Frying with Beef Tallow: Crispy Fries and Chips (Beef Dripping Guide)

Beef tallow prepared for frying, the traditional fat of Belgian and northern French fry shops (called beef dripping in the UK), gives golden, crisp fries with a double fry at 140-160 °C then 175-180 °C. For a 2 L fryer, allow about 1.8 kg of fat, that is two packs of our raw beef tallow 1 kg in 250 g blocks. Filtered after each fry, this fat can be reused for 5 to 10 batches depending on its condition. This guide takes you through quantities, temperatures, filtering and storage, step by step.

What is beef tallow for frying (“blanc de bœuf”)?

Beef tallow for frying is rendered, filtered beef fat sold for the fryer; in Belgium and northern France it goes by the name “blanc de bœuf”, and in the UK it is called beef dripping. Tallow is a product obtained by rendering beef or mutton fat; the most prized comes from the fat around the kidneys, and it melts between 40 and 50 °C¹. The Codex Alimentarius distinguishes “premier jus”, rendered at low temperature from fresh heart, caul, kidney and mesenteric fat, from what the standard calls edible tallow². In the kitchen, “blanc de bœuf” is the everyday name (originally a brand), very common in Belgium and northern France, where tallow is or was used to cook fries¹.

Term	What it is	Where you hear it
Beef tallow (suif de bœuf in French)	The usual English name for rendered, filtered beef fat, solid and white at room temperature5	US and UK, cooking and soapmaking
Blanc de bœuf	Beef fat prepared for frying, sold under this name in Belgium1, 8	Belgium, northern France
Beef fat	Generic name for the same fat	Everywhere in English
Ossenwit (also sold as ossewit)	Dutch equivalent of the frying fat of Belgian fry shops3, 12	Flanders, Netherlands
Rindertalg	Beef tallow in German; in Belgium, fries are traditionally cooked in kidney fat (Rindernierenfett)4	Germany
Beef dripping	Rendered beef fat, the British term; the fish and chip shops of northern England traditionally cooked their fish and chips in it5, 20	United Kingdom
Suet	Raw beef fat, before rendering5	English-speaking countries

For the detailed composition, the history and skin care, see our complete guide to beef tallow; here, we stay in the kitchen.

Why cook your fries in beef tallow?

Because it is the fry shops' method, and you can taste the result: a golden crust, a pronounced crunch and a discreet beefy flavour. A journalist who compared fries cooked in beef tallow describes “a golden crust, a crunch I had never experienced, and that little extra flavour” (a personal account, not a measurement)²⁸. Tallow easily handles the temperature of deep-frying: its smoke point is given as about 250 °C (249 °C according to Wikipedia) and varies with the purity of the fat²⁴, well above the 175-180 °C used to cook fries. Another practical advantage: it sets as it cools, which makes storing and cleaning simpler.

Fries cooked in tallow also have a fine history. The Belgian fritkot (chip shop) is recognised as intangible heritage in Flanders (2014), in the Federation Wallonia-Brussels (2016), in the German-speaking Community (13 April 2017) and in Brussels (June 2017)¹⁷. In fast food, McDonald's fries were cooked in a blend of 93 % beef fat and 7 % cottonseed oil until 1990¹⁸, and in January 2025 the chain Steak n Shake announced fries cooked only in beef tallow in all its restaurants by the end of February¹⁹. Beef tallow continues to win over lovers of great fries.

How much fat for your fryer?

Allow about 0.9 kg of tallow per litre of fryer capacity: 1 kg of melted tallow takes up about 1.1 L, so a 2 L family fryer needs about 1.8 kg. Melted tallow is slightly lighter than water (density of about 0.9¹); the product sheet of a retail beef fat therefore recommends melting 2 kg in the fryer⁸. For the potatoes, the reference is 250 g per person⁷.

Fryer capacity	Tallow needed (approx.)	In 1 kg packs (4 blocks of 250 g)	Potatoes per batch (cautious guideline)
1 L	0.9 kg	1 pack (1 kg)	about 90 g
2 L	1.8 kg	2 packs	about 180 g
3 L	2.7 kg	3 packs	about 270 g

The cautious guideline in the last column, at most one tenth of the weight of the fat in potatoes per batch, comes from the Bielefeld food inspection service (professional use)²³. Test-Achats (the Belgian consumer organisation) advises filling the basket to half or two thirds so that the fat does not cool down⁶. Your fryer's instruction manual remains the reference for the maximum load. For 4 people (1 kg of potatoes), plan 5 to 6 batches of 180 g with a 2 L fryer (4 batches with 3 L), each cooked in two stages; keep the first fries warm.

