Why We Fry in Beef Tallow (And Why You’ll Taste the Difference)

At 1950 Originals, we believe flavor starts with the foundation — and for us, that means going back to a time when food was made with real ingredients and bold intention. That’s why we fry our hot dogs and fries in beef tallow — one of the oldest, most flavorful, and healthiest fats used in American cooking.

Before industrial seed oils took over, beef tallow was the gold standard in diners, butcher shops, and street carts. Here's why we brought it back — and why you’ll taste the difference:

🔥 1. Real Flavor, Not Fake Grease

Beef tallow delivers a rich, savory depth that seed oils simply can’t match. Instead of leaving food with that greasy, heavy coating, tallow crispifies without overpowering — letting the real flavors of our signature dogs shine through.

💪 2. Cleaner, More Stable at High Heat

Unlike seed oils (like soybean or canola) that break down and oxidize at frying temperatures, beef tallow stays stable. That means less burnt oil taste, fewer free radicals, and better performance during busy rushes.

🛠 3. It Matches Our Food Philosophy

When you’re making toppings in-house — like our spicy onions, candied bacon, or signature chili — you don’t fry in some generic oil to save a buck. We care about quality at every level, so pairing our food with a clean, flavorful cooking fat just made sense.

When you eat at 1950 Originals, you’re not just getting a burger or a dog — you’re getting a throwback to real food done right. Once you taste the difference beef tallow makes, there’s no going back.