Beef tallow, once a staple in American kitchens, has made a comeback. Whole Foods Market’s Trends Council has named it the number one food trend for 2026. The return of tallow is not just a niche wellness move or a nostalgia trip, but a category that has crossed a threshold most food trends never reach.
The Rise of Beef Tallow
Sales of food products containing beef tallow have reached $1.1 billion for the 52 weeks ending March 2026, a 275% increase over the same period three years prior. Major snack brands, including Utz and Conagra, have added tallow-cooked products to their lines this year.
Chefs were already ahead of the trend, using beef tallow in inventive ways beyond the fryer. At Rose Mary in Chicago, Illinois, chef-owner Joe Flamm tops his tuna crudo with a shallot-beef fat vinaigrette and veal aioli. Across the country, kitchens from Italian trattorias to fine-casual spots reach for it in similar ways.
Performance and Flavor
The driving factor for most chefs is performance. Beef tallow withstands sustained high heat without breaking down, meaning cleaner oil, longer fry life, and a deeper golden color on anything that hits it. Fries develop a richer aroma, and roasted vegetables pick up a savory note that neutral oils simply cannot deliver.
Biscuits and pie crusts baked with tallow come out flakier than butter alone can manage. Home cooks can now find beef tallow in retail stores, with brands like FOND Grass-Fed Tallow and Epic Provisions Beef Tallow making it easy to cook with at home.
Original reporting: KTBS 3 (Shreveport) — read the source article.
