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

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>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.