Steak 'n Shake says it will use 100% beef tallow
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LOS ANGELES - Steak 'n Shake announced it will fry its signature shoestring fries in 100% beef tallow by February 2025. The change, according to the company, aims to deliver better taste and quality.
Steak 'n Shake teased the announcement on social media, tweeting, "Steak 'n Shake to Use 100% Beef Tallow. No Cap."
The chain followed up with another tweet stating, "By the end of February 2025, all locations will use 100% all-natural beef tallow. If veg oil broke your heart, our tallow will make you fall in love again," highlighting the shift as part of their commitment to quality and flavor.
Chief Global Development Officer Kristen Briede said the switch reflects the chain’s commitment to "delivering the best fries possible." The decision aligns with a growing trend among consumers pushing for alternatives to seed oils, which have faced criticism for their health impacts.
Notably, beef tallow was once the go-to cooking fat for fast food chains, including McDonald’s, before it was largely phased out in the 1990s in favor of vegetable oils.
What is beef tallow, and why does it matter?
Why you should care:
Beef tallow is rendered fat from cows, prized for its high smoke point and rich flavor. It’s considered more stable for high-heat cooking, reducing harmful byproducts like trans fats.
Nutritional highlights:
- Omega-3s: Found in higher amounts when sourced from grass-fed cattle.
- Vitamins: Contains fat-soluble nutrients like K2 and E.
- Saturated fats: Makes up a significant portion, raising concerns about cardiovascular health.
Despite its benefits, experts caution that saturated fats, in excess, can contribute to heart disease.
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Steak 'n Shake chain restaurant in Middletown, DE, on July 26, 2019. (Photo credit should read JIM WATSON/AFP via Getty Images)
What are seed oils, and why are they controversial?
The other side:
Seed oils, such as soybean, canola, and sunflower oils, became a staple in fast food due to their affordability and neutral flavor. However, critics argue these oils, rich in omega-6 fatty acids, may contribute to inflammation and chronic conditions like obesity and diabetes.
Robert F. Kennedy Jr., recently nominated for Health and Human Services, has championed beef tallow as a healthier alternative, claiming the switch to seed oils correlates with rising obesity rates in the U.S.
RELATED: Is beef tallow healthier than seed oils? Unpacking RFK Jr.'s views
Nutritionists counter that the issue lies more in the overuse of processed and fried foods than in seed oils themselves.
What’s next for fast food and frying?
Big picture view:
Steak 'n Shake’s return to beef tallow reflects a broader consumer shift toward traditional and perceived "cleaner" ingredients. The change may spark other fast food chains to reevaluate their cooking fats, particularly as health debates around seed oils gain traction.
However, questions remain about the long-term health impacts of reintroducing saturated animal fats into mainstream cooking. For now, the move underscores how fast food continues to adapt to evolving consumer preferences.