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2026 Beef Tallow: Unlikely Pantry Staple, Occasional Use

Generated Oct 22, 2025 13:44 • 100 responses • Research Group: Entire United States
Overview
Research question: “During the calendar year 2026, how likely are you to use beef tallow as a cooking fat (for frying, roasting, or baking)?”; Research group: 100 U.S. consumers (Entire United States). What they said: the vast majority are unlikely to use tallow routinely, citing health concerns (cholesterol/BP/statins), sensory issues (lingering beefy odor), and practical friction (messy cleanup, solid-fat storage), with air-fryer/sheet-pan habits and olive/avocado oils meeting needs. Use, when it happens, is occasional and narrow (fries, smash burgers, roast potatoes, cast-iron searing, or drippings from a roast), with a small performance-driven segment, cost/value skeptics, sourcing constraints (e.g., halal), and hot-climate households flagging odor persistence. Main insights: Beef tallow will not be a 2026 pantry staple; demand is concentrated in a niche of high-heat enthusiasts, while mainstream users prefer plant oils and want to avoid smell, grease, and perceived health trade-offs. Clear takeaways: Position tallow as a specialty fat; default recipes and merchandising to plant oils with a “tallow-optional” toggle; add concise odor/cleanup guidance; test smaller packs/bundles for fries/smash-burgers to improve value; target exposure to cast-iron/high-heat cohorts, suppress in hot climates/seasons, and pilot a halal-certified SKU. Measure success via cohort precision, conversion within the enthusiast segment, reductions in odor/grease complaints, and certification filter engagement to decide where to scale vs. sunset.
Market Research Question
During the calendar year 2026, how likely are you to use beef tallow as a cooking fat (for frying, roasting, or baking)?
Participant Snapshots 1000 profiles
Demographic Overview 100 participants
Age
Mean 52.3Median 50Range 21–9065+ (33, 33%)35–44 (16, 16%)45–54 (14, 14%)25–34 (13, 13%)18–24 (12, 12%)55–64 (12, 12%)
Sex / Gender
female (59, 59%)male (39, 39%)nonbinary (2, 2%)
Race / Ethnicity
White (Non-Hispanic) (69, 69%)Black (Non-Hispanic) (14, 14%)Hispanic (Any race) (11, 11%)American Indian/Alaska Native (Non-Hispanic) (3, 3%)Asian (Non-Hispanic) (3, 3%)
Locale (Top)
Countries
USA (100, 100%)
Cities
Rochester (4, 4%)Gresham (3, 3%)Tampa (3, 3%)Pittsburgh (3, 3%)Springfield (3, 3%)
Occupations (Top)
Management/Business/Science/Arts (5, 5%)N/A (4, 4%)Service (3, 3%)Real Estate Agent (2, 2%)Insurance Account Manager (2, 2%)Office Manager (2, 2%)Homemaker (2, 2%)Handyman (2, 2%)
Demographic Overview 100 selected • 39 male • 59 female • 2 other/unknown

Population Pyramid (selected participants)

Bar chart with 2 data series.
The chart has 2 X axes displaying categories, and categories.
The chart has 1 Y axis displaying values. Data ranges from -4 to 9.
End of interactive chart.
Population Pyramid 1000 participants
Age bucket Male count Female count
Participant Locations
Participant Incomes US benchmark scaled to group size
Income bucket Participants US households
Source: U.S. Census Bureau, 2022 ACS 1-year (Table B19001; >$200k evenly distributed for comparison)
Participant Responses
Name Response Age City Country Occupation
Andrew Hernandez Somewhat unlikely. I mostly stick to olive oil and a little butter; if I go animal fat, it’s usually lard for Mexican stuff. Tallow’s heavy, and I’m watching cholesterol and don’t fry much.

That said, I might use it once or twice in 2026—maybe for a batch of fries or roasting potatoes if I’ve rendered some from trimmings. I’m not chasing the tallow fad, just using what makes sense.
60 Detroit USA Tool Die Supervisor
Barbara Hall Very unlikely.
I’m not running a steakhouse over here. I cook light and it’s too hot in Scottsdale to be fussing with heavy animal fats.

  • I don’t buy much beef, so why keep tallow around?
  • I stick to olive oil, and a splash of avocado oil when I need higher heat.
  • Small kitchen + beefy smell = no thanks.
  • Air fryer and Instant Pot mean I rarely “fry” anyway.
If it showed up free, I might use a spoonful to season a cast-iron pan or roast potatoes once for curiosity—and that’s about it.
72 Scottsdale USA Visual Merchandiser
Betty Chocoteco Very unlikely—basically no. Maybe if someone served me something made with it, fine, but I’m not buying a tub of beef fat and stinking up our little kitchen.
  • I don’t want the whole apartment smelling like a chip shop—vents here are lousy.
  • It feels too heavy. I’m quite content with olive oil and a pat of butter when I bake.
  • Cleanup is a pain. Greasy pans, greasy sink… no thanks.
  • We’re set in our routine. I’m not reinventing my roast potatoes at 83, dear.
If 2026 has me near beef tallow, it’ll be by accident at a diner, not on my grocery list.
83 Newark USA Office Manager
Alexis King Unlikely—maybe once or twice, tops.

I stick to canola for high-heat and olive oil for the rest; if I want that old-school vibe, I’ll use lard for tortillas/beans. Tallow’s beefy flavor and the lingering smell are a bit much, and I don’t fry enough to justify another jar crowding the fridge. If I render some off trimmings, I might do crispy potatoes, but it won’t be a staple.
25 Des Moines USA Forklift Operator
Aubrey Thompson Somewhat unlikely — call it a 20% chance, tops.

I’m an olive-oil-and-butter girl on weeknights, and I don’t need my kitchen smelling like a steakhouse with Daisy losing her mind underfoot. I’m not stocking a tub of tallow just to have it stare at me from the pantry. Maybe I’d use it once for smash burgers or a special fries-in-the-cast-iron night if Eric gets nostalgic, but that’s a one-off, not a habit.
41 Nashville USA Insurance Account Manager
Ashley Velasquez Unlikely.
If I had to stick a number on it: 2/5 chance.

I’m not rendering beef fat on a Tuesday between soccer and showings. Day-to-day I grab olive, avocado oil, or butter. The beefy smell/grease hangs around, the kids side-eye anything that tastes “meaty” that isn’t, you know, meat, and I don’t want the cleanup.

I’d maybe use tallow once for crispy potatoes or smash burgers if I snag a jar at the farmers market for a cookout—but that’s a special occasion, not my default. Not joining the carnivore TikTok parade.
29 Mount Pleasant USA Real Estate Agent
Amelia Nguyen Unlikely. Maybe once or twice tops in 2026—like a random summer fry night or Yorkshire pudding situation. Day to day I stick to olive/canola/avocado and butter, and I don’t want the apartment smelling like a fryer, especially with winter windows shut. Also not eager to lean into beef byproducts for climate/health vibes. So call it a 10–20% chance I use tallow at all. 24 Rochester USA Management/Business/Science/Arts
Antonela Abrajan Very unlikely. I stick to olive/avocado oil, I’m not messing with rendering or storing a tub of animal fat in my small pantry, and I don’t need my kitchen smelling like a burger joint. Maybe a one-off if a friend hands me some for crispy potatoes, but that’s it. 21 Spokane USA Marketing Coordinator
Brandie Ramirez Short answer: unlikely. Maybe once, tops—if I get a wild hair for old‑school fries or to crisp taco shells for a party. Day to day I’m using avocado/olive oil and the air fryer. Tallow’s beefy smell hangs in the house (the dogs go feral), it’s messy to store/clean, and my kids don’t want everything tasting like a burger. If I’m doing rich, I reach for manteca for holiday beans/tamales, not beef tallow. So 2026: 10% chance—1–2 times max, and only for a very specific craving. 40 Sacramento USA Homemaker
Brenda Abrajan Very unlikely.

Let me think… no, I don’t see myself buying a tub of tallow in 2026. I don’t deep-fry, and I’m plenty happy with olive oil and a pat of butter now and then. The beefy smell hangs in the house, and Walt’s cardiologist gives me the side-eye as it is.

Only maybe exception: if I do a holiday roast and there are drippings, I might use a spoonful for crispy potatoes or a Yorkshire pudding once, then back to my usual oils.
82 Gresham USA N/A
Bria Velasquez Very unlikely.
I don’t cook much beef, and I’m not keeping a tub of beef fat in my fridge. I stick to Aldi olive oil or canola for the sheet-pan stuff I make. The smell, the cleanup, and honestly the whole heavy-grease thing doesn’t appeal—family history of blood pressure, so I don’t need the extra hassle. If I want that kind of flavor once in a blue moon, I’ll use a spoon of bacon drippings for potatoes. Buying beef tallow in 2026? No.
50 Albany USA Real Estate Assistant
Cara Ortega Very unlikely.
I don’t fry at home, I’m cutting back on beef, and I stick to olive or avocado oil. Tallow’s heavy, leaves the house smelling like a diner, and the cleanup is annoying. If it shows up at someone else’s place, fine, but I’m not buying it or cooking with it in 2026.
56 Edison USA N/A
Brian Benitez Very unlikely — like a 1–2 out of 10.

