Summary:

- The article explores the history and resurgence of beef tallow as a cooking fat, in contrast with the rise of seed oils like vegetable and canola oil.
- It discusses how beef tallow, a traditional fat used for cooking, fell out of favor due to the perceived health concerns around saturated fats, which were later found to be unfounded.
- The article highlights how some chefs and health-conscious consumers are now rediscovering the benefits of beef tallow, including its high smoke point, flavor, and potential health advantages over processed seed oils.