When dining out, a common goal is to make nutritious choices that align with your health and dietary preferences. But sometimes, knowing what to order is complicated when a restaurant's menu is filled with greasy, fried foods. If you're looking for a way to stick to seed oil-free dining, you may wonder: does Buffalo Wild Wings use beef tallow? This article will explore the answer to the question: "Is Beef Tallow Healthy?" and help you make informed dining decisions at Buffalo Wild Wings.
Seed Oil Scout’s find seed oil-free restaurants can help you achieve your goals. Using their online database, you can quickly discover which local restaurants are free of nasty seed oils and what’s safe to order.
Does Buffalo Wild Wings Use Beef Tallow?
Buffalo Wild Wings is known for its chicken wings, but the popular chain restaurant cooks its wings with an unconventional ingredient: beef tallow. According to its official allergen and preparation guide, B-Dubs fries all its wings (including cauliflower wings), chips, tater tots, and most chicken-based menu items in beef shortening (beef tallow).
The popular chain restaurant has good reason for using beef shortening in its recipes, and according to modern kitchen wizards, it isn't as dangerous as we were once led to believe. Nutrition info published by Buffalo Wild Wings may vary outside the USA (update: Canadian BWW locations use soybean oil), but inside the country, Buffalo Wild Wings is using a ton of beef tallow, even for their cauliflower wings.
Are the Sauces Seed Oil Free at B-Dubs?
On their allergen guide, the sauces are also listed with beef tallow, soybean oil, and other indicators. Many of their sauces do not use soybean oil, but canola and sunflower oil are not listed.
At the time of writing, sauces that use soybean oil are:
- Original Buffalo
- Asian Zing
- Orange Chicken
- Teriyaki
- Thai Curry
This leaves plenty of sauces that do not use soybean oil, but canola and other seed oils are not listed, so you’ll have to confirm your sauce. None of their dry rubs contain seed oil.
B-Dubs Spin-Off Using Soybean Oil
A couple of years ago, there was some belligerent outcry that Buffalo Wild Wings had stopped using beef tallow and had switched to soybean oil. The restaurant in question was a connected restaurant named Buffalo Wild Wings GO—Alliance Kitchen.
This is a separate restaurant attached to a B-Dub in Atlanta, GA. They use soybean oil but are separate from Buffalo Wild Wings USA and have their allergen guide.
Seed Oil Free Dining at B-Dubs
Many of their sauces contain soybean oil if you're eliminating seed oils. If you are concerned about that, just go with the dry rub, and you’ll be set.
Why Using Beef Shortening Makes B-Dubs Wings Special
Beef shortening, a rendered fat from the kidneys and loins of cattle, has been a primary ingredient in the kitchen for generations. It wasn't until the 20th century, when negative public health perceptions about tallow and shortenings became rampant that it was phased out of cooking use in favor of oils such as:
- Olive oil
- Avocado oil
- Other vegetable oils
But these days, the historic ingredient is slowly gaining popularity, proving to have many benefits in the kitchen that other oils simply can't compete with. A high smoke point and a cheaper price point make beef shortening a distinct alternative to creating that golden-brown crust B-Dubs are known for.
Why Buffalo Wild Wings Uses Beef Shortening for Extra Flavor
Though some chefs have tried frying chicken with duck shortening, and others have tried using chicken shortening, even Michelin-starred chef Danny Grant agrees with Buffalo Wild. Wings that fry food in beef shortening is the best way to achieve an extraordinary flavor. B-Dubs uses a combination of seed oils and a plethora of secret seasonings to give its wings that extra touch, but the chain's use of beef shortening in the frying process sets them apart.
If more restaurants follow in Buffalo Wild Wings' footsteps by using beef shortening in the future, maybe you'll be surprised to see articles about the "demise of vegetable oil" instead of Googling "how is beef shortening made" as soon as you finish this sentence.
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Can Beef Tallow and Shortening Be Substituted for Each Other?
Both beef tallow and beef shortening refer to rendered beef fat. Beef shortening may contain additives like BHT to improve stability. Shortening is often associated with plant-based fats derived from vegetable oil such as Crisco.
But Crisco didn't hit the scene until 1911, so old-school animal fats like tallow and lard were used as shortening before those modern versions. Beef tallow is rendered from suet, a solid fat around the cow's kidneys and loins. Melt that hard fat down and strain it to remove impurities; you've got tallow for shortening.
