Restaurants Are Ditching Seed Oils for Beef Tallow—Here’s the Frying Detail Nobody Mentions (and why it changes your “healthy swap”)
“Cooked in tallow” can still mean seed oils touched your fries—because the biggest step may happen at a factory, not the fryer. Follow the par-fry.
By TheMurrow Editorial
March 15, 2026
Key Points
- 1Follow the supply chain: “cooked in beef tallow” can still involve seed oils if fries were par-fried at the factory.
- 2Notice the motive shift: restaurants sell “no seed oils” as health, but many operators cite flavor, performance, and nostalgia instead.
- 3Demand specificity: ask what changed in fryers, suppliers, sauces, and buns—because slogans often outrun kitchen reality.
The next time a chain announces it has “ditched seed oils,” don’t picture a chef dramatically pouring one shimmering liquid down the drain and replacing it with another. Picture a spreadsheet, a contract, and a factory line miles away from the restaurant.
The beef tallow comeback is real—real enough that Steak ’n Shake built a dedicated “Seed Oils” page to broadcast a change many customers have started to treat like a health intervention. The company says its fries, onion rings, and chicken tenders are now cooked in 100% beef tallow, and it highlights a detail most diners never consider: it worked with its fry manufacturer to eliminate vegetable oil used in par-frying prior to freezing. That operational footnote is the heart of the story, not a flourish.
At the same time, “no seed oils” has become a marketing frame as much as a kitchen practice. Eater reported in June 2025 that restaurants are seizing the phrase because it reads as “natural,” and some operators describe the shift as a taste decision rather than a health crusade. The slogan is doing cultural work that extends beyond the fryer.
If you want to understand ‘seed-oil free,’ stop staring at the fryer and start following the supply chain.
— — TheMurrow Editorial
The beef tallow boom: what’s changing, and who’s driving it
The most visible proof of the trend sits on fast-food menu boards and restaurant PR feeds. Steak ’n Shake is the clearest case study because it has been unusually explicit: it says multiple fried items are now cooked in 100% beef tallow and it built a public-facing page to promote the shift. Trade press at QSR Magazine documented the rollout timing, reporting the move was slated to be completed by the end of February 2025.
The change is not confined to burger-and-fries chains. In August 2025, BOA Steakhouse (Innovative Dining Group) announced it removed “seed oils” across locations and shifted to a mix that includes beef tallow, avocado oil, and pomace olive oil, according to a PRNewswire release. That mix matters: even among restaurants joining the anti–seed oil moment, many are not going “all tallow.” They are diversifying fats for cooking, finishing, and dressings.
The change is not confined to burger-and-fries chains. In August 2025, BOA Steakhouse (Innovative Dining Group) announced it removed “seed oils” across locations and shifted to a mix that includes beef tallow, avocado oil, and pomace olive oil, according to a PRNewswire release. That mix matters: even among restaurants joining the anti–seed oil moment, many are not going “all tallow.” They are diversifying fats for cooking, finishing, and dressings.
100%
Steak ’n Shake says its fries, onion rings, and chicken tenders are now cooked in 100% beef tallow.
Feb 2025
QSR Magazine reported Steak ’n Shake’s tallow move was slated to be completed by the end of February 2025.
Health claim, taste claim, identity claim
A diner encountering “no seed oils” on a menu often reads it as a nutrition promise: fries that are safer, cleaner, less inflammatory—pick your preferred internet rationale. Yet Eater’s June 2025 reporting captured a different motivation from inside kitchens: for some operators, the driver is flavor and the way animal fat performs in a fryer, not a belief that seed oils are uniquely harmful.
Politics has also fed the message. The Washington Post reported in March 2025 that the “ditch seed oils” push intersects with U.S. culture-war health messaging and public criticism of seed oils by Robert F. Kennedy Jr., now serving as HHS Secretary, in the context of Steak ’n Shake’s move. Even if a restaurant’s internal motivation is culinary, the external meaning can become ideological fast.
Politics has also fed the message. The Washington Post reported in March 2025 that the “ditch seed oils” push intersects with U.S. culture-war health messaging and public criticism of seed oils by Robert F. Kennedy Jr., now serving as HHS Secretary, in the context of Steak ’n Shake’s move. Even if a restaurant’s internal motivation is culinary, the external meaning can become ideological fast.
