For decades, the American diet has been hijacked by industrial seed oils, thanks to aggressive marketing campaigns and outdated public health recommendations. Despite their misleading names, vegetable and seed oils have little to do with fresh vegetables or nutrient-rich seeds. Instead, they undergo intensive chemical processing, bleaching, deodorizing, and solvent extraction, turning them into highly refined, oxidized fats.
Canola oil, for example, was originally developed as a machine lubricant before being repackaged as a “heart-healthy” cooking oil—a fact conveniently omitted from mainstream dietary advice. The belief that vegetable oils were somehow healthier than traditional animal fats was pushed by corporate food giants and flawed science, leading to a massive shift away from natural, stable fats like beef tallow.
This move wasn’t just about health—it was about money. Industrial seed oils, extracted through chemical processing, were cheap to produce and had longer shelf lives than natural animal fats. Fast-food chains, grocery stores, and even government dietary guidelines followed suit, convincing the public that tallow, butter, and lard were dangerous while promoting polyunsaturated seed oils as “heart-healthy.”
But now, the tide is turning. Science is catching up with common sense, and people are beginning to reject the highly processed oils that have infiltrated nearly every processed food item on the market. The shift back to real food has been slow, but it just got a major boost from an unexpected source: Steak ‘n Shake.
Steak ‘n Shake’s Bold Move: Bringing Back Beef Tallow
Steak ‘n Shake has officially announced a major shift in how they cook their fries—ditching industrial seed oils in favor of 100% beef tallow. This change, set to take effect nationwide on March 1, marks a significant return to traditional, nutrient-dense fats once common in fast food before the rise of heavily processed oils.
The decision, which the company says will improve both taste and food quality, has already rolled out in select locations across Ohio, Colorado, Florida, Texas, and Oklahoma. In a statement, Steak ‘n Shake’s chief supply chain officer, Chris Ward, emphasized that the company is committed to achieving the highest quality and best taste by frying in authentic beef tallow.
The announcement has drawn praise from none other than Robert F. Kennedy Jr., the newly appointed Secretary of Health and Human Services. Kennedy, who has been outspoken about the dangers of seed oils, took to social media to congratulate Steak ‘n Shake, calling the transition a crucial step in the mission to Make America Healthy Again (MAHA).
Predictably, the mainstream media and certain public health organizations have been quick to question the move, repeating outdated warnings about saturated fats. But for those who understand the science behind seed oils and the benefits of tallow, Steak ‘n Shake’s decision is a breath of fresh air in the fast-food industry.
The move, happening officially on March 1, follows a growing awareness of the dangers of highly processed seed oils, as well as increasing public demand for cleaner, nutrient-dense alternatives. It also coincides with Robert F. Kennedy Jr.’s appointment as Secretary of Health and Human Services, a change that has ignited national conversations about seed oils, their health risks, and the need for better dietary policies.
RFK Jr. and the War on Seed Oils
Enter Robert F. Kennedy Jr., the man the mainstream media loves to hate. While Big Pharma-funded outlets love to smear him for his stance on vaccines, one of his most significant (and least controversial) contributions has been bringing seed oils into the spotlight. His Make America Healthy Again (MAHA) movement is challenging the deeply entrenched food industry narratives that have kept Americans sick and dependent on pharmaceuticals for decades.
Steak ‘n Shake’s move to beef tallow aligns perfectly with MAHA’s goals. RFK Jr. himself took to social media to praise the decision, saying, “Thanks for leadership in the crusade to Make America Healthy Again.” Predictably, corporate health experts and mainstream media outlets rushed to downplay the significance of this move, calling it a “controversial” decision. Because, of course, reducing oxidative stress and eliminating industrial waste oils from our food supply is somehow controversial.
What Is Beef Tallow, and Why Does It Matter?
Beef tallow is rendered fat from cattle, traditionally used for cooking, frying, and even skincare. Before the era of mass-produced vegetable oils, beef tallow was a kitchen staple, prized for its high smoke point, nutrient density, and unmistakable flavor.
Unlike seed oils, which require chemical solvents, high heat, and industrial refining to extract, beef tallow is made through a simple process of slow rendering. The result? A natural, stable, and heat-resistant fat loaded with key nutrients:
Stearic Acid – A unique saturated fat that supports mitochondrial function and metabolic health. Studies suggest it helps regulate fat storage and promotes satiety.
Conjugated Linoleic Acid (CLA) – Found in high amounts in grass-fed tallow, CLA has been linked to fat loss, improved immune function, and potential anti-cancer properties.
Fat-Soluble Vitamins (A, D, E, and K) – Essential for immune support, bone health, hormone balance, and cognitive function.
Heat Stability – Unlike unstable polyunsaturated fats (PUFAs) in seed oils, beef tallow remains chemically stable at high temperatures, preventing the formation of harmful oxidation byproducts.
The Modern Demonization of Tallow
“Did you know that McDonald’s used to use beef tallow to make their fries from 1940 until phasing it out in favor of seed oils in 1990?” Kennedy wrote in an Oct. 21 X post. “This switch was made because saturated animal fats were thought to be unhealthy, but we have since discovered that seed oils are one of the driving causes of the obesity epidemic.”
