Steak ‘n Shake, a renowned fast food chain, is taking a unique approach when it comes to making french fries, deciding to stray from the common practice. Aligning their efforts with the ‘Make America Healthy Again’ movement, they have implemented a new cooking method for their signature shoestring fries. A change from the previous use of vegetable oil, the company has now adopted beef tallow for frying.
The first wave of this change was implemented in Steak ‘n Shake’s Melbourne locations in Brevard. Towards the end of January, these branches introduced fries cooked in beef tallow, bidding goodbye to the usual vegetable oil. The transition not only marked a shift in the company’s existing practices, but it also showcased the brand’s commitment to offering healthier alternatives to their customers.
On the first day of March, Steak ‘n Shake made a broad proclamation. They announced that all their stores across the country have started using 100% beef tallow for frying their fries. The company clearly emphasized in its announcement that this beef tallow comes without any preservatives, additives, or harmful chemicals, maintaining the natural essence of the product.
But what exactly is beef tallow? Essentially, it is derived from cows and can be interchangeably referred to as beef fat or drippings. Beef tallow is produced via a process where the fatty tissues of cows are simmered and clarified, resulting in a substance that is whitish or cream in color and solid at room temperature.
The major characteristic of beef tallow is that it is categorized as a saturated fat. This type of fat, notably different from unsaturated fats, is the subject of a long-standing debate on health benefits and risks. In comparison, we have seed oils which are extracted from plant seeds. These seed oils are also widely referred to as vegetable oils and fall under the category of unsaturated fats.
The Health and Human Services Secretary, Robert F. Kennedy Jr., is a known critic of seed oils and has long advocated for the use of beef tallow. He has gone on to suggest that the substitution of saturated animal fats, like beef tallow, with vegetable oils, has contributed significantly to the obesity pandemic.
In a public statement shared in October 2024, Secretary Kennedy presents his argument that the acceptance of vegetable oils in place of saturated animal fats may not have been the healthiest choice. He postulates that seed oils may, in fact, be one of the core drivers of the climbing obesity rates in the country.
Emma Laing, a respected nutritional scientist at the University of Georgia, has presented a somewhat contrasting perspective, explaining that the selection between vegetable oil and beef tallow can often depend on personal lifestyle choices and preferences. She clarifies that while the two may have similar calorific values, they have distinctly different compositions.
Laing highlights that beef tallow is characterized by high levels of saturated fats. In contrast, vegetable oils or seed oils are recognized for having a greater quantity of polyunsaturated omega-6 fatty acids. Each type of fat is known to engage with the body in unique ways, imparting particular benefits or risks.
Digging deeper into the benefits of polyunsaturated omega-6 fatty acids, the American Heart Association commends them as a valuable component of any balanced diet. The association posits that omega-6 fatty acids interact favorably with the human body, helping to lower the levels of harmful cholesterol. Reduced cholesterol levels subsequently lead to lowered risks of strokes and heart diseases.
The nutrition debate surrounding saturated and unsaturated fats continues. Yet, majority of experts in the health and nutrition sector converge on the point that elevated consumption of saturated fats, like those in beef tallow, often correlates with increased cholesterol accumulation in the arteries. This, they agree, could increase the risk of heart disease.
Despite the ongoing dialogue, Steak ‘n Shake, by switching to beef tallow, seems to signal a broader move within the food industry towards reevaluating long-held beliefs about fats. It also represents a response to growing demands from consumers for more transparency about the ingredients used in their food and a shift towards natural, preservative-free items.
It is to be seen how the adoption of beef tallow in cooking by the likes of Steak ‘n Shake may influence the larger industry trends. With both scientific and public opinions divided, the use of beef tallow versus vegetable oil remains a topic of discussion.
Until then, one thing remains clear: in the sprawling fast-food landscape ruled by consumer preference, change is the only constant. As for Steak ‘n Shake, they have chosen their path and only time will reveal the effects of their decision both on their customers’ health and on broader industry trends.