The appointment of Robert F. Kennedy Jr. as the head of the U.S. Department of Health and Human Services has sparked a renewed interest in traditional cooking methods, particularly the use of beef tallow. Kennedy, known for his advocacy of healthier living practices, showcased his culinary skills in a social media video last November, where he demonstrated how to fry a turkey using beef tallow. This method, which he humorously referred to as "MAHA," or Make America Healthy Again, has gained traction among health enthusiasts and food industry players alike.

Beef tallow, once a staple in kitchens but later replaced by vegetable oils due to health concerns, is now making a comeback. The North American Renderers Association reports that the market for beef tallow grew from $446 million in 2018 to an estimated $480 million in 2023. Several fast-food chains and upscale dining establishments have taken notice of this trend. For instance, Steak 'n Shake announced it would start frying its shoestring fries in beef tallow, while Sweetgreen, a popular salad chain, plans to eliminate seed oils from its menu entirely. The enthusiasm surrounding beef tallow extends beyond restaurants, with producers anticipating further growth fueled by Kennedy’s influence.

While some experts remain skeptical about the nutritional benefits of beef tallow compared to seed oils, the shift in dietary preferences could be significant under Kennedy's leadership. As the new Health and Human Services Secretary, he may play a pivotal role in shaping future dietary guidelines and influencing research funding. His stance on saturated fats and seed oils could lead to changes in how companies formulate their products, potentially steering them away from ingredients he deems less healthy. Despite debates over the health impacts, Kennedy's advocacy for traditional fats signals a broader movement toward reevaluating long-held beliefs about nutrition and wellness, promoting a more balanced and informed approach to dietary choices.