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Tallow

Tallow. A relatively hard fat (q.v.) obtained mainly from beef, but also from sheep. When properly refined, bleached and deodorized, it forms a source of oleo oil (q.v.). It may also be blended into shortenings (q.v.) as the hard fat constituent to impart the desired plasticity (q.v.) and appropriate melting point (q.v.) to the shortening.