Steak ‘n Shake is revamping its french fry recipe by returning to beef tallow, marking the first major food industry response to Robert F. Kennedy Jr.’s health initiatives as the newly appointed Secretary of Health and Human Services.
Key Takeaways
- Steak ‘n Shake is switching from vegetable oil to beef tallow for cooking french fries nationwide by March 2025
- The change is directly influenced by Robert F. Kennedy Jr.’s advocacy against seed oils as part of his “Make America Healthy Again” campaign
- Beef tallow may offer health benefits including beneficial fat profiles while providing better flavor
- The restaurant chain has already implemented the change in Ohio, Colorado, Florida, Texas, and Oklahoma
- This move could signal a broader industry shift away from vegetable oils, with other chains already following suit
RFK Jr.’s First Major Food Industry Win
In a significant shift that aligns with the new administration’s health priorities, Steak ‘n Shake has announced it will cook all of its french fries in beef tallow instead of vegetable oil by March 1, 2025. The fast-food chain has already implemented this change in five states: Ohio, Colorado, Florida, Texas, and Oklahoma, with plans to expand the practice nationwide. The announcement represents one of the first major food industry responses to Robert F. Kennedy Jr.’s appointment as Secretary of Health and Human Services.
The restaurant chain proudly proclaimed on social media, “By March 1 ALL locations. Fries will be RFK’d!” The statement clearly references Kennedy’s vocal stance against seed oils and his promotion of traditional animal fats like beef tallow.
“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 Health Debate: Tallow vs. Vegetable Oil
The switch to beef tallow has reignited a long-standing nutritional debate about cooking fats. Beef tallow is rendered fat from cattle that contains a mix of saturated, monounsaturated, and polyunsaturated fats. According to information cited by the Daily Mail, the Mayo Clinic notes that beef tallow contains stearic acid, a type of saturated fat that may not raise cholesterol levels as much as other saturated fats. Additionally, beef tallow contains monounsaturated fats that some research suggests may have heart health benefits.
Kennedy has repeatedly criticized vegetable oils, particularly those made from seeds, claiming they contribute to obesity, diabetes, and inflammatory diseases. He frequently points out that McDonald’s used beef tallow for their iconic french fries until 1990, when pressure from health advocates led them to switch to vegetable oils. The medical community, however, remains divided on which cooking fat is truly healthier, with ongoing research examining both options.
A Return to Traditional Cooking Methods
This shift represents a notable reversal of decades-long food industry trends that had moved away from animal fats following health concerns about saturated fat. Kennedy’s influence appears to be catalyzing a return to more traditional cooking methods used before the 1990s, when fast food restaurants commonly used beef tallow for frying. Food historians point out that the original McDonald’s french fry recipe, which utilized beef tallow, was considered far superior in taste and texture to the vegetable oil versions that followed.
As the rollout continues through early 2025, consumers across the country will have the opportunity to judge for themselves whether beef tallow produces a superior french fry. The change also signals the potential for other food policy shifts as Kennedy implements his health agenda, possibly inspiring other restaurant chains to reconsider their cooking oils and food preparation methods in response to changing consumer preferences and governmental guidance.
