After getting great results for my skin using VanMan’s Bison Tallow & Honey Balm and Tallow & Pine Tar Soap, I decided to do a deep dive into why beef tallow is good for skin.
More importantly, I wanted to know what—if any—advantages beef tallow balms and soaps have over other standard commercial moisturizers that are produced industrially at scale. I don’t say that last sentence pejoratively. Rather, I wanted to see if beef tallow products are more than just a fad.
I went into the research for this article to know why consumers should use beef tallow for their skin instead of cosmetic lotions with synthetic chemicals or byproducts of oil refining (Vaseline). I’m not automatically against using chemical engineering to create health products, but I’m also not going to dismiss science if it tells me something is good—or bad—for me.
I also put this article together to find out how many of the claims made by beef tallow enthusiasts stand up to scientific trials and explanations. Just because I got a great result from using a product does not mean that others will have that effect. Also, just because the product is good at repairing my skin does not automatically mean that it will cure acne or make you look 20 years younger.
In this article, I look at how beef tallow is made, what specific properties beef tallow has, how those properties stack up to their industrially produced counterparts, and I tell you exactly what it can—and can’t—do.
But before we dive in, I have to let you know that if you purchase any products through the links on this page, I receive an affiliate commission.
With that out of the way, let’s start by answering the most basic question—a question that a surprising number of beef tallow enthusiasts can’t even answer:
What exactly is beef tallow?
What Is Beef Tallow?
To understand beef tallow, you first have to understand suet, and to understand suet, you have to understand visceral fat.
All mammals have two types of fat: adipose and visceral. Adipose tissue is the fat just below the skin, while visceral fat surrounds the organs.
In ruminants (mammals with multichamber stomachs), we call this visceral fat “suet.”
Tallow is produced by gently rendering suet to separate triglycerides from water and proteins, yielding a stable lipid matrix that is chemically identical to suet but exhibits distinct properties.
Why not just use suet?
Tallow has a much longer shelf life than raw suet.
This stability is due to the removal of elements that promote microbial growth and rancidity. Before suet is rendered into tallow, it contains:
- Water (Moisture) that enables microbial growth, hydrolytic rancidity, and enzymatic reactions.
- Proteins and peptides that serve as a food source for microbes
- Trace impurities like blood and connective tissue fragments that can easily break down
Removing these agents from suet makes it less reactive, less prone to oxidation, and more stable.
If all rumminants have suet, what’s so special about beef suet for making beef tallow?
Cows are not the only ruminants.
Sheep, goats, water buffalo, and yaks are also ruminants.
The list of wild animal ruminants is more extensive, comprising:
- Deer
- Elk
- Moose
- Bison
- Antelope
- Gazelle
- Wildebeast
- Giraffes
Given these options, what makes beef suet particularly suitable for rendering into tallow?
The answer lies in size, composition, and consistency, all of which are determined by ruminant physiology, body size, and fat metabolism.
Size
Cattle deposit unusually large amounts of visceral fat relative to body mass. This suet is dense, firm, and highly concentrated around the kidneys and loins, facilitating clean separation from surrounding tissue.
Compared to other ruminants, beef suet contains less connective tissue contamination and a higher proportion of triglycerides, which improves both rendering efficiency and final purity.
Composition
Beef suet also has a particularly favorable fatty-acid profile because of a unique process called “biohydrogenation”—the microbial conversion process of unstable plant fats into stable saturated fats inside the ruminant stomach.
While glancing at the ingredient list of foods in your pantry, you may have noticed ingredients like “partially hydrogenated soybean oil.” Although the processes of biohydrogenation differ dramatically from industrial hydrogenation in processed food, the goal and outcome are the same:
A longer shelf life via increased resistance to oxidation. This is accomplished by “saturating” the fatty acid chain with hydrogens.
Due to biohydrogenation, plant-derived polyunsaturated fats are converted into more stable saturated and monounsaturated fats—especially stearic, palmitic, and oleic acid.
Fatty acids that oxidize easily are less suitable for long-term storage and topical use. Beef suet’s relative resistance to oxidation means the resulting tallow maintains structural integrity under heat, during storage, and when exposed to air.
Consistency
Finally, cattle are uniquely consistent. Domestication, controlled feeding practices, and large body size result in suet with less seasonal variability than in wild ruminants.
