Many 18th century British recipes, including Yorkshire pudding and meat pies, used tallow and it remains a key ingredient today for those dishes. It's also used for frying fish and chips, as well as a ...

Beef tallow is the fat around a cow’s organs that’s been rendered (melted) and strained to remove any leftover meat or tissue and cooled to room temperature. Once it’s cooled, beef tallow is whitish ...