The Return of Beef Tallow: A Culinary and Health Trend
Once a staple in commercial kitchens, particularly in the early days of fast food, beef tallow was largely replaced by vegetable oils during the low-fat health craze of the 1980s and 1990s. However, there has been a recent resurgence of interest in traditional animal fats like beef tallow, driven by culinary trends, a desire for richer flavor, and an ongoing public conversation about the health implications of seed oils. As a result, several restaurants have quietly continued or returned to using this traditional cooking medium.
Which Restaurant Chains Use Beef Tallow for Their Fries?
Several national and regional chains have been confirmed to use beef tallow, or a blend containing it, for their fried menu items. This often extends beyond just fries to other deep-fried options like onion rings and chicken wings.
- Steak 'n Shake: In 2025, the company officially announced a complete switch to 100% all-natural beef tallow for frying their iconic shoestring fries. This move was publicly celebrated and highlighted a broader trend.
- Popeyes Louisiana Kitchen: The website for this popular chicken chain explicitly states that beef tallow is used for frying their products, giving their signature Cajun fries their distinct flavor. Some reports note it's a blend of beef shortening and vegetable oil.
- Outback Steakhouse: The allergen information on their website confirms that fried items, including their famous Bloomin' Onion and french fries, are cooked in beef tallow.
- Buffalo Wild Wings: The brand's preparation guide notes that they use "beef shortening" for frying many of their items, including wings, potato wedges, and fries.
- Smashburger: Acknowledged on their website, Smashburger's thin, skin-on fries are fried in beef tallow, along with other fried sides.
- Portillo's: This Chicago-based chain uses a blend of vegetable oil and beef tallow for their crinkle-cut fries and onion rings, according to their nutritional information.
The Allure of Tallow-Fried Foods
Why are some restaurants and home cooks returning to this old-school method? The reasons boil down to flavor, texture, and stability.
Flavor Profile
Beef tallow imparts a distinct, rich, and savory flavor that vegetable oils simply cannot replicate. This umami-rich taste adds a nostalgic, authentic character to fried foods, particularly fries, which many connoisseurs prefer.
Texture
Due to its high saturated fat content, beef tallow produces an incredibly crispy and light exterior, while keeping the inside of the food tender and fluffy. It also leads to less oil absorption, resulting in a cleaner, less greasy finish.
Stability
Beef tallow has a high smoke point (around 400°F / 204°C), making it ideal for deep frying. This stability means it resists breaking down at high temperatures, producing fewer harmful byproducts and off-flavors compared to some vegetable oils. For restaurants, this means the oil can be reused multiple times with proper filtering.
The Beef Tallow vs. Vegetable Oil Debate
The decision to use beef tallow over vegetable oil involves a long-standing debate with multiple factors, from health to cost.
| Feature | Beef Tallow | Vegetable Oil (e.g., Canola, Soy) |
|---|---|---|
| Primary Fat Type | Saturated Fat | Polyunsaturated Fat (Omega-6) |
| Flavor Imparted | Rich, savory, distinct beef flavor | Neutral, sometimes described as 'bland' |
| Smoke Point | High (~400°F), stable | Variable, can degrade at high heat |
| Health Controversy | Criticized for saturated fat content since 1980s, but modern research is more nuanced. | Scrutinized for high omega-6 content and potential for forming harmful compounds when heated excessively. |
| Cost | Typically more expensive and less readily available. | Generally more affordable and widely available. |
| Vegetarian/Vegan | Not suitable, as it is an animal product. | Suitable for vegetarian/vegan diets. |
Finding Tallow-Fried Options
For those seeking out tallow-fried goodness, beyond the national chains, a growing number of independent restaurants are adopting this practice. Local food blogs and community forums (like Reddit threads) often feature recommendations for restaurants using beef tallow or other animal fats like duck fat. Websites and apps like LocalFats.com and SeedOilScout have emerged specifically to help customers locate restaurants that cook with tallow and other non-seed oils.
Conclusion
While McDonald's famously moved away from beef tallow in the 1990s, several restaurants today are embracing or have always used this traditional cooking fat. Chains like Steak 'n Shake, Popeyes, Outback Steakhouse, Smashburger, and Buffalo Wild Wings offer a taste of this rich, savory frying method for their fans. For those with a carnivorous palate seeking that classic, crispy texture, the modern food landscape offers a renewed appreciation for the taste and culinary benefits that beef tallow brings to a simple plate of fries.
Where to Find Tallow Fries
A dedicated search on a resource like Seed Oil Scout can help you locate independent eateries and restaurants that have made the switch to or continue to use tallow. The recent trend has also led to more online discourse and social media mentions of restaurants featuring this cooking method.
