Secrets of McDonald’s Beef

Secrets of McDonald’s Beef

Perhaps, as long as fast food exists so much time we argue about its harm to our health. We could see many accusatory TV programms and read dozens of books and articles about it.

In their turn, representatives of fast food networks do their best to rehabilitate themselves in all possible ways adding various salads, yoghurt and fruits to their menues. They print information about food energy and convince us of innocence of their wonderful burgers. Lately they have increasingly invited journalists and bloggers to watch fast food production in order they could see themselves that their rolls are the best in the whole world and there is nothing in their cutlets but 100% meat.

This time we are invited to the Italian enterprise MARR RUSSIA where they produce beef cutlets for McDonalds’s restaurants in Russia.

Before entering all employees have to remove their rings, bracelets and watches and put them in special mini-lock boxes.

Secrets of McDonald’s Beef

They have two production halls that are not so huge as you could imagine. Two conveyors for meat – the first one for fresh Russian meat, the second – for foreign frozen one.

Secrets of McDonald’s Beef

Russian meat is not so fat as the foreign one (8% fat), that’s why they have to combine them to achieve 20% fatness.

The frozen meat

Secrets of McDonald’s Beef

Meat is mixed in 50/50 proportion.

Secrets of McDonald’s Beef

Minced meat is waiting for its turn to be taken to another machine that will make cutlets from it.

Secrets of McDonald’s Beef

Secrets of McDonald’s Beef

Secrets of McDonald’s Beef

Main words of the production are “safety” and “qualty”. Temperature of the minced meat shouldn’t rise too much, so they use special device to control it.

Secrets of McDonald’s Beef

Secrets of McDonald’s Beef

Forming machine makes two types of cutlets of various thickness.

Secrets of McDonald’s Beef

And here are the cutlets for all Russia!

Secrets of McDonald’s Beef

Each day they produce 1 000 000 cutlets (about 70 tons)!

Secrets of McDonald’s Beef

Thick and thin

Secrets of McDonald’s Beef

Secrets of McDonald’s Beef

The production is quite noisy so they have to use such weird devices …

Secrets of McDonald’s Beef

Secrets of McDonald’s Beef

Packing hall

Secrets of McDonald’s Beef

Secrets of McDonald’s Beef

The laboratory where they are constantly checking the quality of the meat

Secrets of McDonald’s Beef

Secrets of McDonald’s Beef

via ternovskiy

29 thoughts on “Secrets of McDonald’s Beef”

    • as far as I know a big mac is everywhere the same. In economics you have even a ‘big macc index’ which allows you to compare prices around the world for the same product. So yes a big mac is the same around the world (as far as I know)

  1. In the States, those are called patties, not cutlets.

    Also, they tend to say fat content in lean/fat ratio, so 80/20 for 20% fat.

    Since Americans are the undisputed champions of cheap, tasteless hamburgers, the rest of the world should use American lingo. Get on board already.

      • A cutlet in the States is usually regarded as a solid piece of meat like a “pork cutlet”. A patty is just ground meat of any kind, sausage, hamburger, chicken, or whatever that is made into a patty by hand in the home or stamped out by machine in the factory. All looks very nice but I worked in meat-packing in the late ’70s…the kill floor is a disgusting place where you can witness things that might change your mind about eating meat. Killing cute little calves to make veal and stringing them up with a chain hoist to bleed out. Have a nice dinner!

  2. I never ate a Mcdonalds burger in Russia so I can’t compare it to a American burger.I ate at KFC next to it in the Ikea Mega Mall instead.

  3. In the US they mix the lymph glands in ‘as 100% pure beef’ … They’ve stopped this practice in Europe due to the links with cancer. I’m not sure about in Russia.

    • Not only a pain in the rear to fix, but a pain in the rear to clean and hence usually where the e coli contamination spreads to millions.

  4. It is just the meat, but you cannot see the dead animal or what parts are inside. It is not necesary to kill so many animals. And besides, this factory is quite clean, but it is not always the same…

    • There is no “production line” for KFC, outside of a factory-farmed chicken factory. Worldwide, KFC sources locally. The restaurants actually get bags of refrigerated raw chicken that gets breaded and cooked in the restaurant. Local sourcing is why they even cut out the nuggets for strips. But if you knew how they pull apart leftover pieces to make the pot pies…

  5. Actually, McDs in the US imports meat from south america because there is not enough lean meat in the US to supply the US stores. The US grain fed is TOO fatty for even McDs.

    Russia doesn’t utilize grain fed as much as the US (not enough grain) so the meat is actually leaner, on the whole.

    Also, Russia actually would reject most US beef because of hormone levels.

  6. O melhor lanche do mundo é o do gulosão aqui em araçatuba/SP, brasil, tem o x-tudo que é muito bom, pão hamburguer, salsicha, frando desfiado, bacon, calabresa, ovo frito, fatias de queijo e presunto, muita maionese, catchup, mostarda, folhas de alface e tomate.

  7. those are the biggest patties I’ve ever seen ..you sure they are going to McD ? the patties in US are a joke ..in fact the whole burger at McD is a joke ..no matter which one .F McD.

  8. I quit eating Mcd’s in the 90’s, when I saw a documentary on these ranchers from Wisconsin (or somewhere up there), where these small ranchers were complaining about how the big ranchers were pushing out the little guys; these mom and pop ranchers said that the only thing that was keeping them afloat was because they were selling beef eyeballs to McDonald’s. I like beef but not THAT much!

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