Steak ‘n Shake has announced a shift in its ingredient sourcing, reflecting broader changes in the fast-food industry. On X, the company announced that beginning April 2 it will replace its current buttery blend, which contains seed oils, with 100% Grade A Wisconsin butter across all locations. Additionally, Steak ‘n Shake has embraced beef tallow, a move that aligns with growing consumer interest in traditional animal fats over industrial seed oils.

The decision to eliminate seed oils follows increasing scrutiny over their role in processed foods. Once promoted as a healthier alternative to saturated fats, seed oils like soybean and canola have come under fire for their high levels of omega-6 fatty acids and potential links to inflammation. Many consumers are now seeking out alternatives, and brands are beginning to respond.

The return to beef tallow is also notable. For decades, fast-food chains used beef tallow for frying, but the industry moved toward vegetable oils in the late 20th century due to changing dietary guidelines and cost considerations. However, recent interest in whole, minimally processed foods has revived demand for traditional cooking fats, leading some restaurants to reconsider their choices.

These changes align with the growing Make American Healthier Again (MAHA) movement, which advocates for the use of natural, nutrient-dense ingredients while rejecting highly processed alternatives. The MAHA movement has gained significant momentum, largely due to Robert F. Kennedy Jr.’s advocacy and his subsequent appointment as Secretary of Health and Human Services by President Donald Trump. Kennedy’s focus on addressing chronic diseases and promoting natural health practices has resonated with a growing segment of the population, including influential “momfluencers” who emphasize holistic health approaches. 

His appointment has further legitimized the movement, leading to increased public discourse on health policies and influencing corporate decisions to align with MAHA principles. Steak ‘n Shake’s decision reflects a new movement where consumers are pushing for ingredient transparency and quality, influencing fast-food chains to adapt.

While it remains to be seen how other industry players will respond, Steak ‘n Shake’s adoption of beef tallow and real butter marks another example of shifting perspectives on dietary fats. As demand for traditional ingredients continues to rise, similar changes may follow across the fast-food industry.