In order to raise the utility of beef tallow, edible beef tallow was fractionated by an acetone crystallization procedure and utility of each fraction was examined. The results obtained are summarized as follows: 1. Edible beef tallow was effectively fractionated to yield five fractions. Iodine value, cholesterol and unsaturated fatty acids (C_(18:1), C_(18:2)) contents were increased and melting point and saturated fatty acids (C_(16), C_(18)) contents were decreased during the progress of fractionation. 2. It was assumed that the. solid fractions (melting point: 51-56℃) could be used as a substitute of hydrogenated oil and The semi-solid fraction (melting point: 37℃) as a cocoa butter in view of the thermal behavior of this fraction by differential scanning calorimetry. 3. Potato chips were manufactured using the liquid fraction as frying medium. The physico-chemical properties of the oil during the consecutive frying and the preference of the potato chips were examined. It was found that the liquid fraction could be used solely or when mixed with vegetable oil as inexpensive frying oil.