Steak ‘n Shake is ditching vegetable oil for beef tallow in their french fries nationwide, marking Secretary RFK Jr.’s first major victory in his campaign against seed oils.
Quick Takes
- Steak ‘n Shake will complete a nationwide transition from vegetable oil to beef tallow for cooking fries by March 2025
- The change aligns with Robert F. Kennedy Jr.’s “Make America Healthy Again” campaign against seed oils
- Beef tallow may offer health benefits over vegetable oils, though medical opinions remain divided
- The restaurant chain is already using beef tallow in five states with positive customer response
- This shift could signal a broader industry trend away from seed oils in fast food preparation
RFK Jr.’s First Major Win as Health Secretary
America’s fast food landscape is witnessing a significant shift as Steak ‘n Shake announces a return to traditional cooking methods. The popular burger chain is transitioning from vegetable oils to beef tallow for frying their famous french fries. This change directly aligns with the priorities of newly appointed Health and Human Services Secretary Robert F. Kennedy Jr., who has been an outspoken critic of seed oils in the American diet. The restaurant chain has already implemented the switch in Ohio, Colorado, Florida, Texas, and Oklahoma, with plans to expand nationwide by March 1, 2025.
The company proudly announced on social media, “By March 1 ALL locations. Fries will be RFK’d!” This declaration references Kennedy’s campaign against seed oils, which he claims are contributing to America’s obesity epidemic and numerous health issues. Steak ‘n Shake’s announcement emphasized the absence of chemicals and preservatives in their newly prepared fries, directly appealing to health-conscious consumers seeking more natural food options.
“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
The Great Cooking Oil Debate
The switch back to beef tallow—rendered beef fat—represents a return to traditional cooking methods used by many fast food chains prior to the 1990s. McDonald’s famously used beef tallow for its fries until 1990 before switching to vegetable oils amid health concerns about saturated fats. Kennedy has repeatedly highlighted this historical shift as a turning point in American dietary health, suggesting that the move away from animal fats to processed seed oils has contributed to increasing rates of obesity and chronic disease.
According to information from the Mayo Clinic, beef tallow contains saturated fats, including stearic acid, which may not raise cholesterol levels as once feared. It also contains monounsaturated and polyunsaturated fats that could offer heart-health benefits. This more nuanced understanding of animal fats has led some nutrition experts to reconsider earlier warnings against all saturated fats. Many consumers also report that fries cooked in beef tallow have a superior taste and texture compared to those prepared in vegetable oils.
Divided Expert Opinions
The medical community remains split on the health impacts of vegetable oils versus animal fats like beef tallow. Some studies link vegetable oils, particularly those high in omega-6 fatty acids, to inflammatory conditions, obesity, and metabolic disorders. However, major health organizations like the American Heart Association continue to recommend vegetable oils as part of a heart-healthy diet. The debate highlights the complex and evolving nature of nutritional science, where recommendations can change as new research emerges.
Other experts point out that vegetable oils still offer nutritional benefits. Nutritionist Kristen White notes, “Seed oils offer pros and cons. They’re rich in polyunsaturated fats and vitamin E, which are beneficial in moderation.”
A Growing Industry Trend
Steak ‘n Shake’s decision may signal a broader industry shift. Other food service businesses including Sweetgreen and Blue Collar Restaurant Group have also moved away from seed oils in recent years. This trend reflects growing consumer interest in traditional food preparation methods and less processed ingredients. As American diners become more health-conscious and skeptical of industrial food processing, restaurants are responding by revisiting cooking techniques that were standard before the late 20th century.
Kennedy’s “Make America Healthy Again” campaign appears to be gaining traction in the food industry. His outspoken advocacy against seed oils and processed foods resonates with many Americans concerned about rising rates of chronic disease. While the debate over the healthfulness of different cooking fats continues, Steak ‘n Shake’s bold move demonstrates that major food companies are willing to reconsider long-standing practices in response to changing consumer preferences and emerging nutritional guidance.