A label that starts as a cooking choice can turn into a political signal the moment it hits the menu.
— — TheMurrow Editorial
The detail most menus skip: par-frying, freezing, and the factory
“Seed-oil free” sounds like a single switch. In reality, it can be a multi-step supply-chain claim—and the most consequential step may happen before the product reaches the restaurant.
Many fries and breaded items are processed industrially in ways that involve oil long before a cook lowers a basket into a fryer. Par-frying—a partial fry at the factory, followed by freezing and shipment—is standard practice for fries and other frozen fried foods. Guidance aimed at managing compounds like acrylamide in fry production discusses industrial processes such as blanching for fries, underscoring just how engineered “simple” fries can be upstream. (See the FoodDrinkEurope acrylamide toolbox, 2019.)
Many fries and breaded items are processed industrially in ways that involve oil long before a cook lowers a basket into a fryer. Par-frying—a partial fry at the factory, followed by freezing and shipment—is standard practice for fries and other frozen fried foods. Guidance aimed at managing compounds like acrylamide in fry production discusses industrial processes such as blanching for fries, underscoring just how engineered “simple” fries can be upstream. (See the FoodDrinkEurope acrylamide toolbox, 2019.)
“Cooked in tallow” isn’t always “made without seed oils”
Here is where Steak ’n Shake’s unusually specific language matters. The chain doesn’t merely claim it fries in beef tallow. It says it worked with its supplier to eliminate vegetable oil used in par-frying prior to freezing. That is a tacit admission that without the factory change, an item could be finished in tallow in-store and still carry the fingerprints of seed oil from earlier processing.
Restaurants that don’t control manufacturing—or don’t renegotiate those upstream steps—may not be able to make the same claim cleanly. Even sincere operators can run into the limits of their distribution networks, vendor catalogs, and storage constraints.
Restaurants that don’t control manufacturing—or don’t renegotiate those upstream steps—may not be able to make the same claim cleanly. Even sincere operators can run into the limits of their distribution networks, vendor catalogs, and storage constraints.
The other quiet sources of seed oils
Even if a restaurant genuinely changes its fryer fat, seed oils can remain in the meal through:
- Dressings and sauces (including many aiolis and mayo-based spreads)
- Buns, tortillas, and baked goods
- Butter blends or margarines
- Pre-fried frozen components beyond fries (breaded items, par-cooked sides)
Eater noted that the marketing emphasis often outpaces the nuance of what’s actually in the kitchen and why. Diners may be hearing a simple story because a complex story is harder to sell.
- Dressings and sauces (including many aiolis and mayo-based spreads)
- Buns, tortillas, and baked goods
- Butter blends or margarines
- Pre-fried frozen components beyond fries (breaded items, par-cooked sides)
Eater noted that the marketing emphasis often outpaces the nuance of what’s actually in the kitchen and why. Diners may be hearing a simple story because a complex story is harder to sell.
The cleanest ‘no seed oils’ claim may depend less on the chef than on the frozen-food factory.
— — TheMurrow Editorial
Key Insight
A fryer swap is the visible part. The meaningful “seed-oil free” claim often hinges on upstream par-frying specs and packaged components.
Why tallow changes fries: flavor, texture, and the nostalgia factor
The sensory case for tallow is not imaginary. Animal fat has a distinct flavor profile, and many diners have been trained—by memory, by online lore, or by simple preference—to associate that profile with “better fries.”
The modern tallow discourse often invokes the historic example of McDonald’s, whose earlier fries were closely associated with beef tallow flavor. Retellings of that shift have become part of the cultural script for bringing tallow back, and coverage has repeatedly described how the change altered the sensory profile of the fries. (See Food Republic’s account of the history of the McDonald’s fry.)
The modern tallow discourse often invokes the historic example of McDonald’s, whose earlier fries were closely associated with beef tallow flavor. Retellings of that shift have become part of the cultural script for bringing tallow back, and coverage has repeatedly described how the change altered the sensory profile of the fries. (See Food Republic’s account of the history of the McDonald’s fry.)
Crispness and mouthfeel are part of the pitch
Restaurants leaning into tallow often hint at qualities diners recognize immediately: a more savory aroma, a richer finish, a crunch that feels sturdier. The appeal is easy to communicate because it’s experiential. You don’t need a lecture. You need a bite.
