Steak ‘n Shake has announced a major change to its cooking methods, replacing vegetable oil with beef tallow to prepare its signature shoestring fries. This decision aligns with the “Make America Healthy Again” (MAHA) agenda promoted by HHS Secretary Robert F. Kennedy Jr.

Daniel Edwards, the Chief Officer of Steak ‘n Shake, explained that the company had been considering this switch for years. According to Edwards, the inspiration came from the company’s owner, who as a child visited Belgium and was amazed by the superior taste of their fries. The secret? Beef tallow. “Why should they have better fries than Americans?” Edwards said, emphasizing the brand’s commitment to serving the best fries possible.

Despite wanting to make this change earlier, Edwards noted that the company faced challenges in sourcing a pure, chemical-free beef tallow without additives. Once they secured an all-natural product, the transition became a priority. “Our owner was clear—no preservatives, no additives. Just pure beef tallow. And we did it. We’ve R.F.K.-ed our fries.”

By March 1st, all Steak ‘n Shake locations will be using beef tallow instead of vegetable oil. Kennedy Jr., an outspoken critic of seed oils, has supported such changes in the food industry. However, taste remains a key factor in customer satisfaction. Edwards reassured customers that the fries taste significantly better, describing them as “crispy, golden brown, and absolutely delicious.”

Steak ‘n Shake is known for its steakburgers, but the shift to beef tallow raises concerns for vegetarians, who may now avoid the fries. Edwards acknowledged this, stating, “We love our vegetarian customers. We have the best milkshakes, rated number one by Zagat. We believe in freedom of choice, and everyone can enjoy our classic American menu however they like.”

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Regarding cost, Edwards admitted that using beef tallow might be more expensive, but he emphasized that quality remains the company’s top priority. “We’re on a journey to increase quality across all our restaurants. Americans deserve the best, and we’re committed to giving it to them.”

Steak ‘n Shake is also reinforcing its dedication to quality with other small but meaningful touches, such as using 100% real whipped cream on milkshakes and keeping the stems on cherries instead of opting for cheaper, stemless alternatives.

As the fast-food chain embraces this change, Edwards remains confident that customers will appreciate the authentic, improved taste. “Once you try them, you won’t go back,” he said.

With the official switch to beef tallow just around the corner, Steak ‘n Shake is making a bold move to prioritize quality and flavor in its iconic fries, in line with both tradition and modern health advocacy.