A growing movement advocating for the return of beef tallow in cooking has gained traction in the U.S., with fast-food chain Steak ‘n Shake recently announcing its switch to frying French fries in 100% natural beef tallow. The move aligns with the “Make America Healthy Again” (MAHA) initiative, led by U.S. Secretary of Health and Human Services Robert F. Kennedy Jr., which promotes beef tallow over seed oils. While some hail this shift as a return to healthier fats, nutrition experts remain divided on its health implications.
What is Beef Tallow?
Beef tallow is an edible fat derived from cows, primarily found beneath the skin and near the organs. It has been used for centuries in cooking, particularly for frying, roasting, and baking. According to dietitian Violeta Morris, the nutritional composition of beef tallow can vary depending on whether the cattle were grass-fed or grain-fed. However, nearly half of its fat content consists of saturated fats, raising concerns among health professionals.
Health Implications of Beef Tallow
Supporters of beef tallow argue that it is a good source of fat-soluble vitamins, such as vitamins A, D, E, and K, which support immune, bone, and skin health. It is also rich in choline, which plays a role in brain function. Advocates claim that tallow provides long-lasting energy and enhances satiety, making it a better alternative to seed oils.
However, concerns persist regarding its saturated fat content. Dietitian Kim Yawitz notes that while saturated fats are not inherently harmful, excessive consumption has been linked to elevated LDL (“bad”) cholesterol levels, potentially increasing the risk of heart disease. The debate over saturated fat’s role in cardiovascular health continues, with experts emphasizing that individual dietary habits and overall lifestyle choices must be considered.
Beef Tallow vs. Seed Oils
Seed oils, such as canola, soybean, and cottonseed oils, are commonly used for frying and food processing. Their health impact depends on factors such as processing methods, chemical properties, and stability when heated. Some research suggests that refined beef tallow produces fewer harmful frying byproducts than certain seed oils, but similar refining processes can also enhance the stability of seed oils.
One of the primary arguments against seed oils is their high omega-6 fatty acid content, which some believe contributes to inflammation and oxidative stress. However, research presents conflicting findings. While some studies indicate that omega-6 fatty acids may reduce LDL cholesterol and promote heart health, others suggest that they degrade more easily at high temperatures, potentially making them less stable for cooking.
The Bigger Picture
Experts caution against reducing the discussion to a binary choice between beef tallow and seed oils. Food scientist Abbey Thiel suggests that the health risks associated with seed oils are often tied to their use in processed and fried foods rather than the oils themselves. The focus, she argues, should be on overall dietary patterns rather than isolated ingredients.
Nutritionists recommend moderation, emphasizing that neither beef tallow nor seed oils should be consumed in excess. “If you eat mostly wholesome, unprocessed foods, you can enjoy both beef tallow and seed oils in moderation,” Yawitz states.
While the debate continues, the adoption of beef tallow by fast-food chains signals a shift in consumer preferences, driven by both health trends and nostalgia for traditional cooking methods. Whether this change will have a significant impact on public health remains to be seen.
