Steak ‘n Shake has hired Michael Boes as its MAHA chief and made multiple changes to create a menu using cleaner ingredients.
DALLAS—Lunch at Steak ‘n Shake is served for Michael Boes. The plate in front of him has a grass-fed burger and beef tallow fries. He washes it down with cane sugar Coca-Cola.
“Fast food doesn’t have to mean processed, complicated, or artificial. It used to mean real, simple, and delicious—and it can again,” Boes said.
Founded in Normal, Illinois, in 1934, Steak ‘n Shake was most known for its steakburgers and hand-dipped milkshakes for decades. Almost a century later, the chain is building its brand around the Make America Healthy Again (MAHA) movement.
The heart of Steak ‘n Shake’s transformation is a bold pledge: to eliminate industrial seed oils from its menu items and shift to cleaner ingredients.
Leading the transformation is Boes, one of the forces behind the 2025–2030 Dietary Guidelines for Americans. In April, he was named the restaurant chain’s first chief MAHA officer.
A former senior adviser within the Department of Health and Human Services (HHS) Office of the Assistant Secretary of Health, Boes holds a position described by the company as “a new executive role dedicated to advancing nutritional integrity, ingredient transparency, and the long-term health of Steak ‘n Shake customers.”
Sardar Biglari is the chairman and CEO of Biglari Holdings, the owner of Steak ‘n Shake. When announcing the hiring of Boes, Biglari called the position “a sign of our continued commitment to make Steak ‘n Shake the great differentiator in fast food.”
“Michael is ideally suited for such a role, with his deep understanding of nutrition and his experience at the highest level of health policymaking,” Biglari said. “To put it simply, good-tasting food should also be good for you.”
The company announced in May that it would make the switch to “100 percent grass-fed and grass-finished” beef. In March last year, the company announced the switch from seed oils to beef tallow. In February 2026, it said it would remove all microwaves from franchise locations by April, writing in an online post that “quality restaurants don’t need microwaves.”
Steak ‘n Shake prepares fries, tater tots, onion rings, and chicken tenders in 100 percent beef tallow with “no additives, preservatives, or chemicals.”
On its website, the company explained that it has worked with its manufacturer of fries and tots to completely eliminate the vegetable oil formerly used to fry the product before freezing and shipping it to the restaurants. As a result, Steak ‘n Shake’s beef tallow fries and tots are not yet completely free of seed oils, according to the website.
“Transitioning away from seed oils is a journey, and we continue to work with our other suppliers to achieve our goal,” the company said on its website.
The chain uses 100 percent Grade A Wisconsin butter sourced from a family farm and it serves cane sugar Coke rather than drinks that have high fructose corn syrup. Last December, Steak ‘n Shake switched to A2 Milk, which is “100 percent real milk from cows that naturally produce only the A2 protein and no A1,” which may help with digestion, according to A2 Milk’s website.