I cook mostly plant-forward and keep red meat to a minimum, so beef tallow just doesn’t fit. I’d rather stick with good olive oil; I don’t want my whole condo smelling like a burger joint. Maybe I’d try it once if a friend handed me a jar and I was doing proper fries out of curiosity, but it’s not becoming a staple for me in 2026.
23 Frederick USA Graphic Designer
Carole Alcantar Unlikely — maybe a 25–30% chance I’ll use it at least once in 2026.

  • It’s not in my rotation. I use olive/canola and a little lard for tamales, that’s it.
  • I’d only touch tallow if someone hands me a jar or I render a bit off soup bones.
  • Heavy fry smell + Central Valley heat = no thanks unless there’s a good reason.
If it falls in my lap, fine. I’m not hunting it down.
47 Fresno USA Program Aide
Carrie Guebara Pretty unlikely. Maybe a one-off if I spot a tiny jar on sale and get curious, but it’s not going to be a staple for me.

  • Townhome ventilation + beefy smell = hard pass most nights.
  • I don’t deep-fry at home; air fryer + olive/avocado oil cover me.
  • Pantry space is precious; I’m not babysitting a tub of fat.
  • If I want that vibe, I already have a little bacon drippings jar for cornbread/greens.
Call it a 10–20% chance tops—maybe steak-night potatoes once all year, and that’s it.
43 Atlanta USA Operations Manager
Casandra Espinoza Very unlikely—basically a hard no.
I rarely cook red meat, I’m not keeping a tub of beef fat in my one-bedroom, and I don’t want that smell hanging around. I’ll stick to olive/avocado oil. Maybe—I mean maybe—a one-off if I’m helping someone with a nostalgic recipe, but I wouldn’t buy it for myself.
52 Glendale USA Management/Business/Science/Arts
Catherine Meza Unlikely (maybe 20% tops).
I don’t fry much at home—sheet pans and the Instant Pot keep cleanup sane. When I do, it’s avocado oil or butter; for holiday tamales it’s lard, not beef tallow. Tallow isn’t a pantry staple for us—maybe I’d try it once if I stumbled on a deal, but that’s about it.
48 San Jose USA Finance Operations Manager
Celeste Lopez Very unlikely — about 1 out of 10.
  • I cook Mediterranean-leaning and don’t deep-fry at home.
  • Tallow feels heavy and makes the house smell; not worth the cleanup.
  • I’m perfectly happy with olive oil and the occasional pat of butter.
If it happens at all in 2026, it’d be a one-off nostalgia fry in the cast iron out on the porch—maybe if a neighbor hands me some from a grass-fed cow. Otherwise, hard pass.
73 Winston-Salem USA Healthcare Administrator
Charles Casillas Very unlikely.
I don’t need another jar of grease cluttering the fridge, and Ellen would give me the look. We stick to olive oil, a dab of butter now and then, maybe canola in the cast iron. If I happened to render a little from a roast, I might fry some potatoes once out of nostalgia, but that’s a once-a-year indulgence at best. The diner can do the heavy frying—at home we keep it simple.
84 Syracuse USA Librarian
Christopher Garcia Somewhat likely — call it ~60–70% I’ll use it at least once in 2026.

If I’m breaking it out, it’s for a specific vibe: smash burgers or fries in the cast iron, maybe seasoning the pan. That’s it.

  • Use it for: crispy fries, smash burgers, maybe a guilty-pleasure hash.
  • Skip it for: weeknight roasting or baking. I don’t need Tuesday veggies tasting like a beef candle.
The flavor’s heavy, the smell lingers, and Haley will 100% give me the look if the house starts smelling like a steakhouse. So, occasional “project cook” fat, not an everyday thing.
32 Tampa USA Power Lineman
Charles Perez Pretty unlikely. Maybe a 10–20% chance I mess with it once, tops.

Reasons:
  • I’m cooking lighter these days and we’re cutting back on red meat anyway.
  • I stick to olive oil, a neutral oil, and a little butter. There’s already a bacon-grease jar for the “need a hit of flavor” moments.
  • Tallow’s heavy, makes the house smell like a diner, and the cleanup is annoying when it hardens.
  • Elena’s not into that greasy smoke, and Sofía won’t care either way.
If Aldi had a cheap tub and I was doing fries in the Dutch oven or smash burgers on the griddle, I might try it. Otherwise, nah.
42 Mobile USA Handyman
Christopher Miranda Very unlikely—call it 5% at most.

  • My wife leans pescatarian; keeping a tub of beef fat around isn’t exactly popular at home.
  • I’m on a statin and already limit red meat; I’m not chasing extra saturated fat.
  • Small SF condo—frying smells linger. I avoid deep fry mess anyway.
  • I default to olive/avocado oil for roasting; they do the job without the beefy carryover.
Maybe a one-off if I get nostalgic about old-school fries, but that’s about it.
58 San Francisco USA District Operations Coordinator
Christopher Urvina Very unlikely (about a 10% chance).
If it happens, it’d be a one-off from rendering scraps after a bulk beef buy. I’m not buying jars of the stuff.

  • We’re cutting back on red meat and heavy fats. My BP isn’t trying to play games.
  • Greasy smell lingers in a small townhouse. Not worth it.
  • Costs more than my usual oils, and I don’t need another tub cluttering the kitchen.
  • Day to day we use a little olive/canola and the air fryer. Works, cheap, done.
55 Los Angeles USA Freelance Photographer
Clayton Palafox Very unlikely—call it ~5% tops.

  • We keep red meat and saturated fat low; I’m an olive/avocado oil guy.
  • I don’t deep-fry at home; cast-iron + a splash of olive oil does the job.
  • Tallow smell and cleanup are a pain, and Theo would raid the trash like it’s Christmas morning.
  • Sourcing/sustainability for beef fat doesn’t thrill me.
Maybe I’d taste a tallow-fried fry at a neighbor’s cookout, but I’m not buying a tub for the pantry.
64 Raleigh USA IT Project Manager
David Maldonado Somewhat unlikely.
- Day to day I use olive or canola.
- I might use tallow once or twice in 2026 if I’ve got drippings from a roast or stumble on a cheap jar—mostly for potatoes or a one-off fry-up.
- I’m not chasing the “ancestral fat” hype; budget and lighter cooking win most days.
57 Carmel USA Office Coordinator
David Manley Unlikely — maybe a 20% chance.

I’m not chasing beef tallow. We keep canola for everyday and a little manteca for tamales/holidays. Tallow’s not on our regular shopping loop, and I’m not paying extra or babysitting another jar of fat in the fridge. If I stumble on a cheap tub or someone hands me some, I might try it once for fries or a cast‑iron sear—otherwise, nah.
30 Pittsburgh USA Service
David Vargas Unlikely—call it a 2/10.
I cook lighter these days—olive oil, a dab of butter, lots of air-fryer. Tallow makes great fries, sure, but it’s heavy, my cholesterol doesn’t need it, and the smell sticks around in a small loft. Maybe a one-off for extra‑crispy roast potatoes if nostalgia hits, but it’s not joining my regular rotation. I’m not running a steakhouse.
71 Rock Hill USA Small Business Owner
Dean Espana Very unlikely — call it 1 out of 10.
Let me think… no, I don’t fry much, and I don’t want my condo smelling like a steakhouse all day.
  • Watching my heart and BP; I stick to a little olive/avocado oil and the air fryer.
  • Tallow’s greasy, messy, and it lingers. Coco would camp under the stove sniffing for hours.
  • I don’t need another jar of fat cluttering the fridge or gunking up the sink.
  • If I want old-school flavor once a year, I’d reach for a bit of lard for tamales—not beef tallow.
85 Carmel USA Service
Donald Garcia Very unlikely. I stick to olive oil and a little canola. I’m not chasing the tallow fad, and I don’t need the house smelling like a Burger King. Maybe—maybe—if a neighbor hands me some from brisket trimmings, I’d use a spoonful to season the cast iron or roast potatoes once. Otherwise, no thanks. I grew up with lard in tortillas; beef tallow’s diner-fries territory, not my kitchen. 76 Houston USA Instrumentation Technician
Eric Centurion Very unlikely.
I cook mostly Mediterranean—olive oil does the job, and I’ll use a little butter now and then. I don’t deep-fry at home, don’t eat much beef, and I don’t want a jar of beef fat stinking up the pantry. Not worth the space or the cholesterol hit for how I cook. Maybe a one-off curiosity at most, but I doubt it.
65 Norfolk USA Facilities Manager
Eric Marin Unlikely (maybe 2/5)
I’m not chasing the beef-tallow craze. I barely deep-fry as it is, and when I want flavor I’ve already got bacon drippings or a neutral oil that doesn’t stink up the house. If someone hands me a jar, I might try it for fries once—otherwise, I’m not buying it.
50 Montgomery USA Operations Coordinator
Erica Serrano Somewhat likely — call it a 3/5.
I mostly reach for avocado or olive oil; tallow might make a cameo for cast-iron potatoes or a sear after a brisket run, but it’s not a weeknight staple and I’m not hopping on the “tallow-everything” bandwagon.
45 Dallas USA Natural Resources/Construction/Maintenance
Esther Lugo Not at all likely.

