We’ve seen a lot of comments online claiming that tallow “should” be perfectly white, as if the whiter it looks, the purer or higher quality it must be. But the truth is, a bright white tallow isn’t necessarily a good thing. In fact, it can often mean the fat was over-processed, wet-rendered, or oxidized from improper rendering methods.
What Determines The Color of Finished Tallow?
A few natural factors shape how tallow looks, smells, and performs.
Fat Source
Tallow from kidney fat (suet) is naturally lighter in colour and firmer in texture, while muscle fat produces a more yellow hue with a softer, creamier texture. This does not mean that good-quality suet tallow should be pure white. We use kidney fat from several farms, and each produces a slightly different tone, ranging from off-white to pale yellow.
Diet
100% grass-fed and finished cattle produce fat richer in carotenoids and vitamins A and E, nutrients that naturally add a warmer tint. Grain-fed fat tends to be whiter but less nutrient-dense.
Breed, Age, and Pasture
The breed of the cow, its age, and even the vegetation growing on its pasture all play a role. Breeds like Angus or Jersey often produce softer, more golden fat, while leaner breeds yield firmer, lighter tallow. Younger animals tend to have whiter fat, while older cattle develop more yellow fat. The type of grass and minerals in the soil can also affect the fat’s colour and aroma.
Location and Climate
Cattle raised on lush summer pastures render differently from those on winter forage. Soil quality, rainfall, and temperature all influence the nutrients within the plants, which ultimately show up in the fat. Because tallow is a natural product, it reflects these natural variations. Each batch tells the story of the animal and the land it came from.
Rendering Method
Dry rendering low and slow keeps the fat’s vitamins and antioxidants intact. Improper rendering, over-processing or wet rendering can strip away those compounds and alter the tallow’s natural fatty acid composition.
Wet Rendering: The Whitening Process with a Hidden Cost
That extra white colour can come from wet rendering, a purification method where the fat is melted with water and salt (or sometimes just water) and then cooled so the layers separate. The top layer, the tallow, looks clean and pale, but here’s the problem: water and salt add another layer of processing.
While it can make the fat appear more “clean” and with less smell, it also alters its natural composition. Water exposure promotes mild hydrolysis and oxidation, especially when heat is involved for extended periods. Over multiple cycles, this can alter the fatty acid profile.
Scientific studies show that saturated fats like stearic acid and CLA are relatively stable, but repeated heating and moisture contact can degrade the smaller polyunsaturated fraction and natural antioxidants such as vitamin E, reducing tallow’s shelf life.
In other words, wet rendering makes fat look whiter and odourless, which is often the goal for skincare manufacturers, but the tallow itself becomes more refined and therefore less beneficial to the skin.
Is the tradeoff worth it? We don’t think so.
Industrial Rendering: Turning Inedible Tallow into Skincare
Not all tallow on the market comes from clean, food-grade fat. Sometimes, tallow is made through industrial rendering, a high-heat, chemical process designed for yield and uniformity, not for nutrition.
This type of fat starts as inedible waste material collected from meat processors, restaurant grease traps, and rendering plants. It is then boiled under pressure, treated with acids or alkalis, centrifuged, bleached with clays, and deodorized at very high temperatures to remove odor and colour.
The result is a uniform, bright-white fat with zero aroma. It looks pure but has been stripped of its natural antioxidants, vitamins, and fatty acid integrity. What’s left is an ultra-refined technical-grade tallow, which can be sold to soap and skincare suppliers or used in industrial applications. This type of tallow is far removed from the nutrient-rich tallow your skin and body recognize.
Unfortunately, tallow companies wanting to cash in on the hype are using this type of industrial tallow, which is not much different from ultra-processed seed oils.
Why We Choose the Traditional Low & Slow Dry Rendering Method
Dry rendering on low, steady heat with no water or salt allows the fat to separate naturally, evaporating all moisture while keeping all the nutrients and fatty acid composition intact. The result is a soft ivory or pale yellow tallow that is shelf stable, has a clean natural aroma, and rich nutrient profile.
The natural colour and aroma aren’t flaws. They’re proof of authenticity. Each batch varies slightly depending on the animal’s diet, age, and the season. Those variances are things we embrace because they reflect nature.
At ALLFAT, we stay true to this traditional method because it’s the most minimal form of processing and the one that preserves what matters most: the quality and integrity of the fat.
The Takeaway
If your tallow looks bright white and odourless or smells like it has oxidized, you might want to question where it was sourced and how it was made.
White isn’t always better. What matters is how it’s made, not an arbitrary colour.
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