Why I Chose Beef Tallow for My French Fries and More

 

Why I Chose Beef Tallow for My French Fries and More: A Blend of Flavor, Health, and Tradition

Back in 2021, I was shocked to learn just how many additional ingredients are in our food products, principally to increase shelf life, to construct a flavour palette and to reduce overall food costs to consumers. To top it all off, all the vegetable oils that we were told were healthy, turned out not to be so healthy. My thoughts were it’s easy to get rid of the food additives and colouring agents, but what about the oils?

Vegetable Oils and Long Known Concerns with Little Awareness

Vegetable oils, often promoted as “heart-healthy,” come with a host of problems when used in high-heat cooking and frying. They are rich in omega-6 fatty acids, which, when consumed excessively, can disrupt the delicate omega-3 to omega-6 balance in our diet. This imbalance has been linked to chronic inflammation, which leads to other health complications in time.

Additionally, vegetable oils like canola, soybean, and sunflower are prone to forming harmful byproducts when heated. One of these is HNE (4-Hydroxynonenal or 4-hydroxy-2-nonenal), a toxic compound that forms when polyunsaturated fats degrade at high temperatures. Frying oil is often used multiple times before being discarded in restaurants and I’m sure everyone reading this of parenting age has questioned when the last time the oil at a restaurant was changed. Studies have shown this going back to the 1990s and early 2000s![i][ii] HNE an related compounds is formed from the oxidation of linoleic acids (i.e. omega-6) and reports link it to several diseases like atherosclerosis, stroke, Parkinson’s, Alzheimer’s, Huntington’s, liver disease and even cancer.[iii]

Another concern is acrylamide, a chemical that forms when starchy are cooked at high temperatures, particularly oven-baked and fried foods. Acrylamide has been shown to cause cancer in animals at very high doses, The Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) concluded that acrylamide is a human health concern, and The International Agency for Research on Cancer (IARC) classifies acrylamide as a “probable human carcinogen” and the US National Toxicology Program (NTP) has classified it as “reasonably anticipated to be a human carcinogen”. While acrylamide occurs to some extent in all fried foods (i.e. coffee, tortilla chips, chips, cereals), the use of animal fats like beef tallow can help mitigate its formation compared to some vegetable oils, thanks to their stability under heat. I’ve linked a couple studies that discuss the level of acrylamide formation after frying cycles – the greater the degree of stability in the oils/fats (i.e. saturation), the better it is.[iv] Cooking with lard and ghee for instance, resulted in a 8-12x reduction in acrylamide formation vs soy oil. [v] The FDA website also indicates “Acrylamide is found mainly in foods made from plants, such as potato products, grain products, or coffee. Acrylamide does not form, or forms at lower levels, in dairy, meat, and fish products.”[vi]  What I found really interesting, is that we’ve known about acrylamide formation in our fried and oven-baked foods for over twenty years![vii]

The Health Benefits of Beef Tallow

Beef tallow, by contrast, is a saturated fat. While saturated fats have been unfairly demonized for decades, recent research paints a more balanced picture. Saturated fats are stable at high temperatures, meaning they produce fewer harmful byproducts like HNE – making it perfect for frying French fries. Additionally, animal fats like tallow have been part of the human diet for centuries, offering a nutritional profile rich in fat-soluble vitamins and a natural balance of fatty acids.  

Unlike vegetable oils, which skew heavily toward omega-6 fatty acids, beef tallow has a more balanced profile, reducing the likelihood of inflammatory imbalances.

The Flavor Factor

Health is important, but let’s not forget the joy of eating. Beef tallow offers a rich, savory depth that vegetable oils simply can’t replicate. It lends fries a golden crispness and a full-bodied flavor that harkens back to the golden era of fast food, when taste reigned supreme (Note: in my opinion, that was the mid-late 1980’s).

This flavor isn’t just nostalgic—it’s authentic. Tallow has been a staple in kitchens for generations, used by cultures around the world to create some of the most beloved dishes. It’s a culinary treasure that adds more than just calories; it adds character. It’s so much so, that I’ve previously only found beef tallow fries at a handful of fine dining restaurants.

Bridging Health and Flavor

While the use of animal fats like tallow may not align with vegetarian preferences, it’s worth noting that my choice is about finding the best alternative to seed oils and offering the best product possible. The fries are made with simple, whole ingredients—potatoes, beef tallow, and sea salt—free from the industrial processing often associated with seed oils. If you’re not aware of how canola oil is made, perhaps a quick google search will be enlightening.

For foodies, the choice of beef tallow represents a return to real cooking. For those seeking a healthier indulgence, it’s a step toward enjoying comfort food without compromising on quality or safety. What I’ve found most interesting, is that many people have never tasted the wonderful flavours of food made with beef tallow.

How great would it be for the French fry?

When creating the ultimate french fry, I knew it wasn’t just about crispiness or taste—it was about crafting a fry that celebrates the best of flavor, history, and health. One decision that set my fries apart was choosing beef tallow over vegetable oils. This wasn’t a trendy move; it was a deliberate choice rooted in science, tradition, and culinary excellence.

In Conclusion

Choosing beef tallow for my french fries was about more than just making them taste great—it was about creating a product that respects our health, honors culinary tradition, and delights the palate. Whether you’re here for the science, the nostalgia, or just the joy of biting into the perfect fry, I hope you’ll taste the difference and join me in celebrating a timeless approach to food.

Here’s to fries that are better for you and simply better all around.

 

 

[i] Food Fried In Vegetable Oil May Contain Toxic Compound, Science Daily, May 2, 2005 – University of Minnesota, https://www.sciencedaily.com/releases/2005/05/050502190054.htm

 

[ii] 4-Hydroxy-2-nonenal in food products: A review of the toxicity, occurrence, mitigation strategies and analysis methods, ScienceDirect, February 2020, Volume 96, pages 188-198, https://www.sciencedirect.com/science/article/abs/pii/S0924224419306399

 

[iii] 4-hydroxynonenal in the pathogenesis and progression of human diseases, US National Library of Medicine, January 1, 2015, https://pmc.ncbi.nlm.nih.gov/articles/PMC3964795/

 

[iv] Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets, US National Library of Medicine, January 27, 202, https://pmc.ncbi.nlm.nih.gov/articles/PMC7912009/

 

[v] Acrylamide formation in vegetable oils and animal fats during heat treatment, ScienceDirect, Volume 212, December 1, 2016, Pages 244-249, https://www.sciencedirect.com/science/article/abs/pii/S0308814616308652

 

[vi] Acrylamide Question and Answers, March 5, 2024, US FDA, https://www.fda.gov/food/process-contaminants-food/acrylamide-questions-and-answers

 

[vii]Swedes detect acrylamide in foods, BfR – German Federal Institute for Risk Assessment, 10/2002, 25.04/2002,  https://www.bfr.bund.de/en/presseinformation/2002/10/swedes_detect_acrylamide_in_foods-1420.html