Steak ‘n Shake Goes Seed Oil-Free With Bun Overhaul

Steak ‘n Shake has announced a major change in its menu that enthusiasts might find interesting. The chain is removing seed oils from its buns, opting instead for pure Grade AA Wisconsin butter. This update aligns with their ongoing effort to enhance ingredient quality across approximately 400 locations.

In a recent update on X, the fast-food company confirmed the seed oil-free buns as part of a broader initiative to join the Make America Healthy Again (MAHA) movement. Earlier in June, the chain transitioned to grass-fed beef. Steak ‘n Shake also began frying chicken tenders, onion rings, and tots in 100% beef tallow.

“Real ingredients taste better than synthetic additives,” stated Michael Boes, the chief MAHA officer for Steak ‘n Shake.

The company has included a dedicated section on its website to highlight these ingredient changes and their dedication to offering natural alternatives. Other moves include the introduction of cane sugar Coca-Cola and a switch to a2 milk at the end of last year.

Public reaction has been supportive. U.S. Representative Nancy Mace and several social media users have commended Steak ‘n Shake’s efforts to improve the quality of their offerings.

Seed oils, commonly found in processed foods, have sparked debate in nutritional circles. While some health bodies, like the American Heart Association, see benefits in certain seed oils, critics like Robert F. Kennedy Jr. oppose their use.

Cate Shanahan, a family physician, suggests avoiding what she calls the “hateful eight seed oils”—corn, canola, cottonseed, soy, sunflower, safflower, rice bran, and grapeseed.