Daryl in PA
Member
Anyone see it? The guy is standing in front of a nice black angus steer or heifer. Thoughts?
- Thread starter Daryl in PA
- Start date
Jason the Red
Member
Just saw one that shows where the potaoes are grown for the fries, doesn't say where it is though.
Just guessing the commerical is staged. Possibly/probably actors. We had a commerical filmed where I work 2 days of filming for a 30 second commerical. Plus a day of crew setup and tear down.
Heard McD imports a lot of beef from Brazil and Argentina. Don't have any proof of that. Also I have heard they are very anti-hunting and anti-gun.
Also, a lot of their commericals make men out to be stupid dorks. The ones with the guys checking football scores on their smartphones.
But, I don't eat there because there food tastes like krap, way too much salt.
Rick
Heard McD imports a lot of beef from Brazil and Argentina. Don't have any proof of that. Also I have heard they are very anti-hunting and anti-gun.
Also, a lot of their commericals make men out to be stupid dorks. The ones with the guys checking football scores on their smartphones.
But, I don't eat there because there food tastes like krap, way too much salt.
Rick
ShadetreeRet
Well-known Member
Haven't seen it, but sounds like a fitting site, since most commercials are 75% bulls##t anyhow.
bobs old iron
Well-known Member
pretty soon they will start to call it McImport...
I haven't seen the commercial, but have put in a year, as 2nd shift supervisor, at Zartic Meats in Plainfield Ill. Our beef came in by the pallet load, in waxed cardboard boxes( around 60lbs) ea, and were marked Argentina, and Australia, depending on the price at the time. We ground and formed, beef patties, which were flash frozen in nitrogen tunnels, and packed for fast food chains, of which McDonalds, and White Castle were two of our coustomers. That was in 1975, and things may have changed. We sold a lot of city water, to make up shortages, which the boss called shrinkage.
Ultradog MN
Well-known Member
- Location
- Twin Cities
Read 'Fast Food Nation' by Eric Schlosser sometime.
It'll make you think about not eating a burger and fries ever again.
Myself I'm not real fond of McDonalds hamburgers but I do like their breakfasts.
It'll make you think about not eating a burger and fries ever again.
Myself I'm not real fond of McDonalds hamburgers but I do like their breakfasts.
It's either me or something else...
In the last 20+ years, McDonalds quality has gone
down (yeah, it was never really high anyway) and
their prices have gone way up. It has been years
since I stopped at a McDonalds with the whole family
to have a meal. Just can't afford it for the little
bit of food.
Christopher
In the last 20+ years, McDonalds quality has gone
down (yeah, it was never really high anyway) and
their prices have gone way up. It has been years
since I stopped at a McDonalds with the whole family
to have a meal. Just can't afford it for the little
bit of food.
Christopher
5020s rock
Member
mc d's and commercials are all bs.
I WILL STILL wolf down a couple $1 doubles
anytime. or are they $2 now?
I WILL STILL wolf down a couple $1 doubles
anytime. or are they $2 now?
This morning's local news reported 250 more USDA food inspectors are beeing laid off.
Didn't McDonald's have a problem a decade or two ago when some of the meat they imported from Australia was reported to be kangaroo meat?
Their breakfasts and breakfast burritoes are not bad if you are in a hurry. I don't eat there otherwise. I've heard their coffee has gotten better, but I still avoid it.
Didn't McDonald's have a problem a decade or two ago when some of the meat they imported from Australia was reported to be kangaroo meat?
Their breakfasts and breakfast burritoes are not bad if you are in a hurry. I don't eat there otherwise. I've heard their coffee has gotten better, but I still avoid it.
This morning's local news reported 250 more USDA food inspectors are beeing laid off.
Didn't McDonald's have a problem a decade or two ago when some of the meat they imported from Australia was reported to be kangaroo meat?
Their breakfasts and breakfast burritoes are not bad if you are in a hurry. I don't eat there otherwise. I've heard their coffee has gotten better, but I still avoid it.
Didn't McDonald's have a problem a decade or two ago when some of the meat they imported from Australia was reported to be kangaroo meat?
Their breakfasts and breakfast burritoes are not bad if you are in a hurry. I don't eat there otherwise. I've heard their coffee has gotten better, but I still avoid it.
Billy Shafer
Well-known Member
Last time I ate there. Cost me two days at home. I have never been back.