That consistency is critical when rendering fat for repeatable outcomes—whether for cooking, soapmaking, or skin application.
In short, beef suet isn’t biologically unique, but it is practically ideal.
It combines the biochemical advantages of ruminant fat with the scale, density, and stability that enable high-quality tallow.
Why are people using beef tallow on their skin?
So now that you understand what beef tallow is and where it comes from, we can explain why people use it on their skin.
Specifically, what benefits do you get from beef tallow that you don’t get from other lotions, creams, ointments, balms, or other topical solutions..
Skin barrier repair
Healthy skin starts with an intact, healthy lipid layer.. The outermost layer of skin—the stratum corneum—is held together by a matrix of lipids that regulate water loss, block irritants, and modulate inflammation.
When that barrier is compromised, skin becomes dry, reactive, and more prone to irritation and hyperpigmentation.
The skin’s lipid barrier doesn’t break down from one singular event. It’s usually the result of chronic, repeated, low-grade disruption that outpaces the skin’s ability to repair itself.
The most common driver is chronic exfoliation, especially when it’s done with chemicals.
Modern skincare relies on acidic compounds to accelerate skin cell turnover. These acids work by temporarily weakening the connections that hold the stratum corneum together.
The following acids are the main culprits.
- AHAs (alpha hydroxy acids). These are water-soluble acids that exfoliate the skin’s surface by loosening the bonds between dead skin cells. The most common formulations are glycolic acid and lactic acid. These products are designed to increase brightness and smooth texture, but frequent use can thin the lipid matrix and increase transepidermal water loss.
- BHAs (beta hydroxy acids). These are oil-soluble and penetrate into pores. Salicylic acid is the most common example, especially in products designed for acne. It’s effective for acne because it dissolves sebum, but that same mechanism can strip protective lipids when overused.
- PHAs (polyhydroxy acids). These are often marketed as “gentler” exfoliants because their larger molecular size slows penetration. Examples include gluconolactone and lactobionic acid. Products that use PHAs are less irritating than those that use AHAs or BHAs, but they still function the same way—by exfoliating the outer layer of the skin—and come with the same problems as their more aggressive counterparts.
Exfoliants aren’t the only bad guys. Cleansing products also play a major role in degrading the skin’s lipid layer.
Foaming cleansers and face washes that use surfactants (a compound that lowers the surface tension of a liquid, allowing it to spread more easily) don’t just remove dirt; they also dissolve oils. Remember: oils are made of fats.
Frequent washing—especially with hot water—strips away the fatty acids and cholesterol the skin relies on to maintain its lipid barrier. Eventually, lipid loss outpaces lipid replacement.
Environmental stress compounds the problem. Cold weather, low humidity, wind, and UV exposure all increase water loss and oxidative stress.
In dry climates or winter months, the barrier is already under pressure, so even “normal” skincare routines can become too aggressive.
Inflammation also weakens the lipid layer. Acne, eczema, rosacea, and chronic irritation reduce ceramide, an essential lipid that makes up over half of the skin’s outer layer, acting as a sort of “mortar” that holds skin cells together and alters the skin’s lipid composition. As inflammation rises, the barrier becomes more permeable, allowing irritants in—and locking the skin into a cycle of sensitivity.
Lastly, as with everything else in the body, aging slows the repair process.
As we get older, the skin produces fewer lipids, replaces them more slowly, and recovers less efficiently from disruption. Products that once felt “fine” can suddenly become irritating—not because the product changed, but because the skin did.
These factors come together in a perfect storm that disrupts the skin.
Modern skincare often emphasizes stimulation—exfoliate, resurface, renew—while neglecting the structural lipids that hold skin together. The solution is to replace faster rather than build a better structure.
The pace and severity of removal and environmental stress outpace repair, and the skin’s barrier erodes, worsening and weakening every day.
That’s the problem tallow is responding to—not by accelerating turnover, but by restoring what’s been
Beef tallow supports the skin’s lipid layer in two ways
- Occulsion. Occlusion is just a scientifically precise way of saying something “closes or seals off.” Occlusive lipids form a physical seal over the skin that reduces transepidermal water loss. This doesn’t “add moisture” in the way humectants (substances that attract and retain moisture) do. Instead, beef tallow prevents moisture that’s already present from escaping.
