- McDonald's -

Ground beef is always low grade

In Reply to: 'American' Beef posted by Jeff on April 22, 1999 at 14:40:00:

: Oh yes, my friend who is a chef, responsible for food procurement for his resturant, tells me that McD's uses very low grade beef that contains eyeballs, etc. Apparently, this explains why the patties stick together so well, unlike a proper burger that tends to fall apart. Has anyone else heard of this?

Your chef friend probably understands that pricier cuts of beef come from different parts of the steer. Ground beef is made from those muscles that are left over after removing the good parts. Also, a cut that is particularly gristly or fatty is tossed in with the scraps for grinding. By federal law, the internal organs must be removed, and not ground into the ground beef. To this end, those organs are dusted with carbon black to make sure nobody mixes it with beef intended for human consumption. Though they are delicacies in other countries, the organs are sold to animal food purveyors.

Mmmmmm....Beefy!,

Hugh Morris

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