You should really read the USDA & FDA food definitions sometime.
Remember that big to-do about Taco Bell's taco meat about a year ago? They were 100% legal in the eyes of the USDA with their use of the term "100% beef" to describe their taco meat.
USDA says you can have a certain percentage of water, a certain percentage of vegetable/grain filler, and a certain percentage of fat, and still call the product "100% beef."
Remember that big to-do about Taco Bell's taco meat about a year ago? They were 100% legal in the eyes of the USDA with their use of the term "100% beef" to describe their taco meat.
USDA says you can have a certain percentage of water, a certain percentage of vegetable/grain filler, and a certain percentage of fat, and still call the product "100% beef."
What's the big deal now days, about "Angus" beef
Why does everyone advertise it like it's special?
What I've eaten has never tasted any different
than Herferd, or Holsten steer, for that matter.
I always presumed that "Fast Food" burgers were
from Cull milk cows, and 100% beef burgers
included udders and noses!
Why does everyone advertise it like it's special?
What I've eaten has never tasted any different
than Herferd, or Holsten steer, for that matter.
I always presumed that "Fast Food" burgers were
from Cull milk cows, and 100% beef burgers
included udders and noses!
Tx Jim
Well-known Member
- Location
- Coyote Flats, Texas
The American Angus Assn. have done an excellent job advertising/promoting Angus beef. This is the reason black cattle as a whole bring more per # on the hoof than any other color.
For their typical hamburgers McDonalds uses the oldest skinniest leather tough cattle they can find. They want the meat as lean as possible THEN they ad ground fat to the hamburger to get it to the texture they want.
The mama's and grand mama's of those cows in the commercial are ones McDonalds is using in the humburgers.
The mama's and grand mama's of those cows in the commercial are ones McDonalds is using in the humburgers.
Texasmark1
Well-known Member
And, especially Aberdeen Angus are small boned and marble out
well yielding a good return in terms of quantity and excellent
quality on the same feed as other breeds.........and "it's the fat
that makes a steak taste good and you can't eat the bones".
My daddy was in the restaurant business when I was a kid and
taught me that. I also learned it the hard way......I ate it
whenever I could, and especially the fat. Grin.
He would buy Kansas City Finished out beef from a meat packer
in Houston and have it hang for a couple of weeks or so, till the
green mold started forming on it......aged beef, not the super
market stuff.
Had customers from all parts of the US come to eat at his place
when in town.
Back then for $7 (plus beverages) you and your dining partner
could get a 26 veggie salad with house recipe Blue Cheese
dressing, crackers and real butter, a fresh baked potatoe with 4
toppings of your choice...all 4 if you scooped them out of the
server, fresh daily, double rising home made rolls, a full cut Top
Sirloin of about 1 1/4" thick and if you wanted it thicker he
would walk you back to the walk-in cooler, drag a "butt" out and
put it on his free standing butchers block, trim off the excess,
and commence to cut your steak to your choosing.
He used to put the knife on the butt and look at the customer,
who was looking at the meat and move the knife over till the
customer said stop. Some were 2" thick.
He also featured NY Strips, Rib-eye, and bacon wrapped 6 or 8
oz Filet Migeon made from the tenderloin that runs inside both
sides of the back inside the rib cage all from KC aged angus.
Then he cooked them over hickory logs and a 3/8" curved steel
grill which he had perforated with numerous 3/8" holes (to let
the fire contact the steak, yet allow him to collect the juices)
which he used in his house steak sauce he would serve in a little
one ounce beaker, about the consistency of Worchestershire
sauce and that was in it too. The grill was in plain sight of the
dining room and you could eat your salad and watch the rest of
the meal being prepared.
Served beer and wine and other things including burgers and
short orders of oysters, fish, shrimp, and chicken. Made home
made pies and served Duncan Hines Ice Cream.
I didn't follow in his footsteps and was technically/mechanically
minded and the restaurant business was not my forte'. Had I,
today it might have been a national chain.
WOAH, I'm hungry!!!!!!! Lets eat!!!!!!
Hope you enjoyed.
Mark
well yielding a good return in terms of quantity and excellent
quality on the same feed as other breeds.........and "it's the fat
that makes a steak taste good and you can't eat the bones".
My daddy was in the restaurant business when I was a kid and
taught me that. I also learned it the hard way......I ate it
whenever I could, and especially the fat. Grin.