That helps explain why some restaurateurs told Eater their motivation was taste rather than health. Taste is the one claim every diner can test instantly, with no lab work and no ideology required.
That helps explain why some restaurateurs told Eater their motivation was taste rather than health. Taste is the one claim every diner can test instantly, with no lab work and no ideology required.
A “traditional” fat with modern branding
Beef tallow also benefits from a certain “old-world” aura in American food storytelling—an implication that earlier methods were purer and therefore better. Restaurants know the power of that narrative. When “traditional” is paired with “no seed oils,” the message becomes both culinary and moral: not just delicious, but right.
The problem is not that restaurants tell stories. The problem is when story replaces specificity, and diners are invited to infer health outcomes that the restaurant is not actually equipped to prove.
The problem is not that restaurants tell stories. The problem is when story replaces specificity, and diners are invited to infer health outcomes that the restaurant is not actually equipped to prove.
The operational reality: fryer performance, cleanup, and cost pressures
Changing fryer fat is not merely a branding decision. It changes workflows, maintenance, and sometimes the economics of a kitchen.
QSR Magazine has reported that brands switching away from seed oils may face more intensive cleaning because of thicker residue—an unglamorous detail that rarely appears in consumer-facing announcements. That matters because labor is already one of the tightest constraints in restaurant operations. A few extra minutes of cleaning per station, per shift, becomes a real cost.
QSR Magazine has reported that brands switching away from seed oils may face more intensive cleaning because of thicker residue—an unglamorous detail that rarely appears in consumer-facing announcements. That matters because labor is already one of the tightest constraints in restaurant operations. A few extra minutes of cleaning per station, per shift, becomes a real cost.
Supply chains don’t pivot overnight
Steak ’n Shake’s tallow program illustrates the scope of coordination required. The chain didn’t simply order a different frying medium; it also states it worked with a manufacturer to change what happens during par-frying before freezing. That kind of upstream adjustment takes time, negotiation, and quality control. No surprise that trade coverage framed the rollout across a defined timeline (completed by late February 2025, per QSR).
Even when a restaurant wants to shift, it must account for:
- Storage and handling differences between fats
- Consistency across locations and cooks
- Vendor availability and price variability
- Allergen and dietary concerns (beef fat affects certain diners differently than vegetable oils do)
Even when a restaurant wants to shift, it must account for:
- Storage and handling differences between fats
- Consistency across locations and cooks
- Vendor availability and price variability
- Allergen and dietary concerns (beef fat affects certain diners differently than vegetable oils do)
Blends and partial programs are common
Some operations use blended fryer fats for cost, handling, or flavor. And many kitchens implement a “tallow for fries” approach while leaving other items unchanged. General reporting on fry practices has long noted the prevalence of blends in commercial frying, meaning the label “tallow fries” can hide a more complicated spec sheet depending on supplier arrangements. (See Food Republic’s discussion of fry history and related practices.)
The bottom line: for many restaurants, the full “no seed oils” promise is either expensive, operationally demanding, or both.
The bottom line: for many restaurants, the full “no seed oils” promise is either expensive, operationally demanding, or both.
2019
The FoodDrinkEurope acrylamide toolbox (2019) underscores how engineered upstream fry production can be (blanching, industrial process controls, and more).
Marketing versus meaning: how “no seed oils” became a menu shorthand
“No seed oils” functions like a modern restaurant talisman: two words that imply a worldview—about health, processing, nature, even trust in institutions. That gives it extraordinary marketing value, whether or not the kitchen is making an across-the-board change.
Eater’s June 2025 reporting described restaurants “seizing” the seed-oil backlash as a moment. Some do it with a wink (taste!), others with a straight face (health!), and many with a mix of both. The phrase works because it’s legible at a glance, like “gluten-free” or “no antibiotics.” But legibility is not the same as precision.
Eater’s June 2025 reporting described restaurants “seizing” the seed-oil backlash as a moment. Some do it with a wink (taste!), others with a straight face (health!), and many with a mix of both. The phrase works because it’s legible at a glance, like “gluten-free” or “no antibiotics.” But legibility is not the same as precision.
The politics in the pantry
The Washington Post has linked the “ditch seed oils” messaging to the current political climate and to public criticism from Robert F. Kennedy Jr. That matters because restaurants operate in public, and public narratives can attach themselves to menu changes regardless of the chef’s intent.
