No, the food really did taste better, due to the cooking process and the different ingredients that were involved.
For example, the fries were cooked in beef tallow; the meat they used was of better quality, and more nutritious. The bread was different as well—McDonald’s changed it again only a few years ago.
Im not a dietician or a rancher, but not all beef is created equal. Being “beef” doesnt mean every cow is the same nutritionally. Its not just a ratio of muscle to fat that affects that. What cattle are fed, how they are treated/slaughtered, how much time they roam all effects the nutrients in the meat. I guarantee all of the above are worse in the cattle McDonald’s uses, even compared to the 80’s.
Or from which animal… More naturally grown meat has a completely different composition (also a much more elaborate texture) than the same meat from an animal quickly grown with a lot of growth hormones. But both are 100% beef.
No, the food really did taste better, due to the cooking process and the different ingredients that were involved.
For example, the fries were cooked in beef tallow; the meat they used was of better quality, and more nutritious. The bread was different as well—McDonald’s changed it again only a few years ago.
Edit—Well, they’re changing their burgers again: wsj.com/business/hospitality/mcdonalds-burger-new-menu-2400d22b
None of the changes matter if the restaurant employees don’t give a fuck.
Ingredient quality does. The employee gives no fucks but if better beef is getting slapped on the grill the food will be better.
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100% pure beef, yes.
Now, which part of the beef are they using?
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What grade of beef trimming? What part of the trimmings exactly? What ratio of what trimmings, and how much fat is used comapred to the rest?
Lipton is 100% “tea,” but its also the sweepings left after all the good parts of the tea leaves have been filtered out and sold as different brands.
Thats what McDonald’s is doing.
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Im not a dietician or a rancher, but not all beef is created equal. Being “beef” doesnt mean every cow is the same nutritionally. Its not just a ratio of muscle to fat that affects that. What cattle are fed, how they are treated/slaughtered, how much time they roam all effects the nutrients in the meat. I guarantee all of the above are worse in the cattle McDonald’s uses, even compared to the 80’s.
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Or from which animal… More naturally grown meat has a completely different composition (also a much more elaborate texture) than the same meat from an animal quickly grown with a lot of growth hormones. But both are 100% beef.