He would buy Kansas City Finished out beef from a meat packer
in Houston and have it hang for a couple of weeks or so, till the
green mold started forming on it......aged beef, not the super
market stuff.
Had customers from all parts of the US come to eat at his place
when in town.
Back then for $7 (plus beverages) you and your dining partner
could get a 26 veggie salad with house recipe Blue Cheese
dressing, crackers and real butter, a fresh baked potatoe with 4
toppings of your choice...all 4 if you scooped them out of the
server, fresh daily, double rising home made rolls, a full cut Top
Sirloin of about 1 1/4" thick and if you wanted it thicker he
would walk you back to the walk-in cooler, drag a "butt" out and
put it on his free standing butchers block, trim off the excess,
and commence to cut your steak to your choosing.
He used to put the knife on the butt and look at the customer,
who was looking at the meat and move the knife over till the
customer said stop. Some were 2" thick.
He also featured NY Strips, Rib-eye, and bacon wrapped 6 or 8
oz Filet Migeon made from the tenderloin that runs inside both
sides of the back inside the rib cage all from KC aged angus.
Then he cooked them over hickory logs and a 3/8" curved steel
grill which he had perforated with numerous 3/8" holes (to let
the fire contact the steak, yet allow him to collect the juices)
which he used in his house steak sauce he would serve in a little
one ounce beaker, about the consistency of Worchestershire
sauce and that was in it too. The grill was in plain sight of the
dining room and you could eat your salad and watch the rest of
the meal being prepared.
Served beer and wine and other things including burgers and
short orders of oysters, fish, shrimp, and chicken. Made home
made pies and served Duncan Hines Ice Cream.
I didn't follow in his footsteps and was technically/mechanically
minded and the restaurant business was not my forte'. Had I,
today it might have been a national chain.
WOAH, I'm hungry!!!!!!! Lets eat!!!!!!
Hope you enjoyed.
Mark
Tony in Mass.
Well-known Member
When I was travelling the planet... and not with a mess hall or ship's galley to run back to, but out of a back pack...Mikey Dee's was a bastion of safe food, sanitation and a neon golden arches version of the statue of liberty- no matter where I was- and was like that to all American and most Canadian - and some British travelers I met. So for people to go on and on about 'buying American' and brag about avoiding McDonald's... sorry- I don't get it. I will be buying supper in mickey dee's once this week- like every week- even if no one else wants anything. I pull in and order up. That's my political statement, vote with my wallet....
Daryl in PA
Member
Mark
Thats why i like to go the local butcher. He kills em so i can grill em. Unfortunately, a Delmonico or Ribeye is up to almost $10.00 per lb, but you cant find the same marbling in the grocery store. At least not around here anyway.
Thats why i like to go the local butcher. He kills em so i can grill em. Unfortunately, a Delmonico or Ribeye is up to almost $10.00 per lb, but you cant find the same marbling in the grocery store. At least not around here anyway.
Nancy Howell
Well-known Member
McDonald"s is running commercials showing potato farmers, ranchers, etc.
I am very skeptical that produce from a specific farmer/rancher can be traced to McDonald"s.
I am very skeptical that produce from a specific farmer/rancher can be traced to McDonald"s.
People don't know the difference, surprising how well they do, and the traffic they get. Why in heck can't someone find a way to, raise beef, grind, process and offer a quality product, one that is enjoyable to learn about and consume, I love all the stories, photos on here of peoples gardens, raising livestock, and all that, best living a person can get. Yeah, I know the masses don't care, the numbers don't work financially, so lets play games with the food like they do.
Personally, I've got no use for any of those places, nothing enjoyable about any of what they sell.
PS, did get violently sick once from the golden arches, in '97 ruined what would have been a very nice evening after a really long day, put me in bed for a weekend.
Personally, I've got no use for any of those places, nothing enjoyable about any of what they sell.
PS, did get violently sick once from the golden arches, in '97 ruined what would have been a very nice evening after a really long day, put me in bed for a weekend.
Billy I had home raised, home butchered, home made country sausage this morning with home raised eggs....Gotta learn home to make bacon next I guess (anyone got plans for a smoker big enough to do 6-8 hams at once???). Only meat we buy is poultry and this will be the last winter for that. Most of our veggies are home grown and canned by my better half.