Despite its long history as a dietary staple, tallow was systematically vilified in the mid-20th century. This shift was largely due to the flawed Diet-Heart Hypothesis, a theory that blamed saturated fat for heart disease.
The push against tallow and other animal fats was fueled by:
Ancel Keys’ Seven Countries Study – This cherry-picked data to show a correlation between saturated fat intake and heart disease, while ignoring counter-evidence from countries with high-fat diets and low heart disease rates.
The American Heart Association’s Endorsement of Seed Oils – In the 1960s, the AHA, funded in part by the seed oil industry, began promoting vegetable oils as “heart-healthy” while demonizing animal fats.
Corporate Interests – The rise of processed food companies led to the mass adoption of cheap, industrial seed oils, which had longer shelf stability and higher profit margins than traditional animal fats.
Now, with emerging scientific research debunking the saturated fat myth, the nutritional superiority of tallow is being re-evaluated, and Steak ‘n Shake is leading the charge in restoring it to its rightful place in the American diet.
The Seed Oil Invasion: How We Got Here
Once upon a time, McDonald’s, Burger King, and nearly every major fast-food chain fried their food in beef tallow or palm oil. Then, in 1990, the AHA pushed McDonald’s to switch from beef tallow to vegetable oil, following intense lobbying from the seed oil industry. The irony? That shift didn’t make anyone healthier. In fact, rates of heart disease, obesity, and metabolic disorders skyrocketed while people unknowingly consumed more inflammatory PUFAs than ever before.
The ‘Hateful Eight’ seed oils that took over:
Canola oil
Corn oil
Cottonseed oil
Soybean oil
Sunflower oil
Safflower oil
Grapeseed oil
Rice bran oil
These oils are extracted through heavy industrial processing, involving chemical solvents like hexane, high heat, and bleaching agents. They’re highly unstable, oxidize easily, and produce toxic aldehydes when heated—compounds directly linked to inflammation, oxidative stress, and chronic diseases like cancer and neurodegenerative disorders.
Debunking the Lies: Tallow vs. Seed Oils
For years, we’ve been told:
Saturated fat is bad for your heart → Debunked. Countless studies show that saturated fat does not cause heart disease. The real culprit? Artificial sugar, trans fats, and seed oils from processed foods.
Seed oils lower cholesterol, which is good → Misleading. Lower cholesterol isn’t necessarily healthier, and seed oils are linked to increased inflammation, not longevity.
Switching to beef tallow is just swapping one ‘bad’ fat for another → False. Tallow is heat-stable and doesn’t oxidize like seed oils, making it a superior frying option.
The truth is, for thousands of years various cultures would eat nose-to-tail, recognizing the beautiful value that each part of the animal’s body would offer to our nutritional needs. When tallow and saturated fats were in high consumption, heart disease was nearly non-existent. Introduce seed oils and shame saturated fats? Heart disease rises to the number one cause of death in the West, along with obesity, metabolic dysfunction, and a whole host of other issues in our current health epidemic.
My Favorite Tallow Products
Lineage Provisions Beef Tallow
Lineage Provisions offers 100% grass-fed and finished beef tallow sourced from regenerative farms. It’s slowly rendered in small batches, making it smooth, spoonable, and packed with essential fatty acids like stearic acid and CLA. It’s also glyphosate-free and tested for over 450 contaminants, ensuring a clean and pure product.
Why I Love It:
Incredible for high-heat cooking – Tallow’s stability makes it a go-to for frying, roasting, and searing meats without breaking down into harmful byproducts.
Rich and creamy texture – Unlike waxy tallows, this one is spoonable and spreadable, making it easy to use.
Multipurpose use – Beyond cooking, this tallow works as a natural skin moisturizer and can be added to coffee or bone broth for an extra nutrient boost.
Marrow & Tallow Methylene Blue Collagen Cream
Marrow & Tallow combines bison tallow, bone marrow, jojoba oil, and methylene blue to create a powerful anti-aging skin balm, along with a host of other tallow-based skincare balms.
Why I Love It:
Deeply nourishing – The combination of tallow and bone marrow provides essential nutrients to hydrate and restore the skin.
Anti-aging powerhouse – Methylene blue and collagen help reduce fine lines and improve skin elasticity.
Clean and natural – Free of harmful chemicals, artificial fragrances, and preservatives, making it ideal for sensitive skin.
VanMan Tallow & Zinc Sunblock
VanMan’s Tallow & Zinc Sunblock is a game-changer for sun protection. Unlike chemical sunscreens, it uses non-nano zinc oxide as a mineral barrier, combined with grass-fed tallow, olive oil, beeswax, and cocoa powder.
Why I Love It:
Safe for the whole body – It’s fully edible and non-toxic, unlike commercial sunscreens loaded with endocrine disruptors.
Highly effective protection – Offers SPF 20 equivalent without harmful synthetic UV blockers.
Moisturizing and healing – The tallow and beeswax combo keeps the skin hydrated while protecting against environmental damage.
What’s Next? The Future of Real Food
Steak ‘n Shake’s decision isn’t just about better fries—it’s about challenging the status quo. The fight against seed oils is heating up, and the more businesses take a stand, the harder it will be for food corporations to keep selling us oxidized sludge under the guise of health.
Long live beef tallow!