For dry or barrier-damaged skin, that alone can be restorative. This is almost identical to the way vaseline works. If you put vaseline on dry, ashy skin, it doesn’t really do anything. However, when applied to wet skin, it works better and lasts longer than lotion. Beef tallow is like that. - Biological mimicry. One reason beef tallow behaves differently from many modern moisturizers is that it works through biological mimicry rather than chemical novelty. The fatty acids in tallow closely resemble those the skin already uses to build and maintain its own lipid barrier.
Healthy skin lipids are not random. The stratum corneum relies on a specific mix of saturated and monounsaturated fatty acids to form a stable, flexible barrier. Stearic and palmitic acids are core structural lipids in this system, providing rigidity and resistance to water loss. Oleic acid, when present in balanced amounts, contributes flexibility and controlled permeability, allowing the barrier to function without becoming brittle.
Because tallow delivers these fats in ratios the skin recognizes, it tends to integrate into the existing lipid matrix rather than sitting on the surface as an inert coating. Instead of forcing the skin to adapt to an unfamiliar compound, tallow supplies the same building blocks keratinocytes use to repair and reorganize the barrier naturally.
Many skincare products attempt to stimulate change by accelerating turnover or inducing controlled irritation. Tallow takes the opposite approach. Mimicking the skin’s native lipid architecture, beef tallow helps the barrier rebuild itself without triggering inflammation or stress responses.
In that sense, tallow doesn’t “treat” the skin so much as give it the materials it already knows how to use. This is why tallow often works best on compromised skin—over-exfoliated, irritated, or chronically dry—where repair matters more than stimulation.
Fatty acid profile of beef tallow vs plant oils
I touched on this in the last section, but a major reason beef tallow behaves differently on skin than most modern moisturizers is its fatty acid composition.
Most plant oils used in skincare—particularly seed oils—are rich in polyunsaturated fatty acids (PUFAs), especially linoleic acid. These fats contain multiple double bonds, which makes them chemically fragile.
When exposed to oxygen, light, or heat, they oxidize readily, forming lipid peroxides and other reactive breakdown products. On the skin, those byproducts can disrupt barrier lipids and contribute to irritation and inflammation, particularly in already compromised tissue.
Beef tallow has a very different profile. It is dominated by saturated and monounsaturated fatty acids, primarily in the form of stearic, palmitic, oleic, myristic, and palmitoleic acids. It also has, in negligible amounts, Capric, Lauric, Linoleic, and Linolenic acids.
The chart shows the fatty acid composition of tallow from six different preparation methods (Limmatvapirat et al., 2021). The four-letter methods mean:
- HF = Hard fat (more saturated, firmer adipose tissue)
- SF = Soft fat (higher unsaturated fatty acid content)
- DB = Double boiling (90 °C, 60 min)
- LT = Low-temperature dry rendering (80 °C, 10 min)
- MW = Microwave rendering (900 W, ~135 °C, 5 min)
- So, for example, DBHF means “double boiling, hard fat”
These fats are structurally more stable, resist oxidation, and remain intact on the skin surface for longer periods. Most importantly, they are also the same classes of lipids that the skin relies on to maintain its own barrier.
The importance of using saturated and monounsaturated fats on the skin rather than PUFAs cannot be overstated.
In a study published in Nutrition and Cancer, researchers analyzed the fatty acid composition of subcutaneous adipose tissue in melanoma patients and matched controls. They found that linoleic acid and total polyunsaturated fatty acid content were significantly higher in the adipose tissue of melanoma patients, and that higher PUFA levels were associated with disease presence (Mackie et al., 1987).
This finding matters here for two reasons.
First, it demonstrates that PUFA composition in human fat tissue reflects long-term exposure and intake, not just what you’ve recently eaten. Polyunsaturated fats accumulate in adipose tissue and alter the biochemical environment of the skin over time.
Second, it reinforces a broader principle: PUFA-rich lipid environments are more susceptible to oxidative stress. Whether from UV exposure, environmental oxygen, or metabolic activity, lipids with multiple double bonds are simply more reactive.
In skin—where UV radiation and oxygen exposure are unavoidable—this reactivity becomes especially relevant.
Beef tallow potentially decreases sunburns
While writing this article, I wanted to know whether people had fewer sunburns when they switched to beef tallow and/or reduced their intake of PUFAs (also known as “seed oils”).
As a relatively dark-skinned black man, I’ve never sunburned, regardless of what I ate, so I couldn’t test this for myself.
