Beef dripping (tallow)

beef dripping / tallow

Flavor and role: Rendered and strained beef fat with a rich meaty flavor. Stable at high heat, it is used for traditional British and Belgian frying and roasting.
Smoke point: 205℃
Typical dishes and uses: Yorkshire pudding, fish and chips and Belgian fries, roast potatoes
Substitutes: Vegetable oil can replace it 1:1. Yorkshire puddings still rise well with vegetable oil, but the flavor is lighter.
Storage: Refrigerate 3-6 months, freeze 1 year.
Main countries: United Kingdom · Belgium · United States
Used in this book: Sukiyaki Hand-Cut Skirt Steak Pasty in Flaky Dripping Pastry Sukiyaki-Style Gyudon with Onsen Egg Belgian Ale Moules with Cream and Triple-Cooked Tallow Frites Tallow-Fried Poutine with Shallot Peppercorn Gravy Double Smash Burger with Caramelized Onions and House Sauce Kansai-Style Sukiyaki with Marbled Beef Beef-Dripping Yorkshire Puddings with Slow Onion Gravy

Updated 2026-10-10