  • I cook Mediterranean-ish. Olive oil does the job; tallow feels heavy and beefy for how we eat.
  • I don’t deep-fry, and in a condo that animal-fat smell hangs around—no gracias.
  • Air fryer and a light brush of olive oil give me the crisp I want without the mess.
If a restaurant uses it, fine, that’s their kitchen. In mine? No.
81 Tampa USA N/A
Evelyn Lewis Very unlikely.

- I lean pescatarian and rarely cook red meat.
- Watching cholesterol; I default to olive/avocado oil and a bit of butter/ghee.
- I don’t deep-fry at home—the air fryer handles my “crisp” needs.
- I’m not stocking a tub of cow fat in a small condo freezer, thanks.
- Also not thrilled about beef byproducts from a sustainability/ethics angle.

Call it near 0% unless some odd heritage recipe sneaks in, which is doubtful.
49 Elizabeth USA Healthcare Project Manager
Felecia Hernandez Very unlikely.

I don’t cook beef at home and I’m not trying to have my apartment smell like a churrascaria for two days. Tallow feels heavy and messy for my style of weeknight cooking. If I want that rich vibe, I’ll use a little ghee; otherwise it’s avocado oil for high heat and olive oil for everything else. Ghee hi kaafi hai.

Maybe I’d eat fries cooked in tallow at a restaurant once in a blue moon, but buying and using it at home in 2026? Nope.
27 Miami USA Customer Success Manager
Gayla Serrano Unlikely—maybe a 10% chance, tops.

Reasons, since everyone suddenly thinks tallow is magic:
  • Day-to-day, no. I cook lighter now—air fryer, little oil. Beef tallow feels heavy, and the smell hangs in a small house. Coco would go nuts begging.
  • Budget and practical. Those little jars of tallow are overpriced. I’d rather stretch a big jug of canola from WinCo and save the fancy fats for holidays.
  • Tradition-wise, if anything, it’s pork manteca for tamales once a year—not beef tallow.
  • Maybe one-off: if someone hands me a jar for free or I’m doing crispy potatoes outside on the camp burner. Maybe.
So yeah—2026: low likelihood. I’m not chasing the TikTok tallow fad.
59 Sacramento USA Warehouse Lead
Hannah Hernandez Unlikely (maybe once or twice, tops)
  • I’m not chasing the tallow trend. Day-to-day I use olive or avocado oil; they’re cleaner and don’t bulldoze the flavor.
  • If I do use it, it’ll be from brisket trimmings I render myself—maybe for cast-iron potatoes or a sear when I want that beefy hit.
  • Not buying tubs of the stuff. If I don’t have trimmings on hand, it’s a hard pass.
36 Fort Worth USA Field Logistics Coordinator
Hazel Castillo Unlikely. Well, let me think—2026… time scoots by, doesn’t it? I mostly cook Mediterranean and I’m loyal to good olive oil, with a little butter when it earns its keep. Beef tallow is nostalgic but not my daily driver.
  • Everyday: olive oil; occasional butter.
  • Tallow: maybe once for perfect roast potatoes or a little fry-up if I stumble on a nice jar at the butcher—otherwise no.
87 Pittsburgh USA Public Speaker
James Chavez Very unlikely.

Let me think… no, I don’t see myself reaching for beef tallow in 2026. Maybe—and that’s a skinny maybe—if someone shows up with a clearly halal-certified jar for a one-off heritage dish. Otherwise, not interested.

  • We keep a halal kitchen; sourcing trustworthy tallow is more hassle than it’s worth.
  • My stove lives on olive oil and a neutral high-heat oil. I don’t deep-fry at home, and I’m not chasing the tallow fad.
  • At my age, heavy fats sit like a brick. Tastes change; priorities change.
  • I grew up around folks with a grease jar by the stove—different time. I don’t need to relive it.
89 Durham USA Information Governance Consultant
James Garcia Very unlikely.
Let me think… no, I don’t see myself buying a tub of tallow. I cook with olive oil and a little butter, and I’ve already got a jar of bacon grease for the rare “treat yourself” potatoes. Beef fat is heavy, the smell hangs around, and Maggie gives me a look if the house starts to smell like a diner.

If I do a roast and there are drippings, I might do Yorkshire pudding once, maybe. But that’s a once-in-a-blue-moon thing, not a 2026 habit.
90 Albany USA History Teacher
Jane Hernandez Very unlikely.

  • I barely fry anything anymore—air fryer and light roasting suit me fine.
  • I’m already minding cholesterol and blood pressure; I don’t need a jar of beef fat staring at me from the pantry.
  • The smell hangs in the house, and it gets Moxie pacing around like there’s a steak on the counter. No thanks.
  • Grease cleanup is a pain, and I’m not pouring that down my drain.
If it happens at all, it’ll be a one-off curiosity roast potato situation because someone foists a jar on me. Otherwise, hard pass for 2026.
77 Bellevue USA Administrative Supervisor
Jeanne Gomez Unlikely. Maybe once all year, if that. Day to day I use olive or avocado oil, and if I want that rich flavor I’ll grab duck fat. Beef tallow’s heavy, makes the house smell, and I’m not frying much anyway. 67 Gresham USA Academic Support Coordinator
Jeremy Torres Unlikely — call it a 10–20% chance, and even then it’d be a one-off.
  • I’m not chasing the “tallow fries” fad. I already get what I want from avocado oil for frying and olive oil for roasting.
  • The beefy smell lingers, especially in winter when the house is closed up. Our dogs go nuts, and the kitchen smells like a burger joint for two days.
  • Not paying a premium for a tub of beef fat I’ll barely use. If I end up with trimmings and feel like rendering as a project, maybe I’d do an outdoor fry night once. That’s it.
48 Albuquerque USA Unemployed
Jesse Torres Somewhat likely.
I keep a little jar of rendered tallow from brisket trimmings in the fridge and I’ll bust it out for crispy potatoes or a cast-iron sear now and then. Day to day I stick to avocado/olive oil—I’m watching the cholesterol. Realistically, I’ll use tallow a handful of times in 2026 (call it 3–5 times), not a staple. Not chasing the TikTok tallow craze.
39 Houston USA Management/Business/Science/Arts
Jessica Gutierrez Short answer: very unlikely.
  • I barely fry at home—weeknights are sheet-pan and skillet stuff with olive/canola. No time for a grease project.
  • Not storing a tub of animal fat in a small South Philly kitchen. Hard pass on the smell and cleanup (Milo would lose his mind).
  • I’m not chasing the tallow trend or paying boutique prices for it.
  • Family heart history—heavy fats aren’t my thing. Personal choice.
If I’m being generous: maybe a 5–10% chance for a one-off—like crispy roast potatoes for a cookout. Otherwise, no.
39 Philadelphia USA Project Manager
Jessica Ocasio Very unlikely — like 10% chance, tops.

  • I stick to olive/avocado oil for my usual roasting and sautés; tallow feels heavy and makes the house smell like a burger joint, which I hate.
  • I don’t deep-fry at home — tiny Parma kitchen, and I don’t need lingering grease vibes with Luna pacing around.
  • Personally not into the whole “ancestral fats” trend. It feels gimmicky and not worth the pantry space.
  • If I used it at all, it’d be a one-off because someone handed me a jar or I was cooking for a crowd and didn’t want to argue about it.
42 Cleveland USA Risk Manager
Jim Cruz Very unlikely.
I barely fry anything these days. I stick to a little olive or canola, roast my veggies, keep it simple. Beef tallow’s heavy, makes the house smell, and it’s a mess to clean. On a fixed income I’m not buying a tub of animal fat to babysit in the fridge. I’m watching my numbers, so I keep the animal fats to a minimum—ya sabes.

If a neighbor handed me a jar, maybe I’d try roasting potatoes once out of curiosity, then right back to my usual. All the internet “tallow is the miracle” chatter? Good for them. For me, no gracias.
79 West Valley City USA Facilities Technician
Joan Nieves Not at all likely. I cook with olive or canola most days, maybe a little butter on Sundays. Beef tallow is too heavy for my taste—makes the whole house smell like a burger joint and then Mango thinks dinner is for him. If someone handed me a jar, maybe I’d try potatoes once out of curiosity, but I’m not buying it. 79 Salt Lake City USA Medical Assistant
Jordan Lopez Unlikely.
I mostly stick to Aldi canola/veg oil and a little olive oil for roasting. If I have bacon drippings or manteca around for beans/tortillas, I’ll use that, but beef tallow isn’t really my thing—heavy flavor, kind of messy, and I’m not chasing that trend. I’m trying to keep the sat fat reasonable with my family history, too.

If I end up with drippings from a roast, I might strain it and do potatoes or fries once. So 2026: maybe once, tops, more likely not at all.
32 Davenport USA Community Outreach Aide
Judith Zapata Very unlikely. Too heavy for my taste. I stick to olive oil and a little butter. If I want that old-school richness, I’d use a bit of pork lard for holiday tamales—not beef tallow. Maybe I’d try it once if a neighbor handed me a jar, but don’t count on it. 79 Overland Park USA N/A
Justice Jim Somewhat likely (about 6/10).
I’d use it here and there for flavor—roasted potatoes, smash burgers, or a cast‑iron sear—maybe once or twice a month if I’ve got a jar around. Day to day I’ll still reach for olive/avocado oil; I’m not deep‑frying in a one‑bedroom kitchen like a lunatic.
23 Parkersburg USA Medical Device Sales
Justin Bishop Somewhat likely (about 6/10).