How do you melt the tallow blocks?

Melt the blocks gently in a saucepan, then pour the liquid fat into the switched-off fryer before turning it on. This is the method Philips describes for its cool-zone fryer: “melt the blocks of fat gently in a saucepan and carefully pour the melted fat into the fryer before turning it on”⁹. A few practical tips:

1. Cut the 250 g blocks into pieces to speed up melting.
2. Heat gently: tallow melts at around 40-50 °C¹, so there is no need to rush.
3. Keep everything dry: not a drop of water in the saucepan or in the fryer.
4. Pour into the fryer, checking that the level stays between the minimum and maximum marks⁷.
5. If the fat has set in the fryer between two uses, with the fryer unplugged, pierce it with a fork before heating to avoid splashes, without touching the heating element⁹.

How do you make crisp fries (chips) with a double fry?

Cook the fries once at 140-160 °C for 5 to 8 minutes, let them cool, then dip them for 2 to 3 minutes at 175-180 °C to brown them. Test-Achats gives 140-160 °C then 175 °C⁶; Vandenborre (a Belgian appliance retailer) 150 °C for 5 to 8 minutes, then 180 °C for 2 to 3 minutes⁷; the product sheet of a retail beef fat uses 140 °C for the first cook and 175 °C for the finish⁸.

1. Choose the potato. Bintje remains the reference for fries in France and Belgium; Agria, yellow and floury, is also suitable²².
2. Cut even sticks about 1 cm thick and 7 to 8 cm long⁶.
3. Rinse in clear water, then drain and dry thoroughly in a clean tea towel: rinsing removes surface starch and makes the sticks crisper⁶.
4. First fry at 140-160 °C, 5 to 8 minutes: the fries cook through and stay pale.
5. Let them cool properly: “a few minutes are not enough”, says Test-Achats, which suggests the fridge or the freezer⁶.
6. Second fry at 175-180 °C, 2 to 3 minutes, until a lovely golden colour.
7. Drain and salt straight away, while the fries are hot, and serve without waiting.

Greasy, pale or burnt fries: what to fix?

In the vast majority of cases, everything is sorted out with the temperature, the basket load and drying the fries. Fat that is too lukewarm makes the fries “soak up” the grease, according to RTBF (the Belgian public broadcaster), which gives 175 °C as the ideal home temperature²⁵.

What you see	Likely cause	The right fix
Greasy, soggy fries	Fat not hot enough, basket too full6, 25	Aim for 175 °C, fill the basket to half or two thirds
Pale, not very crisp fries	Fries not dried well, second fry too short	Dry the sticks well, finish at 175-180 °C until golden
Dark outside, firm inside	Fat too hot	Do not exceed 180 °C7, 11, cook through well in the first fry
Splashes	Moisture or set fat	Dry the fries, pierce set fat with a fork9

These causes are kitchen guidelines deduced from the temperatures and drying described above^{6, 7}.

How many times can you reuse the fat?

Well-filtered frying fat can be reused for 5 to 10 batches, depending on its condition: it is the look of the fat, more than the counter, that decides. The published guidelines complement each other: Test-Achats advises renewing after 5 to 6 frying sessions, at the latest after 10⁶; Que Choisir (the French consumer magazine) speaks of 8 to 10 uses¹⁰; Vandenborre about 10⁷; the product sheet of a supermarket beef fat gives 10 to 12 batches¹², an upper limit: beyond 10, it is better to renew the fat.

To know whether the fat is still good, look at it: it should stay clear and light in colour, not smoke and not foam, the DREETS (a French public authority) reminds us¹¹. A dark colour, a syrupy texture, foam or a rancid smell signal that it is time to renew it^{6, 10}. Our tip: write the date and the number of batches on a label stuck to the jar.

How do you filter frying fat (or oil)?

Let the fat cool until it is no longer scalding but still liquid (tallow sets at around 40-50 °C), remove the residue with a skimmer, then pour it through a fine sieve lined with a filter into a clean, dry jar. The product sheet of a retail beef fat advises filtering after each use⁸. For freshly rendered tallow, ThermoWorks recommends letting it cool for 30 minutes before filtering through a fine sieve or muslin²⁶.

