Beef and Mutton Fat, Other Than Tallow
Beef and mutton fat other than tallow is a rendered animal fat obtained from bovine, ovine or caprine sources, classified as a by‑product of meat processing. It is typically a liquid or semi‑liquid fat at ambient temperature, stored chilled to maintain stability, and is used in animal feed, industrial applications, and some food formulations.
Prices, specifications and international trade for beef and mutton fat, other than tallow under HS 150290.
Beef and Mutton Fat, Other Than Tallow Price
Published reference · Jul 1, 2026
Beef and mutton fat, other than tallow is quoted in USD/t at MYS. Historical customs values may differ from the headline reference.
Explore beef and mutton fat, other than tallow pricesBeef and Mutton Fat, Other Than Tallow Exports and Imports
Malaysia led reported beef and mutton fat, other than tallow exports in 2025, at $136M.
Compare beef and mutton fat, other than tallow exporting countriesBeef and Mutton Fat, Other Than Tallow Specifications and Quality
Beef and mutton fat, other than tallow grading factors include Fatty acid composition, Moisture and volatile matter, and Impurities.
Grading Factors
Quality assessment for beef and mutton fat, other than tallow considers Fatty acid composition, Moisture and volatile matter, and Impurities.
- Fatty acid composition
Ranges for individual fatty acids (e.g., C14:0 1.0–2.5%, C16:0 20–30%, C18:1 35–55%) as defined in Codex standard for named animal fats.
- Moisture and volatile matter
Maximum volatile matter at 105 °C 0.2 % m/m.
- Impurities
Insoluble impurities not exceeding 0.05 % m/m.
- Acid value
Acid value not greater than 0.6 mg KOH/g for refined fats; up to 4.0 mg KOH/g for virgin or cold‑pressed fats.
- Peroxide value
Peroxide value up to 10 meq O₂/kg for other fats and up to 15 meq O₂/kg for virgin or cold‑pressed fats.
Typical Specification Ranges
Beef and mutton fat, other than tallow specifications record matter volatile at 105 °c, insoluble impurities, acid value (refined). These are typical ranges, not guarantees for an individual lot.
| Matter volatile at 105 °C | up to 0.20 % m/m |
|---|---|
| Insoluble impurities | up to 0.05 % m/m |
| Acid value (refined) | up to 0.60 mg KOH/g |
| Acid value (virgin/cold‑pressed) | up to 4.00 mg KOH/g |
| Peroxide value (virgin/cold‑pressed) | up to 15 meq O₂/kg |
| Peroxide value (other fats) | up to 10 meq O₂/kg |
Common Defects
Recorded defects for beef and mutton fat, other than tallow include Rancidity, Off‑odor/odor contamination, and Excessive moisture.
- Rancidity
Oxidative degradation leading to off‑flavors and increased peroxide value.
- Off‑odor/odor contamination
Presence of undesirable odors from improper storage or contamination.
- Excessive moisture
Moisture content above specification causing microbial growth risk.
- Foreign matter
Visible non‑fat material such as bone fragments, skin, or hair exceeding impurity limits.
Certifications
Certifications documented for beef and mutton fat, other than tallow include Codex Alimentarius and Food safety authority approval. Their applicability depends on the individual product and shipment.
- Codex Alimentarius
Compliance with Codex standards for named animal fats (CXS 211‑1999) and edible fats and oils (CXS 19‑1981).
- Food safety authority approval
Approval by national competent authorities confirming that fats are derived from animals in good health at slaughter.
Beef and Mutton Fat, Other Than Tallow Facts and HS Code
Beef and mutton fat, other than tallow belongs to rendered products within protein and dairy. Its customs classification covers HS 150290.
Beef and Mutton Fat, Other Than Tallow HS Code
| Product type | Raw |
|---|---|
| Form | Refined |
| Position in the chain | By product |
| Category | Rendered products — Protein and dairy |
| HS codes | 150290 |
| Quoted in | USD/t |
| Reference location | MYS |
Production & Handling
Beef and mutton fat, other than tallow handling information covers its refined form.
Production and Storage
| Perishability | Low |
|---|---|
| Temperature regime | Chilled |
Packaging
Typical beef and mutton fat, other than tallow packaging includes Bulk bags (FIBC) and Steel drums.
- Bulk bags (FIBC)
Flexible intermediate bulk containers of 20 t capacity, typically used for transport of rendered fats.
- Steel drums
Closed‑head drums of 200 kg capacity for smaller shipments or specialty blends.
Uses & Risks
Beef and mutton fat, other than tallow is used in Animal feed, Industrial applications, and Food manufacturing.
End Uses
- Animal feed
Incorporated into feed formulations as an energy source for livestock.
- Industrial applications
Used in the production of soaps, detergents, and lubricants.
- Food manufacturing
Employed as a cooking fat or ingredient in processed foods.
Uses and Related Commodities
| Downstream industries | Feed manufacturing, Soap and detergent production, Food processing |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Bovine Spongiform Encephalopathy (BSE) risk DiseaseHigh Rendering of bovine fat may carry a risk of BSE prions if sourced from infected animals, affecting market acceptability and regulatory compliance. | Source material from certified BSE‑free herds, apply validated inactivation processes, and maintain traceability records. |
Temperature control during transport LogisticsHigh Improper temperature management can cause fat oxidation, off‑odors, and reduced quality. | Use insulated, temperature‑controlled containers and monitor temperature throughout the supply chain. |
Feedstock availability variability ClimateMedium Variations in livestock production due to climate impacts (e.g., drought) can affect the supply of beef and mutton fat. | Diversify sourcing regions and maintain buffer inventories to smooth supply fluctuations. |
Microbial contamination Food safetyMedium Beef and mutton fat can become contaminated with pathogenic bacteria such as Salmonella or Listeria during rendering or storage if hygiene controls are insufficient. | Implement strict sanitation protocols, temperature control, and regular microbial testing of batches. |
Import/export restrictions PolicyMedium Regulatory controls on animal by‑products, including health certifications and sanitary standards, can limit cross‑border trade. | Ensure compliance with destination country regulations, obtain necessary health certificates, and monitor policy changes. |
Environmental impact of rendering processes SustainabilityMedium Energy‑intensive rendering can generate greenhouse gas emissions and wastewater, raising sustainability concerns. | Adopt energy‑efficient technologies, recover waste heat, and treat effluents according to environmental standards. |
Adulteration with lower‑grade fats FraudLow Mixing higher‑grade beef/mutton fat with lower‑grade or non‑specified animal fats can misrepresent product quality. | Implement robust analytical testing (e.g., fatty acid profiling) and enforce strict supplier contracts. |
Rodent infestation PestLow Storage facilities for rendered fats can attract rodents, leading to contamination and product degradation. | Use sealed containers, implement integrated pest management, and conduct regular inspections. |
Beef and Mutton Fat, Other Than Tallow Questions
- What are the typical specifications and grading criteria for beef and mutton fat other than tallow?
- Beef and mutton fat classified as "other than tallow" is rendered from clean, sound fatty tissues of bovine and ovine animals in good health at slaughter, excluding bones, skin, organs and blood, and must be reasonably free of muscle tissue (source s1). The Codex standard defines compositional limits for fatty acids, e.g., C16:0 content of 20–30 %, C18:1 of 35–55 %, and C18:0 of 8–22 % (source s3). The product is intended for human consumption and must meet the listed purity and fatty‑acid profile specifications.