Why:
  • If I snag it cheap at Walmart/carnicería or render from trimmings, I’ll use it.
  • Great for fries, hash browns, cast-iron potatoes, and searing.
  • Day to day I default to lard (manteca), bacon grease, or store-brand veg oil.
  • If it’s some fancy little jar for nine bucks, nope. I’m not chasing a trend.
37 Little Rock USA Account Representative
Justin Mondragon Unlikely.
I stick to olive/avocado oil most days, I’m keeping sat fat in check after that cholesterol blip, and I don’t want the house smelling like a steakhouse. If I touch tallow at all in 2026, it’ll be a one-off—maybe fries or Yorkshire puddings when we’re hosting. Otherwise, hard pass.
36 Rochester USA Insurance Account Manager
Kamryn Salas Unlikely — like 15% tops.

I mostly cook chicken/veg and use olive oil, cheap canola, or a little bacon grease. I’m not deep‑frying at home (air fryer does the job), and I don’t feel like babysitting a jar of beefy-smelling manteca de res. If someone hands me a free jar or I get a random itch to do smash burgers and fries, sure, maybe once. Otherwise, nah.
22 Orlando USA Guest Services
Kathryn Huerta Very unlikely.
  • I don’t cook beef at home; we’re mostly Mediterranean/pescatarian.
  • Too heavy and greasy for my taste, and I’m keeping saturated fat modest.
  • I don’t want the apartment smelling like a steakhouse for two days.
  • Olive or avocado oil covers everything I need without the fuss.
  • Not interested in the whole “tallow trend,” and I’m not keen on the beef industry’s footprint.
If Alan begs for some nostalgia potatoes once, maybe—otherwise, no.
62 St. Petersburg USA Service
Kayley Sauceda Somewhat unlikely (2/5).
I don’t really deep-fry—mostly air fryer with avocado or olive oil—and I’m not trying to have my place smell like beef all day while Luna loses her mind. Cleanup on solid fat is a hassle. Maybe I’d try it once for super-crispy potatoes or a cast-iron sear if I spot a small jar on sale at Rouses, but it’s not my go-to.
35 Lafayette USA Logistics Coordinator
Kyanne Jim Very unlikely. Maybe a 5–10% chance, tops. Why:
  • I don’t love how heavy it feels. I try to keep my cooking a little lighter, ’cause family blood pressure issues already run me.
  • My apartment is small. Beefy fry smell will sit in those curtains for a week, and Biscuit will act like the kitchen’s a drive-thru.
  • I already keep olive and canola on hand. I’m not buying a whole jar of tallow to use twice.
If it happens, it’ll be a one-off—like somebody brings a jar and we do fries or cornbread in a cast iron. But as a regular cooking fat in 2026? No.
23 Shreveport USA Sterile Processing Technician
Kyle Lopez Unlikely.
I’m not chasing the tallow trend. Day to day I’ll stick to olive oil, sunflower/canola, and butter. Maybe I’d use tallow once if I end up with trimmings after an asado, but that’s it—our small townhouse holds onto smells and Luna goes feral for beef fat. I’m also trying to keep the heavy saturated stuff in check. So, odds I use it in 2026? Like 10–20%—a one-off experiment at most, not a staple.
30 Ann Arbor USA Homemaker
Leslie Dominguez Very unlikely.

I’m mostly pescatarian and beef-y anything in my kitchen just… no. It feels heavy, makes the place smell like a burger joint, and I’m not about to keep a tub of cow candle sweating in my North Park studio.

If a friend serves something fried in it at a cookout, I’m not causing a scene, but I’m not buying or cooking with it. Olive oil/avocado oil is my lane. Ethics/climate vibes matter to me too, so tallow just doesn’t fit.
21 San Diego USA Freelancer
Leslyann Benitez Unlikely—call it a 2/10 for 2026.

I don’t really fry at home—tiny kitchen, shared space, and I’m not trying to make my apartment smell like a diner. I stick to olive oil/butter and the occasional canola. Beef tallow would just sit in the fridge staring at me. Maybe if I render a little from a holiday roast, I’d do one batch of crispy potatoes and that’s it. I’m not buying a tub.
25 Rochester USA Retail Sales Associate
Linda Magdaleno Very unlikely—call it 1–2%.

I stick to olive oil (and butter for baking). I don’t want the heavy tallow smell hanging around, and I’m not chasing that old-timey fryer vibe. Maybe—maybe—a one-off for Yorkshire pudding if nostalgia bites, but I’m not buying a tub of the stuff.
79 Bellevue USA Management/Business/Science/Arts
Linda Palomino Somewhat unlikely. I stick to olive or avocado oil most days—tallow feels too heavy, and the kitchen smells linger. If I happen to find a halal-certified tub at a decent price, maybe I’d try it once for crispy potatoes, but it’s not going to be a regular thing. 53 Bloomington USA Certified Nursing Assistant
Louis Beckner Very unlikely.
Not my thing. I keep red meat low, don’t love the heavy taste or cleanup, and I’m not turning my kitchen into a burger joint. I stick to olive/avocado oil and the air fryer. If I ever used tallow, it’d be a one-off curiosity—then back in the cabinet collecting dust.
68 Kailua USA Security Supervisor
Margarita Alvarez Not at all likely.

Let me think—no, I don’t see myself fussing with beef tallow in 2026. I’m set in my ways: a splash of olive oil, maybe a tiny pat of butter on occasion, and the air fryer does the rest. Animal fats like that feel heavy to me, the smell hangs around, and the cleanup is a pain when it hardens. I’m not frying much of anything these days anyway. The only way it would happen is if someone handed me a jar and I felt guilty not trying a spoonful—and even then, I’d probably pass it along.
81 Harrisburg USA Art Teacher
Madeline Avila Unlikely. I don’t deep-fry at home—air fryer and sheet pans are my lane. For high heat I already use avocado/canola, olive oil for roasting, and if I’m doing family recipes it’s manteca, not tallow. Also, our townhouse doesn’t need to smell like a burger joint and I’m not babysitting another jar of fat next to the bacon grease. Maybe I’d try a small jar once for crispy potatoes, but that’s it. 25 Gresham USA Warehouse Supervisor
Maria Tinoco Not at all likely (basically 0%).
  • My cooking is mostly plant-forward; I don’t buy beef, so I’m not stocking its fat.
  • Small condo + heavy tallow smell = hard pass. It lingers and gunks up pans.
  • Olive/avocado oil (and a little butter for baking) already cover what I need—no desire to babysit a tub of animal fat.
  • Sustainability/animal rescue brain says it just doesn’t vibe.
  • I hate kitchen clutter. Another specialty fat isn’t earning fridge real estate.
If a restaurant uses it, I won’t make a scene. But me choosing it at home in 2026? No.
22 Winston-Salem USA Brand Strategist
Maria Tinoco Very unlikely. Honestly, beef tallow isn’t my vibe.
  • I cook lighter—olive/avocado oil and the air fryer handle 99% of my life.
  • The heavy, beefy smell in a small Seattle condo? Hard pass (Pixel would stage a revolt).
  • Doesn’t line up with my climate/health goals; I’m not stocking animal fat for weeknight bowls.
  • Maybe I’d try a one-off fry if a friend insists, but I’m not buying a tub.
TikTok can keep the tallow trend—no gracias.
23 Seattle USA IT Support Specialist
Marty Feliz Not likely. Tastes great, sure, but I’m not keeping a jar of cow fat on my counter. Maybe a one-off for smash burgers or fries if I’m chasing that old-school vibe, but 95% of the time in 2026 I’ll stick to my usual oils and the air fryer. The whole seed-oil panic thing also turns me off. 24 San Antonio USA Content Creator
Mary Cuevas Very unlikely—call it a 1 out of 10.

  • I don’t fry much anymore, and when I do, olive oil or a splash of avocado oil is plenty.
  • Tallow feels heavy, makes the house smell like a diner, and it’s a pain to store and clean up.
  • My cardiology folks already give me the side-eye for butter; I’m not dragging beef fat into the mix.
Maybe, maybe, a one-off old-school pie crust out of nostalgia—but I’m not planning on it in 2026.
84 Dover USA Real Estate Agent
Nancy Rueda Very unlikely—call it a 0–5% chance.

