Americans are switching from seed oils to beef tallow in kitchens and restaurants across the country. The shift follows years of concern over processed vegetable oils and new federal guidance that lists tallow as a cooking fat option. 

The Dietary Guidelines for Americans for 2025-2030, released Jan. 7, state that when cooking with or adding fats, options can include butter or beef tallow. Nine days later, Steak ’n Shake said it would fry shoestring fries in 100 percent beef tallow at all locations. The chain also launched retail beef tallow products and frozen fries and tots using the same cooking method.

“Processed foods and seed oil is one of the components of processed foods,” Health and Human Services Secretary Robert F. Kennedy Jr. told Fox News after visiting Steak ‘n Shake to sample their new fries. “All the science indicates that ultra-processed foods are the principal culprit” in the rise of chronic disease. 

Seed oils, extracted from crops such as soybeans, corn, and canola, have been standard in American cooking since the 1990s. Many fast-food chains switched from beef tallow to vegetable oils at that time. Critics point to the fact that seed oils are processed with chemicals, including bleaching and deodorizing, and are high in omega-6 polyunsaturated fats. Some research links higher omega-6 intake to inflammation, obesity, diabetes, asthma, and coronary heart disease. A systematic review cited in nutrition reports found positive correlations between linoleic acid in fat tissue and those conditions. 

Another review linked higher omega-6-to-omega-3 ratios to a greater risk of obesity. Seed oils also oxidize easily when heated, forming compounds such as lipid peroxides, aldehydes, and ketones that studies have linked to cardiovascular disease and cancer.

Beef tallow offers different properties. It has a high smoke point, reported above 400 degrees Fahrenheit, and in some frying uses over 550 degrees, making it stable for deep frying without breaking down quickly. Chefs say it delivers crisp texture and rich, savory flavor. 

Chef JJ Johnson, who recommends tallow for fish and chips, said, “The smoke point is super high. You don’t need to worry about the oil burning, so you can consistently keep frying.” It can be reused multiple times after straining.

People cooking from home have been using tallow for eggs, roasted vegetables, searing steak, or pie crusts. It browns food well and adds umami without a greasy feel. Grass-fed versions are high in monounsaturated fats similar to olive oil. Wagyu tallow, for example, is described as heart-healthy in that respect.

Snack companies have joined the trend. Ancient Crunch spends more than $100,000 a month on grass-fed beef tallow for tortilla and potato chips sold in about 2,000 stores. Its Masa brand is the top tortilla chip at Sprouts Farmers Market and is expanding to Whole Foods. Other brands, such as Teddy’s Tallow Chips and Happy Cow Foods, use tallow in flavored snacks.

However, the supply could limit how far the switch goes. The U.S. beef cattle herd hit its lowest level in 75 years as of Jan. 1, according to the Agriculture Department, pushing beef prices near records. 

Despite the supply issue, the trend shows no sign of slowing. Fast-food chains and snack makers cite consumer demand for traditional fats. Whether the shift scales nationwide depends on supply chains, prices, and continued interest in less-processed cooking fats.