What is beef tallow and how is it made?

Tirupati laddoo, a famous Indian sweet offered as prasad at the Tirumala Venkateswara Temple, holds a special place in the hearts of devotees. Traditionally made with pure ingredients like ghee, flour, sugar, and dry fruits, the laddoo has long been cherished for its taste and religious significance. 

Recent claims, however, about the use of bovine tallow in place of ghee have stirred a controversy, leaving many people concerned about both the religious implications and the health effects. Andhra Pradesh minister and Telugu Desam Party’s national general secretary Nara Lokesh Naidu has told The Indian Express that a laboratory test of the ghee used to prepare the laddoos has confirmed the presence of fish oil and beef tallow.

“The tender for procuring the ghee was awarded by the previous government. It is not the KMF (Karnataka Milk Federation). After complaints, it was tested and action was initiated,” Lokesh, son of chief minister N Chandrababu Naidu, said.

But what exactly is beef tallow?

Dr Pranav Honnavara Srinivasan, consultant gastroenterologist at Fortis Hospitals, Bangalore, tells indianexpress.com, “Beef tallow is rendered fat derived from the fatty tissue of bovines. It has historically been used in cooking, candle-making, and even as a lubricant. In the culinary world, bovine tallow is favoured for its high smoke point, making it suitable for frying and sautéing, and its rich flavour. Tallow is primarily composed of saturated and monounsaturated fats, with a small percentage of polyunsaturated fats.”

How is beef tallow made?

Ipsita Chakraborty, senior nutritionist at Hungry Koala, informs that bovine tallow is made by rendering the fat from bovine, specifically the fatty tissue found around the kidneys, known as suet. “The rendering process involves slowly heating the fat to melt it down, separating the pure fat from the solid impurities, which are called cracklings.” 

Once the fat has fully melted, she explains, it is strained to remove any remaining solids, and the liquid fat is left to cool and solidify into tallow. This solidified fat is rich in saturated and monounsaturated fats and can be stored for a long time without refrigeration due to its stable composition.

Where are beef tallow and fish oil used in general?

Beef tallow and fish oil are both animal-based fats used in various industries, though their applications and nutritional profiles differ. Dr Srinivasan details them as follows:

Beef Tallow

Culinary Uses: Traditionally, beef tallow was widely used in cooking for frying and sautéing due to its high smoke point and stable nature at high temperatures. It’s still used in some cultures for making dishes like French fries or pastries that benefit from its rich flavour. Additionally, tallow is used in the production of shortening or as a cooking fat in specific regional or traditional cuisines.

Non-Food Uses: Tallow is also used in soap-making, candle production, and as a lubricant. Its stable structure makes it a useful ingredient in skincare products like balms and creams due to its moisturising properties.

Fish Oil

Dietary Supplements: Fish oil is widely consumed as a supplement for its omega-3 fatty acids, particularly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which are beneficial for heart health, reducing inflammation, and supporting brain function.

Cooking: While not used as commonly for cooking as tallow, certain cultures incorporate fish oil in small amounts in traditional dishes. However, the taste can be quite strong and is typically not preferred for general culinary use.

Industrial Uses: Fish oil is used in the production of animal feed, particularly for aquaculture, where it serves as a source of omega-3 fatty acids to promote healthy growth in farmed fish.

Tallow is primarily composed of saturated and monounsaturated fats, with a small percentage of polyunsaturated fats. (Source: Wikimedia Commons)

Comparison with other commonly used fats

According to Dr Srinivasan, when comparing beef tallow to other fats like ghee (clarified butter) and vegetable oils, the differences primarily lie in their “fatty acid composition.”

Ghee: Made by boiling butter and removing milk solids, ghee is rich in saturated fats like tallow, but it also contains short-chain fatty acids and butyrate, which are beneficial for gut health. Ghee has been widely used in traditional Indian cooking and Ayurvedic practices.

Vegetable Oils: Commonly used oils like sunflower, canola, or olive oil contain more polyunsaturated fats, which are considered heart-healthy. These oils are also lower in saturated fats compared to tallow and ghee, which makes them a healthier choice for cardiovascular health, according to studies on lipid profiles.

Immediate effects on someone eating food with beef tallow for the first time

For individuals unaccustomed to animal fats like beef tallow, their digestive system might react differently, particularly if their regular diet is vegetarian or plant-based.

One of the immediate effects that Dr Srinivasan points out “could be digestive discomfort such as bloating, gas, or stomach cramps.” Saturated fats like those in tallow are harder for the body to break down compared to plant-based fats. For someone who has never consumed beef tallow or similar animal fats, the body may struggle to produce the necessary enzymes (like lipase) to effectively digest these fats, leading to gastrointestinal distress.

Dr Srinivasan adds, “In some cases, consuming a significant amount of beef tallow, particularly for someone who follows a vegetarian or low-fat diet, could lead to diarrhoea. The body may not be accustomed to processing a sudden influx of heavy fats, which can overwhelm the digestive system, leading to malabsorption and loose stools.”

Saturated fats tend to linger longer in the stomach, leading to a feeling of fullness or heaviness, he says. “This could trigger nausea or acid reflux, especially if the individual has a sensitive digestive system. Those with gallbladder issues may also find that tallow consumption exacerbates their symptoms due to its high-fat content,” he mentions.

Impact on overall nutrition value after adding beef tallow to foods 

Ipsita Chakraborty says, “The inclusion of beef tallow in foods introduces a different fat profile that significantly impacts its nutritional value.”

Beef tallow, she says, predominantly made up of saturated fats — nearly 50% of its total fat content — can affect health depending on consumption patterns. “Excessive intake of saturated fats raises LDL cholesterol, increasing cardiovascular risk, which is concerning for individuals mindful of fat intake.”

Additionally, beef tallow is calorie-dense, informs Chakraborty, with around 110-120 calories per tablespoon, potentially contributing to weight gain if consumed frequently. While the inclusion of beef tallow may slightly alter the taste and texture, giving laddoos a distinct richness, it also raises cultural concerns. “For vegetarians or those avoiding beef for religious reasons, this addition could deter consumption based on ethical or religious beliefs, further complicating its acceptance.”

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