Steak ‘n Shake Makes Big Change To Frying Practices

Steak ‘n Shake dares to defy modern culinary narratives by turning back the clock on fast-food frying and reintroducing beef tallow.

At a Glance

Steak ‘n Shake switches to beef tallow frying across all 436 U.S. locations by February’s end.
Decision inspired by Robert F. Kennedy Jr., a critic of seed oils, and brand owner Sardar Biglari’s childhood experiences.
The change aims to deliver tastier fries by reviving traditional fats, challenging the status quo.
The broader move aligns with changing public perceptions and criticisms of seed oils causing health issues.

Steak ‘n Shake’s Bold Culinary Shift

Steak ‘n Shake announces a revolutionary change in their fry preparation, swapping vegetable oil for beef tallow. This decision, effective March, echoes the preferences of health-conscious consumers weary of seed oils. The shift is not merely a culinary tweak but a statement aligning with the likes of Robert F. Kennedy Jr. and public figures such as Elon Musk and Rep. Anna Paulina Luna. Critics of seed oils have long called them “one of the driving forces of the obesity epidemic.”

For decades, seed oils reigned supreme in kitchens across America—a cheap, subsidized option linked to various health issues. Kennedy Jr. notably criticizes these oils, suggesting they contribute significantly to national health crises. Steak ‘n Shake’s choice to replace them with beef tallow represents an embrace of American tradition over modern convenience. This echoes sentiments widely shared by conservatives who regard the swap as necessary.

Influence and Inspiration

The push for change was partly inspired by Robert F. Kennedy Jr., now Health and Human Services Secretary, and Sardar Biglari, CEO of Steak ‘n Shake. Biglari drew from personal experience, recalling the unforgettable taste of fries cooked in beef tallow during his childhood in Belgium. Daniel Edwards of Steak ‘n Shake remarks, “We’ve actually been thinking about this for a while. Our owner, my boss, is a man named Sardar Biglari. He called me one time and said you know, ‘Why should Europeans have better fries than Americans?’”

Stakeholders and the public alike greeted the change with enthusiasm, seeing it as a commitment to quality ingredients. Fast-food chains today, burdened by a reputation for poor nutritional value, face pressure to reassure customers of ingredient quality. Steak ‘n Shake responds by promising fries that are “crispier, golden brown, and absolutely delicious.” Another step in distancing the brand from outdated practices and aligning with the “Make America Healthy Again” movement.

Navigating Health and Tradition

Adopting beef tallow aligns Steak ‘n Shake with a broader backlash against seed oils, increasingly criticized for their ties to health problems. The historical precedent for the change is strong: before 1990, McDonald’s also used beef tallow before succumbing to pressures to switch to vegetable oil.

Overall, Steak ‘n Shake’s move positions the brand as a leader amongst seed oil skeptics and health advocates. Aligning with a discerning consumer base may indeed solidify Steak ‘n Shake’s niche in the fast-food industry. Through this bold transformation, the company challenges its rivals to reconsider lasting priorities over fleeting trends.