Of course, when you use neatsfoot or mink oil you are using tallow.
Both are rendered from specific body parts of each animal which produce unique fats with properties similar to human sebum (see below). The MAIN property being that they remain liquid at room temperature and can easily soak into leather (while that fat on your Porterhouse steak is pretty solid until it's cooked) . Others are leather preservation qualities.
An example...the oil from the bridge of your nose will preserve your steel knife edge and blade if you're ever stranded in a steamy jungle. Nasal sebum is unique in that it is sweat through cartilage. Oil/sweat from any other part of your body is corrosive.
For leather, in the case of neatsfoot oil it is derived from the shins and feet (not the hooves) of the cow. Mink oil is rendered from the fat just below the skin of a mink when the pelts are processed. It's also used in certain medical products as well as makeup and cosmetics BECAUSE it is similar to human sebum.
It's true that neatsfoot oil should not be used for LONG TERM preservation of, say, fine items due to the fact that eventually (unattended over years) it can go rancid or alter and cause cracking, etc. It's best used on leather that sees USE like knife handles/sheaths. Or, say, saddles.
The neatsfoot "hook" is that there is 'neatsfoot oil' and 'neatsfoot oil
compound.' The 'compound' is a blend of other ingredients like mineral oil, etc. It is probably mineral oil (which I believe CAN cause degradation to some natural stitching in leathers and leather itself) to which Brisket refers.
Agree that overuse of any leather product is detrimental. I treat leather when it feels dry or is dirty...just like my own skin. I've used only Bick 4 since about 1980 (in fact, I think, but couldn't swear, it was called "Bick 3" when I started using it) on all of my leather, a sampling of species of which I detailed above.
I do not believe that,
properly used, Bick would be harmful to ANY leather in ANY way, just as Brisket has apparently experienced with Obenauf's.
