Beef tallow has long been associated with fast-food french fries, but health trends have mostly prevailed and made beef tallow fries scarce. Discover which fast food chain has decided to start frying their french fries in beef tallow.

A Midwest-based burger chain says it will start cooking its French fries in 100% beef tallow. The change from vegetable oil to beef fat comes after Robert F. Kennedy Jr. called on McDonald's to return to the method it used for decades. Starting in February, Steak n Shake will fry its shoestring fries in beef tallow.

In the '90s, it was common for fast food joints to fry their fries in beef tallow, and it made them taste a little better.

The fast-food chain Steak 'n Shake will be cooking its fries in "100% all-natural beef tallow" by the end of February at all of its locations in the United States.

Steak 'n Shake will cook its fries in 100% beef tallow by February 2025, replacing vegetable oils. The move follows growing criticism of seed oils, linked by some to health issues like obesity and inflammation. Beef tallow, once common in fast food, is praised for flavor but debated for its saturated fat content.

INDIANAPOLIS (WKRC) - An Indiana-based fast-food chain went viral on X after announcing it will use 100% beef tallow for its shoestring fries. The official Steak 'n Shake X account issued a post to the platform last Thursday, writing that it will use 100% beef tallow. "No Cap," the chain wrote, which means "for real" or "real talk."

“The consumer wants the best and deserves the best. By adopting 100 percent beef tallow, Steak 'n Shake is delivering the best fries possible," chief global development officer Kristen Briede added in a statement, per KTLA .

Steak n Shake, an Indianapolis-based fast-food chain with locations across the Midwest, the South and beyond, has announced plans to switch to using “100% all-natural beef tallow” when cooking its french fries,

Beef tallow is a flavorful cooking fat obtained by slowly rendering the fat from any cut of beef. Once melted, the tallow is left at room temperature to harden and solidify, achieving a texture similar to butter.