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Beef Tallow is a major raw material used in the production of chemical intermediate products, such as fatty acids and fat alcohols. In addition to its principal uses in edible fats and oils, beef tallow is also used as baking and cooking fat, as well as in margarine production, which involves small amounts. With its similar fatty acid spectrum, beef tallow was formerly used to stretch cocoa butter.

SPECIFICATION: Moisture 0.5 % Total Fatty Acids 90 % Free Fatty Acids 4 % Impurities (I) 0.15 % Unsaponifiables (U) 0.50 % Total MIU 1 % max Iodine Value 38 - 57 Max. 

Beef Tallow is a rendered form of beef or mutton fat, primarily made up of triglycerides. In industry, tallow is not strictly defined as beef or mutton fat. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point

Commercial Beef tallow commonly contains fat derived from other animals, such as lard from pigs, or even from plant sources. The adjacent diagram shows the chemical structure of a typical triglyceride molecule.