Steak and Shake uses Beef Tallow to fry their potatoes.​

Steak 'n Shake has recently announced a significant change to its culinary practices by switching to 100% beef tallow for frying their signature shoestring fries. This transition, effective from March 1, 2025, aims to enhance the flavor and quality of their fries, offering customers a more authentic taste experience.

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The Inspiration Behind the Change

The decision to transition to beef tallow was significantly influenced by Steak 'n Shake's CEO, Sardar Biglari. Recollecting his childhood experience in Belgium, where fries cooked in beef tallow left a lasting impression, Biglari sought to replicate that superior taste for Steak 'n Shake customers. This personal inspiration aligns with the company's commitment to delivering the best possible product to its patrons.​

Health Perspectives and Industry Trends

The move also resonates with ongoing discussions about the health implications of various cooking oils. Health and Human Services Secretary Robert F. Kennedy Jr. has been a vocal advocate for reducing the use of seed oils, linking them to health concerns such as obesity. He praised Steak 'n Shake's initiative, aligning it with his "Make America Healthy Again" campaign. While debates continue regarding the health benefits of different fats, Steak 'n Shake emphasizes that the switch is primarily about enhancing flavor and authenticity.​

Customer Reception and Broader Implications

The response from customers has been overwhelmingly positive, with many expressing enthusiasm for the richer taste reminiscent of traditional fries. This change not only reflects Steak 'n Shake's dedication to quality but also signifies a broader trend in the fast-food industry toward revisiting classic cooking methods to meet evolving consumer preferences.​

By embracing beef tallow for their fries, Steak 'n Shake is setting a precedent that may inspire other chains to reconsider their cooking practices, potentially leading to a renaissance of flavor rooted in time-honored traditions.

Glossary

• Beef Tallow: Rendered fat from beef, commonly used in traditional cooking methods for frying due to its high smoke point and ability to impart rich flavor.​

• Seed Oils: Oils extracted from seeds such as canola, sunflower, and soybean, often used in modern cooking but sometimes criticized for their high omega-6 fatty acid content.​

• Saturated Fats: A type of fat found in animal products and certain oils, solid at room temperature; excessive consumption has been linked to heart disease, though some recent studies suggest a more nuanced view.​

• Smoke Point: The temperature at which an oil or fat begins to smoke and break down, affecting flavor and nutritional content; beef tallow has a high smoke point, making it suitable for frying.​

• Culinary Tradition: The practices and methods passed down through generations in cooking; using beef tallow for frying harkens back to traditional techniques before the widespread adoption of seed oils.​

• Health and Human Services (HHS) Secretary: A cabinet position in the U.S. government overseeing public health, welfare, and health policy; Robert F. Kennedy Jr. held this position as of early 2025 and advocated for the use of traditional fats like beef tallow in cooking.​

• Make America Healthy Again: A campaign led by Robert F. Kennedy Jr. aiming to improve public health by promoting dietary changes, including the reduction of seed oils in favor of traditional fats like beef tallow.​

• Fast-Food Industry Trends: Shifts and changes in the practices of quick-service restaurants, such as the move towards using traditional cooking fats to enhance flavor and meet consumer demand for authenticity.​

• Consumer Preferences: The tastes and choices of customers that influence market trends; a growing interest in traditional cooking methods and authentic flavors has impacted decisions like Steak 'n Shake's switch to beef tallow.​

• Nutritional Debate: Ongoing discussions among health experts regarding the benefits and risks of various dietary fats, including the reevaluation of saturated fats like beef tallow in light of new research.