They don’t grade the beef since it is a mix of different cuts and trimmings ground together. It meets USDA inspection standards and is safe for consumption. I have no idea how that compares to something like prison food (I assume it’s very similar), but while MDs and pet food can come from the same type of trimmings, there are different safety regulations required for each. Regardless, the grade of meat doesn’t mean that something is bad. Grading is based on fat marbling and maturity of the cow. Most off the shelf ground chuck is going to be of about the same quality. They use the same quality meat as most other fast food restaurants.
It’s certainly not everyone’s favorite, and to me it’s definitely not as good as a higher quality burger joint, but the beef itself isn’t dangerous, filled with non beef, or poisonous as has been claimed in the chat.
What point are you trying to make with that link? It reinforces most of what I said. It’s just a guide on how beef is graded. It further explains on certain cuts that grading shouldn’t be taken into consideration with leaner meats as marbling inherently isn’t there. Like I said, McD’s beef isn’t graded because it is a ground mix of different cuts. So what is the point that you’re trying to make here?
I’m disinterested in headbutting your apologia wall, friend. Fast food is purposefully made with as little real meat as possible, and for cheaply as possible.
The article does not support your claim aggrandizing McDonald’s, but you go on with that pulmonary fuckery you’re on your way to. I’m done with this “conversation”, but good chat. Good luck out there.
They don’t grade the beef since it is a mix of different cuts and trimmings ground together. It meets USDA inspection standards and is safe for consumption. I have no idea how that compares to something like prison food (I assume it’s very similar), but while MDs and pet food can come from the same type of trimmings, there are different safety regulations required for each. Regardless, the grade of meat doesn’t mean that something is bad. Grading is based on fat marbling and maturity of the cow. Most off the shelf ground chuck is going to be of about the same quality. They use the same quality meat as most other fast food restaurants.
It’s certainly not everyone’s favorite, and to me it’s definitely not as good as a higher quality burger joint, but the beef itself isn’t dangerous, filled with non beef, or poisonous as has been claimed in the chat.
Your faith in the US’ legal system is doing a helluva lift there.
In case this helps clarify,, fellow anon. 💁🏼♂️
What point are you trying to make with that link? It reinforces most of what I said. It’s just a guide on how beef is graded. It further explains on certain cuts that grading shouldn’t be taken into consideration with leaner meats as marbling inherently isn’t there. Like I said, McD’s beef isn’t graded because it is a ground mix of different cuts. So what is the point that you’re trying to make here?
Lol
I’m disinterested in headbutting your apologia wall, friend. Fast food is purposefully made with as little real meat as possible, and for cheaply as possible.
The article does not support your claim aggrandizing McDonald’s, but you go on with that pulmonary fuckery you’re on your way to. I’m done with this “conversation”, but good chat. Good luck out there.
😂😂😂