Steak ‘n Shake is making a major shift in how it fries up its famous food. The chain announced that by the end of February, all its locations will switch to cooking with 100% beef tallow, scrapping vegetable oil entirely, as reported by Newsweek.
The decision follows mounting criticism of seed oils, which have been linked to various health concerns.
This move comes as President Donald Trump, fresh off his historic return to the White House, taps Robert F. Kennedy Jr. as his Secretary of Health.
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Kennedy has been vocal about the dangers of seed oils, warning Americans that they are being “unknowingly poisoned” by the heavily processed product.
His stance aligns with a growing movement to return to more traditional cooking fats, such as tallow, which was once standard in fast food before corporations caved to pressure from health bureaucrats pushing vegetable oil.
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Following Trump’s victory, several companies have started reevaluating their policies, including rolling back diversity, equity, and inclusion (DEI) programs.
Now, Steak ‘n Shake appears to be making a change that many health-conscious conservatives have long advocated for—getting rid of the inflammatory oils that have been sneaked into everyday foods for decades.
Steak ‘n Shake broke the news in a viral post on X (formerly Twitter), stating: “Steak n Shake to Use 100% Beef Tallow. No Cap.” The announcement exploded across the platform, racking up over 7,000 reposts and nearly 5 million views.
In a follow-up post, the company added, “By the end of February 2025, all locations will use 100% all-natural beef tallow. If veg oil broke your heart, our tallow will make you fall in love again.”
The post included a heart emoji alongside a French fry emoji, underscoring the brand’s enthusiasm for the switch.
Steak ‘n Shake, which was founded in 1934 and boasts nearly 500 locations primarily in the Midwest, is famous for its steakburgers and hand-dipped milkshakes.
The company’s decision to bring back beef tallow marks a return to what many consider a healthier, more authentic way of cooking—one that was abandoned decades ago in favor of corporate interests and junk science.
Kennedy has championed the movement to restore tallow in American kitchens. In an October post on X, he wrote, “It’s time to Make Frying Oil Tallow Again,” directly challenging the widespread use of seed oils.
He has also pointed out that fast-food giant McDonald’s used beef tallow for its fries from 1940 until the early 1990s, when it caved to pressure from misguided nutritional activists. Since then, obesity rates have skyrocketed—an issue that Kennedy believes is no coincidence.
While the American Heart Association insists there is “no reason” to avoid vegetable oils, independent health experts have raised serious concerns about their effects.
Missouri-based dietitian Kristen White noted that while seed oils contain some beneficial nutrients, they are also high in omega-6 fats, which can promote inflammation. Additionally, when heated, these oils can produce harmful byproducts that have been linked to various health issues.
Emma Laing, a nutritional scientist at the University of Georgia, acknowledged that choosing between vegetable oil and beef tallow is “nuanced,” but it ultimately depends on a person’s diet and lifestyle.
Steak ‘n Shake’s decision could signal a larger industry shift. If Kennedy is confirmed as health secretary, he may push for broader adoption of beef tallow in American food production.
With the Trump administration prioritizing American health and dismantling years of bureaucratic overreach, the days of blindly accepting what Big Food and government agencies dictate might be coming to an end.
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