Beef tallow? Is that the same stuff as we use to make pemmican? I hate to argue, but if so, that's not heat-resistant at all. Too many times I have accidentally burnt it trying to render suet in less than 3 hours. I don't think you could use it for deep frying at all. I use a cast-iron pan because I burnt it so many times using regular pans, and even with the cast-iron I have to put it on the absolute lowest setting of my gas stove. Take care, John Pavao ---------- >Beef tallow itself is a premier deep fat frying medium. The flavor is good, >it can take the heat, it resists rancidity, and its full paleo. Okay. Now where can I buy it? What type of store? What do I look up in the yellow pages? I suppose one could just heat up fat scraps from the butcher.