Rick
Rick
People don't know what they are missing, and of course its not easy with the work that goes into it, but its satisfying to know and enjoy (be thankful too)what you put on the table, came from the work you did. Then again, spend a day doing canning, butchering,what have you, almost like firewood, you can put up quite a bit in a days time, so in the long run its asking little of oneself, to gain quite a bit, also really nice when you have extra to share or give during holidays etc.
Tell me you don't look forward to breakfast with it like that, I won't lie, the local fresh eggs and dairy you can get here is good, especially those eggs, a person can go all day on that, just stay busy, before you know it its supper, dinner or whatever they call it where you are. Good stuff.
In the area, and some of the farmers I know, do offer some decent beef around here, its gained popularity.
I think its fortunate to have a place to do these things, be physically able, along with a significant other to help, then you have weather, predators, this and that to keep livestock, vs grocery store, fast food etc. I've contemplated chickens, just so many darned fox and coyote, other livestock, plenty of room, grazing, but its a commitment, you can't travel for work, thats a tough one, but the deer make up for it. Really need to get into canning some things from the garden myself.
The one benefit a small farm can provide is some fresh food.
You would be surprised what some of the nearby city folk do, they have some really impressive community gardens in what once was bad neighborhoods, greenhouses and everything. Went to a ball game with a friend last Sept., his friend was driving, stopped by his house, a 2 story brownstone/ 2 family on a city block, saw a pile of Jalapenos on his table, he says come over and look out the window, into a nice size backyard, sweet corn higher than the darned 6'-0" fence and a garden that rivals any out in the country ! Awesome. People really are not dummies when it comes to food, just too convenient to do otherwise when you don't have the time or means. That's the catch, small farm gets you around that, cause that's all you do LOL !
Really something to appreciate and admire, all the work people do to garden, raise livestock etc.
Smoker sounds like a great idea, we have a ton of apple trees, black cherry, hickory at the other place, grows like weeds up there that hickory, one of the live in help used to use it quite often.
Tell me you don't look forward to breakfast with it like that, I won't lie, the local fresh eggs and dairy you can get here is good, especially those eggs, a person can go all day on that, just stay busy, before you know it its supper, dinner or whatever they call it where you are. Good stuff.
In the area, and some of the farmers I know, do offer some decent beef around here, its gained popularity.
I think its fortunate to have a place to do these things, be physically able, along with a significant other to help, then you have weather, predators, this and that to keep livestock, vs grocery store, fast food etc. I've contemplated chickens, just so many darned fox and coyote, other livestock, plenty of room, grazing, but its a commitment, you can't travel for work, thats a tough one, but the deer make up for it. Really need to get into canning some things from the garden myself.
The one benefit a small farm can provide is some fresh food.
You would be surprised what some of the nearby city folk do, they have some really impressive community gardens in what once was bad neighborhoods, greenhouses and everything. Went to a ball game with a friend last Sept., his friend was driving, stopped by his house, a 2 story brownstone/ 2 family on a city block, saw a pile of Jalapenos on his table, he says come over and look out the window, into a nice size backyard, sweet corn higher than the darned 6'-0" fence and a garden that rivals any out in the country ! Awesome. People really are not dummies when it comes to food, just too convenient to do otherwise when you don't have the time or means. That's the catch, small farm gets you around that, cause that's all you do LOL !
Really something to appreciate and admire, all the work people do to garden, raise livestock etc.
Smoker sounds like a great idea, we have a ton of apple trees, black cherry, hickory at the other place, grows like weeds up there that hickory, one of the live in help used to use it quite often.
Texasmark1
Well-known Member
Grin.
NW Ohio Tim
Member
I don't eat at McD's very often, maybe 3 or 4 times a year when I'm really in a hurry and hungry. My sister in law is a Lawyer for them, they treat their executives well, all the way down to the store level.
Anyhoo, here's the commercial I think you are talking about, I never saw it on TV, just went looking for it....
McD's Beef
McD's Potato
Tim
Anyhoo, here's the commercial I think you are talking about, I never saw it on TV, just went looking for it....
McD's Beef
McD's Potato
Tim
NW Ohio Tim
Member
I'm not trying to be a corperate shill, but I found this when I was looking for the commercials...... there's some pretty good info here. I know it's from Mc Donalds, so it'll have their slant to it, but it should be based in fact.
Mcdonalds Facts
Tim
Mcdonalds Facts
Tim
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