https://www.amazon.com/SilkySecret-Tallow-Grass-Fed-Honey-Nourishing/dp/B0DDQ4XLFC
Posted on 02/02/2025 3:44:01 PM PST by Baladas
Earlier this month Stake 'n Shake announced it plans to use "100 percent beef tallow," or animal fat, for cooking its fries rather than vegetable oil. Vegetable oil has been sharply criticized on health grounds including by President Donald Trump's secretary of health nominee Robert F. Kennedy Jr.
The move has raised questions over whether other fast-food companies such as McDonald's could adopt similar policies, with one nutrition expert telling Newsweek such a move could "might resonate" with the restaurant chain's history.
Newsweek contacted the McDonald's press office for comment via email.
Why It Matters Kennedy, who Trump wants to head the Department of Health & Human Services, is a fierce critic of certain types of seed oil, also known as vegetable oil, and has claimed Americans are being "unknowingly poisoned" by the product.
A range of companies have made moves to ingratiate themselves with the Trump administration, for example by scrapping or rolling back diversity, equity and inclusion (DEI) programs. If Congress confirms Kennedy as health secretary restaurant chains could come under direct or indirect pressure to dump vegetable oil in exchange for beef tallow.
(Excerpt) Read more at newsweek.com ...
Bacon is your friend. Pour off the drippings into a clean container. Now you have Lard, or near enough.
Excellent for biscuits, pie crust, cookies, popping corn, etc. Anywhere butter or shortening is called for it will ordinarily be fine. Maybe better, butter is usually only minimum milk fat solids or whatever. The fancy butter is north of 10 bucks a pound. Fancy in that they didn’t skim off whatever they could and still meet USDA standard to be called Butter
McDonald’s fries are nasty. Used to be the gold standard. Now horrible.
I might go there once in a while if they do! They used to have the best fries!
Some time around 1980 they changed chocolate. It really isn’t very good anymore. Has anyone else noticed this?
Less is more she said. A little bit of grassfed beef tallow goes a long way.
“Vegetable oil” they like that name. You think of green beans, broccoli, cabbage, squash etc.
It’s actually very processed corn oil, rapeseed oil (Canola), soy oil, etc.
Yes!!!
“I’ve been trying to find beef tallow but the prices are just nuts.”
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What state do you reside in?
I don’t know if all HEBs in Texas carry Beef Tallow....
Won't matter the Frys you remember were made with totally different potatoes than they use today. I was raised on fried potatoes and Beans all cooked with lard and believe me the potatoes are different. I use beef tallow to fry potatoes today but they are nothing like potatoes of the 40's and 50's.
“Rendered duck fat is the way to go.”
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I think different fats go good cooking-wise with different foods.
The HEBs in Texas tend to carry Bacon Greas, Beef Tallow and Duck Fat.
I really like going down that aisle. lol
It’s funny how for decades society mocked the way our grandparents (I am in late 60s) and their methods worked.
Turns out their methods worked!
I would be satisfied if they just offered them again, I would even love the fried, fake cherry pies they used to serve.
I worked in Mickey D’s in 1975 during the barber shirt and paper hat days.. Fries were the only thing I could pull a shift on and still want to eat.
I can also confirm the hot apple pies were cooked in napalm and white phosphorus, that’s how they were made so hot.
“I would even love the fried, fake cherry pies they used to serve.”
True. I don’t care if there IS only one cherry in it, I would love to have one!
“Is this a professional news magazine or some half-witted blog?”
Meet your new citizen journalist who will be covering beef tallow and french fries for your eating and reading enjoyment.
James Bickerton claims to be a graduate of Oxford University. A "Professional" if you will.
Who apparently makes mistakes a high school freshmen would be ashamed of.
Oh I hope so! Friend some fries recently in beef tallow and they are fantastic.
“Rendered duck fat is the way to go.”
Add goose fat to the list...the last two geese seasons ended today at sundown. Skin a couple take the skin and Pope’s nose off the tail end , put all that into a slow cooker on low with a half cup of distilled water to start the process it will evap out. When you roast the birds you can also strain the pan juices and get even more glorious goose fat. I find goose fat to be richer than duck even in wild birds for sure in farmed geese.
https://www.amazon.com/SilkySecret-Tallow-Grass-Fed-Honey-Nourishing/dp/B0DDQ4XLFC
Thank you! Actually, after you last post, I went on Amazon and found this exact same product. Great reviews!
I went to the farmer’s market here in Calgary. They were charging me $4 a pound for suet. I need it much cheaper if I’m going to make it myself.
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