Which Restaurant Chains Fry in Beef Tallow (and How to Make Tallow Fries at Home)

Quick answer (checked 27 October 2026): Steak n Shake, Smashburger, Outback Steakhouse and Popeyes (US) fry in beef tallow, and Portillo’s fries its chips and onion rings in a vegetable oil and tallow blend. Menus are mixed and can change, so check before you order, or make tallow fries at home with the recipe below.

Last reviewed: 27 October 2026. Each claim below comes from the chain’s own website or from press reporting that quotes the company. Restaurants change suppliers and recipes, so treat this as a dated snapshot, not a guarantee.

Which restaurant chains fry in beef tallow?

Steak n Shake

Steak n Shake’s own seed oils page says its fries, tots, onion rings and chicken tenders are cooked in 100% beef tallow. It also says it worked with its supplier to remove the vegetable oil once used to par-fry the fries and tots, so those are now free of seed oils. The chain calls the wider move away from seed oils “a journey”, as other products such as buns are still being worked on.

Smashburger

Smashburger’s FAQ says it uses beef tallow in its fryers, and lists chicken tenders, fries, sweet potato waffle fries, tots and Brussels sprouts as cooked in it. SmashFries and Smash Tots are then finished with a rosemary, garlic and olive oil seasoning. Fried items share equipment.

Outback Steakhouse

Outback’s allergen page says deep-fried items are fried in a shared fryer with beef tallow. Tasting Table reports that the Bloomin’ Onion and fries are both fried in tallow, while the steaks are cooked in butter.

Popeyes

In an interview with The Daily Meal, Popeyes’ vice president of culinary innovation said that all Popeyes fried menu items are cooked in beef tallow in the US. That covers the fryer only: sauces, buns and some supplied products list other oils, so check the current ingredient guide if you avoid seed oils.

Portillo’s

Portillo’s FAQ says its French fries are cooked in a blend of vegetable oil and beef tallow, and The Daily Meal reports that its onion rings are fried in beef fat too. So the fries have tallow flavour, but they are not seed-oil-free.

Are whole menus tallow-fried?

Rarely. Even at these chains, tallow usually covers the fryer and not everything else: buns, sauces, dressings and grill fats are separate, and suppliers can change ingredients without notice. If it matters to you, read the item’s current ingredient listing or ask the manager. For how the wider trend developed, see tallow vs seed oils at restaurants.

How to make tallow fries at home

The simplest way to know exactly what your chips are fried in is to make them yourself. This is the classic double fry: a gentle first fry to cook the potato through, then a hot second fry for crunch. Beef tallow gives a savoury flavour and a crisp shell. Render your own tallow from butcher’s suet, or buy a ready-made jar from a specialist such as Fatworks. A clip-on thermometer makes all the difference; the ThermoWorks blog has good advice on keeping frying fat at a steady temperature.

Serves: 4 · Prep: 15 minutes, plus 30 minutes soaking and 20 minutes resting · Cook: 25 minutes

Ingredients

• 1kg floury potatoes, such as Maris Piper or russet
• 1–1.5 litres beef tallow, enough to fill your pan no more than half full
• Fine sea salt, to finish

Method

1. Peel the potatoes, or leave the skins on if you prefer, and cut them into chips about 1cm thick. Rinse them in cold water until the water runs clear, then soak for 30 minutes.
2. Drain the chips and dry them very thoroughly on a clean tea towel. Wet chips spit in hot fat and will not crisp.
3. Melt the tallow in a heavy, deep pan or a deep-fat fryer, filling it no more than half full. Heat to 160°C, checking with a thermometer.
4. First fry: cook the chips in small batches for 5–6 minutes, until soft and pale but not coloured. Lift out onto a rack and leave to cool for at least 20 minutes.
5. Raise the heat to 190°C. Second fry: return the chips in batches for 2–3 minutes, until deep golden and crisp.
6. Drain on a rack, salt straight away and serve hot. Let the tallow cool, then strain it for another day.

Tips

• Fry in small batches so the fat temperature does not drop too far.
• Never fill the pan more than half full, and never leave hot fat unattended.
• For a deeper guide to the technique, read how to deep-fry in beef tallow; for a full standalone recipe, see our restaurant-style tallow fries.
• Wondering how tallow differs from ghee for frying? See tallow vs ghee.

FAQ

Which restaurant chains fry in beef tallow?

As of 27 October 2026, Steak n Shake, Smashburger, Outback Steakhouse, Popeyes (US) and Portillo’s all say, or have told the press, that beef tallow is used in their fryers. Portillo’s uses a blend of vegetable oil and beef tallow, so its fries are not seed-oil-free.

Are tallow-fried restaurant fries free of seed oils?

Not always. Steak n Shake says its fries and tots are now completely free of seed oils, including the par-fry. Portillo’s fries in a vegetable oil and tallow blend, and other chains’ sauces, buns or par-fried products may contain seed oils. Check each chain’s current ingredient guide.

Can menus change?

Yes. Chains change suppliers and recipes, and several say ingredient information can change without notice. Treat this list as a dated snapshot and ask the restaurant before you order if it matters to you.

Are tallow fries vegetarian?

No. Beef tallow is rendered beef fat, so anything fried in it is not vegetarian or vegan. Smashburger and Portillo’s both note this on their own sites.

Why fry chips twice?

The first, cooler fry cooks the potato through. The second, hotter fry crisps and colours the outside. Resting in between lets moisture escape, which helps the chips stay crisp.

Can I reuse the tallow?

Yes. Strain it once it has cooled and store it covered. Our guide to straining and reusing frying tallow explains how, and when to throw it away.

Sources

• Steak n Shake – Transitioning Away from Seed Oils
• Smashburger – FAQ
• Outback Steakhouse – Allergen Information
• Tasting Table – Outback’s Bloomin’ Onion and beef tallow
• The Daily Meal – What makes Popeyes’ fried chicken so delicious? (interview with Popeyes’ Amy Alarcon)
• The Daily Meal – Chain restaurants that use beef tallow
• Portillo’s – FAQ

More ideas: beef tallow recipes · strain and reuse frying tallow · traditional fats guide.