Steak ‘n Shake Gets a ‘RFK’ing’ – Fries Now Cooked with Beef Tallow

A long-overdue revolution is happening in the fast-food world. Steak ‘n Shake, an iconic American chain, is ditching seed oils and returning to tradition, announcing that its famous shoestring fries will now be cooked in beef tallow.

The move is more than just a culinary change—it’s a nod to history, health, and a prominent voice in the new administration: Health and Human Services Secretary Robert F. Kennedy Jr.

‘Why Should Europeans Have Better Fries?’

Daniel Edwards, Chief Operations Officer of Steak ‘n Shake, made the announcement during an interview on Fox & Friends, proudly declaring, “We’ve RFK’d our fries.”

According to Edwards, the idea to switch to beef tallow has been in the works for years, driven by the vision of the company’s owner, Sardar Biglari.

“Our owner called me one day and said, ‘Why should Europeans have better fries than Americans?’” Edwards recalled. “He grew up remembering the best fries of his life in Belgium—golden, crispy, full of flavor. He wanted to bring that experience here.”

That dream has now become a reality. Thanks to a new supplier capable of meeting their large-scale beef tallow needs, Steak ‘n Shake is making the switch at all locations nationwide.

A Healthier, More Authentic Approach?

The decision aligns with Secretary Kennedy’s strong stance against seed oils, which he and other health advocates argue contribute to America’s skyrocketing obesity and chronic illness rates.

“There’s been a corporate push for decades to replace traditional fats with industrial seed oils, and we’re paying the price,” Kennedy said in a recent speech. “We need to go back to what worked for our grandparents—real, whole foods.”

While the American Heart Association maintains that seed oils are not inherently harmful, many Americans are increasingly skeptical of processed food additives.

Customers Weigh In: ‘Best Fries We’ve Had in Years’

Initial reactions from customers suggest the change is a hit. Early taste tests have drawn glowing reviews, with diners praising the new fries’ rich flavor and satisfying crunch.

“These fries take me back,” said Roger Mitchell, a longtime Steak ‘n Shake customer in Indianapolis. “They’re crispier, they taste better, and honestly, it’s refreshing to see a company go back to the real way of making food.”

Social media buzz has also been overwhelmingly positive, with one X user declaring, “Steak ‘n Shake just made the greatest decision in fast food history. These fries are the real deal.”

A Trend in the Making?

Steak ‘n Shake isn’t alone in turning back the clock. More restaurants and food brands are reconsidering their reliance on highly processed ingredients. Some smaller chains and independent burger joints have already embraced beef tallow, and industry insiders predict this could spark a larger movement.

For now, Steak ‘n Shake is betting big on nostalgia, taste, and a healthier approach—three things that might just make America’s fries great again.