Beef tallow is rendered beef fat. Beef tallow is a whitish. It is solid at 20°C and gives off a mild odour. It does not discolve in water, but it is soluble in organic solvents. The main components in both fats are: oleic, palmitic, stearic, palmitoleic, linoleic and myristic acid. Other fatty acids account for <1% of the product.