Instead, I asked my massive Twitter/X audience the question.
The responses were quite revealing. As of this writing, the post has 76 comments, and they keep pouring in. You can read the entire thread here.
Beef tallow has already undergone biological stabilization through digestion and metabolism in ruminants.
Its lower PUFA content and higher proportion of saturated and monounsaturated fats make it inherently more resistant to oxidative breakdown, both in storage and on the skin.
This doesn’t mean all plant oils are inherently harmful, nor does it imply a direct causal relationship between topical oils and disease. What it does suggest is that lipid stability matters, and that fats prone to oxidation—whether consumed or applied—behave differently in biological tissue than more stable alternatives.
Here are a few additional pieces of research you can read on your own about the effect of PUFAs and your skin:
- PUFA metabolism and UV-induced inflammation. Research shows that PUFAs in skin membranes are metabolized into signaling molecules (eicosanoids) that drive inflammatory responses after ultraviolet radiation exposure. Eicosanoids derived from arachidonic acid (an omega-6 PUFA) are well-characterized mediators of UV-induced inflammation and sunburn-associated processes (Rhodes et al., 2009)
- Dietary PUFA intake and skin cancer risk in observational studies. Large epidemiological analyses have found that higher intake of omega-6 PUFAs is associated with increased risks of certain skin cancers, including basal cell carcinoma and squamous cell carcinoma (Vinceti et al., 2013).
- Serum Fatty Acids and Risk of Cutaneous Melanoma. Population-based case–control research examining circulating fatty acids has found that higher serum levels of certain polyunsaturated fatty acids—particularly omega-6 PUFAs—are associated with an increased risk of cutaneous melanoma (Vinceti et al., 2013).
- Animal model evidence on fatty acids and UV carcinogenesis. In controlled animal experiments, diets high in omega-6 PUFAs have been shown to promote UV-induced carcinogenesis, whereas omega-3 PUFAs have often demonstrated protective effects against UV-driven tumor formation. Animals aren’t the same as humans, but this study does demonstrate the mechanistic pathways by which fatty acid composition influences skin responses to UV radiation and carcinogenic processes (Black, 2015).
- Omega-3 PUFAs and UV-related immunosuppression. A human supplementation study suggested that omega-3 PUFA intake can reduce UV-induced photoimmunosuppression, a biological response linked to increased long-term skin cancer risk (Pilkington et al., 2013).
Beef tallow feels heavier than modern moisturizers. Why?
One of the first things people notice when they use beef tallow on their skin is that it feels heavier than most modern moisturizers. That sensation is often described as “greasy,” but it only feels that way if you’re used to modern, chemically-laden, artificially produced moisturizers.
Most modern moisturizers are designed to feel light.
They’re usually built around water, emulsifiers, fast-absorbing esters, volatile silicones, and texture modifiers designed to disappear quickly. I can’t count how many times I’ve seen “fast-absorbing” and “light feeling” used as marketing points.
That rapid absorption appears elegant, but it also means it has a short functional lifespan on the skin. Much of what makes it feel good is designed to evaporate or absorb rapidly rather than persist and protect your skin.
Beef tallow feels more like petroleum oil, commercially known as Vaseline.
Both feel heavy. Both form an occlusive layer. Both are excellent at reducing transepidermal water loss. And both are often dismissed as “greasy” for exactly the same reason: they don’t disappear.
As a kid, Vaseline was the only thing I could use that didn’t leave me feeling dry, ashy, and forced to apply another layer in an hour. In fact, Vaseline is good at trapping water, which is why it is officially known as an “emollient.” I didn’t use it in the summer. But it was my winter go-to, not only after a shower but also after I got into the swimming pool during middle- and high-school gym class.
Petrolatum is a highly effective inert occlusive. It forms a physical seal that traps moisture, but it does not interact with the skin beyond that. It doesn’t supply lipids the skin uses to rebuild itself, and it doesn’t integrate into the barrier structure. It simply sits on top and blocks evaporation.
Tallow also forms an occlusive layer, but it does so using biologically familiar fats rather than the byproducts of creating gasoline. Its matrix of saturated and monounsaturated fatty acids belongs to the same lipid class found in healthy skin. As a result, tallow not only seals moisture in but also contributes structural lipids that can integrate into the skin’s existing lipid matrix.
Petroleum just protects skin, but beef tallow repairs it.
