For years, fats like butter and beef tallow were pushed aside.
Replaced by seed oils, labelled as the “healthier” option, and largely removed from modern diets.
But now, we’re seeing a shift.
In high-end wellness circles, traditional animal fats are making a comeback, reframed as “heritage ingredients” and positioned as a more natural alternative to highly processed oils.
So what’s really going on?
What are “traditional animal fats”?
These are fats that have been used for generations:
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Beef tallow (rendered beef fat)
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Butter and cultured butter
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Ghee
They’re minimally processed and often come from whole food sources, which is a big part of their renewed appeal.
Why are people moving away from seed oils?
There’s growing concern around highly processed vegetable oils like sunflower, soybean, and corn oil.
Some of the key criticisms include:
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Heavy processing methods (refining, bleaching, deodorising)
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High levels of omega-6 fatty acids
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Potential links to inflammation when consumed in excess
It’s important to note that the science here is still evolving, and not all seed oils are inherently “bad”. But the conversation has shifted.
People are now asking:
👉 How processed is my food?
👉 What’s the quality of the fat I’m using daily?
What makes animal fats appealing again?
The renewed interest isn’t just about nostalgia.
It’s about simplicity and stability.
Animal fats:
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Are typically less processed
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Are more stable at high cooking temperatures
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Contain fat-soluble vitamins like A, D, E, and K
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Have been used safely in traditional diets for centuries
There’s also a growing preference for foods that feel more “real” and less industrial.
But are they actually healthier?
This is where nuance matters.
Animal fats are:
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Higher in saturated fat
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Calorie-dense
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Still something to be used in moderation
Most current evidence suggests that overall diet quality matters more than any single ingredient.
So rather than swapping everything out, it’s about balance:
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Using a mix of fats
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Prioritising whole food sources
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Avoiding over-reliance on highly processed options
The bigger trend is back to basics
This isn’t really about butter vs seed oils.
It’s part of a wider movement:
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Less ultra-processed food
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More whole, recognisable ingredients
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A return to traditional cooking methods
People want to understand what they’re putting into their bodies.
And traditional fats fit into that narrative.
The bottom line
Beef tallow and cultured butter aren’t magic.
But they’re also not the villains they were once made out to be.
Used in moderation, and as part of a balanced diet, they can absolutely have a place in modern nutrition.
Because sometimes, the trend isn’t something new.
It’s rediscovering what’s been there all along.
References
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Astrup, A., et al. (2020). Saturated Fats and Health: A Reassessment. Journal of the American College of Cardiology.
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Schwingshackl, L., et al. (2018). Food Groups and Risk of Chronic Disease. The Lancet.
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Mozaffarian, D. (2016). Dietary Fats and Cardiovascular Health. Circulation.
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Public Health England. (2016). Eatwell Guide: Fat Recommendations.
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Ramsden, C. E., et al. (2013). Re-evaluation of the Traditional Diet-Heart Hypothesis. BMJ.
