Hi! I cook with beef tallow frequently and render it from suet. (We order a half beef usually, every year.) Tallow is waxy and tacky at room temperature. It’s excellent for frying, but eating it at room temperature might have the wrong mouth feel. You can mix it with other things to improve the texture at cooler temps, but duck fat is probably one you’d want to try. Duck fat is very spreadable and tastes amazing.
Hi! I cook with beef tallow frequently and render it from suet. (We order a half beef usually, every year.) Tallow is waxy and tacky at room temperature. It’s excellent for frying, but eating it at room temperature might have the wrong mouth feel. You can mix it with other things to improve the texture at cooler temps, but duck fat is probably one you’d want to try. Duck fat is very spreadable and tastes amazing.