Steak ‘n Shake, an American fast-food chain, is making a major change to its signature shoestring fries starting in March. The company recently announced that all Steak ‘n Shake locations will now be cooking their fries in beef tallow instead of vegetable oil. This decision was inspired in part by the new Trump administration’s Health and Human Services Secretary, Robert F. Kennedy Jr.
The news of this change was shared on X, with a post declaring, “By March 1 ALL locations. Fries will be RFK’d!” Daniel Edwards, the Chief Operations Officer of Steak ‘n Shake, appeared on “Fox & Friends” to discuss the switch, revealing that the company had been considering this move for some time.
The idea to switch to beef tallow fries was sparked by Steak ‘n Shake’s owner, Sardar Biglari, who questioned why Europeans should have better fries than Americans. Biglari’s childhood memory of tasting the best fries of his life in Belgium stayed with him, motivating the chain to capture that same taste.
Thanks to a new supplier that can meet their beef tallow needs, Steak ‘n Shake is now able to make the switch. Edwards emphasized the superior taste and quality of the new fries, describing them as crispier, golden brown, and absolutely delicious. He believes that customers will notice a major difference and won’t want to go back to the old way of making fries.
Secretary Kennedy has been a vocal advocate for using beef tallow in cooking, citing concerns about the health impact of seed oils commonly used in fast food. While the science behind this claim is still debated, Steak ‘n Shake is confident that the switch to beef tallow will not only offer a better flavor but also appeal to customers seeking a more authentic and traditional experience.
Overall, the company is banking on this back-to-basics approach to win over customers who appreciate the rich, old-school flavor of beef tallow fries. With this change, Steak ‘n Shake aims to provide a unique and satisfying dining experience that sets them apart from other fast-food chains.
