Beef tallow, once the unsung hero of the kitchen, is stepping back into the spotlight—this time with a roar. From skincare shelves to sizzling fryers, its popularity has surged, and local restaurants are hopping on the bandwagon.
At Sabi’s Restaurant in Columbiana, Kristen Chomczyk and her husband have embraced tallow as their secret weapon for frying.
Though they’d used it sparingly before, about a year ago they switched gears, cooking all their fried items in beef tallow. The change wasn’t just for tradition; it was about flavor.
“We started with onions and some other dishes, and the taste blew us away,” Kristen said. “When tallow became easier to source for fryers, we jumped on that train.”
What’s driving the comeback? Many are steering clear of seed oils, linked to inflammation, in favor of more natural fats.
Registered dietitian Justine Kramer points out tallow’s perks beyond flavor: “It’s good for hormones, brain health, and even for those with dairy intolerance.”
Kramer adds, “Given a choice, I’d pick beef tallow over processed seed or plant oils. It’s natural, not processed.”
Tallow also stands tall in the heat department, boasting a high smoke point. This means frying at higher temps, giving chicken and fries that crave-worthy crisp.
Kristen reports that most customers are loving the switch. And for those with dietary restrictions, Sabi’s offers alternatives, keeping everyone satisfied.
In a world chasing the next big thing, beef tallow is proving some classics never go out of style.
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