Steak ‘n Shake is switching its French fries from vegetable oil to beef tallow nationwide, marking a significant victory for newly appointed Health Secretary Robert F. Kennedy Jr.’s campaign against seed oils.
Top Takeaways
- Steak ‘n Shake is transitioning all locations to beef tallow for cooking French fries by March 2025, abandoning vegetable oil
- The change aligns with Robert F. Kennedy Jr.’s “Make America Healthy Again” campaign against seed oils
- The switch is already implemented in Ohio, Colorado, Florida, Texas, and Oklahoma locations
- Medical experts remain divided on whether beef tallow is healthier than vegetable oils
- This move could signal a broader industry trend of returning to traditional cooking fats
RFK Jr.’s First Major Health Policy Win
Fast-food chain Steak ‘n Shake is delivering Robert F. Kennedy Jr. one of his first victories as the newly appointed Secretary of Health and Human Services. The restaurant chain announced it will replace vegetable oil with beef tallow for cooking its french fries nationwide, a change already implemented in five states. This shift directly aligns with Kennedy’s vocal criticism of vegetable and seed oils, which he claims contribute to America’s obesity epidemic and other health problems.
The restaurant chain announced the timeline for the complete transition on social media, stating, “By March 1 ALL locations. Fries will be RFK’d!” This declaration references Kennedy’s campaign against vegetable oils, which he maintains are harmful to public health. Steak ‘n Shake has already implemented the change in branches across Ohio, Colorado, Florida, Texas, and Oklahoma, with plans to expand to all locations by the stated deadline.
“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 Return to Traditional Cooking Fats
Beef tallow, a form of rendered fat from cattle, was once the standard cooking medium for fast-food French fries. McDonald’s famously used beef tallow until 1990 before switching to vegetable oils – a change Kennedy has specifically criticized. The transition back to animal fats represents a significant shift in food preparation philosophy, potentially influencing other chains to reconsider their cooking methods. Proponents claim beef tallow produces more flavorful fries with a crispier exterior and fluffier interior.
Kennedy’s public health stance against seed oils has gained traction despite opposition from some mainstream nutritional authorities. The restaurant specifically highlighted the absence of chemicals and preservatives in their beef tallow preparation method, appealing to consumers seeking more natural ingredients.
Divided Expert Opinions on Health Benefits
The medical community remains split on whether beef tallow is healthier than vegetable oils. The Mayo Clinic notes that beef tallow contains saturated fats, including stearic acid, which may not raise cholesterol levels as significantly as other saturated fats. It also contains monounsaturated and polyunsaturated fats that could offer heart-health benefits. Conversely, some studies link certain vegetable oils to health issues including obesity, diabetes, and inflammatory diseases.
The American Heart Association maintains there is no reason to avoid vegetable oils completely, though they acknowledge potential downsides like high omega-6 fat content. Dr. Christopher Gardner of Stanford University has stated that vegetable oils “are not to be feared,” while nutrition expert Kristen White notes that seed oils “offer pros and cons. They’re rich in polyunsaturated fats and vitamin E, which are beneficial in moderation.”
Potential Industry-Wide Shift
Steak ‘n Shake’s transition may signal a broader trend in the fast-food industry. Other food service companies including Sweetgreen and Blue Collar Restaurant Group have already moved away from seed oils in their cooking processes. The return to traditional cooking fats represents a reversal of decades-long industry practices adopted in the 1980s and 1990s when vegetable oils were widely promoted as healthier alternatives to animal fats based on concerns about cholesterol and heart disease.
For traditionalists and those prioritizing food quality over modern industrial processes, this shift represents a return to cooking methods that were standard before the mass adoption of highly processed vegetable oils. Whether motivated by taste preferences, health considerations, or alignment with Kennedy’s public health agenda, Steak ‘n Shake’s decision demonstrates how government policy priorities can quickly influence private sector practices even without formal regulatory changes.