A diner who orders tallow fries might be pursuing a health regimen, making a political statement, or simply chasing a flavor memory. Restaurants are happy to serve all three motivations—especially when they are attached to a premium story.
A diner who orders tallow fries might be pursuing a health regimen, making a political statement, or simply chasing a flavor memory. Restaurants are happy to serve all three motivations—especially when they are attached to a premium story.
What readers should demand: specificity
If a restaurant claims “seed-oil free,” the reasonable follow-up is not cynicism. It’s specificity:
- Which items changed?
- What fat is used in the fryer?
- Were products par-fried upstream, and in what?
- What about sauces, buns, and other components?
Honest answers will sound like operations, not slogans. That’s a good sign.
- Which items changed?
- What fat is used in the fryer?
- Were products par-fried upstream, and in what?
- What about sauces, buns, and other components?
Honest answers will sound like operations, not slogans. That’s a good sign.
Questions to ask when a menu says “no seed oils”
- ✓Which specific items changed?
- ✓What fat is used in the fryer right now?
- ✓Are fries or breaded items par-fried before delivery—and in what oil?
- ✓Do sauces, buns, tortillas, or spreads contain seed oils?
- ✓Is beef tallow treated as a major ingredient disclosure for dietary/religious needs?
Case studies: Steak ’n Shake and BOA Steakhouse show two versions of the trend
Two high-profile examples reveal how differently “no seed oils” can be implemented.
Steak ’n Shake: the supply-chain-forward version
Steak ’n Shake has been explicit that it changed not only what happens in-store but also what happens before the fries arrive. The chain says:
- Fries, onion rings, and chicken tenders are cooked in 100% beef tallow
- It worked with its manufacturer to remove vegetable oil used in par-frying prior to freezing (Steak ’n Shake’s own “Seed Oils” page)
That level of detail is rare, and it addresses the single biggest consumer blind spot: upstream processing. It also explains why trade press treated the rollout as a serious operational project rather than a quick swap.
- Fries, onion rings, and chicken tenders are cooked in 100% beef tallow
- It worked with its manufacturer to remove vegetable oil used in par-frying prior to freezing (Steak ’n Shake’s own “Seed Oils” page)
That level of detail is rare, and it addresses the single biggest consumer blind spot: upstream processing. It also explains why trade press treated the rollout as a serious operational project rather than a quick swap.
BOA Steakhouse: the mixed-fat, whole-kitchen messaging version
BOA Steakhouse’s August 2025 announcement took a different tack. Rather than presenting beef tallow as the sole hero, BOA said it removed “seed oils” and shifted to a set of fats that includes beef tallow, avocado oil, and pomace olive oil (PRNewswire, Aug. 19, 2025).
That approach signals a broader kitchen philosophy—different fats for different purposes—and acknowledges implicitly that the job is not always best served by a single ingredient. It also highlights an under-discussed truth: many “no seed oils” programs are not “all tallow,” and the most accurate description is a reconfiguration of fats across applications.
That approach signals a broader kitchen philosophy—different fats for different purposes—and acknowledges implicitly that the job is not always best served by a single ingredient. It also highlights an under-discussed truth: many “no seed oils” programs are not “all tallow,” and the most accurate description is a reconfiguration of fats across applications.
Two “no seed oils” implementations
Before
- Steak ’n Shake — “100% beef tallow” for key fried items; supplier changed par-fry specs to remove vegetable oil
After
- BOA Steakhouse — whole-kitchen messaging; uses a mix including beef tallow
- avocado oil
- and pomace olive oil
Practical takeaways: how to read “tallow fries” without falling for a fairy tale
A diner does not need to become a food scientist to navigate this trend. A few smart questions—and a willingness to accept nuanced answers—go a long way.
If you’re ordering for health reasons, ask about the factory
The most important practical insight from the Steak ’n Shake example is that par-frying matters. If fries arrive pre-fried in one fat and are finished in another, the restaurant can truthfully describe the fryer, yet still be eliding the full story.
Ask, politely: Are your fries par-fried before they get here? If so, in what? A good operator will either know or be willing to check.
Ask, politely: Are your fries par-fried before they get here? If so, in what? A good operator will either know or be willing to check.