Let me think… no, I don’t see myself doing that.
  • I cook mostly Mediterranean and stick to olive oil; a little butter now and then.
  • Tallow is heavy, leaves the condo smelling like a steakhouse, and the cleanup is a nuisance.
  • I don’t fry much anymore, so there’s no need to keep a tub of animal fat around.
If someone served it to me once for crispy potatoes, fine. In my kitchen? Pass.
84 Los Angeles USA Art Teacher
Natalie Navarro Unlikely. Maybe a one-off if someone hands me a jar or I’m doing an old-school fry-up for a cookout, but day to day? No. I stick to olive/avocado oil and butter. Tallow feels heavy, makes the house smell like a fryer, and I don’t feel like babysitting jars of rendered fat with a baby in the mix. Also not exactly front-and-center at Publix here. So… call it a 10–20% chance tops. 26 Tuscaloosa USA Assistant Category Manager
Nathaniel Solis Short answer: very unlikely. Let me think… no, beef tallow just isn’t my lane these days. No me llama.
  • Diet: I’m mostly fish and veg at home. We don’t even buy beef, so I’m not stocking beef fat.
  • Health prefs: I keep things lighter—olive or avocado oil most days. I don’t need that heavy, beefy richness hanging around.
  • Flavor/smell: That aroma lingers on pans and in the kitchen. Elena would give me the look—“¿para qué?”
If I’m being generous, maybe a one-off curiosity fry-up at a friend’s cookout if someone shows up with a jar—call it a 5% chance. Otherwise, it’s a no for 2026.
84 Grand Rapids USA Executive Advisor
Nathen Munoz Short answer: unlikely.

If I had to put a number on it, maybe 20% chance I touch beef tallow in 2026—like, one-off fries or a cast‑iron potato night if someone hands me a jar. Day to day I’m using olive or avocado oil, butter, and lard for the New Mexican stuff. Tallow’s fine, but I don’t want a beefy vibe on everything or a greasy tub hogging fridge space. If a local rancher has a small cheap jar at the market, I might mess with it. Otherwise, nah—I’m not chasing the TikTok tallow craze.
25 Santa Fe USA Front Of House Supervisor
Nicholas Tinoco Unlikely.
I’m not chasing the tallow trend. I mostly use canola and the bacon grease jar I keep by the stove. Tallow’s not cheaper around here, and I don’t deep‑fry much anyway. If I smoke a brisket or get some beef trimmings, I might render a little and fry potatoes once—maybe.

Call it a 10–20% chance I use it at all in 2026, and if I do, it’ll be a one‑off.
54 Columbus USA Handyman
Nicole Rosales Somewhat unlikely. I don’t deep‑fry at home and I already stick to olive oil/canola for most things, plus a little butter and lard when I’m doing Mexican stuff. Tallow’s great for crispy potatoes, sure, but I’m not buying a jar just to use it once—maybe if I roast beef and save the drippings. So, 2026: maybe a one‑off, but not part of my routine. 39 Naperville USA Office Coordinator
Nina Chavez Very unlikely.
I’m not hopping on the tallow trend. My weeknights are sheet pans and cast iron with olive oil, maybe avocado oil if it’s on sale. I don’t love the smell or the greasy cleanup, and I’m trying to keep saturated fat in check—perimenopause already messes with enough. Beef’s footprint bugs me too; if I’m using animal fat, it’s butter for baking, period.

Only caveat: if I end up with drippings from a rare holiday roast, I might do one pan of crispy potatoes. Otherwise, 2026 is a solid “no.”
46 Springfield USA Community Development Manager
Olivia Flores Very unlikely—practically zero.

I don’t fry much anymore, and when I roast it’s a little olive oil, maybe a pat of butter. Beef tallow is heavy, smells up the house, and Rafe doesn’t need that kind of grease. If I somehow had a spoonful from a rare holiday roast, I might toss potatoes in it once out of stubborn thrift, then that’s it. But buying a tub in 2026? No. Not happening.
86 Edison USA Administrative Assistant
Pamela Menchaca Not at all likely.

  • I don’t deep‑fry, and for roasting/baking my olive oil (and a little canola) does the job.
  • Beef tallow is heavy, smelly, and a pain to clean—no interest in greasy pans or saving drippings.
  • At my age, I’d rather not pile on saturated fat; I eat mostly beans, fish, and vegetables.
  • I’m not buying a specialty fat I’ll barely use—no gracias to pantry clutter.
If someone handed me a free jar, maybe I’d try a spoonful on potatoes once, but I won’t seek it out.
80 Springfield USA Metadata Specialist
Paul Pascacio Unlikely.

Olive oil basically runs our kitchen, with butter for baking and a neutral oil when I need higher heat. Beef tallow just isn’t our vibe—heavy flavor, fridge space tax, and I’m trying to keep the sat-fat lane reasonable with my BP flirting with the line.

I could see a one-off—like super-crispy potatoes or Yorkshire pudding if I stumble on a nice jar at the butcher—but that’s a curiosity play, not a pantry staple.

So, 2026 reality: maybe once, maybe not at all.
40 Hartford USA Unemployed
Raja Pereira Unlikely.

If I had to put a number on it: maybe a 2 out of 10.

  • I don’t fry much at home—too much grease, smell lingers in a small townhouse.
  • I stick to olive oil/butter for my usual sheet pans and crockpot stuff.
  • With a baby, I’m keeping cooking simple and low‑mess, not chasing the tallow trend.
Only time I’d use it is if I’ve got drippings from a pot roast and feel like crisping potatoes. Otherwise, hard pass.
24 Augusta USA Virtual Receptionist
Raymond Leon Very unlikely—call it 2 out of 10.

Let me think… no, I don’t see it. We cook with olive oil, I don’t fry much anymore, and beef tallow is heavy and makes the whole place smell like a steakhouse—Elena would give me that look. I’m not chasing any tallow fad, and we hardly cook beef as it is. Maybe once for crispy potatoes if someone hands me a jar, but otherwise, no.
82 Nashville USA Structural Engineer
Reynaldo Hernandez Somewhat unlikely.
Day to day I use canola and a splash of olive oil. I don’t deep‑fry much at home—too messy, too much oil to babysit. I’ll keep a little bacon grease in a jar for flavor, and if I happen to render some beef fat from a roast, I might use it once for crispy potatoes or a cast‑iron sear. But as a regular thing in 2026? Maybe once or twice, tops.
47 Paterson USA Collections Specialist
Riley Flores Very unlikely.
I’m an olive oil/butter (and sometimes avocado oil) cook, and I’m cutting back on red meat, not bringing beef fat into the house. Tallow leaves that heavy smell and film I don’t want, and the air fryer handles my “crispy” needs. Maybe—maybe—I’d use roast drippings for a holiday Yorkshire pudding once, but I’m not buying a jar of tallow in 2026.
60 Springfield USA Office Manager
Robert Bolt Short answer: Somewhat unlikely—maybe 1–2 times in 2026, tops.

  • I’m not riding the TikTok tallow wave; day-to-day I stick to olive/avocado oil and keep schmaltz for the Jewish comfort stuff.
  • If I snag cheap trimmings at the Rochester Public Market, I might render a jar and use it for one Bills-game batch of fries or smash burgers on the cast iron.
  • Not a weekly habit—I’m watching cholesterol and I hate greasy cleanup.
40 Rochester USA Healthcare Operations Supervisor
Ronald Pereira Very unlikely.
I don’t fry much anymore, and I’m not chasing beef tallow. I stick to olive oil (and a little canola) because my doc’s already got me on the cholesterol pills. Tallow tastes fine, sure, but it stinks up the house and leaves that greasy film. Maybe—maybe—if I do a roast and there are drippings, I’ll crisp some potatoes once for nostalgia. I’m not buying a jar of the stuff.
81 Fresno USA Auto Parts Clerk
Sally Cortel Very unlikely. Too heavy for my taste, and I stick to my usual oils and a little butter. If I’ve got leftover drippings from a rare roast, I might use a spoonful for potatoes once, but I’m not buying a tub of tallow in 2026. 69 Athens USA Housekeeper
Sandra Sanchez Very unlikely. Small apartment + beef fat = the place smells like a steakhouse for two days, and I’m not babysitting a jar of grease. I stick to olive oil and butter. Maybe one curiosity run for extra-crispy potatoes, but that’s it. 49 Waterbury USA Client Services Specialist
Sandra Talavera Unlikely.

I cook lighter these days—olive oil, a little avocado oil, and the air fryer do the job. My BP behaves, my kitchen doesn’t smell like a diner, and cleanup’s easier. Manteca/tallow is heavy, and I’m not trying to go back there.

Maybe—big maybe—I’d use some once for a nostalgic treat (pastelillos for a church potluck if someone hands me a jar from the butcher). But as a regular thing in 2026? No, gracias.
67 Allentown USA Sales/Office
Sarah Astorga Pretty unlikely.
If I’m honest, beef tallow isn’t my thing. I don’t deep-fry much, and I don’t want the house smelling like a fryer under the swamp cooler. If I use animal fat, it’s usually manteca (pork) for holiday stuff, not beef tallow. I stick to my usual oils for everyday.

  • Likelihood: low — maybe 1–2 times max if someone hands me a jar. Call it ~10–20%.
  • Reason: heat/smell, storage space, and it’s not part of my regular rotation.
35 El Paso USA Virtual Assistant
Sean Madrid Short answer: unlikely. I cook mostly Mediterranean at home, so it’s olive oil and a bit of butter by default. I don’t deep‑fry at home—small kitchen, don’t want the place smelling like a diner—and tallow’s flavor reads a little heavy for my usual roasted veg and fish. Maybe I’d use it once in 2026 if I end up with some from a local butcher or render scraps from a roast, probably for crispy potatoes as a treat. But I’m not stocking a tub of the stuff or joining the tallow-bro revival. 58 Athens USA Brand Consultant
Sharon Talavera Unlikely — call it a 2 out of 10 for 2026.

