In a significant culinary shift, Steak 'n Shake has declared its intention to transition its shoestring fries cooking method from vegetable oil to 100% beef tallow by the end of February. This decision aims to provide customers with an authentic taste experience and superior quality. Chris Ward, the chain’s chief supply chain officer, emphasized that this change is driven by the desire to offer the best possible dining experience. Kristen Briede, chief global development officer, echoed this sentiment, highlighting the importance of meeting consumer expectations for top-notch food quality. The announcement comes amid growing discussions about cooking oils in the fast-food industry, reflecting a broader trend towards more traditional cooking methods.
The decision to switch to beef tallow marks a pivotal moment for Steak 'n Shake, which has been teasing this move on social media platforms. Earlier in the week, the company posted a poll asking followers if they preferred fries cooked in 100% beef tallow, receiving overwhelming support. By embracing this change, Steak 'n Shake hopes to reconnect with its customer base and enhance the overall dining experience. The use of beef tallow, derived from the fat surrounding a cow's kidney, promises to deliver a richer flavor profile compared to vegetable oil. The chain, founded in 1934 and primarily operating in the southern and Midwest regions of the United States, is known for its Steakburgers and now aims to revolutionize its side dishes as well.
This shift aligns with recent debates over the health implications of various cooking oils. Critics have pointed out that the transition from animal fats to seed oils in fast-food chains may correlate with rising obesity rates. Advocates like Robert F. Kennedy Jr. have called for a return to beef tallow, arguing that it offers a healthier alternative. Steak 'n Shake's move reflects a response to these concerns and a commitment to providing high-quality, flavorful meals. With 436 locations across the country, Steak 'n Shake's decision could set a new standard for the fast-food industry, encouraging other chains to reconsider their cooking methods.
The embrace of beef tallow represents not only a culinary enhancement but also a nod to tradition. Steak 'n Shake's leadership believes that this change will significantly elevate the taste and satisfaction of their fries, thereby enhancing customer loyalty. As the brand continues to evolve, it remains committed to delivering the highest quality products while staying attuned to consumer preferences. This strategic move positions Steak 'n Shake at the forefront of a movement towards more authentic and satisfying fast-food experiences.