Why Pecan Oil and Beef Tallow Are the Best Fats for Cooking

The Best Fats for Cooking: Why Pecan Oil and Beef Tallow Belong in Your Kitchen

In a world full of trendy oils and processed fats, it’s easy to forget that the best cooking fats are often the most natural and time-tested. At 44 Farms, we believe in simplicity, flavor, and integrity—which is why we offer two of the most versatile and flavorful fats you can cook with: Texas pecan oil and beef tallow rendered from our all-natural Angus cattle.

Here’s why these two fats belong in every serious cook’s kitchen.

What Makes Pecan Oil So Special?

Pecan oil is one of the South’s best-kept culinary secrets. Made by pressing pecans native to our region, it delivers a delicate, nutty flavor, high smoke point, and impressive nutritional profile.

Key Benefits of Pecan Oil:

• High smoke point (470°F): Perfect for searing steaks, sautéing vegetables, and frying without burning or smoking.

• Heart-healthy fats: Rich in monounsaturated fats (like olive oil) and low in saturated fat.

• Neutral, slightly nutty flavor: Enhances without overpowering.

• Locally sourced: Our pecan oil supports local Texas growers and offers a true taste of place.

Try using pecan oil to reverse sear your favorite 44 Farms ribeye—it handles high heat beautifully while adding just a whisper of buttery richness.

Why Beef Tallow Is the Original Superfat

Before industrial seed oils took over grocery shelves, beef tallow was a kitchen staple. Rendered from the fat of pasture-raised cattle, it has made a comeback for good reason: tallow is flavorful, stable at high heat, and packed with old-school cooking power.

Why Choose 44 Farms Beef Tallow?

• Naturally rendered from our Angus cattle

• No added hormones or antibiotics

• Perfect for frying, roasting, and baking

• Clean, savory flavor that enhances everything from potatoes to pie crusts

Beef tallow is especially prized for its ability to create golden, crispy exteriors—whether you’re pan-frying potatoes, deep-frying chicken, or seasoning cast iron. It’s shelf-stable, nutrient-dense, and full of flavor that industrial oils just can’t match.

Smoke Point Matters: Pecan Oil vs. Beef Tallow

One of the biggest advantages of both pecan oil and beef tallow is their high smoke points, meaning they don’t break down and turn bitter or toxic at high temperatures like many seed oils do.

Healthier Than You Think

Despite outdated myths, both pecan oil and beef tallow are nutritionally dense, minimally processed, and made from real whole foods. When sourced responsibly—like ours are—these fats offer:

• Zero artificial additives

• Naturally occurring vitamins (like E and K)

• Healthy fat ratios that support brain and heart health

You're not just avoiding over-processed seed oils—you’re upgrading your food from the fat up.

The 44 Farms Difference

Whether it’s our beef tallow rendered from Angus cattle raised without hormones or antibiotics, or our cold-pressed Texas pecan oil, every product we offer is:

• All-natural

• Locally sourced and handcrafted

• Made with respect for land, animal, and table

From cast iron cooking to holiday baking, our fats are the foundation of better flavor and better food.

Ready to Taste the Difference?

Shop Beef Tallow
Shop Texas Pecan Oil
Explore Our All-Natural Angus Beef

Cook the way your grandparents did—with real, honest fats from ranches that care.