That’s also why tallow’s “heaviness” often fades more naturally than petrolatum’s. As the skin warms and absorbs available lipids, the remaining lipid layer softens and thins. Petrolatum, by contrast, remains largely unchanged until it’s washed off.
In that sense, tallow occupies a middle ground. It provides the same level of protection people seek in petrolatum, with the added advantage of biocompatibility.
How to select the best tallow product for your skin
All beef tallow comes from beef suet, but not all beef tallow is the same.
There are two things that you have to know about the tallow products you use:
Where the tallow is sourced from and how it was rendered.
Beef tallow is only as good as the suet it’s rendered from, and the quality of that suet is shaped long before rendering ever begins. The cow’s environment, diet, and finishing practices all influence the chemical composition and stability of the end product.
High-quality tallow comes from cows that are
- Pasture Raised
- 100% Grass-Fed
- Grass-Finished
In much the same way that any high-quality beef product falls under these categories, tallow is no different.
Each of these conditions affects fat differently, and importantly.
Why pasture-raised matters
Pasture-raised cattle spend their lives outdoors, moving, grazing, and experiencing normal metabolic cycles. This matters because chronic stress and confinement alter fat metabolism.
Stressors common in confined and intensive feeding systems—such as handling, transport, crowding, and environmental extremes—elicit systemic inflammatory responses in cattle, marked by increased pro-inflammatory cytokines (e.g., TNF-α and IL-6) and altered hormone signaling.
These physiological changes trigger changes in metabolism that affect how nutrients are distributed to the cow’s adipose tissue, including the suet. Research has shown that stressed animals exhibit a different hormonal and immune system profile than animals in more natural, low-stress environments (Zhang et al., 2025).
Cattle raised on pasture, with natural forage diets and lower stress from being able to roam free, show differences in fat composition and metabolism compared with animals finished on grain (Alfaia et al., 2009). From a practical standpoint, they also have cleaner fat depots, less contamination from environmental residues, and more consistent tissue quality.
To produce high-quality beef tallow, a cleaner starting material is required that renders more predictably and yields a more stable end product.
Why 100% Grass-Fed Matters
Grass-fed cattle consume diets that are lower in omega-6–rich fats, higher in fiber, and free from concentrated starch. This enables more complete biohydrogenation, converting unstable polyunsaturated fats (PUFAs) into saturated fats, such as stearic and palmitic acids, and monounsaturated fats, such as oleic acid (Jenkins et al., 2008).
Grain-heavy diets increase the proportion of residual PUFAs that escape full biohydrogenation and end up stored in body fat. When that occurs, the fat becomes more susceptible to oxidation upon exposure to air.
If you’re going to use tallow on your skin, lower PUFA content means greater oxidative stability and a reduced likelihood of irritation over time.
Why Grass-Finished Matters Most
Did you know that “grass-fed” doesn’t mean that it was fed grass its entire life?
It’s supposed to carry that meaning, and the United States Department of Agriculture (USDA) is actually pretty clear-cut on the definition of grass-fed:
“Animals are fed only grass and forage, with the exception of milk consumed prior to weaning.”
The problem is that the term grass-fed has serious marketing value, and enforcement
In practice, it isn’t.
As detailed in a 2015 investigation by Civil Eats, most cattle in the United States spend a significant portion of their lives eating grass before being moved to feedlots and grain-finished for the final months prior to slaughter.
Many cattle are grass-fed early in life and grain-finished later to accelerate weight gain. That final feeding phase disproportionately affects fat composition because visceral fat is metabolically responsive, late dietary changes are rapidly reflected in stored fat, and grain finishing sharply increases PUFA when it has the most effect: right before the animal is used for sustenance and products.
Unlike USDA organic certification, which requires extensive audits and third-party verification, “grass-fed” is regulated as a marketing claim rather than a production standard.
Producers are allowed to just self-certify that the cows were grass-fed. Combine that with oversight split among different USDA agencies that don’t consistently communicate and coordinate, and the result is limited enforcement, incomplete record-keeping, and consumers having to hope that the rules were followed.
While the grass-finished label on cattle is still treated as a marketing claim, it’s one that’s far rarer because grass-finished beef is significantly more expensive to produce relative to just grass-fed. People don’t mind paying, but with that comes a new level of scrutiny, so most farmers avoid it.