1. Switch off and unplug the fryer, let it cool with its lid on and never move it while full of scalding fat.
2. Remove the small bits with a skimmer (Test-Achats advises this after each fry)⁶.
3. Place a fine sieve over a thick glass jar or a stainless steel container, clean, dry and heat-resistant (thin glass can crack), lined with a coffee filter, muslin or a frying filter.
4. Pour slowly the still-liquid fat, without tipping out the sediment at the bottom.
5. Close the jar, label it (date, number of batches) and store it in a cool place away from light^{6, 8}.

How do you store tallow?

Keep the tallow cool, dry and away from light and heat, in a closed container, and follow the date shown on the label. A product sheet for beef fat asks for it to be kept “in a cool place away from light”⁸; Test-Achats advises a cool place away from light for filtered fat⁶; Que Choisir mentions the fridge¹⁰. For the four 250 g blocks of our raw tallow, follow the date shown on the packaging: open one block at a time and keep the others well wrapped.

How do you look after your fryer and switch from oil to tallow?

Empty the fryer, wipe it, wash the basket, dry everything: this is the cleaning Test-Achats recommends, and it also makes switching from oil to tallow easier. For a solid fat, melt it slightly before emptying, wipe with paper towels, wash the basket with dish soap and dry the tank thoroughly¹⁶. Never pour used fat down the sink: collection points and recycling centres take it back¹⁶.

Should you mix tallow with another fat? The product sheet of a retail beef fat advises not mixing it with other fats⁸, as Vandenborre reminds us for oils⁷. Professional blends exist, but at home, a single fat at a time is the simplest to manage.

What safety rules should you follow with a fryer?

Never pour water on a fryer fire: switch off the power, cover with a lid or a fire blanket and call 112. A few simple habits are enough to fry with peace of mind.

What else can you cook with tallow?

Tallow is not only for fries: it suits the frying pan, the oven and baking. For oven fries or sautéed potatoes, two tablespoons of melted tallow on the tray give a discreet beefy flavour that does not take over the dish²⁷. NEODA, the British association of edible oil distributors, lists frying and baking as common uses of dripping²⁰, and it is the historic fat of northern England's fish and chips. Ideas to try:

• Sautéed or roast potatoes: a spoonful of tallow in the pan or on the oven tray.
• Vegetable stir-fry or seared meats: a knob of tallow in the hot pan.
• Fritters, croquettes, breaded fish: same frying principle, with a temperature to adapt to the recipe and to your fryer's manual.

What sauces should you serve with your fries?

In Belgium, fries are traditionally served with mayonnaise, but the fry shops also offer andalouse, samurai, curry ketchup and many others. Belgium is famous for the wide variety of its fry-shop sauces²¹, and mayonnaise remains the traditional accompaniment there²⁹. Andalouse is made with mayonnaise, tomato paste and bell pepper²⁹; samurai, with mayonnaise, ketchup and harissa or sambal oelek³⁰. Serve your fries with a rib steak, a sausage or breaded fish, a paper cone and a pinch of salt.

Why choose raw beef tallow 1 kg for frying?

Because it is easy to measure and store: four 250 g blocks of grass-fed beef tallow, to melt as needed. Our raw beef tallow 1 kg is grass-fed beef tallow, nothing else, triple-filtered, with a high smoke point, for cooking. One 250 g block covers many pan-fries or oven trays (a few tablespoons are enough); four blocks fill a 1 L fryer, eight a 2 L fryer. The same blocks also serve your homemade creations: discover our tallow soap recipe. To understand what sets a quality fat apart, read our guide to choosing a good beef tallow.

Frequently asked questions

What is beef tallow for frying (“blanc de bœuf”)?

It is rendered, filtered beef fat prepared for frying, in other words beef tallow¹. The name is mainly used in Belgium and northern France; in the UK, the equivalent is beef dripping.

How do you cook fries (chips) in beef tallow?

In two rounds: 140-160 °C for 5 to 8 minutes, a rest, then 175-180 °C for 2 to 3 minutes^{6, 7}.

How many times can you use beef fat for fries?

From 5 to 10 batches, provided you filter it after each fry and watch its colour, foam and smell^{6, 10}.

How do you melt beef fat for fries?

Gently, in a saucepan, then pour it into the switched-off fryer. If it has set in the tank, with the fryer unplugged, pierce it with a fork before heating⁹.

