Steak n Shake to Use 100% Beef Tallow - RFK Jr. is already having an impact.

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Steak n Shake Inc.
Jan 16, 2025, 11:59 ET

INDIANAPOLIS, Jan. 16, 2025 /PRNewswire/ -- Steak n Shake announced today that it is moving forward with the use of 100% all-natural beef tallow in all its restaurants. Steak n Shake has long been famous for its shoestring fries – and it will now fry them in the best way possible.

When fries were created centuries ago, they were made with tallow. "Our fries will now be cooked in an authentic way, 100% beef tallow, in order to achieve the highest quality and best taste," said Chris Ward, chief supply chain officer for Steak n Shake.

Chief global development officer for Steak n Shake, Kristen Briede, stated: "The consumer wants the best and deserves the best. By adopting 100% beef tallow, Steak n Shake is delivering the best fries possible."

By the end of February 2025, all locations will use 100% all-natural beef tallow.

About Steak n Shake
Founded in 1934 on Route 66, Steak n Shake invented the Steakburger and has been serving Original Steakburgers, thin crispy fries, and homemade milkshakes for nearly a century. For more information, visit https://steaknshake.com/ or connect with us on social media at @SteaknShake.

SOURCE Steak n Shake Inc.

Source (Archive)
 
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Their chilimac is better than skylines. Their burgers were better than 5 guys, now they're just greaseballs. milkshakes were good too.

gotta drive out to one for the cheese fries, they're fries are pretty good.
 
Its a step in the right direction at least. Though tbh fries deepfried in moose fat are better. Not that that would be a practical thing for a restaurant to do. If you haven't tried that I highly recommend it. It also makes fantastic gravy

That said, maybe we'll get lucky and mcdonalds will do this again, at least for awhile. Not that it would do a whole lot for them at this point. Tried some mcdonalds for the first time since covid started last night, it was awful. Maybe this switch over will push other companies to do the same and maybe change things up a bit. Won't hold my breath on it but it would be nice
 
I’m all for it, but I was under the impression tallow would be more expensive than just canola or vegetable oil? I honestly don’t know, just curious if this would change their prices significantly.
 
Local branch is a family owned franchise location, so I hope its included when they say "all locations" because they already are better than the average steak n shake and this will only help.

Now if only they'd bring the cottage cheese back.
 
Not to quote Sammy Gunnz, but I would indeed eat more at McDonald's if they ditched the horrid fry oil and high fructose corn syrups. Even then, just getting some fucking nuggets and a drink is nearing 10 bucks now, so Americanda ain't exactly "winning" either way.
 
JosephStalin said:
Didn't know Steak and Shake was still in business. Fifty years or so ago that was THE place to eat.
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Shortly before the pandemic they switched to a franchise system and started expanding heavily, opening up locations well outside their traditional area, but their quality and consistency took a nosedive. Most of their expansion locations have closed or are probably about to close. I remember visiting one before that happened and it was pretty solid. Then they opened one up in my area, but it was so bad it barely lasted a year.
 
Rome's rightful successor said:
Trump and RFK Jr. keeps on winning and so do the American people.
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The amount of blatant about faces we're seeing from businesses and institutions all based on Trump winning is both amazing and heartening. It really does feel like we just moved into an alternate good timeline.

There should be a thread of all the Trump/MAGA Ws and Woke Ls.
 
I cook everything in butter, lard or tallow depending on need. Occasional olive oil for things that benefit from it (soups, tomato based sauces cooked low etc.)
Nobody is overweight.
 
There's an old cookbook by the Herter's of Minnesota, which stated that the ONLY good frying fat for deep frying is beef tallow - especially for fried potatoes.

McDonalds took this to heart but by the mid-1990s "formula 47" was half-beef tallow, half-vegetable shortening. Then they switched to using all Canola oil in the 2000s for frying, and McD's fries haven't been the same since.
 
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