Suet made from grass-finished beef produces tallow with a more stable fatty acid profile, lower susceptibility to oxidation, and greater consistency across batches.
This results in tallow with a longer shelf life, a more predictable texture, and a better product for the skin.
Now that we’ve covered the supply side of tallow and what to look out for, we have to examine the differences between the two primary production models: wet and dry
Dry Tallow vs Wet Tallow: You Need To Know The Difference
The difference between wet-rendered and dry-rendered tallow has real consequences for stability, shelf life, and skin tolerance.
And, unlike trusting that your cow was actually let out to pasture to graze on grass for its entire life, the difference between “dry” and “wet” tallow is much easier to discern.
What “Dry-Rendered” Tallow Means
The process of dry rendering involves slowly heating suet without added water. As the temperature rises, the fat melts out of the tissue, while residual moisture evaporates and proteins denature.
The end result is a tallow that is virtually water-free, free of soluble proteins and enzymes, highly resistant to microbial growth, and structurally intact at the fatty-acid level.
Because bacteria, fungi, and enzymatic reactions all require water, dry-rendered tallow is biologically inert. This makes it exceptionally stable for topical use.
What “Wet-Rendered” Tallow Means
Wet rendering uses added water or steam to extract fat. While this can increase yield and speed up processing, it introduces tradeoffs.
Wet-rendered tallow often retains trace moisture and can carry water-soluble proteins or impurities. As a result, it typically requires more aggressive filtration or the use of preservatives and has a shorter shelf life once exposed to air
Even small amounts of residual water can support microbial growth, increase hydrolytic rancidity, and reduce long-term stability on the skin.
For food applications, this difference may be negligible. For skincare, it matters.
Why This Difference In Rendering Tallow Matters for Skin
No one’s skin is perfectly clean and sterile, but unstable lipid products can worsen irritation rather than relieve it. For example, the damaging effects of linoleic acid—a polyunsaturated fatty acid that’s unstable—on the skin’s protective lipid barrier (Li Pomi et al., 2025).
Dry-rendered tallow does not introduce water that could disrupt the skin barrier. It is less likely to oxidize or degrade on the skin surface, reducing the risk of irritation from degraded proteins or enzymes.
Wet-rendered tallow is more prone to developing off-odors over time, to break down during storage, and to trigger irritation in sensitive or inflamed skin.
For anyone using tallow as a barrier-supportive moisturizer, these differences are not just theoretical. They directly affect performance and tolerance.
Who should and shouldn’t use beef tallow on their skin
Tallow isn’t for everyone.
When used correctly, it can be highly effective.
If you use it indiscriminately, it can cause problems.
You should DEFINITELY use beef tallow on your skin if you have:
- Dry skin. If your skin consistently feels tight, flaky, or uncomfortable—especially after washing—tallow’s occlusive and lipid-restorative properties can be a major benefit. Think a lighter version of Vaseline that works almost as well, but with the trade-off that it actually sets your skin up for long-term hydration.
- Compromised skin barrier. If you’ve relied heavily on exfoliation, harsh cleansers, or retinoids—or your skin is beat up from environmental stress—start using beef tallow. Beef tallow will protect and repair your skin without over-stimulating it and making it worse in the long run.
- Gotten older. As of this writing, I’m going to be turning 41 this year. I always say that 40 is the age when either everyone looks like they’re in high school, or you think they’re much older than you. A big reason for this is that aging affects your face because Father Time’s assault is relentless— but you can definitely do something about it by repairing your aging lipid barrier and getting some bounce back in your skin.
As we age, lipid production declines and recovery slows. Tallow helps compensate for that loss by reinforcing the barrier and reducing water loss, which can make you look more youthful.
You should AVOID using beef tallow on your skin if you have
- Active acne. If you’re actively breaking out, especially with inflammatory or cystic acne, tallow may be too occlusive—at least on the face. Spot testing or limiting use to non-facial areas is the safer approach.
- Malassezia-prone skin. Skin prone to fungal acne or Malassezia overgrowth may be less responsive to certain fatty acids. Occlusive lipids can worsen symptoms in susceptible individuals.
- Hot, humid environments. In heat and humidity, heavy occlusives can trap sweat and heat against the skin, increasing irritation. This is why I never used Vaseline in the summer. Tallow will still do its job, but it might feel too heavy in the summer months.
What do dermatologists think about beef tallow for skin?
