{"id":914582,"date":"2026-07-05T17:39:26","date_gmt":"2026-07-05T17:39:26","guid":{"rendered":"https:\/\/www.europesays.com\/us\/914582\/"},"modified":"2026-07-05T17:39:26","modified_gmt":"2026-07-05T17:39:26","slug":"the-fat-that-disappeared-from-kitchens-in-the-1990s-is-back-and-bigger-than-ever","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/914582\/","title":{"rendered":"The Fat That Disappeared From Kitchens in the 1990s Is Back and Bigger Than Ever"},"content":{"rendered":"

Before seed oils took over professional kitchens in the 1990s, beef tallow was the fat that gave American diners and French bistros their flavor. Now it is back, and the food world is paying attention. Whole Foods Market\u2019s Trends Council named it the number one food trend for 2026. Chefs, it turns out, were already ahead of it.<\/p>\n

This is not a wellness fad or a nostalgia play. Tallow has quietly crossed into billion-dollar territory. Sales of food products containing beef tallow hit $1.1 billion<\/a> for the 52 weeks ending March 2026, up 275% over the same period three years prior. The fat that once got thrown away during processing now has its own shelf space at Whole Foods, HEB and Sprouts.<\/p>\n

Chefs have been using it for years<\/p>\n

At Rose Mary<\/a> in Chicago, chef-owner Joe Flamm tops his tuna crudo with a shallot-beef fat vinaigrette and veal aioli. It is not a steakhouse making an obvious call. It is a creative kitchen treating tallow like a precision flavor tool. Across the country, kitchens are whipping it with herbs<\/a> for bread service and folding it into sauces for proteins that never see a fryer.<\/p>\n

\"A<\/p>\n

Photo credit: Depositphotos.<\/p>\n

Beef tallow handles high heat without breaking down, which means cleaner oil, longer fry life and better color on everything it touches. \u201cI switched a lot of my own cooking over to beef tallow years ago, long before it became a trend. The difference in fried and roasted foods is real. The texture holds up in a way seed oils just can\u2019t replicate,\u201d said Jessica Haggard of Primal Edge Health<\/a>. \u201cFor anyone trying to eat more nutrient-dense, traditional foods, tallow has always made sense. It\u2019s nice to see the rest of the food world catching up.\u201d<\/p>\n

The numbers back it up<\/p>\n

Steak \u2018n Shake<\/a> converted all of its fryers to 100% beef tallow by early 2025. Utz and Conagra have both launched tallow-cooked products this year. A March 2026 survey<\/a> found that 52% of diners ages 18 to 34 say cooking fat affects where they choose to eat. Nearly 1 in 4 U.S. diners now prefer traditional animal fats over seed or vegetable oils when eating out.<\/p>\n

\"A<\/p>\n

Photo credit: Depositphotos.<\/p>\n

For home cooks, the shelf has changed fast. FOND Grass-Fed Tallow went from direct-to-consumer to landing at Whole Foods<\/a> in fall 2025. Epic Provisions Beef Tallow<\/a> and South Chicago Packing Wagyu Beef Tallow Cooking Spray<\/a> are already out there waiting. If beef tallow has been on the radar for a while, now is a good time to actually try it.<\/p>\n

Mandy Applegate is the creator behind Splash of Taste<\/a> and seven other high-profile food and travel blogs. She\u2019s also the co-founder of Food Drink Life Inc., a unique and highly rewarding collaborative blogger project. Her articles appear frequently on major online news sites, and she always has her eyes open to spot the next big trend.<\/p>\n","protected":false},"excerpt":{"rendered":"Before seed oils took over professional kitchens in the 1990s, beef tallow was the fat that gave American…\n","protected":false},"author":3,"featured_media":914583,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[37],"tags":[369661,57583,369664,369665,210,1182,86087,369662,369663,67,132,68,54323],"class_list":["post-914582","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutrition","tag-american-diners","tag-beef-tallow","tag-depositphotos","tag-food-world","tag-health","tag-nutrition","tag-photo-credit","tag-professional-kitchens","tag-seed-oils","tag-united-states","tag-unitedstates","tag-us","tag-whole-foods"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116868598064842973","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/914582","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=914582"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/914582\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/914583"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=914582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=914582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=914582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}