Steak ‘n Shake has announced a major shift in its fry cooking method, revealing that all locations will soon fry their famous shoestring fries in 100% beef tallow. Currently using vegetable oil, the chain expects the transition to be completed by February 2025.

Beef tallow, the rendered fat of cows, is a traditional cooking fat with a high smoke point, making it ideal for deep frying. While it may carry a subtle beef flavor, it is not overwhelmingly meaty, ensuring the fries maintain their classic taste. This move comes as a response to growing consumer concerns over the health implications of vegetable and seed oils, despite the lack of evidence supporting the unique toxicity of these oils.

Historically, beef tallow was a common fat used for frying, and Steak ‘n Shake points out that when fries were first created centuries ago, they were likely fried in animal fats, including tallow. McDonald’s used beef tallow for its fries for decades before health concerns prompted a shift to seed oils, but Steak ‘n Shake is now embracing the nostalgic cooking method.

The change reflects a growing demand for more traditional cooking fats, as consumers seek alternatives to processed oils often criticized for their health impacts.