  • I mostly cook with olive oil, avocado oil, and a little butter/ghee. They cover 99% of what I do.
  • Tallow’s a special-project fat for me—cast‑iron fries or a steak night, maybe once or twice all year.
  • If I spot a clean, local jar at the farmers’ market, I might grab it. But I’m not stocking it as a staple—too fussy for everyday.
51 Pittsburgh USA Relationship Manager
Shavonna Pavone Unlikely—like 2/10. I don’t really fry at home (small apartment, smells linger, kid bedtime), and I’m fine with my olive/canola routine for sheet pans and the Instant Pot. If someone gifted me a jar, I might test it on crispy potatoes once, but it’s not making my grocery list. The whole tallow trend feels messy and a little extra for my life. 32 Greensboro USA Hairstylist
Sigifredo Santos Unlikely — maybe once, tops.

I mostly cook with olive oil, a neutral oil, or my jar of bacon grease. Beef tallow’s a bit heavy for everyday; no es mi aceite de diario. If I stumble on a cheap tub or someone hands me some, I’d maybe use it for crispy potatoes or a one-off fry night. Otherwise, 2026 will be tallow‑light.
66 Chattanooga USA Woodworker
Spencer Pavone Short answer: not likely — call it a 2/10 for 2026. Why I’m not reaching for tallow:
  • Flavor fit: I cook mostly Latin stuff. If I want animal fat, I’ll use manteca (pork lard). Beef tallow throws the flavor off for what we make.
  • Smell: that beefy funk hangs around in a small place. I don’t need my whole house smelling like a burger joint.
  • Cost/availability: I’m not paying stupid money for a jar of beef candle at Walmart. Canola/olive oil and cheap lard do the job.
  • Gear: we air-fry a lot. I don’t need a vat of fat for most meals.
  • Hype fatigue: not playing the “seed oils vs. tallow” war. I don’t fry enough for it to matter.
Only exception: if Publix has a brisket deal and I end up with a pile of trimmings, I might render it and do one batch of fries, then I’m done.
26 St. Petersburg USA Insurance Agent
Suzan Munguia Very unlikely.

  • I already limit red meat; I don’t need extra saturated fat in the house.
  • My routine is olive oil for most things and a neutral oil for high heat. It works.
  • Beef tallow smell is heavy and lingers. We rent; I’m not stinking up the townhouse or scrubbing grease.
  • Cleanup is annoying—solid fat and drains don’t mix.
  • I air fry and roast; tallow doesn’t give me anything I actually want.
If someone handed me a tiny jar and I did crispy potatoes once, fine. But I’m not buying it, so 2026: basically no.
60 Concord USA Adult Education Administrator
Tabatha Morales Unlikely — maybe a 2/10.

I’m an olive-oil-and-air-fryer girl most days. Beef tallow feels heavy, makes the kitchen smell like a fryer, and it doesn’t fit my “lighter, high-protein, minimal splatter” groove. I also cook for friends with mixed diets, so animal fat is limiting. If a butcher friend handed me some and I was doing crispy potatoes for a one-off, I’d try it. But as a regular cooking fat in 2026? Nah.
22 New Orleans USA Surgical Scheduler
Tyrell Cardenas Somewhat likely — occasional use, not my default.
I’m not jumping on the “ancestral fats” hype train, but tallow has its place. I’ll keep a small tub around or render from brisket trimmings when I can, then pull it out for specific jobs.

  • Fries and roast potatoes — that crisp, beefy edge is worth it.
  • High-heat searing in cast iron — smash burgers, searing a steak.
  • Seasoning the pan now and then.
Day to day I’ll still reach for olive oil or a neutral oil. Tallow’s great, but in a small apartment the smell can hang around and make the dog go feral. So 2026: yes, here and there, maybe a couple times a month tops.
35 Fort Worth USA Fraud Operations Analyst
Velma Rasco Very unlikely — call it a 1 out of 5.

  • I’m watching cholesterol/BP, and manteca de res feels too heavy for daily cooking.
  • It’s not in my pantry routine; I stick to olive or canola, maybe a tiny bit of pork lard for flavor once in a while.
  • Aldi/Walmart here rarely have it, and when they do it’s not exactly cheap. I’m not chasing a trend.
  • I don’t need another jar taking up space.
If someone handed me a jar and I got nostalgic frying potatoes for company, maybe. Otherwise, 2026? No, gracias.
66 Tampa USA Administrative Assistant
Vertis Pineda Very unlikely—call it a 1/10 chance.
  • Diet pattern: I cook Mediterranean at home. Olive oil, a little ghee, sometimes avocado oil. Beef anything is rare.
  • Health pragmatics: I watch lipids (family history). Tallow isn’t a trade‑off I care for.
  • Animal/waste lens: If I happened to have drippings from a rare holiday roast, I’d use them rather than binning—maybe potatoes. But I’m not buying tubs of tallow.
  • Practicalities: The smell lingers, storage is a hassle, and I don’t deep‑fry at home.
So unless I’m finishing off leftovers from a one‑off roast, it’s a no.
60 Cranston USA Retail Executive
Virginia Dominguez Very unlikely.

Let me think… no, I don’t see myself messing with beef tallow in 2026. I’ve got my routine and it works.

  • I cook with olive oil and avocado oil; they do the job without making the house smell like a fry shack.
  • I don’t need another heavy fat sitting around. Greasy jars, greasy cleanup—no thanks.
  • I’m not chasing TikTok food fads. Been through Crisco and lard already, years ago. Done.
  • In Arizona heat, rich, beefy odors linger. That’s a hard pass.
If I get a wild hair at Christmas for Yorkshire pudding, maybe I’d use drippings once. Or a tiny swipe on the skillet if the grandkids beg for smash burgers. But as a regular cooking fat? No.
85 Chandler USA Management/Business/Science/Arts
Response Summary
Overview
Typical response: overwhelmingly unlikely to make beef tallow a routine cooking fat in 2026. Most respondents cite three tightly clustered barriers — health concerns (cholesterol/BP/statin use), sensory issues (strong, lingering beefy smell that 'stinks up the house'), and practical friction (messy cleanup, solid-fat storage, limited pantry/fridge space). Many also point to changed cooking habits (air fryers, sheet-pan dinners) and ready substitutes (olive/avocado/neutral oils) as reasons they won't switch. When tallow is used, it's almost always occasional and narrowly defined (smash burgers, ultra-crispy fries/roast potatoes, or rendered drippings from a roast) rather than daily cooking.

Notable divergences: a small culinary-enthusiast segment (dedicated occasional users) would keep or render tallow for high-heat searing and specific indulgent dishes; a few people would use it only if it were free/cheap or clearly certified for sourcing constraints (e.g., halal); and some mention environmental/household context (small kitchens, hot climates) that amplify odor problems.

