Beef tallow is obtained by rendering beef fat, the resultant product then being bleached, neutralised and deodorised (refined beef tallow). On the other hand, the product of fat that is simply rendered is known as "edible beef tallow". Beef tallow is obtained by means of a dry or wet rendering process. The wet rendering process is more gentle and delivers better yields. With the wet rendering process, offal from slaughterhouses undergoes coarse mechanical pulverising and is then steam-heated to a temperature of at least 90°C, breaking down and sterilising enzymes. Fat is then removed from the tissue. The water-fat mixture is then cooled and the fat (edible beef tallow) is separated. Further chemical-physical stages (bleaching, neutralisation, deodorisation) ultimately deliver a product known as 'refined beef tallow'.

         Prime tallow
F.F.A:                 2% max
F.A.C:                3-5% max
M.I.U:                1% max
Titre:                  41.5 C min
Bleach:              0.5 red max

      Bleachable tallow
F.F.A:                 4% max
F.A.C:                19/21Max
M.I.U:                1% max
Titre:                  41.5 C min
Bleach:              1.5 red max

     Unbleachable tallow
F.F.A:                 10% max
F.A.C:                 21/23% max
M.I.U:                 1% max
Titre:                   41.5 C min