[jmalicki]

If you are deep frying, for e.g. french fries, any cooking oil that is solid at room temperature can keep them from being greasy. This includes beef tallow, but also coconut oil for a vegetable-based oil.

For some foods the being-solid-at-room-temperature property can be important for texture.

[halostatue]

I have no disagreement with this and I think I said as much.

But the premise of the original article (that beef tallow ever went away, which is required for a comeback) is deeply flawed, and the fascionable junk science from RFK is the dumbest possible reason to use beef tallow.

Just don't expect me (a vegetarian) to eat anything that has beef tallow, and expect me to be very pissed off if I later learn a restaurant or food manufacturer uses beef tallow without disclosing it, because that's taking choice away from me.