Beef tallow comes from the fat of cows, while lard is derived from the fat of pigs
Beef tallow is firmer at room temperature, whereas lard has a softer, more spreadable texture.
Tallow has a more neutral, beefy flavor, while lard offers a mild pork taste with a slightly creamy texture.
Tallow is often used in frying and roasting, while lard is popular in baking, especially for making flaky pastries.
Tallow has a higher content of saturated fat compared to lard, which contains more monounsaturated fat.
Lard has slightly more vitamin D, while tallow is higher in vitamin K2 and essential fatty acids.
Beef tallow has a higher smoke point than lard, making it more suitable for high-temperature cooking.
Tallow generally has a longer shelf life than lard due to its lower polyunsaturated fat content.