Dermatologists largely agree on a few “selling points” of beef tallow as a skin product..
They all agree that beef tallow can effectively moisturize skin, especially very dry skin. That’s good news for my fellow ashy folks. Board-certified dermatologists at HMGS Dermatology acknowledge that tallow’s fatty acid composition resembles human sebum, which helps explain why some users experience softer, more comfortable skin.
Dermatologists also agree that beef tallow does not replace sunscreen or active treatments. No fat-based product provides meaningful UV protection or addresses conditions like hyperpigmentation, acne, or photoaging on its own.
This runs contrary to the research on the effects of removing PUFAs from the skin, but the dermatological stance appears motivated by a need to clarify.
While I’ve never seen a beef tallow product claim to replace sunscreen, it’s important to make sure people don’t get any bright ideas.
Where Dermatologic Caution Comes In
The strongest reservations focus on comedogenic risk, regulation, and quality control.
Dermatologists at MD Anderson Cancer Center describe beef tallow as a “very extreme moisturizer.” For patients with severely dry skin, it may help. For anyone prone to acne, however, its occlusive and oil-rich nature raises legitimate concerns about breakouts—especially when used on the face.
Another common critique is that tallow lacks ceramides, which are widely used in commercial moisturizers to support barrier repair. This doesn’t mean tallow can’t support the barrier; it means dermatologists tend to prefer ingredients with well-characterized, standardized mechanisms of action.
There is also concern about product variability. The composition of tallow depends on the animal’s diet, health, and rendering method. From a medical perspective, that variability introduces uncertainty. Dermatologists are trained to minimize uncertainty when making recommendations—particularly for adolescents or patients with inflammatory skin conditions.
Finally, there is broad agreement that robust clinical research on topical tallow is limited. While its individual components are well studied, the product itself has not been evaluated in large, controlled cosmetic trials. This absence of data explains why dermatologists default to established moisturizers with decades of safety and performance evidence.
Where Opinions Diverge
Some dermatologists adopt a more cautious, neutral stance; others are openly skeptical.
In The Dermatology Digest, dermatologists such as Marisa Garshick, MD, acknowledge that tallow may soften skin and support the barrier, but emphasize the lack of regulation and research. Jeanine Downie, MD, goes further, advising against its use—particularly in teenagers—due to irritation and the risk of acne.
These stronger positions reflect clinical risk management, not evidence that tallow is toxic or inherently unsafe. Medical doctors tend to be overly cautious about non-FDA-approved treatments that are unregulated and appear to be influencer-driven fads.
Final Verdict: Is Beef Tallow Worth Using on Skin?
It’s not magic, but it’s also not a gimmick.
Once you understand what it actually is and how it works, you realize why it behaves differently from most “modern” skincare.
It’s stable, free of contaminants, and helps the skin repair itself. It also makes your skin look fresher and younger by keeping moisture in rather than letting it escape.
And because its fat profile is dominated by saturated and monounsaturated fatty acids, it holds up better on skin than PUFA-heavy oils that oxidize easily and can irritate compromised tissue over time.
It’s also slightly but noticeably pricer than what you’re probably used to paying, but you didn’t find this article because you were trying to nickel-and-dime your way to better skincare. Moreover, it kind of balances out.
And the pine tar tallow soap probably does a better job at cleaning your skin than traditional bar soap. That’s just my speculation.
VanMan has a great lineup of products. I recommend you check them out here and, if you buy something, I’ll keep a small commission at no extra cost to you.
You can think of it as saying “thank you” for this article.
References
Skin barrier, oxidation, and irritation
Li Pomi, F., Gammeri, L., Borgia, F., Di Gioacchino, M., & Gangemi, S. (2025). Oxidative stress and skin diseases: The role of lipid peroxidation. Antioxidants, 14(5), Article 555 https://doi.org/10.3390/antiox14050555.
UV response, inflammation, and lipid mediators
Rhodes LE, Gledhill K, Masoodi M, Haylett AK, Brownrigg M, Thody AJ, Tobin DJ, Nicolaou A. The sunburn response in human skin is characterized by sequential eicosanoid profiles that may mediate its early and late phases. FASEB J. 2009 Nov;23(11):3947-56. https://doi.org/10.1096/fj.09-136077. Epub 2009 Jul 7. PMID: 19584301; PMCID: PMC2791058.
PUFA exposure and skin cancer risk
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