Beef Tallow Vs Lard: What's The Difference?

Beef tallow and lard are both coming back into favor, particularly as bakers recognize its strength in making flaky pies and pastries. However, the

two have many differences.

Beef tallow and lard are both oils that have been rendered — that is melted and clarified – from fat. Both have a creamy rather than solid or liquid appearance.

Lard is the rendered fat from a pig and is white in color. Beef tallow is made using the fat from a cow, primarily from an area near the kidneys, and has a yellow cast.

Beef tallow has a rich, beefy flavor and is ideal for giving any dish a meatier bent. Its relatively high smoke point makes it ideal for frying or cooking at high temperatures.

Lard has a neutral, slightly

sweet flavor and a butter-like consistency. It is considered ideal for baking since it produces flakier, crumblier biscuits and pie crusts.

Beef tallow and lard can be swapped for one another in simple sautes and roasts. However, tallow is not great for baking due to its texture, and

lard is unsuitable for deep frying.