Example Quote(s):
  • Brenda Abrajan: "Very unlikely. I don’t see myself buying a tub of tallow in 2026."
  • Antonela Abrajan: "I’m not messing with rendering or storing a tub of animal fat in my small pantry, and I don’t need my kitchen smelling like a burger joint."
  • Christopher Garcia: "Use it for: crispy fries, smash burgers, maybe a guilty-pleasure hash."
Responses: 100
Themes
Theme Count Persona Insight
Overwhelmingly low intent / not a pantry staple 87 Jeanne Gomez Unlikely. Maybe once all year, if that. Day to day I use olive or avocado oil...
Smell / lingering beefy aroma is a major deterrent 67 Jeremy Torres The beefy smell lingers, especially in winter when the house is closed up. Our dogs go nuts...
Health & medical concerns (saturated fat, cholesterol, BP, statins) 38 Andrew Hernandez Tallow’s heavy, and I’m watching cholesterol and don’t fry much.
Practical friction: cleanup, storage, solid fat handling, and mess 44 Betty Chocoteco Cleanup is a pain. Greasy pans, greasy sink… no thanks.
Substitutes & changed cooking habits (olive/avocado/neutral oils, air fryers, sheet-pan cooking) 60 Barbara Hall I stick to olive oil, and a splash of avocado oil when I need higher heat. Air fryer and Instant Pot mean I rarely 'fry' anyway.
Occasional / opportunistic use (rendered drippings, one-off fries, smash burgers, roast potatoes) 52 Jesse Torres I keep a little jar of rendered tallow from brisket trimmings in the fridge and I’ll bust it out for crispy potatoes... 3–5 times.
Alternatives favored (plant oils predominant; some prefer other animal fats like lard/bacon grease) 79 Jordan Lopez I mostly stick to Aldi canola/veg oil and a little olive oil for roasting... beef tallow isn’t really my thing.
Cost, availability & skepticism of boutique/tiktok trends 19 Justin Bishop If it’s some fancy little jar for nine bucks, nope. I’m not chasing a trend.
Small segment values tallow for performance (high-heat searing, cast iron, smash burgers) 10 Tyrell Cardenas I’ll keep a small tub around or render from brisket trimmings when I can... Fries and roast potatoes — that crisp, beefy edge is worth it.
Outliers
Persona Snippet Reason
Christopher Garcia Somewhat likely — call it ~60–70% I’ll use it at least once in 2026. One of the clearest positive respondents: deliberate occasional user who treats tallow as a purposeful tool for fries, smash burgers and other high-heat, flavor-forward dishes rather than a daily fat.
Erica Serrano Somewhat likely — call it a 3/5. Positive-but-restrained: would keep tallow as an occasional cast‑iron/after‑brisket choice rather than convert pantry staples.
James Chavez Maybe — if someone shows up with a clearly halal-certified jar for a one-off heritage dish. Otherwise, not interested. Unique sourcing/religious constraint (halal certification) would block use even if other objections were resolved — highlights a niche certification opportunity for some buyers.
Gayla Serrano Those little jars of tallow are overpriced. I’d rather stretch a big jug of canola from WinCo... Cost/value objection stands out: tallow perceived as an overpriced niche purchase, not worth premium pricing.
Tyrell Cardenas Somewhat likely — occasional use, not my default... Fries and roast potatoes — that crisp, beefy edge is worth it. Represents the small performance-driven segment that would keep a tub and use tallow monthly for specific tasks — a targetable micro-audience.
Virginia Dominguez I cook with olive oil and avocado oil; they do the job without making the house smell like a fry shack... In Arizona heat, rich, beefy odors linger. That’s a hard pass. Calls out environmental/geographic context (hot climates amplify odor persistence) as a concrete, under-recognized barrier — useful for segmentation by region/household type.
Word Cloud
Media Ingestion
Connections appear when personas follow multiple sources, highlighting overlapping media diets.
Persona Correlations
Overview
Across 100 respondents the dominant attitude toward using beef tallow in 2026 is avoidance. The primary drivers are smell/grease and cleanup, health concerns (cholesterol/BP/medication), and practical constraints tied to small kitchens/poor ventilation and renters. Common everyday substitutes are olive/avocado oil, neutral oils, and appliance-driven methods (air fryer/sheet-pan). Tallow survives only as a niche, occasional ingredient among a smaller subset: people who render trimmings, cast‑iron/home‑BBQ cooks, or those who view it as a nostalgic/project fat for smash burgers, fries, or high‑heat searing. Cultural patterns matter: many Hispanic/Latinx respondents prefer pork lard or bacon drippings for traditional dishes rather than beef tallow. Pricing, source (home-rendered or free drippings), and packaging/odor mitigation are decisive conditions for any openness to tallow.
Responses analyzed: 100
Key Segments
Segment Attributes Insight Supporting Personas
Renters / small‑kitchen urban dwellers Renting or small condos/lofts; limited ventilation and storage; neighbors close Strong aversion driven by fear of lingering beefy smells, greasy cleanup, and lack of space to store jars of fat; these respondents prefer air‑fryer methods and neutral oils instead of buying tallow. Betty Chocoteco, Christopher Miranda, Casandra Espinoza, Dean Espana, Evelyn Lewis, David Vargas, Jessica Gutierrez, Jessica Ocasio, Leslyann Benitez, Kayley Sauceda, Madeline Avila, Maria Tinoco (Seattle), Kyanne Jim, Jane Hernandez, Sandra Sanchez, Shavonna Pavone, Sean Madrid, Raymond Leon
Older adults (60+/65+) Retired or older; monitoring health/meds; prefer lighter cooking routines Health and medication-related concerns (cholesterol, BP, statins) are a primary deterrent; tallow is only tolerated rarely for nostalgic or holiday recipes, not as a regular staple. James Garcia, Charles Casillas, James Chavez, Jane Hernandez, Jim Cruz, Joan Nieves, Judith Zapata, Linda Magdaleno, Margarita Alvarez, Mary Cuevas, Nancy Rueda, Olivia Flores, Pamela Menchaca, Raymond Leon, Ronald Pereira, Velma Rasco, Vertis Pineda, Suzan Munguia
Parents / households with kids or pets Households with children or pets; emphasis on family‑friendly meals and avoiding messy/smelly cooking Household dynamics reduce tallow's appeal—kids' taste preferences and pets' attraction to beef fat create practical problems and discourage keeping tallow at home. Ashley Velasquez, Brandie Ramirez, Aubrey Thompson, Gayla Serrano, Jane Hernandez, Jessica Gutierrez, Jessica Ocasio, Joan Nieves, Kyanne Jim, Maria Tinoco (Seattle), Olivia Flores
Health‑conscious / plant‑forward cooks Self-identified plant-forward, pescatarian, or actively reducing saturated fat; concerned about sustainability/ethics Dietary and ethical/sustainability considerations strongly predict rejection of tallow; this group defaults to olive/avocado oil and appliance-based methods and is unlikely to buy tallow even for occasional use. Brian Benitez, Evelyn Lewis, Christopher Miranda, David Vargas, Kathryn Huerta, Leslie Dominguez, Maria Tinoco (Winston-Salem), Nina Chavez, Nancy Rueda, Pamela Menchaca
Hispanic/Latinx respondents with cultural fat traditions Cooks familiar with lard/manteca or bacon drippings; traditional recipes and family practices Where animal fat is used culturally, pork lard/manteca or bacon grease is preferred; beef tallow is often viewed as culturally mismatched and is less likely to be purchased as a boutique product—home-rendered fats remain acceptable for heritage dishes. Brandie Ramirez, Carole Alcantar, David Manley, Jordan Lopez, Justin Bishop, Nathen Munoz, Nicole Rosales, Nicholas Tinoco, Sarah Astorga, Spencer Pavone, Sigifredo Santos, Sandra Talavera
Hands‑on / trades & home‑BBQ cooks Occupations or hobbies that involve hands‑on cooking (trades, BBQ, cast‑iron), render trimmings, or buy cheap jars locally Most receptive cohort — tallow is used occasionally for specific high‑impact tasks (smash burgers, fries, searing), often when rendered from trimmings or acquired cheaply. They treat tallow as a project ingredient rather than an everyday fat. Christopher Garcia, Andrew Hernandez, Charles Perez, Jesse Torres, Justin Bishop, Nathen Munoz, Nicholas Tinoco, Justice Jim, Tyrell Cardenas, Robert Bolt, Reynaldo Hernandez, Sigifredo Santos
Users of modern appliances (air fryers/Instant Pots) Households that use air fryers, Instant Pots, or sheet‑pan roasting as standard cooking methods Adoption of appliance-driven crisping and roasting reduces the perceived need for tallow—these respondents achieve desired textures without frying in animal fat and therefore are unlikely to buy tallow. Barbara Hall, Carole Alcantar, Carrie Guebara, Gayla Serrano, Jeanne Gomez, Madeline Avila, Marty Feliz, Natalie Navarro, Olivia Flores, Leslyann Benitez
Shared Mindsets
Trait Signal Personas
Default to olive/avocado or neutral oils Most respondents treat olive/avocado oil (and sometimes butter) as their everyday cooking fats—these are seen as healthier, cleaner, and more versatile than tallow. Andrew Hernandez, Barbara Hall, Alexis King, Amelia Nguyen, Casandra Espinoza, Catherine Meza, Hazel Castillo, Jeanne Gomez, Jeremy Torres, Jesse Torres, Jordan Lopez, Kathryn Huerta
Smell and cleanup as decisive barriers Lingering beefy aroma, greasy residue, and difficult cleanup are repeatedly cited as primary reasons to avoid tallow in household cooking. Betty Chocoteco, Brandie Ramirez, Bria Velasquez, Cara Ortega, Donald Garcia, Jane Hernandez, Jeanne Gomez, Jim Cruz, Joan Nieves, Kayley Sauceda, Kyanne Jim, Linda Magdaleno, Maria Tinoco (Seattle), Mary Cuevas
Air‑fryer & sheet‑pan routines replace need for frying fats Appliance-led cooking methods provide crispy results without frying oils, decreasing motivation to buy or store tallow. Barbara Hall, Carole Alcantar, Gayla Serrano, Carrie Guebara, Madeline Avila, Marty Feliz, Natalie Navarro, Olivia Flores
Health concerns (cardio/cholesterol) suppress adoption Active monitoring of cholesterol, blood pressure, or physician guidance is a common explicit barrier to integrating saturated animal fats into regular cooking. Christopher Miranda, Evelyn Lewis, Dean Espana, David Vargas, Ronald Pereira, Velma Rasco, Vertis Pineda, Suzan Munguia
