher smoke point, but beef tallow is allergen-free, adds better flavor to fried foods, and was the original fat for fast food french fries.
What is the smoke point of beef tallow vs Peanut Oil? ▼
Beef tallow has a smoke point of 400°F, while Peanut Oil has a smoke point of 450°F.
Can I substitute beef tallow for Peanut Oil? ▼
Yes, in most cooking applications beef tallow can substitute for Peanut Oil. Beef tallow is best for frying, roasting, baking, while Peanut Oil excels at deep frying, Asian stir-fry.
Ready to start cooking with beef tallow?
Check out our complete guide to rendering your own tallow at home.
View Rendering Guide →