In a move towards what it calls "authenticity" and enhanced flavor, Steak 'n Shake has announced a transition to cooking its signature shoestring fries in 100% beef tallow. The change, slated to be implemented across all locations by the end of February 2025, marks a departure from the current practice of using vegetable oil.

Chris Ward, Steak 'n Shake's chief supply chain officer, emphasized the commitment to quality and taste as the driving force behind this decision. Kristen Briede, the chief global development officer, echoed this sentiment, stating that the switch will ensure the delivery of "the best fries possible."

The announcement, initially teased on the company's social media with the tagline "No Cap" (slang for "no lie"), was met with enthusiastic support. A subsequent post declared, "If veg oil broke your heart, our tallow will make you fall in love again."

Beef tallow, derived from the fat surrounding a cow's kidney, is a traditional frying medium. This move by Steak 'n Shake comes amid ongoing debate surrounding the use of "seed oils" in cooking, with some, like Robert F. Kennedy Jr., advocating for a return to tallow. Kennedy has linked seed oils to the rise in obesity rates, pointing out that the shift away from animal fats in fast food coincided with an increase in obesity.

Steak 'n Shake's decision aligns with a broader trend of revisiting traditional cooking methods. The company's pre-announcement poll, showing over 90% approval for the switch to tallow, suggests a consumer appetite for this change. With 436 locations nationwide, primarily in the South and Midwest, Steak 'n Shake, founded in 1934 and renowned for its Steakburgers, is poised to make a significant impact on the fast-food landscape.

This shift back to beef tallow also reflects a growing awareness of the potential health implications of seed oils, a topic that has generated considerable discussion and controversy in recent years. Whether this change will influence other fast-food chains remains to be seen.