Return of Beef Tallow: A Golden Revival in America’s Fry Game
For decades, French fries weren’t just a side dish—they were an experience. Crispy on the outside, tender on the inside, and packed with flavor that came from a now-forgotten ingredient: beef tallow. Before health trends reshaped the fast-food industry, this rendered beef fat was the gold standard for fry production, delivering that nostalgic taste many still crave today.
A Brief History of Beef Tallow in Fry Production
Back in the early days of McDonald’s—starting in the 1940s—beef tallow was king. It gave fries their deep, savory flavor and contributed to the addictive crunch that became iconic around the globe. McDonald’s founder Ray Kroc even boasted about how the flavor of their fries was directly tied to their use of beef fat.
But by 1990, that all changed. Mounting public pressure—driven by health campaigns that demonized saturated fats—pushed fast food giants to pivot. Influencers like, Phil Sokolof led the charge, blaming animal fats for America’s heart health crisis. As a result, restaurants swapped out beef tallow for so-called “healthier” seed oils like soybean, canola, and corn oil.
It was a seismic shift—not just in nutrition, but in taste.
The Seed Oil Era (and Its Critics)
Seed oils quickly became the backbone of industrial food production. But in recent years, the narrative has started to shift again. Scientists, doctors, and health-conscious consumers have begun questioning the long-term effects of highly processed seed oils, particularly their high omega-6 content and potential role in chronic inflammation. Some argue that the real enemy wasn’t saturated fat—but oxidation, chemical residue, and imbalanced fatty acid intake.
That brings us to today.
RFK Jr. & the Fry Revolution
With Robert F. Kennedy Jr. now occupying a major position in the political spotlight, the conversation around seed oils and traditional cooking fats has gone mainstream. Kennedy has publicly criticized seed oils, advocating for a return to more natural, ancestral fats like beef tallow—and the impact is already being felt. Chains like Steak ‘n Shake have officially “RFK’d their fries,” switching back to 100% beef tallow for frying.
Other chains like Outback Steakhouse, Popeyes, and Buffalo Wild Wings are also using beef shortening for their fried foods. Even salad chain Sweetgreen has pivoted from seed oils to avocado and olive oils for cooking. Regional operations like Wyoming’s Blue Collar Restaurant Group have gone even further—ditching seed oils entirely in favor of beef tallow, butter, and other natural fats across their restaurants.
This isn’t just a culinary decision—it’s a political and cultural statement. It’s a nod to “Making America Healthy Again,” one fryer at a time.
But What About the Fries Themselves?
Let’s be real—fries fried in beef tallow taste better. Full stop. They’re crispier, richer, and hold onto that classic umami essence we lost in the seed oil era. Customers have noticed, too. At Steak ‘n Shake, people are raving. It’s not nostalgia—it’s real flavor, and it’s back.
But here’s the thing: if we’re going to truly RFK the fries, is it enough to just change the oil?
What about the potatoes themselves? Are they still coming from high-input, chemical-heavy fields? What about the preservatives added to keep them shelf-stable for months? Or the additives in the seasoning?
Is There a Way to Fully RFK the Fries?
Imagine this: fries cooked in beef tallow, made from regeneratively grown potatoes, seasoned with real salt and spices, and served fresh—no preservatives, no industrial shortcuts.
Could that be the next evolution of the American fry?
It’s worth asking: Are we ready for fully RFK’d fries? And if so, who’s going to lead the charge?
What do you think it means to fully RFK the fries?
