Fast food restaurants frequently fried their fries in cow tallow in the 1990s because it improved their flavor.
However, everything that tastes delicious is bad for you. Eventually, McDonald’s and other franchises gave in to public pressure and switched to vegetable oil.
In an attempt to draw in new business, Steak ‘n’ Shake decided to resume frying fries in beef fat thirty years later, a move that has generated considerable controversy (via Restaurant Business Online).
French fries from Steak ‘n Shake aren’t particularly well-known; they’re thin, shoestring-sized fries that aren’t horrible, but they’re not the greatest.
Steak ‘n Shake is overcoming doubters and going back to frying their french fries in the good stuff as they attempt to do all in their power to revive a once-thriving brand.
Furthermore, they don’t hesitate to brag about it.
“In order to achieve the highest quality and best taste, our fries will now be cooked in an authentic way, 100 percent beef tallow,” says Chris Ward, the restaurant’s chief supply chain officer.
Don’t assume that the new recipe won’t draw attention to the use of beef fat. McDonald’s has launched competitions on Change.org to reinstate the frying of beef fat fries, which they call “throwback fries.”
Although utilizing cow fat is debatable from a health standpoint, recent studies have revealed that vegetable oils are more harmful than previously thought. Therefore, that knowledge could help calm your mind a bit if you need that last push to try beef fat fries.
