The Shift from Seed Oil to Beef Tallow
For many years, fast-food chains, including Steak 'n Shake, relied on vegetable and seed oils for frying due to cost and availability. These oils, such as soybean and canola oil, are high in polyunsaturated fats and have a lower saturated fat content than traditional animal fats like beef tallow. However, in recent years, a growing consumer movement has raised concerns about the high level of processing involved in manufacturing seed oils and their potential link to inflammation and other health issues.
Responding to this pressure, Steak 'n Shake made a significant commitment in 2025 to remove seed oils from its restaurants. The cornerstone of this initiative was the switch to 100% beef tallow for frying its iconic fries, onion rings, and chicken tenders. Tallow, a rendered form of beef fat, was the original cooking fat of choice for fast-food fries decades ago, and the change has been marketed as a return to authentic flavor and quality.
What Exactly Does the Tallow Switch Mean?
The change to beef tallow in the fryers is a major step, but it doesn't mean Steak 'n Shake is now completely seed oil-free. The company transparently acknowledges that the transition is a journey, not an instant flip of a switch. The primary lingering issue is related to supplier practices for pre-manufactured products. As detailed on their website, fries are par-fried with vegetable oils (soybean and/or canola oil) by the manufacturer before being frozen and shipped to restaurants. While the final cooking in tallow significantly reduces the seed oil content, it doesn't eliminate it entirely.
This two-step cooking process means that while you can enjoy the flavor of tallow-fried items, a small amount of seed oil remains from the initial par-fry stage. The company has stated it is working with its suppliers to find solutions to this issue. In another step towards its goal, Steak 'n Shake also replaced the buttery blend used on some burgers with 100% Grade A Wisconsin butter, further reducing the restaurant's reliance on seed oil-containing products.
Seed Oils vs. Beef Tallow: A Nutritional Comparison
The debate over cooking fats is a cornerstone of modern nutrition discussions. Seed oils and beef tallow represent two different schools of thought, and it's helpful to understand their nutritional profiles. While some focus on the saturated fat content of tallow, others prioritize reducing the processed nature of seed oils.
| Feature | Beef Tallow | Seed Oils (e.g., Canola, Soybean) |
|---|---|---|
| Fat Profile | Higher in saturated and monounsaturated fats. | High in polyunsaturated fats (PUFAs), especially omega-6. |
| Processing | Rendered beef fat, a traditional, less-processed method. | Industrially processed, often involving high-heat extraction, bleaching, and deodorizing. |
| Flavor | Rich, savory flavor that enhances food. | Generally neutral flavor, designed not to overpower dishes. |
| Health Debate | Criticized for high saturated fat content by some. Praised for being less processed and more traditional by others. | Criticized for potential link to inflammation due to high omega-6 levels. Praised for lower saturated fat by some health organizations. |
| Stability | High smoke point, making it stable for high-heat frying. | Varies by oil, can be prone to oxidation at high heat, especially when processed. |
Navigating Your Nutrition Diet at Steak 'n Shake
For those managing their nutrition diet, the ingredient changes at Steak 'n Shake provide both clarity and complexity. The move to tallow offers a more traditional frying method for key menu items, aligning with certain dietary preferences that prioritize less-processed ingredients. However, it's essential to remain aware of the complete picture.
Menu Item Ingredient Status
- Fries, Onion Rings, Chicken Tenders: Fried in 100% beef tallow at the restaurant. Caveat: These are par-fried by the manufacturer using seed oil prior to delivery.
- Burgers: Buns still contain seed oils. Patties and cheese contain dairy. The buttery blend on select burgers has been replaced with 100% butter.
- Milkshakes: Contain skim milk, cream, and often corn syrup or high fructose corn syrup. Ingredients vary by flavor, but seed oils are not a primary component.
- Chili: Canned chili from manufacturers contains ingredients like modified cornstarch and soy lecithin.
- Sauces & Seasonings: Many sauces and spreads, like liquid margarine and some seasonings, may contain soy or other processed ingredients.
For individuals seeking to avoid all seed oils, careful ordering is necessary. Opting for items prepared fresh without pre-frying or asking for modifications might be beneficial, though this is not always possible at a fast-food establishment. For the most up-to-date and authoritative information, consulting the official Steak 'n Shake website is the best course of action.
The Broader Context for Your Nutrition Diet
The Steak 'n Shake situation highlights a broader conversation about fast-food nutrition. It shows that fast-food chains are responding to consumer demand for cleaner ingredients. For those interested in improving their nutrition diet, focusing on whole, unprocessed foods remains the gold standard. When dining out, understanding how food is prepared—especially the oils and fats used—can help make more informed choices. This might mean choosing grilled options over fried, or being mindful of the ingredients used in sauces and condiments. The trend toward transparency from companies like Steak 'n Shake, even with the caveats, is a positive step for consumer awareness.
Conclusion
In summary, does Steak 'n Shake use seed oil? Not in their restaurants' main fryers anymore, as they've made a significant switch to beef tallow for frying their fries, onion rings, and chicken tenders. However, the presence of seed oil in certain manufacturer-par-fried products and other ingredients like buns means the chain is not completely seed oil-free. This evolving landscape underscores the importance of staying informed about fast-food ingredients when making dietary choices, reinforcing the idea that reading ingredient lists and understanding food sourcing is key to managing a personal nutrition diet.