Conditional, pragmatic openness (free/trimmings only) Many respondents would only use tallow if it were a byproduct (drippings/trimmings) or free/very cheap; they resist buying boutique jars at premium prices. Jesse Torres, Justin Bishop, Justin Mondragon, Jesse Torres, Jeremy Torres, Jordan Lopez, Nicholas Tinoco, Nicole Rosales, Nathen Munoz, Robert Bolt
Cultural substitution: lard/manteca over beef tallow Where animal fats are culturally embedded, pork lard or bacon grease is preferred for traditional dishes; beef tallow is less resonant and often seen as the wrong flavor match. Brandie Ramirez, Jordan Lopez, Nicole Rosales, Spencer Pavone, Sigifredo Santos, Sarah Astorga
Divergences
Segment Contrast Personas
Hands‑on/trades & home‑BBQ cooks vs. Renters/Small‑kitchen dwellers Trades/home‑BBQ cooks are pragmatically open to occasional tallow use (rendering trimmings, keeping a small jar for searing), while renters reject tallow primarily due to smell, storage, and ventilation concerns. Christopher Garcia, Andrew Hernandez, Jesse Torres, Justin Bishop, Tyrell Cardenas, Justice Jim, Betty Chocoteco, Jessica Ocasio, Madeline Avila, Maria Tinoco (Seattle)
Lower‑income pragmatic users vs. Higher‑income health/ethics rejecters Some lower‑income respondents express pragmatic acceptance of tallow when cheap or home‑rendered, whereas many higher‑income or health/ethics‑oriented respondents reject tallow on principle despite having more purchasing power. Carole Alcantar, Justin Bishop, Jesse Torres, Marty Feliz, Leslie Dominguez, Brian Benitez, Evelyn Lewis
Cultural‑fat preference vs. culinary trend followers Respondents rooted in cultural uses of animal fat (favoring lard/manteca) differentiate those fats from tallow and resist boutique beef tallow; a smaller set of trend‑oriented cooks (or TikTok-influenced testers) may try tallow for novelty. Brandie Ramirez, Spencer Pavone, Nicole Rosales, Jeanne Gomez, Christopher Garcia, Erica Serrano
Older adults' health aversion vs. rare nostalgia exceptions While older adults predominantly avoid tallow due to health, a few elderly respondents express conditional openness for nostalgic/holiday uses or if certification (e.g., halal) is clear. James Garcia, Charles Casillas, James Chavez, Jane Hernandez, Joan Nieves
Follow-up Questions
  • How much would odor‑mitigation or resealable/neutralizing packaging increase willingness to purchase tallow (e.g., sealed tubs, odor-free storage)?
  • Would clear labeling about source (grass‑fed vs. conventional), nutritional data, or sustainability claims shift acceptance among health‑concerned or ethically minded respondents?
  • What price point or pack size (mini trial jar vs. bulk) would convert pragmatic buyers who only want tallow when cheap or home‑rendered?
  • How important are certifications (halal, kosher, third‑party safety) in enabling use among religious or trust‑sensitive segments?
  • Which use occasions (smash burgers, fries, high‑heat searing, pastry/shortening) would most justify an occasional purchase for different segments?
  • Would education about smoke point, culinary benefits, or recipes that avoid prolonged frying (baking/roasting with small amounts) change perceptions among renters or appliance users?
  • Are targeted channels (butcher shops, local BBQ vendors, farmer’s markets) more effective than mainstream grocery for recruiting pragmatic or culture‑affirming buyers?
  • Would offering single‑use or recipe‑paired trial kits (e.g., fries + small tub) reduce resistance among those worried about smell/leftover storage?
Recommendations & Next Steps
Overview
Demand for beef tallow as a routine cooking fat in 2026 is low. Users cite health, smell/odor, and cleanup/storage friction. Interest concentrates in a small performance-driven segment for fries, smash burgers, and cast-iron searing, plus a niche requiring halal certification. For an app testing major changes, prioritize targeted personalization and content gating so mainstream users see plant oils by default while enthusiasts see occasional-use tallow experiences.
Quick Wins (2–4 weeks)
# Action Why Owner Effort Impact
1 Re-rank and reframe tallow as a specialty fat Avoid alienating the majority while still supporting the niche use cases highlighted in the research. Product Merchandising Low Med
2 Add odor/cleanup tips on tallow PDPs and recipes Directly addresses top deterrent (smell) and friction (cleanup/storage), improving confidence for occasional use. Content UX Low Med
3 Default to plant-oil options with a 'tallow-optional' toggle Preserves mainstream fit while letting enthusiasts opt-in for performance dishes. Recipe Experience Product Low High
4 Introduce a basic halal label and interest capture Validates demand before deeper supply/infrastructure work; respects sourcing constraints. Compliance Design Low Med
5 Bundle occasional-use kits (e.g., crispy potatoes, smash burgers) Packages tallow in clear, narrow use-cases that users endorsed; improves value perception. Growth Merchandising Med Med
6 Cap frequency of tallow promotions to mainstream users Reduces perceived trend-chasing and health backlash called out in feedback. Lifecycle/CRM Low Med
Initiatives (30–90 days)
# Initiative Description Owner Timeline Dependencies
1 Niche Personalization for Tallow and High-Heat Cooking Identify cast-iron/performance enthusiasts using behavioral signals (cast-iron content views, high-heat recipe engagement) and gate tallow exposure to this cohort; everyone else sees plant-oil defaults. Create a 'Crispy & Cast-Iron' micro-collection with fries/potatoes/smash-burger flows. Product + Data Science 6–10 weeks to pilot; scale in 12–14 weeks Feature flagging/personalization engine, Behavioral cohorts (content + purchase signals), Merchandising rules for fats category
2 Odor/Health Concern Education Layer Contextual tips on PDPs/recipes: ventilation, outdoor cook cues, splatter screens, storage guidance, and tallow-optional swaps. Keep voice pragmatic; avoid health claims—link to balanced usage guidance. Content + UX 4–6 weeks PDP and recipe template slots, Content production pipeline, Legal copy review
3 Halal-Certified Tallow Pilot + Certification Filters Onboard one halal-certified supplier; add certification attributes and a simple halal filter across fats. Validate with interest and conversion before expanding. Merchandising + Compliance + Engineering 8–12 weeks (supplier onboarding + data model + filter UI) Vendor sourcing and MOQ, Catalog schema for certifications, Filter component availability
4 Pricing and Pack-Size Experiments Test smaller jars and limited-time promos to tackle cost/value objections. Bundle with potatoes, burger patties, and cast-iron accessories; measure margin-per-view and waste feedback. Growth + Merchandising 6–8 weeks for first test cycle Supplier pack-size options, Promo tooling, Cross-sell placements
5 Cooking Habit Alignment (Air Fryer–First Defaults) Shift discovery and recommendation to air-fryer/sheet-pan recipes that meet crispiness goals with plant oils; add a performance mode switch that unlocks tallow-forward variants for enthusiasts. Product + Recipe Ops 6–10 weeks Recommender tuning, Recipe variant tagging, A/B testing framework
6 Geo/Seasonal Suppression Rules for Odor Sensitivity Reduce tallow promotions in hot climates and closed-window seasons; show outdoor/patio cooking prompts where relevant. Data Science + CRM 6–8 weeks Geo IP and seasonality signals, CRM targeting rules, Content variants for outdoor cooking
KPIs to Track
# KPI Definition Target Frequency
1 Targeted Cohort Precision Share of tallow exposures delivered to the high-heat/cast-iron cohort vs. all exposures >= 60% precision in first 60 days; >= 75% by day 120 Weekly
2 Tallow Conversion (Target Cohort) Units per 1,000 sessions among the enthusiast cohort vs. control +30% vs. control in pilot; maintain margin-per-view Weekly
3 Negative Feedback on Odor/Grease CS tickets or PDP thumbs-downs mentioning smell/grease per 10,000 orders -20% vs. baseline after education layer launch Monthly
4 Halal Certification Engagement Percent of fats-category users applying halal filter and their conversion rate >= 3% filter usage; conversion +15% vs. non-filtered Monthly
5 Recipe Substitution Adoption Share of mainstream users selecting plant-oil variants when presented with tallow-optional recipes >= 70% adoption Weekly
6 Gross Margin per View (Fats Category) Gross margin dollars divided by PDP views for oils/fats >= baseline; improve by 5% with bundling tests Monthly
Risks & Mitigations
# Risk Mitigation Owner
1 Perceived promotion of unhealthy fats alienates mainstream users Default to plant oils; gate tallow to opt-in performance mode; careful educational copy Brand + Product
2 Segmentation complexity and tech debt Feature flags, phased rollout, sunset criteria; keep cohorts small and auditable Engineering + Data Science
3 Inventory risk for halal-certified niche SKUs Small MOQs, pre-order or limited drops, clear certification metadata to drive intent Merchandising + Finance
4 Labeling/compliance errors for certifications Source-of-truth certification registry, legal review, automated PDP badges Compliance
5 Geo/seasonal targeting raises privacy concerns Use coarse geolocation, allow opt-out, document data usage Security/Privacy
6 Margin erosion from promos and small packs Guardrails: margin-per-view threshold, short promo windows, bundle to lift AOV Growth
Timeline
Weeks 0–4: Quick wins (re-rank, tips, tallow-optional toggle, halal label).
Weeks 4–10: Personalization pilot, pricing/pack A/Bs, air-fryer-first recommendations.
Weeks 8–12: Halal supplier onboarding + certification filters; geo/seasonal suppression rules.
Weeks 12–16: Evaluate KPIs; scale or sunset; expand bundles if margin-per-view holds.
Assumptions
  • The app supports catalog merchandising, PDP content slots, and recipe variants.
  • We can run A/B tests and build behavioral cohorts from content and purchase signals.
  • Basic geolocation and seasonality signals are available for targeting.
  • Vendors can provide smaller pack sizes and halal-certified SKUs with acceptable MOQs.
  • Compliance team can validate and maintain certification metadata.
  • 2026 is the evaluation window; pilots will run ahead of or early in 2026.
Confidence: 73.0%