Beef Tallow Ready to Make a Huge Comeback

Seed oils may be going on the naughty list.

February 21, 2025 – Robert F. Kennedy Jr.’s recent confirmation as the U.S. Secretary of Health and Human Services is poised to influence dietary guidelines and food industry practices, particularly concerning the use of beef tallow. Kennedy has been a vocal advocate for incorporating beef tallow, or rendered beef fat, into cooking, asserting its health benefits over seed oils. In a November 2024 social media post, he demonstrated deep-frying a turkey in beef tallow, promoting his “Make America Healthy Again” (MAHA) initiative.

In a February 2025 interview, Kennedy suggested incentivizing major fast-food chains, such as McDonald’s, to revert to using beef tallow in their food preparation.

This proposal harks back to the 1980s, when McDonald’s and other chains transitioned from beef tallow to vegetable oils in response to health concerns.

Kennedy’s stance has sparked debate among nutritionists and public health experts. Some argue that beef tallow, being high in saturated fats, could elevate cholesterol levels and increase heart disease risk. Others contend that certain seed oils, when heated, may produce harmful trans fats, suggesting that natural fats like beef tallow could be a preferable alternative.

Industry analysts predict that Kennedy’s advocacy may lead to a resurgence in beef tallow’s popularity, potentially boosting demand within the food sector. Sarah Sorscher, director of regulatory affairs at the Center for Science in the Public Interest, noted that Kennedy’s influence could prompt companies to reformulate products, replacing seed oils with beef tallow to align with the new health directives.

However, this potential shift raises concerns about the environmental impact of increased beef production, including higher greenhouse gas emissions and resource consumption. As the situation develops, stakeholders across health, environmental, and industry sectors will need to carefully weigh the benefits and drawbacks of promoting beef tallow in the American diet.