Here’s Exactly How A McRib Gets Made

[Fish]

Haters gonna hate.....

[Fish]

Originally Posted by loochy

I think he's talking beyond calories.

I'd say that real meat and real veggies provides more nutrients than processed meat and white bread.

More nutrients? What's that even supposed to mean?

Chipotle's ingredients are processed in some way as well.

[loochy]

Originally Posted by NinerDoug

True. But I'm not talking freezing weather or the Sahara desert. I'm talking average weather. When my kids were little, we used to get them McDonald's quite a bit. My wife is kind of a slob with her car, and we would often find burgers that the kids dropped on the floor of the car, turned into hockey pucks.

McDonald's French fries don't rot either.

There was a doctor who left two McDonald's meals out on the counter of her office for something like six months. No mold.

Try that with another kind of food - perhaps a piece of real hamburger. I'm not quite sure what would happen.

[loochy]

Originally Posted by Fish

More nutrients? What's that even supposed to mean?

Chipotle's ingredients are processed in some way as well.

more nutrients means more nutrients

freshly cooked fajita veggies (green peppers, onions), black beans, and rice surely provide more nutritional value than an over abundance of starches

[Just Passin' By]

Originally Posted by NinerDoug

http://www.medicaldaily.com/mcdonald...ot-only-249387

You like to just toss out links without reading them, then?

[Fire Me Boy!]

Originally Posted by NinerDoug

Call me paranoid, but I'm suspicious of food that you can leave out forever without it rotting.

http://aht.seriouseats.com/archives/...g-results.html

It's worth reading the whole thing, but some highlights:

I decided to design a series of tests in order to ascertain the likeliness of each one of these separate scenarios (with the exception of the no-air theory, which frankly, doesn't hold wind—get it?). Here's what I had in mind:

Sample 1: A plain McDonald's hamburger stored on a plate in the open air outside of its wrapper.
Sample 2: A plain burger made from home-ground fresh all-natural chuck of the exact dimensions as the McDonald's burger, on a standard store-bought toasted bun.
Sample 3: A plain burger with a home-ground patty, but a McDonald's bun.
Sample 4: A plain burger with a McDonald's patty on a store-bought bun.*
Sample 5: A plain McDonald's burger stored in its original packaging.
Sample 6: A plain McDonald's burger made without any salt, stored in the open air.
Sample 7: A plain McDonald's Quarter Pounder, stored in the open air.
Sample 8: A homemade burger the exact dimension of a McDonald's Quarter Pounder.
Sample 9:A plain McDonald's Angus Third Pounder, stored in the open air

Well, well, well. Turns out that not only did the regular McDonald's burgers not rot, but the home-ground burgers did not rot either. Samples one through five had shrunk a bit (especially the beef patties), but they showed no signs of decomposition.

So there we have it! Pretty strong evidence in favor of Theory 3: the burger doesn't rot because it's small size and relatively large surface area help it to lose moisture very fast. Without moisture, there's no mold or bacterial growth. Of course, that the meat is pretty much sterile to begin with due to the high cooking temperature helps things along as well. It's not really surprising. Humans have known about this phenomenon for thousands of years. After all, how do you think beef jerky is made?

Now don't get me wrong—I don't have a dog in this fight either way. I really couldn't care less whether or not the McDonald's burger rotted or didn't. I don't often eat their burgers, and will continue to not often eat their burgers. My problem is not with McDonald's. My problem is with bad science.

For all of you McDonald's haters out there: Don't worry. There are still plenty of reasons to dislike the company! But for now, I hope you'll have it my way and put aside your beef with their beef.

[DaFace]

Originally Posted by loochy

more nutrients means more nutrients

freshly cooked fajita veggies (green peppers, onions), black beans, and rice surely provide more nutritional value than an over abundance of starches

I don't disagree on the the veggies, but you realize that rice is pretty much pure starch, right?

[loochy]

beef jerky

[Frosty]

Originally Posted by DaFace

I don't disagree on the the veggies, but you realize that rice is pretty much pure starch, right?

So are the beans

[Silock]

Yes, but they do contain other nutrients, as well. Plus, the amount of fat included with the starches is vastly different.

[loochy]

Originally Posted by DaFace

I don't disagree on the the veggies, but you realize that rice is pretty much pure starch, right?

I do. I probably should have left that out in hindsight. Maybe the beans too.



at least it's not white bread.

the only issue I have with the chipotle stuff is the tortillas, but I usually just get a bowl anyway

[Fish]

Originally Posted by loochy

more nutrients means more nutrients

freshly cooked fajita veggies (green peppers, onions), black beans, and rice surely provide more nutritional value than an over abundance of starches

You think Chipotle gets all fresh meat and veggies? They don't....

Chipotle lies like mad about their "Freshness".....

They actually use the same food processing corporation as McDonald's, to process quite a bit of their stuff. And quite a bit of their grass-fed beef is frozen and shipped in from Australia and other countries.

Two outside processing companies in Chicago, OSI and Miniat Holdings, braise the carnitas and barbacoa, trim the steaks, cook the beans, and make the bases for the restaurant’s green and red tomatillo salsas, all according to Chipotle’s specifications.

[...]

OSI, a global meat processing corporation with facilities in 17 countries, also supplies McDonald’s with its burgers, nuggets, and other “value-added protein items” on its menu.

But the ingredients for the carnitas, barbacoa, beans, and salsa bases, even when raised or grown just a short distance away from the restaurants serving them, have all traveled through Chicago, either through OSI or Miniat facilities. This is for consistency purposes, even if it has the potential to add thousands of food miles to your burrito. “You get cuts delivered and packaged to our specifications,” Arnold said. “It’s prepared in a really efficient and consistent way by having that done in fewer places than you would doing it in multiple places.”

[...]

Last month, Chipotle CEO Steve Ells announced that the company was sourcing grass-fed beef from Australia, saying “the U.S. supply isn’t growing quickly enough to match our demand.”

[loochy]

Originally Posted by Fish

You think Chipotle gets all fresh meat and veggies? They don't....

Chipotle lies like mad about their "Freshness".....

They actually use the same food processing corporation as McDonald's, to process quite a bit of their stuff. And quite a bit of their grass-fed beef is frozen and shipped in from Australia and other countries.

well,

i dont care if the meat is frozen and shipped

i don't really care if the veggies are "processed"...how many veggies do you find at mc donalds at all?

veggies are more nutritious than no veggies

saying something is more nutritious than something else doesn't mean it is perfect or infallible.

also, please don't confuse me for a mc donalds hater.

[tooge]

I'm impressed that they are actually made with real pork shoulder. However, those were untrimmed, fatty as hell pork shoulders. Holy crap that looked like a lot of fat.

[Fire Me Boy!]

Originally Posted by tooge

I'm impressed that they are actually made with real pork shoulder. However, those were untrimmed, fatty as hell pork shoulders. Holy crap that looked like a lot of fat.

That's where the profit is.

[loochy]

Originally Posted by Fire Me Boy!

That's where the profit is.

exactly. do you want a $10 mc rib? i don't think so.