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Cooking Fat Comparison
Beef Tallow vs Shortening (Crisco)
Crisco and other shortenings were invented to replace animal fats. A century later, many bakers are returning to traditional fats like beef tallow.
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Tallow Smoke Point
400°F
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Shortening (Crisco) Smoke Point
360°F
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Our Verdict
Beef Tallow Wins
Side-by-Side Comparison
Factor
Beef Tallow
Shortening (Crisco)
Smoke Point
400°F
360°F
Flavor Profile
neutral, savory
neutral, waxy
Best For
frying, roasting, baking
baking, pie crusts, frostings
Saturated Fat
50%
25%
Shelf Life
1-2 years
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 Shortening (Crisco) When...
- ✓ You specifically need baking, pie crusts, frostings
- ✓ You want the neutral, waxy flavor profile
- ✓ You're following a recipe that specifically calls for it
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Our Verdict
The Bottom Line
Beef tallow is the clear winner. Shortening is a processed product, while tallow is a whole food that has been used for centuries. Tallow also creates flakier pie crusts.
Frequently Asked Questions
Is beef tallow better than Shortening (Crisco) for cooking? ▼
Beef tallow is the clear winner. Shortening is a processed product, while tallow is a whole food that has been used for centuries. Tallow also creates flakier pie crusts.
What is the smoke point of beef tallow vs Shortening (Crisco)? ▼
Beef tallow has a smoke point of 400°F, while Shortening (Crisco) has a smoke point of 360°F.
Can I substitute beef tallow for Shortening (Crisco)? ▼
Yes, in most cooking applications beef tallow can substitute for Shortening (Crisco). Beef tallow is best for frying, roasting, baking, while Shortening (Crisco) excels at baking, pie crusts, frostings.
Ready to start cooking with beef tallow?
Check out our complete guide to rendering your own tallow at home.
View Rendering Guide →