Beef tallow "contains a mix of saturated and monounsaturated fats, which provide long-lasting energy and help with nutrient absorption (and) may support satiety, as fat plays a key role in keeping you full and satisfied," says Goodson.

When McDonald’s stopped frying with beef tallow in the 1990s, most people saw it as a win for America’s health. What changed?

Kennedy Jr. recently praised the fast food chain Steak 'n Shake for deciding to cook fries in beef tallow (rendered beef fat). Why did food chains move away from tallow to other oils in the first place?