5

votes

Butter or tallow what is best for cooking?

Asked on November 01, 2015
Created December 23, 2010 at 2:04 PM

Where I live, butter and tallow are the two cooking-fats that I can purchase; coconut oil is not an option and I would never cook with vegetable oils, though I love olive oil in salads. My question is: what are the advantages/disadvantages of cooking with tallow in relation to butter? Do their different PUFA/sat fats profile mean that one of them should be preferred to the other? If so, why?

35a8b223ae5d863f17a8c9e3a8eed5eb

(571)

on March 28, 2011
at 10:55 PM

For any fish recipes i use butter. It sounds a bit gross to me to use beef fat for fish and shrimps ^

35a8b223ae5d863f17a8c9e3a8eed5eb

(571)

on March 28, 2011
at 10:55 PM

for me it depends for any fish recipes i use butter. It sounds a bit gross to me to use beef fat for fish and shrimps ^

Efc949694a31043bfce9ec86e8235cd7

(970)

on December 23, 2010
at 05:38 PM

Ghee is amazing stuff!!!

667f6c030b0245d71d8ef50c72b097dc

(15976)

on December 23, 2010
at 02:46 PM

personally, although i use both, the choice could depend upon your feelings regarding dairy in general. Although low in both lactose and casein, the usual suspects within dairy, butter is still from a cow and prolly has bits of both left in it.

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4 Answers

best answer

8
0d2dec01a5ed9363a9915e111ae13f7e

on December 23, 2010
at 06:17 PM

Better safe than sorry! I'd answer tallow. You can source grassfed (US Wellness meats, Slankers, etc) online and buy in bulk, it keeps for a long while. OR make your own, get chummy with a rancher raising cattle right, and buy the suet from them. You can even get it free quite often, or just for the packaging costs...

Tallow is rich in CLA, has the proper Omega3/6 ratio (cows raised right), is slow to go rancid, accepts abuse of high heat, can be used in any manner of cooking, is not a powerful flavor, has other uses around the house (squeaky hinges, etc)

3
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on December 23, 2010
at 05:46 PM

I use grass fed ghee and tallow. Whichever one you can get grassfed on is probably the one you should use. If they're both grass fed, I wouldn't worry as they're both very healthy.

2
F53a74de3f8df19a114c5ac702af2b12

on December 23, 2010
at 05:13 PM

Tallow has a highter smoke point, so its better for frying. I dont know the exact profiles on the fatty acids but if tallow were widely available here, I'd use it more than I use butter. Ghee on the other hand, for me is the perfect food!

Efc949694a31043bfce9ec86e8235cd7

(970)

on December 23, 2010
at 05:38 PM

Ghee is amazing stuff!!!

1
Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on March 28, 2011
at 08:27 PM

I just read Mark Sissons post on how to render Tallow.

http://www.marksdailyapple.com/how-to-render-beef-tallow/

Personally, I have never used Tallow. But in looking at how it's made, it seems like a big pain if you ask me. Ghee is so easy, and is not messy at all. Is there a reason to use tallow over grass fed ghee? Is it that people fear oxidized cholesterol? Is it that there might be .0001% lactose/casein left in the ghee? Or maybe it's price. Anyway I'm basically re-asking Ignacio's question here except focusing on ghee for the higher heat point instead of butter.

Thanks!

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