Making Kennedy Proud Again New Poll Shows 34 Of Diners More Likely To Try Food Cooked In Beef Tallow Biglari Holdings NYSE : BH

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Health and Human Services Secretary Robert F. Kennedy Jr. recently traveled to a Steak ‘n Shake restaurant to try their french fries. The fries are cooked in beef tallow, a food item he has encouraged restaurants to switch to.

The Shift to Beef Tallow

Steak ‘n Shake, a popular American fast-food chain, has made a significant change in their cooking oil. The company has switched from using seed oils to beef tallow, a type of animal fat, in all their locations. This move has been met with approval from Robert F. Kennedy Jr., a well-known environmentalist and advocate for sustainable living.

  • Reduced greenhouse gas emissions: Beef tallow is a renewable resource that can be sourced from existing beef production, reducing the need for new land use and minimizing the carbon footprint of the food industry.
  • Improved nutritional profile: Beef tallow is a rich source of fat-soluble vitamins, including vitamins A, D, E, and K, which are essential for maintaining good health.
  • Increased shelf life: Beef tallow has a longer shelf life than seed oils, making it a more convenient option for food manufacturers.Environmental Impact

    • The switch to beef tallow has a positive impact on the environment. By reducing the demand for seed oils, Steak ‘n Shake is helping to minimize the environmental impact of the food industry.

    The remaining 57% were neutral or unsure about the beef tallow cooking method.

  • The poll found that around one-third of people were interested in trying the beef tallow cooking method.
  • Only 22% said they were less likely to try this food cooking method, which might show opposition to Kennedy.Understanding the Beef Tallow Cooking Method

    • The beef tallow cooking method involves cooking food in animal fat, typically beef tallow, which is rendered from beef fat. This method has been used for centuries in various cultures, particularly in traditional cooking methods.

    The Shift in Steak ‘n Shake’s Business Model

    Steak ‘n Shake, a beloved American restaurant chain, has made a significant shift in its business model. Gone are the days of the traditional drive-thru and dine-in experience.

    Google trends data shows searches for Steak ‘n Shake at a 12-month high. Kennedy says he prefers to “incentivize” companies to transition away from processed seed oils, instead of an outright ban.

    “But if you eat something that’s contaminated with mercury or something that’s been genetically modified to make you sick, you should know that information.” Kennedy was also clear that people should have access to accurate and reliable information about the food they eat. He emphasized the importance of a free and open food market where consumers can make informed choices. He argued that a free market would allow consumers to choose the healthiest options, but a lack of transparency would prevent this. Kennedy believed that a system where food manufacturers are required to provide detailed information about the ingredients and nutritional content of their products would be more beneficial. This would enable consumers to make informed decisions about what they eat.

    The Science Behind the Shatter Crunch

    The secret to Popeyes’ signature shatter crunch lies in the type of fat used for frying. Beef tallow, a rendered fat from beef, is the primary fat used by Popeyes. This type of fat has a unique combination of fatty acids that creates a crispy exterior and a juicy interior when cooked. • The fatty acid composition of beef tallow is characterized by a high concentration of saturated fatty acids, which are more stable and less prone to oxidation than unsaturated fatty acids. • This stability allows the fat to maintain its texture and structure even when heated to high temperatures, resulting in a crispy exterior and a tender interior.

    The study was conducted by Benzinga from March 13, 2025, through March 14, 2025.

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