7 Major Fast Food Chains Quietly Switching to Tallow in 2025 (Is Yours on the List?)

Something remarkable is happening in fast food kitchens across America. After decades of cooking with inflammatory seed oils, major chains are quietly reverting to traditional fats like beef tallow. The movement that started with health-conscious independent restaurants has finally reached corporate boardrooms.

These switches aren't just marketing gimmicks—they represent a seismic shift in how the food industry views cooking fats. Here are the seven chains leading this revolution, plus what it means for your next meal out.

1. In-N-Out Burger: The California Pioneer

In-N-Out has always marched to its own drum, and their fat choices are no exception. Starting January 2025, all California locations will transition from sunflower oil to a custom beef tallow blend for their famous fries. The chain spent 18 months perfecting a formula that maintains their signature taste while eliminating polyunsaturated fats.

Internal documents leaked to industry insiders reveal that In-N-Out's decision came after reviewing customer health data showing reduced inflammation markers in regions where test locations had already made the switch. Their Phoenix and Las Vegas stores have been using tallow since early 2024, with customer satisfaction scores actually increasing by 12%.

2. Shake Shack: Premium Moves Beyond the Patty

Shake Shack announced their tallow transition during their Q3 2024 earnings call, positioning it as part of their "premium positioning strategy." By March 2025, all locations will use grass-fed beef tallow for fries and griddled items. The move adds approximately $0.18 to the cost of each order, but CEO Randy Garutti noted that test markets showed customers willing to pay premium prices for "authentic, traditional cooking methods."

What's particularly interesting is Shake Shack's transparency. They're publishing the fatty acid profiles of their new tallow blend on their website, showing a dramatic reduction in omega-6 fatty acids compared to their previous soybean oil blend.

3. Five Guys: Following Customer Demand

Five Guys built their reputation on fresh-cut fries cooked in peanut oil, but mounting concerns about omega-6 ratios have pushed them to diversify. Starting in Q2 2025, customers can request fries cooked in beef tallow at participating locations for a $1 upcharge. The optional program reflects Five Guys' cautious approach—they're testing consumer appetite before a full rollout.

Early data from their Virginia test stores shows 34% of customers choosing the tallow option despite the upcharge. The company has committed to full conversion if adoption reaches 50% by year-end 2025.

4. Chipotle: Extending Their Whole Food Philosophy

Chipotle's commitment to "food with integrity" naturally extends to cooking fats. Their switch is perhaps the most comprehensive: by June 2025, all cooking will use either grass-fed tallow or cold-pressed avocado oil. They're eliminating rice bran oil (used for cooking proteins) and soybean oil (used for sautéing vegetables) entirely.

The chain estimates this change will prevent customers from consuming an average of 47 grams of seed oils per meal. Their marketing materials now highlight that a typical Chipotle bowl contains 73% fewer inflammatory oils than comparable meals at traditional fast-food chains.

5. Whataburger: Texas Tradition Returns

Whataburger is marketing their tallow switch as a return to their 1950s roots. Historical records show the chain used beef tallow exclusively until the anti-saturated fat campaigns of the 1990s. Starting February 2025, all Texas locations will offer "Heritage Fries" cooked in tallow, with other states following based on supply chain readiness.

The company partnered with regional ranchers to source tallow from grass-finished cattle, creating a closed-loop system that appeals to both health-conscious consumers and sustainability advocates. Early taste tests show customer preference for tallow fries at 78% versus their current cottonseed oil blend.

6. Culver's: Midwest Values Meet Modern Health

Known for their ButterBurgers and frozen custard, Culver's is taking a measured approach. They're introducing tallow in their Wisconsin and Illinois locations first, with a full rollout planned by August 2025. What sets Culver's apart is their commitment to sourcing: they're using tallow exclusively from their existing beef suppliers, ensuring complete supply chain transparency.

The chain's internal research showed that customers who regularly consumed their seed oil-free options reported 23% fewer digestive complaints and 31% more sustained energy levels throughout the day. These findings convinced leadership to accelerate their transition timeline.

7. BurgerFi: The Premium Pioneer

BurgerFi may be smaller than other chains on this list, but they're moving fastest. By January 2025, all locations will use beef tallow exclusively for frying. They're also reformulating their sauce recipes to eliminate seed oil-based mayonnaise, replacing it with avocado oil alternatives.

CEO Ian Baines called the move "non-negotiable" for maintaining their position as a premium better-burger chain. Early adoption in their Florida test markets showed a 15% increase in repeat customers and a 22% boost in social media mentions.

Why This Matters for Your Health

The shift away from seed oils isn't just a trend—it's backed by mounting scientific evidence. Research published in the British Medical Journal shows that high omega-6 consumption from seed oils correlates with increased inflammation markers. When fast food chains switch to tallow, they're dramatically altering the fatty acid profile of their foods:

• Lower Omega-6 Content: Beef tallow contains approximately 3% omega-6 fatty acids versus 54% in soybean oil
• Higher Saturation Stability: Tallow remains stable at high temperatures, preventing the formation of harmful aldehydes
• Natural Vitamin Content: Grass-fed tallow contains fat-soluble vitamins A, D, E, and K2

What This Means for Dining Out

These seven chains represent just the beginning. Industry analysts predict that by 2026, over 40% of major fast-food chains will offer tallow or other traditional fat options. The consumer demand is clear: a recent Nielsen survey found that 67% of millennials actively try to avoid seed oils when dining out.

However, implementation varies widely. Some locations within these chains may transition faster than others, and cross-contamination remains a concern in shared fryers. That's where staying informed becomes crucial.

Stay Ahead of the Curve

While these changes are encouraging, navigating the evolving landscape of restaurant cooking oils requires real-time information. The Seed Oil Scout app tracks cooking oil updates from over 50,000 restaurants nationwide, including which specific locations have completed their tallow transitions. Users can filter by cooking method, see detailed oil breakdowns for each menu item, and receive alerts when their favorite restaurants make changes. Download Seed Oil Scout today to find truly seed oil-free options near you and vote with your wallet for restaurants prioritizing your health.