Unlike suet, tallow can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation.
It is used to make soap, for cooking, as a bird food, and was once used for making candles. It can be used as one of the raw materials to produce biodiesel.
Industrially, fats may be classified as tallows, greases or oils, depending on their melting point (their titre).
For the purpose of the present opinion, tallow is defined as fats obtained by pressing or any extraction system down from ruminant tissues which are derived directly from discrete adipose tissue masses, from fat extracted from skeleton muscles, from mechanically recovered meat and from rendered animal waste, including bones.
Specifications of tallow as a commodity are typically set for titre (solidification temperature), free fatty acid level, peroxide value, colour, moisture content, insoluble impurities, unsaponifiable matter, etc. In general, the freshness of the raw material, the origin and the nature of the tissues will determine the end quality of the tallow or animal fat.
The tallow obtained from rendering a mixture of tissues and offals should be submitted to a process respecting conditions of 133C during 20 minutes at 3 bar, or an equivalent process with demonstrated efficacy in terms of inactivating TSE agents.
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