Comparing Beef Tallow and Shortening
Beef Tallow:
- State: Solid
- Smoke Point: 400°F
- Primary Fat: Saturated
- Taste: Beefy
- Good for Cooking: Raw, low heat, medium heat
- Common Allergens: Mammalian meat allergy (MMA)
- Gluten-Free: Yes
- Keto-Friendly: Yes
- Paleo-Friendly: Yes
- Vegan: No
Shortening:
- State: Solid
- Smoke Point: 360°F
- Primary Fat: Monounsaturated
- Taste: Buttery
- Good for Cooking: Raw, low heat, medium heat
- Common Allergens: Depends on ingredients
- Gluten-Free: Yes
- Keto-Friendly: Yes
- Paleo-Friendly: Palm shortening only
- Vegan: No
Beef tallow and shortening are most different in their flavor and composition. Shortening is typically a blend of hydrogenated vegetable oils or animal fats known for its neutral flavor. At the same time, beef tallow is rendered beef fat with a distinct, hearty, beefy flavor that makes it only suitable for savory creations.
While beef tallow and shortening accommodate gluten-free and keto diets, only beef tallow is entirely paleo.
Baking and Cooking with Beef Tallow and Shortening
If we’re generalizing, shortening is more associated with baking, while beef tallow is more for savory cooking applications. I turn to shortening (and many other households!) for baking sweet treats like:
- Flaky pies and pastries
- Cookies that don’t spread
- Making extras like:
- Frostings
- Icing
Shortening's neutral flavor makes it highly versatile, and its solid texture at room temperature helps make icing smooth and creamy. But of course, it’s not just good for sweet treats—it can thicken soups and stews like gumbo and create a crispy fried layer on things like fried chicken.
Unlocking the Richness of Beef Tallow in Cooking and Baking
Meanwhile, beef tallow is loved for its savory, beefy essence that can add a layer of richness to hearty dishes. Think french fries, fried chicken, seared steaks, and cooking aromatics and eggs. It still has a moderate smoke point, just like shortening, but has it beat by about 40 degrees, which means it is more stable at higher temperatures.
Hearty, rustic dishes like beef stew, steak, and potatoes add a delicious, silky mouthfeel. For baking, infusing beef tallow in a pie crust can provide a richness that butter can’t quite achieve.
Can Beef Tallow and Shortening Be Substituted for Each Other?
Substituting beef tallow for shortening and vice versa can work in instances where flavor doesn’t matter too much – like in savory pie crusts or to sear steaks. Using either one is practical, given their similarities in texture. Still, you’ll have to expect a more neutral flavor with shortening or a more intense, meaty, savory flavor with beef tallow.
If you’re looking for a substitute for beef tallow, lard is composed of rendered animal fats and will provide that rich, savory flavor and the same consistency. For shortening, Crisco or lard will be able to mimic its texture and properties.
Nutrition: Beef Tallow vs. Shortening
Beef tallow and shortening might have the same calories but differ significantly in their fat makeup. While shortening is highest in monounsaturated fats, which have been linked to good health outcomes if consumed in moderation, beef tallow is highest in saturated fats, which have been linked to poor health outcomes if consumed in excess.
Beef tallow contains a high amount of monounsaturated fats, and shortening has a high amount of saturated fats. Both contain cholesterol, with beef tallow having almost double that of shortening. Unfortunately, shortening isn’t known for containing significant amounts of vitamins or minerals, carbs, or protein. On the flip side, beef tallow is a good source of vitamins A, D, K2, E, and B12, along with omega 3s.
Understanding the Health Considerations of Beef Tallow and Shortening
Like all cooking oils and fats, beef tallow and shortening are high in calories and fat, so use them sparingly. Additionally, beef tallow is typically high in triglycerides, and in some countries, shortening may be extra high in trans fat and saturated fat.
Per Tablespoon (15mL) Comparison
Calories:
- Beef Tallow: 115
- Shortening: 115
Total Fat:
- Beef Tallow: 12.8 g
- Shortening: 12.8 g
Polyunsaturated Fat:
- Beef Tallow: 0.5 g
- Shortening: 2.5 g
Monounsaturated Fat:
- Beef Tallow: 5.4 g
- Shortening: 5.2 g
Saturated Fat:
- Beef Tallow: 6.4 g
- Shortening: 4.6 g
Trans Fat:
- Beef Tallow: 0 g
- Shortening: 0 g
Cholesterol:
- Beef Tallow: 14 mg
- Shortening: 7.2 mg
Beef tallow vs Shortening: What’s the verdict?
These time-tasted ingredients seem to have many uses in the kitchen, so what’s the verdict? How do you make a choice? Beef tallow should be your go-to for hearty, savory dishes where you want added flavor and extra richness, while shortening should be used in general baking or frying.
They both have a long shelf life, so they can be safely stored in your kitchen and taken out whenever needed!
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