A mixture of low erucic acid rapeseed oil and beef tallow (1:1) has been used for interesterification in the presence of two biocatalysts – Lipozyme IM, Novozym 435 and chemical catalyst – sodium methoxide. The physico-chemical properties of interesterified fats have been compared. The increase of polar compounds content and acid value and the decrease of melting point and solid fat content have been observed. The product of chemical interesterification is characterized by the highest polar fraction content. The acid values of all the products are similar to one another. The triacylglycerol fraction isolated from the fat after chemical and Novozym 435 catalyzed interesterification are both characterized by the lowest melting point.