The effect of refining on main physical and chemical indexes and volatile components of beef tallow was investigated. The acid value, peroxide value, iodine value, fatty acid composition and aroma composition of beef tallow were analyzed during the refining. The results showed that the acid value decreased first and then increased after the deacidification process, and the peroxide value increased, while the iodine value decreased. Throughout the refining process, the acid value of the beef tallow was 0.37 mg/g with the peroxide value of 0.057 5 g/100 g, and the iodine value of beef tallow was 12.47 g/100 g. There were 16 kinds of fatty acid compositions in beef tallow refining, and fatty acid included oleic acid, palm oil and stearic acid. The Gas-ion migration spectrum analysis results showed that alcohol volatile substances reduced gradually during beef tallow refining process. Aldehydes volatile substances reached its peak in the deacidification process. Aldehydes volatile substances decreased slightly in the beef tallow product, while those esters volatile substances increased gradually during the process of refining.