In a move that has garnered widespread attention and acclaim, fast-food chain Steak ‘n Shake has revamped its french fries by switching from vegetable oil to beef tallow for frying. This change has been lauded by prominent figures such as Health and Human Services Secretary Robert F. Kennedy Jr. and media personality Sean Hannity, who have both praised the initiative for its potential health benefits and improved flavor.
A Nod to Tradition and Health
Steak ‘n Shake’s decision to transition to beef tallow aligns with a growing movement to return to traditional cooking methods. Historically, beef tallow was a staple in frying due to its high smoke point and rich flavor. However, in recent decades, many establishments shifted to vegetable oils, which some health advocates now criticize for their potential links to chronic diseases.
Robert F. Kennedy Jr., known for his advocacy on health and environmental issues, has been a vocal critic of seed oils. He asserts that these oils contribute significantly to America’s chronic disease epidemic. In a recent interview with Sean Hannity, Kennedy expressed his approval of Steak ‘n Shake’s initiative, noting that customer feedback has been overwhelmingly positive. He emphasized his preference for encouraging companies to adopt healthier ingredients through incentives rather than imposing bans.
Corporate Leadership and Vision
The shift to beef tallow at Steak ‘n Shake is also a testament to the vision of its leadership. CEO Sardar Biglari has long advocated for the use of beef tallow, inspired by his experiences in Belgium, where fries cooked in tallow are celebrated for their superior taste and texture. Chief Operating Officer Daniel Edwards highlighted that the new fries are crispier and more flavorful, aiming to provide customers with a premium product.
Broader Industry Implications
Steak ‘n Shake’s move is part of a broader trend in the fast-food industry to reevaluate cooking ingredients in response to consumer demand for healthier options. The “Make America Healthy Again” (Maha) initiative, spearheaded by Kennedy, focuses on improving nutrition and lifestyle choices to combat chronic diseases. This initiative has prompted other chains, such as Sweetgreen, to consider similar changes, like switching to avocado oil.
However, the health implications of using beef tallow versus vegetable oils remain a topic of debate among nutrition experts. While some applaud the return to traditional fats, others caution that saturated fats in tallow may have health risks. Despite these differing opinions, Steak ‘n Shake’s primary goal is to enhance flavor and customer satisfaction.
Public Reception and Media Coverage
The public response to Steak ‘n Shake’s new fries has been overwhelmingly positive. Social media platforms are abuzz with customers praising the improved taste and texture. Media outlets have extensively covered the change, highlighting both the culinary and health aspects of the switch. Sean Hannity, during his interview with Kennedy, commended the initiative, reflecting a broader approval among public figures.
Conclusion
Steak ‘n Shake’s decision to “RFK” their fries by switching to beef tallow is a significant move that intertwines culinary tradition with contemporary health advocacy. Endorsements from figures like Robert F. Kennedy Jr. and Sean Hannity have amplified the conversation around cooking oils and public health. As more consumers become conscious of ingredient choices, such initiatives may pave the way for broader changes in the fast-food industry, balancing flavor, tradition, and health considerations.
(Source : newsbreak.com)