Steak ‘N Shake Coo Daniel Edwards joins “Fox & Friends” to discuss the business passing from frying in vegetable oil to beef tallow.
There is a kitchen upheaval in an American fast food chain.
Steak ‘N Shake announced a major change to its beloved cash fries, and they say that inspiration has come in part from the new secretary of health and social services of the Trump administration, Robert F. Kennedy Jr.
From March, all steak locations Shake will cook their fries in an ox tallow instead of vegetable oil. The company announced the new X with an article declaring; “By March 1, all the locations. Fries will be rfk’d!”
Steak Director of Steak ‘N Shake, Daniel Edwards, joined “Fox and friends“Thursday to talk about the change, saying that the company has been considering Switch for some time.
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“We have been thinking about it for some time. Our owner, my boss, is a man named Sardar Biglari,” said Edwards. “He called me once and said you know,” Why should Europeans have better fries than Americans? “”
Edwards explained that Biglari’s love for beef fries had started when he visited Belgium when he was a child, where he had what he called the best fries in his life. This memory remained with him, and for years he wanted the steak could not capture this same taste.
Now, thanks to a new supplier capable of meeting their beef tallow needs, the chain jumps.
“We found a supplier who could finally do it for us, and he said,” We have to do it, we had to do it everywhere. “And so we did it,” said Edwards. “We have RFK our fries.”
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Secretary Kennedy was a vocal defender of the use of beef tallow in cooking, often arguing that seed oils, commonly used in fast food, can contribute to the increase in obesity rates.
Washington, DC – January 29: Robert F. Kennedy Jr., the candidate of American president Donald Trump in terms of secretary for health and social services testifies to this during his confirmation audience of the Senate finance committee at the Dirksen Senate Board Board on January 2 (Win McNamee / Getty / Getty Images images)
Although the science of this assertion is always to be discussed, the American Heart Association declaring that there is “no reason” to avoid seed oils, Steak ‘N Shake thinks that the switch is not worth more than health.
“They are so much better,” said Edwards, arguing that customers will notice a major difference in new fries.
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“These fries cooked in a beef tallow-it’s more crisp, it’s golden brown, it’s absolutely delicious,” he said. “You will love them when you try them. You never want to come back to the old way of making fries. And it’s the authentic way, the original way.”
The company bets that its return to the base approach will condemn customers in search of this rich old -fashioned flavor.