How much fat does a fryer need?

About 0.9 kg of tallow per litre of capacity: 1.8 kg for 2 L, 2.7 kg for 3 L (1 kg melted ≈ 1.1 L).

How do you store beef tallow and frying fat?

Cool, dry and away from light, in a closed jar, after filtering^{6, 8}. Follow the date on the label.

Can you mix beef tallow and oil?

The product sheet of a retail beef fat recommends not mixing it with other fats⁸. If you are switching from oil to tallow, empty and clean the tank first¹⁶.

Can you use beef tallow in any fryer?

It depends on the model: Philips describes the method for a cool-zone fryer (melt the tallow separately, then pour it in)⁹. For others, follow your fryer's manual.

What is the best temperature for tallow-fried fries?

175-180 °C for the finish, 140-160 °C for the first cook, without exceeding 180 °C^{6, 8, 11}.

Which potato should you choose?

Bintje, the reference for fries in France and Belgium, or Agria²².

What should you do with used fat?

Do not pour it down the sink: take it to a recycling centre or a collection point¹⁶.

Where should you start?

For a first fry, allow 250 g of potatoes per person, melt your blocks separately, aim for 150 °C then 175 °C, filter and store the fat in a cool place. After a few batches, you will have found your settings. Discover our raw beef tallow 1 kg, or continue reading with the complete guide to beef tallow.

Sources

1. Wikipedia (French) — Suif. fr.wikipedia.org/wiki/Suif
2. FAO / Codex Alimentarius — Codex STAN 211-1999, normes pour les graisses animales. fao.org
3. Wikipedia (Dutch) — Frieten (ossenwit). nl.wikipedia.org/wiki/Frieten
4. Wikipedia (German) — Rindertalg. de.wikipedia.org/wiki/Rindertalg
5. Wikipedia — Tallow. en.wikipedia.org/wiki/Tallow
6. Test-Achats — Frites (dossier). test-achats.be
7. Vandenborre — Utiliser sa friteuse. vandenborre.be
8. Auchan — product page Blanc de bœuf pour graisse à frire. auchan.fr
9. Philips — Puis-je utiliser de la graisse solide dans une friteuse zone froide ? philips.fr
10. Que Choisir — Friteuse : conseils. quechoisir.org
11. DREETS Occitanie — Huiles de friture (decree no. 2008-184, art. 8). occitanie.dreets.gouv.fr
12. Jumbo — product page Ossewit Blanc de Bœuf 4 × 250 g. jumbo.com
13. WGBH / NPR — Fry and fry again: the science secrets to the double fry. wgbh.org
14. Brussels fire service (bx1) — conseils en cas de feu de friteuse. bx1.be
15. Government of Quebec — Sécurité incendie : cuisine. quebec.ca
16. Test-Achats — Nettoyer sa friteuse. test-achats.be
17. La DH (dhnet.be) — La culture du fritkot reconnue au patrimoine immatériel de la Belgique (20 July 2017). dhnet.be
18. Food Republic — The history of the McDonald's fry; Wikipedia — Tallow. foodrepublic.com · en.wikipedia.org/wiki/Tallow
19. Provisioner Online — Steak n Shake brings back beef tallow (January 2025). provisioneronline.com
20. NEODA — Dripping. neoda.org.uk/dripping
21. Wikipedia — Friterie. en.wikipedia.org/wiki/Friterie
22. Jardiner Malin — Les meilleures pommes de terre pour les frites. jardiner-malin.fr
23. Lebensmittelüberwachung Bielefeld — Verkehrsfähigkeit von Frittierfetten beim Betreiben einer Fritteuse (2015). bielefeld.de
24. Wikipedia — Cooking oil (smoke point table). en.wikipedia.org/wiki/Cooking_oil
25. RTBF — Les frites surgelées sont-elles plus grasses que les frites fraîches ? rtbf.be
26. ThermoWorks — How to render beef tallow. thermoworks.com
27. Tasting Table — Level up frozen French fries with a dollop of beef tallow. tastingtable.com
28. Neozone — Pourquoi les frites belges sont-elles meilleures ? J'ai testé leur ingrédient secret. neozone.org
29. Wikipedia — Belgian sauces. en.wikipedia.org/wiki/Belgian_sauces
30. Wikipedia — Samurai sauce. en.wikipedia.org/wiki/Samurai_sauce