Steak 'n Shake's Shift to 100% Beef Tallow
Starting in 2025, the fast-food chain Steak 'n Shake officially transitioned its in-store frying process from using vegetable oils, such as soybean and canola, to 100% all-natural beef tallow. This significant move was in direct response to evolving consumer preferences and a growing public discussion surrounding the health implications and flavor profiles of seed oils. The company's decision was also championed by figures like Robert F. Kennedy Jr., adding to the public discourse surrounding the change.
Why Steak 'n Shake Switched to Tallow
The driving force behind the change to beef tallow was a commitment to quality and taste. For decades, beef tallow was the fat of choice for frying at many fast-food restaurants, including McDonald's, and was lauded for its rich flavor and the superior crispiness it imparted to fried foods. After an initial shift away from animal fats in the 1990s, Steak 'n Shake's return to this traditional method was framed as a way to deliver a better-tasting fry to its customers.
Another key motivator was the consumer sentiment around seed oils. Many online communities and health-focused individuals have voiced concerns over the processing methods and high omega-6 fatty acid content in oils like canola and soybean oil, associating them with inflammation and other health issues. While nutritional science on the matter is still debated, Steak 'n Shake's transparent shift was a way to cater to these health-conscious customers.
The Nuance of the Tallow Switch
It's important to understand the full picture of the transition. While Steak 'n Shake now uses 100% beef tallow in its restaurants for frying, the ingredients from the manufacturer still contain seed oils. As the company transparently noted on its website, its frozen fries, chicken tenders, and onion rings are par-fried in a mix of soybean and canola oil before being shipped. The company has stated this is the first step in a longer journey to eliminate seed oils from its menu entirely, but for now, the final product retains a trace amount from the manufacturer's pre-frying process.
Comparison of Cooking Fats
To understand the impact of Steak 'n Shake's change, it's helpful to compare beef tallow with the vegetable oils it replaced. Each fat offers a different smoke point, flavor profile, and nutritional composition.
| Feature | Beef Tallow | Vegetable Oil (Canola/Soybean) |
|---|---|---|
| Smoke Point | 400°F - 420°F | ~400°F - 450°F |
| Flavor Profile | Rich, beefy, and savory | Neutral and mild |
| Saturated Fat | High (but includes stearic acid) | Low |
| Omega-6 Fatty Acids | Lower concentration (with some omega-3s) | High concentration |
| Heat Stability | High | High |
| Best For | Deep frying, searing, roasting | Deep frying, baking, sauteing |
Choosing an Oil for Home Cooking Steak
For those cooking steak at home, the choice of oil depends on the desired outcome. The goal is to achieve a deep, flavorful crust (the Maillard reaction) without the oil burning and producing a bitter taste. A high smoke point and neutral flavor are generally preferred.
- Avocado Oil: With a very high smoke point (up to 520°F), this is a top choice for pan-searing and provides a neutral, buttery flavor.
- Ghee or Clarified Butter: By removing the milk solids, ghee offers a high smoke point and a rich, nutty flavor that complements beef.
- Canola or Vegetable Oil: These are reliable and budget-friendly options with high smoke points and neutral flavors, suitable for achieving a good sear.
- Beef Tallow: For the most robust beef flavor, following Steak 'n Shake's example with beef tallow is an excellent choice for pan-searing.
Avoid using extra virgin olive oil for searing, as its low smoke point means it will burn and become bitter at the high temperatures needed for a proper crust.
Conclusion
Steak 'n Shake's shift to 100% beef tallow for its in-house frying process is a major change, driven by flavor enhancement and consumer health trends. While it's important to recognize the company's transparency regarding the initial pre-frying process that still uses some seed oils, the restaurant's commitment represents a notable move back to a traditional, flavor-focused method. This culinary evolution at a major fast-food chain highlights a broader conversation about cooking fats and their impact on taste and nutrition. For home cooks, the principles behind this restaurant-level decision can be applied to achieve a better sear and richer flavor in their own steak dishes by choosing a high smoke point oil that complements the meat's natural taste.
