Steak ‘n Shake ‘RFK’s’ Their Fries: Fast Food Chain Switches to Beef Tallow
In a significant shift that aligns with Health and Human Services Secretary Robert F. Kennedy Jr.’s “Make America Healthy Again” (MAHA) initiative, iconic fast food chain Steak ‘n Shake has announced it will replace vegetable oil with beef tallow for cooking its famous shoestring fries across all locations by March 1st, 2025.
Fast Food Giant Embraces Traditional Cooking Methods
Steak ‘n Shake, known for its classic American fare for over 90 years, is making this change as part of what they’re calling getting “RFK’ed” – a reference to Kennedy’s well-documented stance against seed oils and processed vegetable oils in the American diet.
Daniel Edwards, Chief Officer at Steak ‘n Shake, explained in a recent interview that the decision wasn’t directly prompted by Kennedy’s appointment but rather had been under consideration for some time.
“Our owner, when he was a little boy, went to Belgium and had fries. They were the best he ever had,” Edwards shared. “Why should they have better fries than Americans? Steak ‘n Shake is an American brand. We can’t have anybody beat us having the best fries.”
Quality Over Cost Considerations
When asked about the potential increased costs associated with switching to beef tallow, Edwards emphasized that quality remains the company’s primary focus.
“We are not worried about that. Our focus is on quality,” he stated. “We’ve been on a quality journey for a while, increasing the quality of everything in our restaurant. That’s a secondary consideration. Americans deserve the best. We’re going to give them the best.”
This commitment to quality extends beyond just the cooking oil. Edwards highlighted other premium touches that set Steak ‘n Shake apart, noting they use “100 percent real whipped cream on your shake, and when you get your cherry on top, we didn’t cut the 3 cents to get a stemless cherry.”
The Authentic Taste Experience
For customers concerned about potential taste differences, Edwards was enthusiastic about the improvement, describing the beef tallow-cooked fries as “crispy and golden brown and absolutely delicious.”
“You will love them when you try them. You won’t go back,” he promised. “It’s the authentic way. It’s the original way.”
The switch represents a return to traditional cooking methods that were standard in fast food restaurants until the 1980s and early 1990s, when health concerns about saturated fats led most chains to switch to vegetable oils.
Addressing Dietary Preferences
When questioned about how vegetarian customers might respond to the switch, Edwards acknowledged that while some customers might choose to skip the fries, the restaurant offers plenty of other options.
“We love our vegetarians. We have the best milkshakes, Zagat-rated number one milkshake at Steak ‘n Shake,” Edwards explained. “Part of being a classic American brand… we understand they have the freedom to choose. We are an American brand. We believe in freedom, and they have the freedom to choose what is best for them, no problem.”
The RFK Connection
This move by Steak ‘n Shake represents one of the first visible impacts of Kennedy’s MAHA agenda on the food industry. As HHS Secretary, Kennedy has been vocal about his concerns regarding processed foods and modern cooking oils, advocating for a return to more traditional food preparation methods.
The term “RFK’ed” itself suggests a potential new trend in the food industry, where companies may rebrand health-focused changes to align with the administration’s nutrition priorities.
A Commitment to Natural Ingredients
Edwards emphasized that finding the right beef tallow was crucial to implementing this change. “We wanted to switch, I guess, years ago, but they couldn’t get a chemical-free, additive-free, all-natural pure beef tallow because they put beef foaming agents in,” he explained.
The company’s insistence on using only natural beef tallow without preservatives or additives underscores a commitment to ingredient purity that goes beyond simply changing cooking oils.
Looking Forward
As March 1st approaches, Steak ‘n Shake customers nationwide will have the opportunity to experience what the company believes is a superior product. This move may also signal the beginning of a broader shift in the fast food industry, as other chains watch to see how consumers respond to this return to traditional cooking methods.
For those interested in trying the new beef tallow fries, Edwards suggests pairing them with one of the chain’s famous shakes – particularly the Oreo Red Velvet milkshake, which was highlighted during the interview as a standout menu item.
Whether this change will spark a wider industry trend remains to be seen, but Steak ‘n Shake is clearly betting that American consumers are ready for a taste of the past – one that they believe delivers superior flavor while aligning with newer understandings about food quality and nutrition.
