The debate surrounding healthy cooking oils has recently reignited, fueled by a growing movement advocating for beef tallow as a superior alternative to seed oils. At the forefront of this cause is Robert F. Kennedy Jr., the U.S. Secretary of Health and Human Services, who has enthusiastically endorsed beef tallow as part of his "Make America Healthy Again" (MAHA) initiative. This shift was recently exemplified when the fast-food chain Steak 'n Shake announced it would change its frying oil to 100% all-natural beef tallow for its French fries, highlighting a return to a more traditional cooking method.
Historically, beef tallow—a fat rendered from the tissues of cows—was a popular cooking fat, renowned for its flavor and cooking properties. Dietitian Kim Yawitz points out that this fat has been employed in frying, roasting, and baking for centuries. "Beef tallow makes up about 5 to 6% of a cow's total weight," says Violeta Morris, another dietitian. As popular cooking habits evolved, beef tallow's prevalence waned, particularly after the 1990s when chains like McDonald's switched from tallow to vegetable oils due to mounting health concerns over saturated fats.
Proponents of beef tallow, including Kennedy, argue that it is a healthier option due to its nutritional profile, comprising nearly half saturated fat, as well as vital fat-soluble vitamins like A, D, and K and choline, which supports brain health. "It's important to evaluate the context of one's overall diet, lifestyle, and health factors to understand how such fats impact the body," Yawitz adds. The debate particularly emphasizes the differences between seed oils, commonly used in cooking, which are primarily unsaturated fats.
Kennedy's criticism of seed oils stems from claims that they contribute significantly to inflammation and health issues, including the obesity epidemic. In contrast, many nutrition experts caution against vilifying seed oils entirely. Some studies, including a 2020 review paper, found that higher levels of linoleic acid—a component found in many seed oils—are linked to lower risks of heart disease and reduced inflammation, challenging Kennedy's assertions. Abbey Thiel, known as Abbey the Food Scientist, notes that consuming seed oils should be balanced with an overall wholesome diet, rather than attributing health issues solely to one type of fat.
In recent weeks, interest in beef tallow has surged, with several chains announcing similar changes. Popeye's has declared that it uses beef tallow for frying, while Outback Steakhouse incorporates it into various fried menu items. Buffalo Wild Wings has also opted for beef shortening in their chicken wings, where flavor and texture are paramount. These changes reflect a growing trend towards re-evaluating traditional cooking fats, especially among health-conscious consumers.
The MAHA movement, launched by Kennedy in early 2025, promotes the idea of returning to natural, unprocessed fats like beef tallow as essential for improved health. In conjunction with Steak 'n Shake's recent endorsement of tallow for their fries, Kennedy has claimed that, "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," during a post on social media platform X in October 2024.
Despite the polarized views on fat types, experts maintain that quality and moderation are key. Lauren Manaker, a registered dietitian, emphasizes that while a return to tallow might align with Kennedy's ideals and enhance taste, it does not alleviate the health concerns associated with deep-fried foods. "It’s important for consumers to understand the context behind their food choices," she advises, stressing that both beef tallow and seed oils can be part of a healthy diet when consumed appropriately.
Notably, health authorities, including the FDA, have pointed out that replacing saturated fats with unsaturated oil sources can mitigate risks related to heart disease. These insights parallel findings from the Nurse's Health Study, revealing that those who consumed higher amounts of plant-based oils exhibited lower rates of all-cause mortality and reduced cancer risks, suggesting that the distinctions between different fats may be less black-and-white than some narratives portray.
Ultimately, the ongoing discussion over the merits of beef tallow versus seed oils transcends mere dietary preference—raising deeper questions about societal attitudes towards fat, health paradigms, and the culinary landscape of the future. As fast-food chains realign their cooking methods and consumers are encouraged to reconsider their choices, the conversation surrounding fats is likely to remain a hot topic in nutrition discourse for years to come.
