Indianapolis, Indiana – In a bold move to revitalize its struggling business, popular burger chain Steak ‘n Shake has made a controversial decision to switch to beef tallow for its cooking, a move that has drawn both praise and criticism. The company’s use of beef tallow has gained attention from various public figures, including Robert F. Kennedy Jr., who recently commended the fast food establishment for its innovative approach to enhancing flavor.
The decision to incorporate beef tallow into their cooking process has sparked a national conversation about the impact of such ingredients on both the taste of the food and the environment. While some have celebrated Steak ‘n Shake’s embrace of beef tallow, others have expressed concerns about the potential health implications of consuming food cooked in this manner.
Kennedy Jr.’s public endorsement of Steak ‘n Shake’s use of beef tallow has further fueled the debate, with the prominent figure referring to the chain’s french fries as being “RFK’d” to indicate the change in cooking oil. Other fast food establishments have been called upon to follow suit and adopt similar cooking methods to elevate the taste of their offerings.
Despite the mixed reactions to Steak ‘n Shake’s decision, the company remains steadfast in its commitment to using beef tallow in its cooking. The shift towards this traditional cooking ingredient represents a strategic move to distinguish itself from competitors and attract customers seeking a unique dining experience.
As the discussion around beef tallow and its implications continues to evolve, Steak ‘n Shake’s bold move serves as a reminder of the constant innovation and adaptation required in the competitive fast food industry. Whether the company’s gamble on beef tallow will pay off in the long run remains to be seen, but one thing is certain – Steak ‘n Shake is determined to make a statement with its culinary choices.