Steak ‘n Shake is returning to traditional beef tallow for its french fries nationwide, marking an early victory for new Health Secretary Robert F. Kennedy Jr.’s campaign against vegetable oils.
Key Takeaways
- Steak ‘n Shake is switching from vegetable oil to beef tallow for cooking french fries at all locations by March 2025
- The change aligns with Robert F. Kennedy Jr.’s “Make America Healthy Again” campaign targeting seed oils
- Beef tallow, a form of rendered beef fat, is considered by some experts to produce tastier fries with potentially fewer health concerns than processed vegetable oils
- The switch is already implemented in Ohio, Colorado, Florida, Texas, and Oklahoma locations
- This move may signal a broader industry trend, as other restaurant chains also begin moving away from seed oils
Bringing Back Traditional Cooking Methods
In a significant shift that harkens back to fast food’s golden era, Steak ‘n Shake has announced a nationwide transition from vegetable oils to beef tallow for cooking their french fries. The restaurant chain is already implementing this change across locations in Ohio, Colorado, Florida, Texas, and Oklahoma, with plans for complete nationwide adoption by March 1, 2025. This move represents a return to traditional cooking methods used by major fast food chains like McDonald’s until the early 1990s, when most restaurants switched to vegetable oils amid concerns about saturated fats.
The announcement came via social media, where Steak ‘n Shake proudly declared “By March 1 ALL locations. Fries will be RFK’d!” The statement highlights how this change aligns with the views of Robert F. Kennedy Jr., recently appointed as Secretary of Health and Human Services in the Trump administration. Kennedy has made eliminating processed seed oils from the American diet a cornerstone of his “Make America Healthy Again” initiative, arguing that these oils have contributed significantly to the nation’s health problems.
“The consumer wants the best and deserves the best. By adopting 100% beef tallow, Steak n Shake is delivering the best fries possible,” Kristen Briede, the chief global development officer for Steak n Shake, said in a statement.
100% Beef Tallow at all Steak ‘n Shake locations by March 1 pic.twitter.com/AbJnY2xaGv
— Steak 'n Shake (@SteaknShake) February 22, 2025
RFK Jr.’s Influence on Food Policy
Kennedy’s appointment as Health Secretary has quickly translated into visible changes in the food industry. His vocal criticism of seed oils as contributors to obesity, diabetes, and inflammatory diseases appears to be gaining traction with food providers. The Steak ‘n Shake announcement represents one of the first major corporate alignments with Kennedy’s health philosophy, potentially signaling a shift in how fast food restaurants approach their cooking methods. Kennedy has previously highlighted McDonald’s switch from beef tallow to vegetable oils in 1990 as a turning point that coincided with rising obesity rates.
Kennedy’s approach to nutrition has centered around eliminating what he considers harmful modern additions to the American diet. While Kennedy has no formal regulatory authority to mandate such changes, his position grants him significant influence in shaping public health messaging and industry practices.
The Health Debate: Tallow vs. Vegetable Oil
The medical community remains divided on whether beef tallow represents a healthier alternative to vegetable oils. According to the Mayo Clinic, beef tallow contains saturated fats, including stearic acid, which may not raise cholesterol levels the way other saturated fats do. It also contains monounsaturated and polyunsaturated fats that could offer heart-health benefits. Many nutritionists now acknowledge that the wholesale shift away from animal fats toward industrially processed vegetable oils may have had unintended consequences for public health.
However, not all health experts agree with the move away from vegetable oils. The American Heart Association continues to recommend vegetable oils as part of a healthy diet, and some nutritionists argue that seed oils provide essential nutrients when consumed in moderation. Dr. Christopher Gardner of Stanford Prevention Research Center has stated plainly regarding vegetable oils that “They are not to be feared.” This ongoing debate reflects the complex and evolving understanding of dietary fats and their impact on human health.
A Potential Industry Shift
Steak ‘n Shake may be at the forefront of a broader trend in the restaurant industry. Other establishments, including Sweetgreen and Blue Collar Restaurant Group, have already begun moving away from seed oils in their cooking processes. This shift appears driven by both changing consumer preferences and evolving nutritional science. The taste factor cannot be overlooked either – many culinary experts and food enthusiasts maintain that fries cooked in beef tallow simply taste better, with a richer flavor and crispier texture than those prepared in vegetable oils.
For American consumers who grew up on McDonald’s fries before 1990, the return to beef tallow may evoke nostalgia while potentially offering improved taste. Whether this represents a temporary trend or the beginning of a major shift in fast food preparation remains to be seen. What is clear is that the debate over cooking oils has moved from nutritional conferences into restaurant kitchens across America, with potentially significant implications for the future of fast food cuisine.
