Bozeman, MT— March 2025 – Blue Collar Restaurant Group is raising the bar for healthier and tastier dining in Bozeman by consciously shifting away from seed oils in favor of beef tallow and other natural fats. This transition impacts Sidewinders, Tanglewood, Hachi, Liberty Burger, Merry Piglets, and the Auto Inn.

While some seed oils may still be present in certain ingredients, such as premade French fries, the company is committed to minimizing their use and prioritizing high-quality fats like beef tallow, butter, olive oil, and avocado oil. This decision reflects BCRG’s dedication to providing better-for-you meals without compromising on flavor.

“Our goal is to be intentional about the ingredients we use,” said Mikey Lawrence, Head Chef at Tanglewood. “By incorporating more nutrient-dense fats like beef tallow and butter, we’re enhancing the natural flavors of our dishes while making a healthier choice for our guests.

”This shift aligns with Blue Collar Restaurant Group’s dedication to wellness and high-quality dining experiences for Bozeman residents and visitors.

Diners are invited to experience the difference at any of BCRG’s Bozeman locations, where focusing on better ingredients means better meals.