If you’re ordering for taste, you’re likely to get what you came for
Taste is the least fraught part of this conversation. Many diners simply prefer the flavor profile that beef fat can provide, and the cultural memory of tallow fries is powerful for a reason. If the restaurant’s goal is sensory improvement, the result may be noticeable even if the broader meal still contains seed oils elsewhere.
If you have dietary or religious restrictions, treat tallow as a major ingredient
Beef tallow is not a neutral substitution. It can affect vegetarians, vegans, and diners with religious dietary constraints. Restaurants that promote tallow as a virtue should also treat it as an important disclosure, not just an upgrade.
If you want truth in labeling, reward specificity
Brands that provide operational details—like Steak ’n Shake’s note about eliminating vegetable oil in par-frying—are doing more than marketing. They are making a claim that can be evaluated. In a moment when food language is increasingly ideological, specificity is the closest thing to honesty.
Editor’s Note
“Seed-oil free” can be true at the fryer and still incomplete at the product level. Par-frying and packaged components decide the full picture.
The tallow moment is a trust test, not just a food trend
Beef tallow is back because it tastes good, because it signals tradition, and because “no seed oils” has become an unusually powerful piece of menu language. The shift is also happening in more than one way: a fast-food chain retooling manufacturing steps; a steakhouse group swapping in a portfolio of fats; smaller restaurants adapting the phrase to their own needs.
The deeper issue is not whether tallow is “good” and seed oils are “bad.” The deeper issue is whether restaurants can use a viral health belief as a selling point while keeping the underlying facts legible. “Seed-oil free” can be a meaningful operational commitment—or it can be a vibe.
Diners deserve the difference.
The deeper issue is not whether tallow is “good” and seed oils are “bad.” The deeper issue is whether restaurants can use a viral health belief as a selling point while keeping the underlying facts legible. “Seed-oil free” can be a meaningful operational commitment—or it can be a vibe.
Diners deserve the difference.
2 words
“No seed oils” has become a high-impact menu shorthand—powerful precisely because it’s legible quickly, even when reality is complex.
T
About the Author
TheMurrow Editorial is a writer for TheMurrow covering food & recipes.
Frequently Asked Questions
Are restaurants actually switching from seed oils to beef tallow?
Some are, and some are marketing the idea more than implementing it fully. Steak ’n Shake says it moved key fried items to 100% beef tallow and also changed upstream par-frying practices. BOA Steakhouse announced a broader removal of “seed oils” using a mix that includes beef tallow, avocado oil, and pomace olive oil. The phrase covers a wide range of real practices.
If fries are cooked in beef tallow, can they still contain seed oils?
Yes. Many fries are par-fried at the factory and then frozen before being finished in a restaurant fryer. If the factory step uses a seed oil, finishing in tallow doesn’t erase that upstream exposure. That’s why Steak ’n Shake emphasized it worked with its manufacturer to remove vegetable oil used in par-frying before freezing.
Why are restaurants promoting “no seed oils” right now?
The push combines multiple forces: a consumer appetite for “natural” cues, the genuine taste appeal of animal fats, and cultural/political messaging. Eater reported that some restaurants are using “no seed oils” as a marketing moment—sometimes explicitly for taste rather than health. The Washington Post also linked the trend to seed-oil criticism circulating in U.S. politics.
Does beef tallow make fries taste different?
Many diners and restaurateurs say yes, and restaurant history supports why that perception persists. Coverage of earlier fast-food fry practices often points to beef tallow as a defining flavor component, and the nostalgia around that taste is part of today’s tallow revival. Even restaurants that frame the change as “health” often benefit most from the immediate sensory difference.
Is switching fryer oil a simple change for restaurants?
Not usually. Trade reporting notes operational tradeoffs, including more intensive cleaning in some cases due to thicker residue (QSR Magazine). Supply chains add complexity too: if a restaurant relies on frozen par-fried products, changing the fryer fat may require renegotiating manufacturing specs, not just buying a different oil.
If a restaurant says “seed-oil free,” does that include sauces and buns?
Often, not necessarily. Seed oils commonly appear in dressings and sauces, baked goods like buns or tortillas, and various prepared components. Eater noted that the marketing emphasis can outpace the nuance of what’s actually changed in the kitchen. The most reliable way to know is to ask what ingredients were swapped across the menu—not just in the fryer.
